During the ICCA 4th Annual Summit in San Francisco three board members will retired from their position and three new ICCA members have been elected to fulfill the first of possible two, two year terms. Stephen Anderson, Vice-President Menu and Culinary Innovation at Logan’s Roadhouse; Billy Jacob, Executive Chef Popeyes for AFC Enterprises, Inc.; and Greg Schweizer, Executive Director of Menu Development for Applebee’s International will be recognized for their dedication to the board. All three will continue to be involved as members of the association. ICCA By-laws restrict board members to a maximum of four years and limit officer terms to two, one year terms in the same office. 
We also want to thank the retiring officers who have held their positions for the past two years. They include: Jeff Van Hanswyk, Director of New Menu Development for Taco Bell who has fulfilled the position of president for the past two years. Bob Okura, Corporate Executive Chef for The Cheesecake Factory has been the vice president; Stephen Anderson, Vice-President Menu and Culinary Innovation for Logan’s Roadhouse held the position of Treasurer and Paul Carr, Corporate Executive Chef – Senior Director of Culinary for Aramark Corporation was the Secretary for two consecutive years. “Quote from Jeff Van Hanswyk” The new board members that have been elected to the board of directors include Dan Coudreaut, Director of Culinary Innovation from McDonald’s USA, Phil Costner, Vice President Research and Development from TGI Friday’s and Michael O’Donovan, VP Global Research & Development from Dunkin Brands. Inc. 
Dan Coudreaut has worked in the restaurant business since he was 14 years old when he started his career as a dishwasher. Dan worked in New York City at Quatorze Bis , a French Bistro, where he was the PM Sous Chef and later enrolled at the Culinary Institute of America where he graduated top in his class. After graduating, Dan moved to Dallas Texas to work at Café Pacific as Executive Sous Chef and then The Four Seasons Hotel where he was the Club Chef responsible for four restaurant outlets. From the Four Seasons he went to Metromedia Restaurant Group where he was the Director of Culinary Product Development for Ponderosa and Bonanza Family Steakhouse. In 2003 Dan was named one of the top 50 R&D Culinarians by Nations Restaurant News. Dan joined the McDonald’s Corporation in August of 2004 and was awarded the prestigious Chef/Innovator Award during the Menu Masters Ceremony in Chicago as a part of the 2006 National Restaurant Association Show. 
Phil Costner also holds the title of and VP of Food and Beverage for TGI Friday’s. He was Senior Vice President of Food and Beverage and Merchandise for Universal Studios Hollywood before joining Carlson Restaurants Worldwide. While working with Universal’s Island of Adventure in Orlando, Florida, Costner was responsible for direct oversight of the planning and construction of more than 30 new food service facilities. Prior to working with Universal Studios, he held a variety of leadership roles with LSG Sky Chefs and Warwick Hotels International, including Corporate Executive Chef and Director of Food and Beverage respectfully. Costner is a graduate of the Culinary Institute of America. His team was recently awarded the 2005 MenuMasters “Best Healthy Choice Menu Selection” award for the Chicken La Boca menu item. 
Michael O’Donovan currently oversees new product development at Dunkin’ Donuts, Baskin-Robbins and Togo’s as vice president of Global Research and Development. Born and raised in Limerick, Ireland, O’Donovan inherited his passion for cooking from his mother, who cooked professionally for 30 years. Beginning his own studies at age 12, his teen years included experience at the prestigious Carlton Club in London and the Garrick Club, famously frequented by many of England’s most renowned actors. Later, as chef appointee at the Royal Palace in London, he had the honor of cooking for the Queen of England, as well as other world leaders, including Ronald Reagan. Upon moving to Chicago in 1986, O’Donovan joined Levy Restaurants, working at top restaurants around the country. He also spearheaded the creation of menus for clubs and dining rooms at baseball stadiums for the Chicago White Sox, Chicago Cubs and Cleveland Indians. In recent years, O’Donovan served as vice president of Food and Beverage for Au Bon Pain, and was the executive chef and product development director for Panera Bread. O’Donovan has been featured on several national and local culinary shows, as well as Good Morning America and Entertainment Tonight. He has also been invited to speak and sit on the boards of the most esteemed cooking schools in the country, including Cornell University, and is currently a member of the Harvard School of Public Health Nutrition Roundtable.
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