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Established in 1901, the International Food Service Executives Association (IFSEA) is the industry's oldest association for those furthering their hospitality careers. Known for helping members and non-members earn food service certificates, scholarships, and more. 

You can find our members in:

  • Restaurants
  • Clubs
  • Catering Services
  • Bars
  • Nightclubs
  • Military Branches
  • Cruise Lines
  • Airlines
  • Corrections Facilities
  • Schools
  • Sports & Theme Parks
  • Distributors
  • Brokers
  • Food Equipment Manufacturers
  • Health Departments
  • And More

IFSEA is Unique

IFSEA reaches beyond common culinary and restaurant professions, assisting professionals working behind the scenes and those seeking management roles as well. 

We also work on charitable programs such as certifications for homeless veterans. Our connections in the industry have helped countless individuals.  

IFSEA membership is perfect for executive chefs, restaurant owners, catering directors, food suppliers, professionals, or students new to the industry. Let us help you broaden your skills and foster relationships needed to reach executive levels within the food service and hospitality industry. Other advantages include:

Culinary Competition

  • Meeting New Professionals & Life-Long Friends
  • Education Seminars
  • Training Programs
  • Updates on Industry Trends & News
  • Access to Job Openings & Postings
  • Assisting with the Development of the Food Service Profession
  • Food Service Executive Certifications
  • Student Scholarships & Mentorships
  • Culinary Competitions
  • IFSEA Meetups

Professional Development

IFSEA's professional development programs focus on boosting your professional credibility. For example, earning your food service executive certification will enhance your resume while showcasing your talents, knowledge, and experience in the field. Our certifications include both food service and process/application, with certification practice exams available as well.


IFSEA Board of Directors

Richard Weil  — Chariman —
Edward Manley — President Emeritus —
David Kinney — Treasurer —
Alysha Brooks — Director of Development —
Brian Kunihiro — Director —
COL Curtis "Rock" Henry — Director —
CSC (Chief) David Zander — Director —
Dave Orosz — Director —
Donna Foster — Director —
Dr. Ernest Boger — Director—
Grant Thompson — Director —
Jack Kleckner — Director —
Jaynee Peterson — Director —
Jesus Guillen — Director —
Julius Harrison — Director —
Kathleen Willis — Director —
Larry Brown — Director —
Laurel Schutter — Director —
Matt Trupiano — Director —
Michelle Hackman — Director —
Richard "Dick" Hynes — Director —
Robert Matthews — Director —
SFC Curtis Ladue — Director —
Shawn McGregor — Director —
Stan Gibson — Director —

Past Chairs and Conferences 


Richard Weil, MCFE, Chairman of the Board
Richard Weil, Principal and CEO for National Restaurant Consultants (NRC) in Denver, Colorado, as well as CEO and owner of the Global Foodservice Institute (GFI) a professional foodservice and hospitality industry certification testing program. Richard has been a part of the foodservice and hospitality industry for six decades. NRC is a National and International Foodservice and Hospitality Industry consulting firm that specializes in opening restaurants, working with restaurant concepts that need adjustments through NRC’s registered “Operations Analysis” ® process, as well as a Richard is a sought-after industry professional “Expert Witness”. Richard has been involved in opening over 225 restaurant openings in his career as well as a renowned industry speaker.

Prior to joining NRC, Richard served as the President and COO of Nick-N-Willy’s Franchise Company, LLC. Under his leadership, Nick-N-Willy’s—a small regional pizza chain—grew from 11 stores to more than 130 locations and successfully went public in 2009.

Richard is the current Chairman of the Board of the International Food Service Executives Association (IFSEA) and served in this capacity from 1996-1998. He also served as Chairman of the Board of the Colorado Restaurant Association from 2004-2005 He also served on the board of directors of the Albuquerque Convention and Visitors Bureau, the Albuquerque Aquarium and the New Mexico and California State Restaurant Associations. Richard has also been awarded the prestigious Doctor of Food Service by the North American Equipment Manufacturer’s Association (NAFEM). Mr. Weil also holds two highly acclaimed food service industry certifications from the Food Service Institute, Certified Master Food Professional (CFMP) and Certified Master Food Executives (MCFE).

