Biography: Michael Ty
Michael Ty is a Certified Executive Chef® (CEC®) and a member of the American Academy of Chefs (AAC). He is currently serving as immediate past president of the American Culinary Federation (ACF), following three terms as national president from 1993-1994, 2009-2011, and 2011-2013. In Las Vegas, he owns and operates MT Cuisine, LLC, which offers event management, chef consulting, and sales and marketing of foodservice products for Chefs Hat, Inc.; and Hospitality Culinaire, Inc., a family owned business that is a quick-service restaurant operation featuring two branded concepts at McCarran International Airport.
Ty received his Associate of Science degree in culinary arts from the State University of New York (SUNY) at Cobleskill in 1973. He continued his education with coursework at the University of Nevada Las Vegas (UNLV) in Harrah Hotel Colleges Hotel Management and Food and Beverage Management departments.
In 1975, Ty moved to Las Vegas and took a job at Caesars Palace Hotel and Casino. He moved up through the ranks until he was promoted to executive chef in 1982 and food director in 1986. In 1989, he assumed the position of executive chef at the world-renowned Desert Inn, Las Vegas. From 1997 to 2000, Ty served as executive chef at Lawrys The Prime Rib, Las Vegas.
The ACF Chef & Child Michael Ty Endowment Fund was established in 2000 to provide a scholarship for an ACF chef who has dedicated countless hours to fighting childhood hunger, working on behalf of the foundation and teaching the children who benefit from Chef & Child programs.
Ty was born to Chinese parents in Manila, Philippines, the third of six children. His family immigrated to the United States in 1966 and settled in Waterbury, Conn. In 1968, they moved to Waverly, N.Y., where he lived until he moved to Las Vegas.
Ty is the father of four children, ages 17 to 30.
Employment and Activities
ACF Immediate Past President, 2013-2015
ACF National President, 1993-1994, 2009-2011, 2011-2013
Chef/Owner, MT Cuisine, LLC, Las Vegas, 1999-present
Owner/Operator, Hospitality Culinaire, Inc., Las Vegas, 1994-present
Board Member, State University of New York (SUNY) Cobleskill Foundation Board of Directors, current
Advisory Board Member, UNLV Harrah Hotel Colleges Hotel Management Department, current
Advisory Board Member, Le Cordon Bleu College of Culinary ArtsLas Vegas, current
Advisory Board Member, SUNY at Cobleskill, 1980-2010
Events Committee Member, Nevada Restaurant Association, 2008-2009
Chapter Treasurer, Fraternity of Executive Chefs of Las Vegas (now ACF Chefs Las Vegas), 1998-1999
Executive Chef, Lawrys The Prime Rib, Las Vegas, 1997-2000
Chair, ACF National Convention, 1989-1993, 1996-2000