Roland Henin is the corporate executive chef and chief culinary ambassador of Delaware North Companies, a global leader in hospitality and foodservice and one of the largest privately held companies in North America, with approximately $2 billion in revenues and more than 40,000 employees.

In this role, Henin is responsible for establishing and maintaining the culinary excellence of the company’s approximately 200 locations. This often puts him in many top sporting, travel and entertainment venues, in world-class hotels, resorts and gaming facilities and national treasures such as Yosemite National Park and Kennedy Space Center Visitor Complex.

Henin is an award-winning, internationally recognized culinary expert, and one of only approximately 60 certified master chefs in the United States. In 2003, he created and implemented a widely acclaimed chefs summit at the Culinary Institute of America. The weeklong summit is held biannually and brings together company chefs who immerse themselves in their craft and work toward the next level of American Culinary Federation (ACF) certification.

Henin has taught at the Culinary Institute of America and Johnson and Wales College. He has coached the U.S. Olympic Culinary Team and a Delaware North Companies team that will compete in the 2008 Culinary Olympics. He was educated at the College Moderne in Nancy, France

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