Denise Zanchelli

Managing Director

Founder of Denise Zanchelli Associates, she is also a Culinary Associate with David Meyers Associates. Denise holds an MBA from Iona College and a BS from Marist College; both degrees are with a focus on Human Resource Management. She received certificates in International Studies through Iona College and earned the Certified Hospitality Educator (CHE) designation through the American Hotel & Lodging Educational Institute.

For over 25 years, Denise Zanchelli has built and fostered exceptionally strong relationships with chefs throughout the world. During her tenure at The Culinary Institute of America (CIA), she held leadership positions in Career Services, Internship Management, and most recently as Director of Operations for Advancement and Alumni Relations. Denise has worked with and designed curriculum for some of the most prestigious country clubs, resorts, hotels, spas, cruise lines, wineries, farms, research and development kitchens, and restaurant groups. She specializes in placing private chefs and using her resources, has been instrumental in the placement of thousands of CIA students and alumni. Throughout her career she has coached and mentored many of today’s leading chefs.

Denise was the Vice President of Finance for the American Society of Training & Development, Westchester, NY Chapter, the Primary Coordinator for the Council for Advancement and Support of Education, (CASE), and is currently the Vice Charge de Mission for the Mid-Hudson, NY chapter of the Chaîne des Rôtisseurs.™ In addition to mentoring at CIA, she inspired young business professionals as an Adjunct Professor at Marist College. Denise brings a wealth of knowledge of educational, operational, and recruiting know-how to our team.

“Denise is extremely hard working, knowledgeable, and dedicated to high quality business standards. She is the consummate professional committed to making a real difference.” Victor Gielisse, CMC, DBA

David G. Meyers

Senior Culinary Ambassador

David Meyers is the ambassador for DZA Associates. David Meyers is a recognized leader in placing exceptional culinary management talent in clubs. With more than 25 years of hospitality management experience as an Executive Chef and General Manager, he brings a uniquely refreshing operational perspective to the requirements facing businesses today.

Since 1999, David Meyers Associates, Ltd. has represented Club Management and Chef Search Committees of private clubs throughout the country in their search for appropriate, qualified culinary management. His track record is such that David has filled 100% of private club executive searches accepted by his firm, within budget and in the time frame promised his client club partners.

David has practical experience at nationally recognized properties including the Five Diamond/Star Ritz Carlton Hotel Chicago, and Platinum Private Clubs including The Standard Club of Chicago, Twin Orchard Country Club, and as General Manager at the North Shore Country Club, IL where he successfully managed for fifteen years.

Formally trained in both the hospitality management and the culinary art disciplines, David earned an Associate degree in Hospitality Management and completed a three-year Chef Apprentice Program under strict American Culinary Federation (ACF) guidelines. His continuing professional relationships include the Club Managers Association of America (CMAA), ACF and NACE organizations, and serves as a Board Advisor/Instructor to the Triton College Hospitality Management Program. David was also inducted into The Culinary Institute of America Society of Fellows for his exceptional reputation and accomplishments in the culinary placement profession and working with the school.

Bill Schulz, MCM

Senior Culinary Consultant

Bill Schulz, MCM is the Senior Culinary Associate with DZA Associates. Aside from being an active Search Partner, Bill specializes in providing Food & Beverage Consulting for clubs. Bill is very passionate about club management and is a recognized expert in Club Food & Beverage and Financial operations.

His passion for food and beverage excellence coupled with strong financial skills have propelled Master Club Manager Bill Schulz’s career. A culinary school graduate, Bill spent his early years as an Executive Chef before making his mark in club management. His resume includes the prestigious Twin Orchard Country Club, located on Chicago’s North Shore, which he successfully managed prior to becoming the General Manager of the nationally prominent Houston Country Club that he managed for 22 plus years.

Bill is a recognized leader of exceptional vision in the club industry. Many of Bill’s ideas and programs are used as models throughout the club industry. He has won numerous recognitions in CMAA’s Idea Fair and was instrumental in developing the Club Operations Manual, the cornerstone of CMAA’s Premier Club Services. In 1997, Bill became CMAA’s eighth Master Club Manager (MCM). His MCM monograph, the “Assistant Manager in Development Program,” is the CMAA endorsed Manager-in-Training program used internationally throughout the club industry.

In 1988, he was elected to the Board of Directors of the Club Managers Association of America and served as its National President in 1994. Bill has chaired many CMAA committees and served as a Governor on the Club Foundation Board and on the MCM Academic Council.

