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Founded in 1894, The Epicurean Club of Boston is America's oldest professional chefs association. A chapter of the American Culinary Federation, we are a non-profit, non-partisan, and non-sectarian culinary association.  Our members include professional chefs and cooks engaged in the planning, preparation, service, and supervision of food and beverages in commercial kitchens, hotels, clubs, restaurants, institutions, schools, and other establishments; as well as research and development consultants, experimental chefs, food directors, and chef authors.

We value hard work, good food,
and culinary expertise.

Our Mission

The Epicurean Club of Boston (ECB) is the oldest culinary chapter in the country focused on using our hundreds of years of knowledge and experience to educate new culinarians interested in growing their careers. We do this by offering mentorships, certifications, ACF sanctioned competitions, and general networking opportunities.

Our Mission

Our Vision

The goal of the Epicurean Club of Boston is to educate, connect, and create a community of like-minded individuals looking to help further themselves and their business. Our vision is to help culinarians by providing opportunities for business growth, learning, and establishment in the restaurant industry.

Club Officers and Board

Click on the names below to learn more about our board.

Club Board Members

Denise Graffeo
Michael Shannon.jpg
Michael Shannon CEC
Tony Le.jpg
Tony Le
Eric Leblanc.jpg
Eric Leblanc
Todd McLeod.jpg
Todd MacLeod
Tony Graffeo
CEC, AAC, HOF, Emeritus
Club Members

Become a member today!

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