All Press Releases for July 20, 2022

Richard J. Crisanti, CEC, WCEC, CCA, AAC, Recognized for Excellence in the Culinary Arts

Mr. Crisanti channels years of experience into his work with the Shadow Wood Country Club

To commemorate his accomplishments, Mr. Crisanti was named Chef of the Year through the American Culinary Federation's Caxambas chapter of South Florida.

    NAPLES, FL, July 20, 2022 /24-7PressRelease/ -- Richard J. Crisanti, CEC, WCEC, CCA, AAC. has been included in Marquis Who's Who. As in all Marquis Who's Who biographical volumes, individuals profiled are selected on the basis of current reference value. Factors such as position, noteworthy accomplishments, visibility, and prominence in a field are all taken into account during the selection process.

Prior to embarking upon his professional journey, Mr. Crisanti earned an associate degree in culinary arts, as well as a Bachelor of Business Administration in management from Johnson & Wales University in 1994. While pursuing his degree, he began his career as an assistant instructor for the university, where he taught students in cooking labs and through lectures from 1992 until 1994. Over the years, Mr. Crisanti has also gained valuable expertise as an executive chef with Wyndham Garden Hotels & Resorts, the Arnold Palmer Corporation, Oronoque Country Club, Hawthorne Inn, Oaklane Country Club and Chefs Helping Chefs, through which he has served as a consultant since 2007.

An experienced executive chef with a proven record of success in the hospitality industry, Mr. Crisanti has also worked as an executive chef with Black Diamond Ranch, where he oversaw a food budget of $1.1 million. Likewise, he controlled a similar budget at Bay Colony Beach Club. Throughout his career, he has worked for a wide range of hotels, restaurants and off-premise catering services, in addition to traveling across Europe in order to gain further expertise in the culinary arts. Drawing on years of expertise, he presently excels as an executive chef with Shadow Wood Country Club. Since 2012, Mr. Crisanti has overseen five executive sous chefs in a multi-unit private country club, managed more than 50 employees and taught cooking classes.

An expert in his field, Mr. Crisanti has expanded upon his knowledge, becoming a certified executive chef, a certified culinary administrator and a certified Worldchefs executive chef. To remain aware of developments affecting his field, he aligns himself with the American Academy of Chefs, the American Culinary Federation, Chaine des Rotisseurs and Les Disciples d'Escoffier Society. Long dedicated to civic advocacy, Mr. Crisanti has contributed to his community through the Lorenzo Walker School Board, the Golden Gate High School Board, the Johnson & Wales University Alumni, the American Academy of Chefs and South Florida for Grants.

To commemorate his accomplishments, Mr. Crisanti was named Chef of the Year through the American Culinary Federation's Caxambas chapter of South Florida and was inducted into the American Academy of Chefs, which has been a career highlight. Looking toward the future, Mr. Crisanti intends to obtain his certification as a World Certified Master Chef, which is one of the ultimate achievements for every chef.

About Marquis Who's Who®
Since 1899, when A. N. Marquis printed the First Edition of Who's Who in America®, Marquis Who's Who® has chronicled the lives of the most accomplished individuals and innovators from every significant field of endeavor, including politics, business, medicine, law, education, art, religion and entertainment. Today, Who's Who in America® remains an essential biographical source for thousands of researchers, journalists, librarians and executive search firms around the world. Marquis® now publishes many Who's Who titles, including Who's Who in America®, Who's Who in the World®, Who's Who in American Law®, Who's Who in Medicine and Healthcare®, Who's Who in Science and Engineering®, and Who's Who in Asia®. Marquis® publications may be visited at the official Marquis Who's Who® website at

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