DC Ranch chef named ACF western region Chef of the Year

Lenard Rubin, CEC, executive chef at The Country Club at DC Ranch in Scottsdale was named 2016 American Culinary Federation Western Region Chef of the Year on Feb. 6.

Lenard Rubin, CEC, executive chef at The Country Club at DC Ranch in Scottsdale.

Lenard Rubin, CEC, executive chef at The Country Club at DC Ranch in Scottsdale.

He received the title following a competition at the ACF Western Regional Culinary Salon held at The Academy of Arts, Careers & Technology, in Reno, Nev.

At the regional competition, Chef Rubin received a bronze medal for his dish: smoked maple-scented breast of pheasant, cooked sous vide, and roasted pheasant leg roulade; medley of chestnuts, wild mushrooms, Brussels sprouts, micro carrots, pearl onions and lardons; celeriac-potato puree; huckleberry agrodolce; sauce Périgueux; and micro celery.

He prepared the dish in one hour, 40 minutes for a panel of judges. Mr. Rubin will now prepare to compete for the national title against his regional counterparts during Cook. Craft. Create. Convention & Show, here in Phoenix, July 15-19.

The national winner receives $5,000 and the title of 2016 U.S.A.’s Chef of the Year. Mr. Rubin will be representing the state of Arizona and the entire Southwest region when he competes this summer.

The ACF Chef of the Year award, sponsored by Unilever Food Solutions and established in 1963, recognizes an outstanding culinarian who works and cooks in a full-service dining facility.  This person demonstrates the highest standard of culinary skills, advances the cuisine of America, and gives back to the profession through the development of students and apprentices.

“Being named the regional champion is the honor of a lifetime,” said Chef Rubin. “To prepare for the national competition, I will train with my mentor and friend, Walter Leible, CMC, and study as much as possible to get myself ready for the ultimate culinary throw-down! Competing in front of my hometown crowd in Phoenix will energize and motivate me to perform at the highest level.”

Chef Rubin’s experience includes executive chef at The Wigwam in Litchfield Park; executive chef/owner of The Vig and The Vig Uptown, Phoenix; executive sous chef, The Ritz-Carlton, Phoenix; and chef/owner, Medizona, Scottsdale.

Chef Rubin has an associate degree in business management from Roger Williams University, Bristol, R.I. He is an avid competitor and has received numerous gold and silver medals in ACF-sanctioned competitions.

In 1998 and 2001, he was invited to cook at the James Beard House in New York, and in 2002, he was inducted into the Arizona Culinary Hall of Fame as Chef Extraordinaire.

Mr. Rubin was a Western Region semi-finalist for ACF Chef of the Year in 2011 and 2014. He was ACF Chef’s Association of Arizona, Inc. chapter Chef of the Year in 2006 and 2013 and is the 2016 president of the local chapter. He has been the executive chef with The Country Club at DC Ranch since 2013.

For more information, visit www.ccdcranch.com or call 480-342-7246.

The Scottsdale Independent is published monthly and mailed to 75,000 homes and businesses in Scottsdale.

You are encouraged to leave relevant comments but engaging in personal attacks, threats, online bullying or commercial spam will not be allowed. All comments should remain within the bounds of fair play and civility. (You can disagree with others courteously, without being disagreeable.) Feel free to express yourself but keep an open mind toward finding value in what others say. To report abuse or spam, click the X in the upper right corner of the comment box.