Joel Schaefer, CCC, CHT

Joel is a certified Chef de Cuisine with the American Culinary Federation and a Certified Hospitality Trainer with the American Hotel and Lodging Association. Joel is currently the president and chef for his own company, Allergy Chefs, Inc. specializing in food allergy and special diets training and product development. He has also recently joined AllergyFree Foods in the capacity of R&D Chef.

His past experience includes the Manager of Product Development and Special Diets for Walt Disney World Resort, culinary nutrition instructor at Valencia Community College in Orlando, Florida and chef instructor at Kapiolani Community College in Honolulu, Hawaii.

Over the past few years, Joel has been a guest speaker, an emcee and a culinary demonstrator for various events and organizations such as the Gluten-Free Culinary Summit, the American Culinary Federation, the National Restaurant Association, the Oldways and Whole Grains Council, and the Food Allergy Anaphylaxis Network.

Joel has experience in culinary education and training, product development, food allergies, special diets and culinary demonstrating. This year he was the recipient of the Michael Ty Endowment Fund, an American Culinary Federation national award, recognized for his educational work with children and the food service industry in the areas of nutrition and food allergy awareness.

In his free time he works with his wife, Mary, developing recipes that meet the dietary requirements for people with celiac disease, food allergies, and other health related issues.