Bailliage Officers:
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Bailli Carl Blanz (in Chef' Rôtisseur's ribbon)
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- Bailli: Carl Blanz
The elected President of the Bailliage.
Gold medal and chain on a GREEN ribbon.
(952) 368-1406 Cell: (952) 221-7814 mailto:carlblanz@msn.com
- Vice Chancelier-Argentier: Charlie Montreuil
The Vice-President and Treasurer of the Bailliage.
Gold medal and chain on a BLUE ribbon.
mailto:Charles.Montreuil@bestbuy.com
- Vice Conseiller Gastronomique: Donald McMillan
Responsible for the planning of menus, choice of wines, and event coordination.
Gold medal and chain on a BLUE ribbon.
mailto:dmcmillan@sihope.com
- Officier Conseiller Culinaire Honoraire: Gérard Viardin
Responsible for relations with Professional Members.
Gold medal and chain on a BLUE ribbon.
mailto:Gerard.Viardin@hilton.com
- Vice Chargée de Presse:
Margaret Leto
In charge of public relations and communication of Bailliage events.
Gold medal and chain on a BLUE ribbon.
mailto:MargaretL@mplsclub.org
- Vice Chargée de Missions:
Amanda Bové Sill
In charge of special events (such as the Young Chef Rôtisseur competition).
Gold medal and chain on a BLUE ribbon.
mailto:absill@aol.com
- Vice Echanson: Ted Farrell
In charge of activities and functions relating to the Ordre Mondial
(friends of fine wines and crafted beverages).
Gold medal and chain on a BLUE ribbon.
mailto:tfarrell@haskells.com
Previous Bailli, Bailliage du Minneapolis
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Officier Commandeur, Vice Chancelier-Argentier John M. Diracles was one of three founders
of the Minneapolis Chaîne, the others being Morrey L. Salkin and Hans J. Skalle. The inaugural dinner
was held at the Camelot restaurant on May 4, 1970. Salkin, the first Bailli, was quickly followed by
John Diracles, who since relinquishing his role as Bailli has served as Argentier until his death in 2004.
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Bailli Honoraire / Officier Commandeur Richard YaDeau (Bailli from 1979 to 2004) with Karen and Chevalier
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| Bailli Honoraire Robert Cornelius (Bailli from 2004 to 2006) with (L) Dame de la Chaîne Sandra Cornelius and (R) Bailli Provincial Jill M. Kummer |