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Lays it on the line every day.

Always a gentlemen. 

Chef Michael Deihl founded The Michael Deihl Group, LLC after realizing the tremendous need for high quality culinary professionalism in today’s Food & Beverage arena. He left his position as Executive Chef of the prestigious East Lake Golf Club in Atlanta after 13 years to pursue a wider prism of excellence in the area's food industry.


Chef Deihl has been featured on CBS “Better Mornings Atlanta,” Fox 5 “Good Day Atlanta,” published in The National Culinary Review, Current Diversions, Flavors Magazine, Georgia Restaurant Forum and has had numerous features written about him. Chef was voted by his peers as the ACF Chapter “Chef of the Year” in 1998 and 2006, “Humanitarian of the Year” in 2005 and was named the Georgia Restaurant Association 2007 GRACE Award Winner for Distinguished Community Service. Along with being presented the International Citizenship Award in 2006 by the World Chefs Scholarship Foundation, Chef was named 2010 “Atlanta Chef of the Year” by the United Culinary Chefs Association. In 2012, he was selected as one of four chefs by Georgia Agriculture Commissioner Gary W. Black for the inaugural Georgia Grown Executive Chef Program.

In 2009 Chef Deihl was awarded an Honorary Ambassadorship by the Aruban Minister of Tourism for his work promoting the Aruban culinary arts worldwide and working with young culinary students on the island preparing them for a better life as professional chefs. Michael was selected as one of only three chefs in the country in 2012 to visit the White House for his dedicated work with the Chefs Move to School program teaching at risk elementary students about healthy eating choices.

Chef Deihl is a Certified Executive Chef, a Certified Culinary Administrator and a member of the ACF Honor Society, and the American Academy of Chefs. He is also the co-founder of Operation Chefs Unite, and in conjunction with the USO, has fed over a million soldiers passing through Hartsfield-Jackson International Airport.

She's raised five children, who do you think keeps us all on point?

Cheryl Glass, a native of Tallahassee, Florida, spent her early adulthood raising and managing a household of five children with husband, Russ Glass of 33 years. For the last decade, Cheryl found herself growing and thriving in the world of associations.


In 2007, Cheryl took the reins as administrator then on to Executive Director of the Atlanta Chefs Association. Cheryl manages one of the largest Chef Associations in the country, located in Atlanta, which performs numerous charitable endeavors, certification testing, fundraising, culinary competitions, and trade shows.


During her time with the ACF-Atlanta Chefs Association, Cheryl has received numerous awards such as ACF-ACA Presidential Award, the UCCA Presidential Award, has been recognized by the USO and received the Seven Seals Award from the National Guard for her help with Operation Chefs Unite (OCU). OCU is the chapter’s program which has fed over 1,000,000 military troops at Atlanta’s Hartsfield-Jackson airport in conjunction with the USO.


Cheryl’s commitment to the success and growth of the Atlanta Chefs Association is second to none in the association industry.

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