Executive Chef Michael W. Riggs, Ph.D. CEC CCA WCEC FMP leads culinary operations for Louisville-based Arcadia Communities. He began his food-and-beverage career in the 1980s, gaining experience in corporate operations, fine dining, and culinary education.
His credentials include Certified Executive Chef and Certified Culinary Administrator from the American Culinary Federation, World Certified Executive Chef from the World Association of Chefs Societies, and Foodservice Management Professional from the National Restaurant Association.
His contributions to the culinary profession have earned him the American Culinary Federation’s Cutting-Edge Award and Dr. J.L. Minor Chef Professionalism Award, which recognizes excellence in certification, continuing education, culinary competition, and community involvement. He has also received recognition from multiple state and national associations for his work as a chef and educator.
Chef Riggs serves on the ACF Senior Living Taskforce, helping develop training programs, certifications, and accreditation standards for the senior living industry. He regularly shares his expertise at national and regional conferences, industry panels, and educational institutions. He holds a Ph.D. in Educational Leadership and Organizational Development from the University of Louisville, a master’s degree in education, and multiple industry certifications.
Chef Riggs is dedicated to serving his community through charitable fundraising, culinary education, and initiatives such as helping to establish a community kitchen and farmers’ market. Through his ministry, The J/52 Project, he teaches cooking classes for the Hope House Ministry rehabilitation program.