Axel Torres, the executive chef at Four Seasons Hotel Atlanta, earned the Certified Executive Chef (CEC) designation from the American Culinary Federation, the largest professional chef organization in the country. Only a fraction of chefs working in the United States achieve the CEC credential.
The CEC, often compared to a bar exam for culinary professionals, requires years of executive-level kitchen experience, verified education, a written examination, and a full-day practical exam judged by certified master and executive chefs. The process tests advanced culinary theory, nutrition, sanitation, cost control, beverage management, and classical and modern technique under pressure. Pass rates for the exam remain low.
What the credential demands
Candidates typically spend months or years preparing. The exam covers not just cooking but the full scope of running a professional kitchen at a high level: managing people, controlling costs, and thinking critically about sourcing and sustainability.
“The CEC challenges chefs on technique, as well as how we lead teams, manage resources, and think critically about the impact of what we do every day,” Torres said.
His path to the designation reflects a career built across some of the more demanding kitchens in the industry. Torres has worked at AAA Five Diamond and Forbes-rated properties within the Ritz-Carlton and Park Hyatt brands and spent time alongside chefs José Andrés and Wolfgang Puck. He also holds a sustainability certification from the MAD Academy in Copenhagen, the culinary research organization founded by René Redzepi of Noma.
Recognition from hotel leadership
Nancy Chacon, general manager of Four Seasons Hotel Atlanta, called the achievement a reflection of what Torres brings to the property beyond the plate.
“His dedication inspires our culinary team and reinforces our commitment to delivering thoughtful, personalized experiences,” Chacon said.
Torres oversees the culinary program at Brasserie Margot and Bar Margot, the hotel’s dining and cocktail destinations. He has been vocal about mentoring junior kitchen staff and building supplier relationships rooted in responsible sourcing.