Chef Ralph Feraco, CEC AAC

Executive Chef, Kensington Golf & Country Club

A graduate of Johnson & Wales University, Chef Feraco worked at the 5-Star Garden City Hotel, Nassau Country Club, and various top restaurants in Manhattan before taking the position of Executive Chef at the Naples Sailing & Yacht Club in 2002, where he served for eleven years prior to joining Kensington.

Chef Feraco has won more than 45 culinary awards including International Gold and Silver Medals in 2004 and 2008 at the Culinary Olympics in Erfurt Germany and two Gold Medals in the Chef Super Challenge in 2008 and 2009. He has currently been nominated for the ACF Regional Chefs Professionalism award through the American Culinary Federation.

Chef Feraco is a member of the prestigious American Academy of Chefs and the Chaine de Rotisseurs – Naples Chapter, as well Past-President of the American Culinary Federation Caxambas Chapter.

Chef Feraco has dedicated much of his time to charity, chairing the ACF scholarship golf classic helping raise money for culinary student scholarships and the culinary outreach programs where the chapter provide grants and money to members of the chapter and local culinary schools. he has also   been involved with project graduation with the Local ACF Chapter in years past. He has done many cooking demo’s for students in local high school cooking programs and mentored many young culinary students in his kitchen through the years. 

Check out his website at


  • 2009 Gold Medal, ACF Culinary Cup, Orlando Florida
  • 2008 Gold Medal ACF Culinary Cup Orlando Florida
  • 2008 Gold Medal, International Culinary Olympics, Erfurt, Germany
  • 2008 Gold Medal, International Culinary Olympics, Erfurt, Germany
  • 2008 Raymond L. Vaudard Award, Chef De Cuisine Association of America
  • 2007 World Leadership Award, ACF Caxambas Chapter
  • 2004 Silver Medal, International Culinary Olympics, Erfurt Germany
  • 2004 Chef of the Year, ACF Caxambas Chapter
  • 2000 Gold Medallion from the French Government (best seafood of show)
  • 2001 ACF Silver Medal (Third Place) Duck Competition hot food
  • 1999 ACF Silver Medal (second place) Beef Category hot food
  • 1998 ACF Silver Medal (Second place) Duck category hot food
  • 1998 ACF Silver (First Place) Team Competition 3 course menu
  • 1997 Gold Medal, NY Guild of Chefs
  • 1997 ACF Bronze Medal, ( first place) Vegetarian cuisine hot food
  • 1995 Chef of the Year, ACF Long Island Chapter
  • 1994 Member of the Year, ACF Long Island Chapter
  • 1990 Member of the Year, Long Island Culinary Association