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As corporate executive chef and chief culinary ambassador of global hospitality for Delaware North Companies, Roland Henin is responsible for establishing and maintaining the culinary excellence of the company’s approximately 200 locations. This role often puts him in many top sporting, travel and entertainment venues, in world-class hotels, resorts and gaming facilities, and in national treasures such as Yosemite, Grand Canyon, Yellowstone and Sequoia national parks, and the Kennedy Space Center Visitor Complex.
Henin is an award-winning, internationally recognized culinary expert, and one of only approximately 60 certified master chefs in the United States. Prior to joining the company in 1998, he was director of the Culinary Arts Department at the Art Institute of Seattle. Before that, he held various teaching positions at the Culinary Institute of America in Hyde Park, N.Y., and Johnson & Wales College in Providence, R.I. He is well-known for his approach to sustainable and organic cuisine, and is a strong advocate for incorporating in-season, local ingredients in all dishes.
In 2003, he created and implemented a widely acclaimed chefs summit at the Culinary Institute of America, The weeklong summit is held biannually, bringing together company chefs who immerse themselves in the tasks of honing their craft, exchanging ideas, developing priorities for the upcoming year, and working towards the next level of American Culinary Federation (ACF) certification.
He has served as executive chef at Oregon-based OSF International and Truitt Bros., as well as chef de cuisine at the five-star Breakers Hotel in Palm Beach, Fla. In 1992, he served as the coach of the gold medal U.S. Olympic Culinary Team, helping the American chefs brings home the World Cup from Luxembourg. The following year, he received the first National Chef Professionalism Award ever granted by the ACF.
He was educated at the College Moderne in Nancy, France. Chef Roland was designated a certified executive chef in 1979 and an ACF-certified culinary educator in 1982. He earned the coveted honor of certified master chef in 1983. | 