CELEBRATING CHEF MICHAEL L. MINOR
RECIPIENT OF THE LT. GENERAL JOHN D. MCLAUGHLIN AWARD
Michael L. Minor, CEC, AAC, HOF, was recently honored with the Lt. General John D. McLaughlin Award, an annual recognition presented to an individual of high honor, distinction, and involvement in the culinary field.
The award, presented by the American Academy of Chefs, was created in memory of Lt. General John D. McLaughlin, who played a pivotal role in bringing professional recognition to the American executive chef. Chef Minor received this honor during the Academy of Chefs Gala Dinner on Wednesday, July 29, 2025, at the American Culinary Federation Convention in Las Vegas.
GET TO KNOW CHEF MICHAEL L. MINOR
Chef Minor became a Certified Executive Chef and member of the American Culinary Federation in 1976, was inducted into the American Academy of Chefs in 1983, and joined the Academy of Chefs Culinary Hall of Fame in 2019. Along the way, he has earned numerous accolades, including the ACF President's Medallion (2007), the AAC Chair's Medal (2012), and was named the ACF Cleveland Chapter's Chef of the Year (1994).
With a career spanning 55+ years, Chef Minor has left a lasting mark on the foodservice industry. Chef Minor's culinary journey began when he was just six years old, helping his parents transform an old car wash into a food plant. By ninth grade, he was washing pots and pans, and during high school, he worked at the Kellogg Hotel & Conference Center at Michigan State University, where he eventually learned the art of baking. From his first year of high school through his sophomore year of college, he held various roles across the foodservice industry, gaining hands-on experience that shaped his path forward. While serving in Vietnam, he had the opportunity to cook for the commanding general of the 199th Infantry Brigade. That pivotal experience solidified his commitment to becoming a chef upon his return. He went on to complete a chef apprenticeship at The Greenbrier Hotel in West Virginia, later serving as Sous Chef at the Williamsburg Inn and ultimately as Executive Chef at the Deering Milliken Guest House in South Carolina.
When asked when he knew he would become a chef, he reflects:
"I always knew I'd follow in my father's footsteps in food science. From the time I was young, I was surrounded by the profession, whether working in our family plant, training at Kellogg Hotel, or serving in Vietnam. I knew if I made it back, I'd be a chef."
He spent 30 years at the Minor Corporation, the company founded by his father, Dr. Lewis J. Minor, HAAC, HHOF, who himself was a visionary in food science and helped develop the ACF Chef Professionalism Award. Chef Minor later served as a Culinary Ambassador for Custom Culinary, where he played a pivotal role in product development and culinary innovation. His influence even extends into academia, where Michigan State University established the Michael L. Minor Master of Science in Foodservice Management Degree, which is the first foodservice program ever named after an individual.
This most recent award was especially meaningful. Mike and his wife, Edwina, shared a proud moment as the entire room gave him a standing ovation when he was announced. Despite his many accomplishments, Chef Minor remains humble: "I just want to be remembered as Mike Minor. Just a guy who was a cook, enjoyed the profession, and tried to help others in the profession as they came along in life."
From helping shape the foundation of Custom Culinary's product development to inspiring the next generation of culinarians, he is truly a legend in our industry, and this latest honor is a fitting tribute to a lifetime of dedication.
Chef Minor Q & A
WHAT'S THE BEST ADVICE YOU HAVE EVER RECEIVED?
My father [Dr. Lewis J. Minor, founder of L.J. Minor Corp in 1951] told me when I went to work for him: Keep your eyes open and your mouth shut. When you’re young and cocky, you can do and say things that can put yourself in jeopardy. I took his advice, and worked, observed, listened, and asked questions. I learned to take the time to understand a situation before trying to solve the problem.
MEMBERSHIPS:
World Association of Chefs Societies, American Culinary Federation, American Academy of Chefs, Research Chefs Association, The Honorable Order of the Golden Toque, World Association of Chefs Societies
RECOGNITION:
Inducted into the Order of Golden Toque; Winner, Grand Gold Medal, World Culinary Olympics, Frankfurt, Germany – 1984; Honored with the first foodservice degree program to an individual’s name (The Michael L. Minor Master of Science in Foodservice Management Degree, Michigan State University), Research Chefs Association Pioneer Award, 2001, Research Chefs Association Lifetime Achievement Award, 2007, Charter member of the Research Chefs Association
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