Jeff Rotz CEC®, WCEC, CCE®, AAC®
Founder/Project Director of Chefs Helping Chefs, LLC
Chef Jeffrey Rotz grew up in New York City and started his hospitality career by working the summer months at resorts in the Catskill Mountains of New York. In 1971 he joined the US Navy and was enrolled in their Cook’s Apprenticeship Program where he learned the basics of cooking. Throughout his Naval career he received many awards, medals, and commendations. Jeff held many notable assignments throughout his career. In 1993 after 22 years of service, Chef Rotz retired from the Military and was recruited to teach culinary apprenticeship programs in the state of Florida.
In 1997 Chef Rotz was assigned to Eustis High School as the first professional Chef teaching Commercial Foods/Culinary Arts in a traditional high school setting. During his tenure there, Chef Jeff was actively involved in the American Culinary Federation Gulf to Lakes Chapter and has held the offices of Chapter President and Chairman of the Board. Chef Rotz is also a 3-time ACF Presidential Medallion recipient, the winner of the Joseph Amendola Outstanding Member Award, ACF Spirit of Aloha, and many more awards & accolades from the American Culinary Federation and community organizations. Jeff was honored as Teacher of the Year 2005 – 2006 for Lake County School District. It was during this time that Chef’s Helping Chefs was founded out of a need for guidance in Navigating the ACF Certification Process.
In the past 5 years, Chef Jeff has been responsible for the training of over 4500 Food and Beverage Team Members at over 30 Hotels and Resorts throughout Mexico and the Caribbean, most notably Princess Hotels and Resorts in Cancun Mexico, Royalton Resorts in Jamaica, Curtain Bluff and Galley Bay in Antigua as well as Seven Star Resorts in the Turks and Caicos.
Currently, as the Founder/Project Director of Chefs Helping Chefs, Chef Rotz has focused on his recent partnership with the many of the Hotel and Tourism Association to uplift and celebrate the Chefs and the cuisine of the West Indies. By implementing his “Train the Trainer Program” which develops the structures for educators to better prepare their students for ACF and WACS Certification. Chef Jeff has been implemented the Certification “Boot Camp” program. This program help to promote hospitality training and certification for Food and Beverage Team Members throughout the entire Caribbean. These programs will help to increase the morale of the individuals by training them to international standards and raise the culinarian to a higher level while also increasing their employability.
A native of Switzerland with over 45 years of culinary expertise, “Tony” had an early interest in culinary arts from his foster dad, a chef at the local railways. So it was an expected move when in 1973 he progressed to culinary apprentice and also studied at the Hotel School Montana in Luzern, graduating with a Swiss federal chef’s certification and a BS in food service mgmt.
During the mid to late seventies, his early chef studies as Commis and Chef de Partie brought him to several properties in Switzerland and England. In the summer of 79 he accepted a sous chef’s position at the prestigious Coral Beach Club in Bermuda. Additional appointments in some of the most famous hotels there, from Executive chef to F&B manager, opened the doors to enter the US with Marriott Resorts. He held positions from food production manager, exec. Chef and F&B director. Opportunities in the early stages of the expansion of that company afforded Chef Döös the chance to show his talents as task force chef in opening hotels from the east to the west coast. Five years later he accepted the position of F&B director at the Buccaneer Hotel in St. Croix, USVI.
What was to be a three-year appointment tuned into 30 years of Caribbean experience. His next appointment as Corporate F&B director for a startup company led to ownership of eventually a portfolio of seven restaurants and the Anchor Inn hotel. By the late ’90’s and after having established himself as the authority in food on St. Croix, he answered the call to establish a viable culinary program at the local technical school. By the mid-twenties he sold the last of his company assets and became the chair of the FACS department at the CTEC. He is the adviser to the VI culinary team, State director for SkillsUSA, received multiple community awards, won equally as many culinary competitions, and is an active promoter for the advancement of contemporary Caribbean cuisine.
To the later he has partaken in the “Caribbean Junior Culinary Challenge” in Barbados since its inception. Chef Döös volunteers as a judge at Caribbean culinary competitions and with his consulting company, trains and advises companies throughout the region. Tony is an ACF certified executive chef the President and founder of the ACFVI cooks and chef’s association, President of the local BBQ society, and member of many more community projects.