In 1999, Bill was honored to have been chosen Club Management Magazine’s “Club Manager of the Year,” and in 2002 he received the “Excellence in Club Management” award. Bill also holds the title of Maître Restaurateur Commandeur in the Chaine des Rotisseurs, and is an active member of the Les Amis des Escoffier Society.

Jason Hall, CMC

Culinary Specialist

Jason Hall earned an associate degree from Pennsylvania Institute of Culinary Arts, Pittsburgh, in 1995. His career has taken him throughout the United States cooking in a variety of high-end private country clubs and restaurants, from Ohio to California, the Carolinas and Florida.

Currently Jason is the Vice President of Research and Culinary Development at Southbend/Crown Steam and Firex and serves as a Culinary Specialist with David Meyers Associates.

Hall holds more than 25 ACF and international competition medals. He has been recognized for his work with the Northeast Florida Culinary Apprenticeship Committee. Chef Hall has done charitable work with, Habitat for Humanity, James F. Holland Foundation, Rally for a Cure-Susan G. Komen Foundation, Flagler County Education Foundation, and Feed Flagler.

In August of 2012 Hall successfully passed the Certified Master Chef Exam (CMC)® at the Culinary Institute of America, in Hyde Park, becoming the 77th chef to pass the test.

In 2013 Jason was selected to be a member of the exclusive ACF Culinary Team USA 2016, that represented the United States in international cooking competitions across the globe. In November of 2015 Team USA won third place overall at the Culinary World Cup in Luxembourg with double gold medals and attaining the highest score out of all nations in the cold food category. In October 2016 the team again dominated the cold food/culinary art category as world champions placing first in the world out of 42 countries and placing 4th overall at IKA (The Culinary Olympics) in Erfurt Germany.

Currently Jason is the President of AMCO (American Master Chefs Order) where he developed and provides a webinar called the “CMC-Pre Plan” for chefs preparing for the exam. Chef Hall also serves on the ACF Certification Subcommittee to further develop chefs in this country and assist in the development of these programs.

In June of 2016 Jason was again selected to represent the USA along with another member from the ACF Team in a 2-chef format at the ICC in Lyon, France where the two chefs placed 4th. Recently Chef Hall has signed on to be on ICC Team USA 2021 in the position of Team Chef and also Sponsorship Development.

Daniel Hugelier, CMC

Culinary Specialist

Daniel G. Hugelier, CMC is the Central Region Culinary Specialist with DZA Associates. Dan’s impressive culinary career is recognized industry-wide for his many contributions as a culinary professional and coach to many. His career spans decades, leading highly acclaimed culinary programs such as The Detroit Athletic Club, The Amway Grand Plaza Hotel and most recently under his watch as Professor of Culinary Arts of Schoolcraft since 1991. A celebrated mentor, author, educator and Olympian, Dan’s passion for the craft coupled with his innate business sense rounds out the team’s depth of culinary know-how and network. Daniel Hugelier was certified as a Master Chef in 1988. He is a three-time member of the only culinary team in history to win the prestigious hot food Gold Medal three consecutive times – 1980, 1984 and 1988 – in the IKA (International Culinary Olympics) in Germany. He has also coached for National Team USA in 1990, 1992 and 2000. He was twice a member of the USA National Ice Carving team for Japan and currently contributes as a judge for food and ice competitions with the goal of encouraging others to develop their skills. Chef Dan currently is advisor and culinary coach for Team USA, the Culinary Olympic Team for Luxembourg, and The German IKA-Hoga competition in 2016. Chef Hugelier recently retired as professor of Culinary Arts at Schoolcraft College in Michigan. His responsibilities centered around the new VisTaTech Center American Harvest Restaurant where he taught students in advanced skills-based cooking. He believes that teaching and training are the most rewarding elements of developing our profession. He is recipient of the NISOD and Trends awards for teaching excellence. For two decades, Chef Hugelier has consulted for many successful resorts, clubs, restaurants, and R&D product development accounts under the banner of Culinary Concepts International which provides staffing, training-development programs, marketing strategies’ and custom products for the food and beverage industry. Chef Hugelier has been an author, and a regular column contributor to The Bowyers Journal, a publication geared toward traditional archery. His love for outdoor sports and nature is the basis for developing the Wild Harvest cooking articles published in 27 countries, and WildSeason products – great assets to the professional cook. Firmly committed to promoting quality in the food industry, Chef Hugelier’s efforts toward developing others are fueled by a sincere joy for sharing the craft and science of cooking. Visit Chef Dan’s WildSeason on Facebook or at www.wildmasterchef.com.