Move over Michael Symon, Cleveland has another winning chef.

Cleveland-based Chef Eddie Tancredi, has been named as 2013’s USA Chef of the Year by the American Culinary Federation (ACF). Tancredi won the national recognition at the 2013 ACF National Convention, held from July 21-25 at The Cosmopolitan of Las Vegas.

The James Beard Awards and the various Food TV competition shows get their fair share of hoopla, but don’t underestimate the importance of the ACF’s awards. Unlike the JBF awards, the ACF gives out awards to students, educators and things like “Chef Professionalism Award.” (Click here to see a complete list of awards.)

Here is Chef Tancredi’s winning menu:

First course
Duck, rillettes-style, on a toasted brioche with orange segments, fried grape tomatoes, candied pistachios, arugula and frisee tossed in lemon/thyme vinaigrette.

Second course
Seared scallop on a duck and mushroom ragout with parsnip puree, wilted spinach and mustard dumplings topped with fried leeks and red pepper syrup.

Third course
Pan-roasted duck breast with duck sausage, polenta cubes, yellow beets and fennel with a blue cheese snow and blackberry gastrique.

Fourth course
Chilled peach soup with foie gras almond cake topped with crispy duck skin and chocolate salt mint yogurt.

Tancredi is currently the chef de cuisine at Table 45 restaurant in the InterContinental Hotel and Conference Center Cleveland.