Bradford Alan Yearwood, CEC, has been the Executive Chef at Cobblestone Creek Country Club located in Victor, N.Y. since 2004. Cobblestone Creek is a privately owned club that had received honors in 1991 for tenth Best New Course in the country and was ranked the twelfth Best Course in N.Y. State from Golf Digest in 1993.

Chef Yearwood was born in El Paso, Texas and was later raised in Albuquerque, New Mexico. He was accepted into The Culinary Institute of America and graduated with a Degree in Occupational Studies in 1992.

Chef Yearwood began his culinary career as the Executive Chef of The Pinon in Ouray, Colorado. Later he moved to Rochester. He assumed the Executive Chef position at Lincoln Hill Inn, in Canandaigua for two years before he joined the Genesee Valley Club (Platinum City Club) as Chef De Tournant. After 4 years, Chef moved onto become the Sous Chef at The Country Club of Rochester (Platinum Country Club). While at the Genesee Valley Club, Chef Yearwood began teaching as a Culinary Instructor and still continues to teach private cooking classes.

As a member of the American Culinary Federation since 1997, Chef Yearwood currently holds the position of Vice President and was previously Sergeant at Arms. Since joining the ACF, Chef Yearwood has competed in many ACF Hot Food competitions where he received "Best in Show" with a Silver Medal in Wilkes-Barre in 2005, a Silver Medal in Pittsburgh and a Bronze Medal in Delhi both in 2004. Chef Yearwood is currently preparing for the 2007 Delhi competition in October.

Chef Yearwood was "Chef de Cuisine" for the Chef of the Year dinner and for the Veteran's of Foreign War fundraiser in 2006. He volunteers his time for charities and was featured in Club and Resort Business Magazine in 2005 and 2006 and featured in the Democrat and Chronicle in 2006.

Chef Brad's professional development is an ongoing process at the CIA with completed programs in Asian Cuisine, Baking and Pastry, and Healthy Flavors of Latin America and the Mediterranean. He also has participated in the Club Chef Institute at the Greenbrier and has completed an extensive four-month leadership seminar. The practice of continuing education helps him with the insight needed to pass knowledge and experience onto others who share the same passion he does for the Culinary field.

Chef Yearwood is currently a resident of Victor, NY and lives with his wife, Heather and his two boys, Chase and Evan.



To view the evenings program
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To view the criteria for Chef of the Year Click Here

Louis Bardenstein, C.E.C., A.A.C.,d
Robert Readel, C.E.C., A.A.C. (Ret.)
Joseph Balzano, C.E.C., A.A.C. (Ret.)
Fran Canfield, C.E.C., A.A.C. (Ret.)
Gerald Kuhn, C.E.C., A.A.C. (Ret.)
John Fabris, C.E.C., A.A.C. (Ret.)
Paul Wainwright (Ret.)
Roy Holman, C.E.C., A.A.C.
James Bond, d.
Don Antinore, C.E.C., C.C.E., A.A.C.
Dave Phillips, C.W.C.
Armond Rochon, C.E.C., A.A.C., d.
Michael Vasile, C.E.C., A.A.C.
Johann Angermayr
Frank Campione, C.E.C.
Robert A. Murphy
Eddy Callens, C.E.C., C.C.E., C.F.F.
John A. Venturo, C.E.C.
Robert Bush, C.E.C.
Bruce Emmerson, C.E.C.
Van Laughlin, C.E.C.
Christine Coffey-Hellman, C.E.C.
Michael L. Vasile, C.E.C., A.A.C.
Gregory J. Christo, C.E.C.
Richard Neville, C.E.C.
Salvatore J. Ferreri, C.E.C.
Michael Redmond, C.E.C.
Paul G. Healy, C.E.C., A.A.C.
Lisa Cunliffe, CEC
Earnest Miller, CEC, CCE (Ret)

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