About Five Stars Food Safety.

Emmanuel Chounard is the founder and owner of Five Stars Food Safety, bringing extensive experience in culinary operations, luxury hospitality, workforce development, and professional food safety education. As a ServSafe® Certified Food Safety Instructor, ServSafe® Registered Exam Proctor, and ServSafe® Certified Food Protection Manager, Emmanuel has delivered more than 3,500 instructional hours across Illinois and Florida, achieving an approximately 98% certification examination pass rate. His professional background spans fine dining, luxury hospitality, restaurant operations, retail, transportation, marketing, education, and entrepreneurship. His culinary experience includes working within Forbes-recognized luxury hospitality environments, including The Tampa EDITION, where he served in culinary operations and as a Forbes Luxury Learning Ambassador. These experiences have shaped his understanding of the relationship between food safety, service excellence, operational efficiency, employee development, and business performance.

Emmanuel has completed Culinary Arts I and II training and pursued professional certifications and education in food protection management, allergen awareness, responsible alcohol service, workplace conduct, unconscious bias awareness, and first aid/CPR/AED. His multidisciplinary background allows him to approach food safety education as more than a regulatory requirement, integrating practical operational knowledge, risk prevention, employee accountability, and organizational leadership.

Through Five Stars Food Safety, Emmanuel provides food safety training, certification examination services, and operational support to individuals, restaurants, hospitality organizations, and institutional food-service operations. His instructional approach combines nationally recognized food safety standards with real-world scenarios, helping participants understand not only what regulations require, but why those requirements matter and how to implement them consistently in demanding operational environments.

As an entrepreneur and educator, Emmanuel believes effective food safety programs should accomplish three objectives: protect public health, strengthen employee competency, and safeguard business performance. His approach emphasizes accessible education, practical application, professional accountability, and systems that support sustainable compliance.

Headquartered in Tampa, Florida, Five Stars Food Safety serves individuals and organizations throughout the Tampa Bay region, with private and group training arrangements available statewide.

My journey in the hospitality and food and beverage industry began when I was just 14 years old. Since then, I've built a career that has taken me through nearly every level of the industry—from fast food and quick-service restaurants to high-volume arenas, stadiums, and upscale fine dining establishments. Each experience has shaped my understanding of what it takes to create exceptional food, lead successful kitchen operations, and maintain the standards that protect the people we serve.

Culinary arts is more than a career for me; it's my passion and purpose. I love being a chef, creating memorable dining experiences, and bringing people together through food. Equally important to me is the opportunity to share what I've learned and help others develop the knowledge, skills, and confidence to succeed in this industry.

I earned both my Culinary Arts Diploma and Associate Degree in Culinary Arts from Auguste Escoffier School of Culinary Arts, strengthening my technical expertise, culinary knowledge, and understanding of professional kitchen standards.

As a ServSafe® Certified Food Safety Instructor, ServSafe® Registered Exam Proctor for the Food Protection Manager Certification, and ServSafe® Certified Food Protection Manager, I believe food safety and sanitation must always be the number one priority in every food-service establishment. Great food means nothing if it isn't prepared, handled, and served safely.

At Five Stars Food Safety, I bring my culinary experience and passion for education together to help current and aspiring food-service professionals understand not only the requirements of food safety, but the importance of applying those standards consistently in real-world kitchen environments. My approach to instruction emphasizes practical knowledge, professional accountability, and the confidence to make informed decisions under the everyday pressures of food-service operations.

My mission is to educate, empower, and equip food-service professionals with the tools necessary to maintain safe, sanitary, efficient, and successful kitchens. Whether someone is entering the industry for the first time or preparing to take on greater leadership responsibilities, I want them to leave my instruction with knowledge they can carry throughout their careers.

I'm also actively pursuing certification through the American Culinary Federation (ACF) as part of my continued professional development. I believe that no matter how much experience we gain, there's always room to grow, improve, and master our craft.