Philip Jones Receives Prestigious Honorary Fellowship to The American Academy of Chefs
Philip Jones, past president and current Chairman of the Board & CEO of Jones Dairy Farm, was inducted into the American Academy of Chefs (AAC) as an Honorary Fellow (HAAC) at the American Culinary Federation (ACF) National Convention held recently. Founded in 1955, the AAC is the prestigious Honor Society of the ACF and includes nearly 700 chefs and culinary educators.
An Honorary Fellowship in the Academy is bestowed upon deserving individuals in recognition of their dedication and service to the culinary profession, as well as for their enhancement of the culinary arts through their unique accomplishments. Only individuals of exemplary character are considered, and the National Academy Chair may approve no more than six candidates per year for this honor.
Philip trained to become a chef at La Varenne, a well-respected French cooking school. Following his experience in France, Philip moved back to the United States where he worked for more than 10 years as a professional chef at a number of restaurants across the country.
In 1991, Philip joined Jones Dairy Farm and took on increasing positions of responsibility throughout the 1990’s including Manager of Maintenance & Engineering and Vice President of Product Development. He became President of the Jones Dairy Farm on September 1, 2001, and held it until August 31, 2021, and still assumes the role of CEO and Chairman of the Board. Philip also is president of the company’s three subsidiary businesses, including Ralph and Paul Adams, Inc., Habbersett Inc., and Sunshine Burger & Specialty Foods, LLC.
Philip currently serves on the Board of Trustees of The Culinary Institute of America and the Board of Directors of the North American Meat Institute (NAMI) and was honored with NAMI’s Edward C. Jones Community Service Award in 2014. In 2017, Philip was elected to the Wisconsin Meat Industry Hall of Fame for outstanding lifetime contributions to the meat industry.
Philip was nominated for the honorary fellowship to ACC by Chef Mark G. Wright, CEC, Department Chair at Erie Community College and former Chair of the Academy.
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