TED POLFELT, 35 / Executive Chef, Jefferson Street Management Group
Ted Polfelt, the executive chef of a company that manages four properties (Frankie Rowland’s Steakhouse, Corned Beef and Company, 419 West and the Farmhouse Restaurant), is also a full-time instructor at the Al Pollard Culinary School at Virginia Western Community College. With multiple certifications, he has served as President and Vice President of the Southwest VA Chapter of the American Culinary Federation, was named 2016 ACF Southeast Region Chef of the Year and even participated in tryouts for the United States team Culinary Olympics. Well-respected in the food and beverage industry, his work not only improves tourism in the region, but his encouragement of young culinary professionals creates the next generation of talented Roanoke-area chefs. “We are creating food that people will put into their bodies,” Polfelt says. “It is an intimate experience that will either enrich someone or harm them. It is important that we take that responsibility seriously.”
- Full-time instructor at the Al Pollard Culinary School, VA Western Community College
- CEC: Certified Executive Chef
- CCA: Certified Culinary Administrator
- AAC: American Academy of Chefs
- Served as the President and Vice President of the Southwest VA Chapter of the American Culinary Federation
- Earned Associates Degree in Culinary Arts from Johnson and Wales
- Awarded the Donald J. Smith Endowed Teaching Chair at Virginia Western Community College
- Named 2016 ACF Southeast Region Chef of the Year
- Participated in try-outs, United States Team, Culinary Olympics
From the Nomination: “Chef Ted Polfelt is an excellent role model. His students love him and he is a fabulous mentor to his students and the young people who are in the Southwest Virginia Chapter of the ACF. He works tirelessly beside them, challenging them to be the best in the culinary world. He is very well-respected in the food and beverage industry. Even though he works extremely long hours as an Executive Chef and full-time instructor, he always makes time for his family. Roanoke is fortunate to have a Chef like Ted. Restaurants are an important part of tourism in the Roanoke region and he helps restaurants by training culinary professionals to work in their establishments and encourages young culinary professionals to stay in the Roanoke area. The certifications and awards that he has received over the years are not easy to achieve. Roanoke has embraced the hospitality industry and it is so good to see that we can attract talented chefs such as Polfelt and that he encourages others to live and thrive here.”
What do you love about Roanoke?
Polfelt: “If I just had to pick a couple things, nature would be at the top of the list. I love the outdoors with all of our trails, parkways and farms. As a chef, this is truly inspiring. The diversity of our community between all of the people and businesses just make this a fun energetic place to live in.”
How does your passion impact our community?
Polfelt: “In both of my roles as a Corporate Chef and Culinary Instructor I am very fortunate to train and impact culinarians. It is a very rewarding experience to teach someone to be professional and help get them certified so they have a career and not just a job. There is a difference in a cook, a Chef and a certified Chef. It shows they have a validation of skills and that they are committed to their own career. We look for certified mechanics, dentists and nurses. I think it is equally important with our cooks.”
