The Michigan Chefs de Cuisine Association recently awarded Henry Ford College (HFC) alumnus Frank Turchan II with the title of Chef of the Year for 2023. He also earned recognition as a 2023 Cutting Edge Award Nominee.
James Kokenyesdi, president of Michigan chapter of the Chefs de Cuisine Association, nominated Turchan, who lives in Dearborn with Stacey, his wife of 26 years, and their two daughters. Since 2007, Turchan has served as the campus executive chef for University of Michigan dining services in Ann Arbor.
“Being recognized is truly a high honor,” says Turchan. “It’s pretty humbling and exciting to be recognized by my peers for all the work I’ve done in the culinary industry. I’m thankful for my friends, family, and mentors who have supported me throughout. This is not an easy career, but it is an enjoyable career.”
Born in Dearborn, he enrolled in Henry Ford College, where he earned two associate degrees. His first was in hotel/restaurant management, and his second was in culinary arts. He was one of the founding members of the HFC Ice Carving Club.
Turchan completed additional coursework at Ferris State University in Big Rapids. He earned another associate degree in culinary arts from the Culinary Institute of America in New York.
Turchan has been in the food industry for more than 30 years. He got his start when he was 15, making pizzas for Little Caesars on Outer Drive in Dearborn. He honed his skills in the kitchens of New York City, Chicago, and Detroit. He also worked at Mary Denning’s Cake Shoppe in Westland. Denning is a retired HFC culinary arts instructor.
Prior to U-M, Turchan served as the executive chef at the Fairlane Club in Dearborn and the Ford Motor Co. Conference & Event Center. At U-M, he oversees the culinary operations of 20 chefs engaged in campus dining and teaches specialized training sessions and one-on-one mentoring. He oversees the culinary program for 10 residence halls and 20 retail locations.