Richard brings a unique perspective to food service and hospitality having been an owner operator, restaurant kitchen design consultant, supply chain management expert, resource for addressing industry issues, and an expert witness validating both plaintiff and defense case positions.

Ed Manley, MCFBD, President Emeritus
Ed is Founder and Chairman of the Board of the Foodservice Institute, also President of E. H. Manley and Associates.  Ed served at all levels within IFSEA and branch and national level, becoming Chairman of the Board in 1988. In 1989, Ed became President, managing the IFSEA HQ until 2006. He was brought back in 2007 and left again in 2008. A retired Navy Lt. Commander, Ed then was a hospital foodservice director for 8 years before managing IFSEA. In 2010 Ed set up certification testing through the Global Foodservice Institute.  Currently, we are co-mingling the IFSEA and GFI certifications, both managed by FSI.  In 2010, Ed created the Veteran's Support Networ in order to provide food service management symposiums to homeless veterans at no cost.  Ed created the Enlisted Aide of the Year Award for military culinarians who work in the homes of the Admirals and Generals.  The 17th was held in Nov. 2019.  He also created the Military Culinary Competition, which ran from 2003 to 2017 on the street outside of Marine Barracks in Washington DC.  Ed resides in Fort Lauderdale, FL.

David Kinney, DODG, MCFE (food service industry) and CCE (the credit industry)
David Kinney, DODG, MCFE (food service industry) and CCE (the credit industry), has had forty years of financial management in the banking, financial consulting and hospitality industries. He has managed hotels and owned his own restaurant. He recently retired after 17 years with Intelliteach of St. Louis, MO.

David worked as a financial consultant in cash flow management and as Regional Vice President. He was responsible for thirty law firm and accounting firm clients throughout the U.S. David has a BS Degree in Business Management from Monmouth College, Monmouth, Illinois. Additionally, he has received his Certified Credit Executives (CCE) certification from the National Association of Credit Managers and has served as a teacher for this organization. He also has served on the boards of directors for various charitable organizations.

In retirement, David has remained very active in various volunteer responsibilities. These include IFSEA and is the new International Treasurer and he served as Past International Chairman in the mid-90s.

He was a radio announcer on a small all-volunteer radio station plus he and wife Cindy worked and managed one of the largest venues at the International Balloon Fiesta in Albuquerque for 15 years.  In March 2019, Dave and Cindy wanted less snow and more time with their grandkids and moved to Ocala, Florida.

Alysha Brooks, MCFBD, Director of Development 

Alysha Brooks has been in the foodservice industry for 14 years with experience in all sectors including front and back of house operation, restaurant management, guest services, catering and banquet services, conferencing coordination, food preparation, food safety, social media marketing and more. She has also been apart of the opening of two restaurants and the reopening of a franchise establishment. 

Alysha has a bachelor's degree in Resort & Recreation Management, an associate's in Restaurant Management and an associate's in Journalism Studies all from SUNY Morrisville in Central New York where she began her journey with IFSEA as a student. 

In 2012, she joined IFSEA as a student member and attended the conference in San Diego, California. At that conference she decided that this was the organization for her and dedicated the rest of her college career in leadership positions including President. After graduating, she continued to work with IFSEA at a local level as the Vice President of the Syracuse Branch and at an international level as a board member. For a small amount of time she was the Student Advisor of the student branch at SUNY Morrisville. 

Alysha is married, a mother of three and resides in Norwich, New York where she is employed as a Project Manager at the Wild Owl Cafe. She is also the owner of Training By Alysha, where she offers a wide variety of foodservice trainings and the Director of Development for the Foodservice Institute.