Our Leadership
Meet the officers who guide the Buffalo Bailliage.
Martina Puzanov
Bailli
Bailli
Martina Puzanov serves as the Bailli of the Buffalo Bailliage, guiding the chapter's direction and championing memorable dining experiences that celebrate the art of fine cuisine and wine in Western New York.
Officers
The dedicated team serving the Buffalo Bailliage.
Igor Puzanov
Vice Chancelier-Argentier
Officier
Igor Puzanov serves as Vice Chancelier-Argentier, managing the financial affairs of the Buffalo Bailliage and assisting the Bailli in administrative duties.
Elizabeth Griffiths
Vice Conseiller Gastronomique
Officier
Elizabeth Griffiths serves as Vice Conseiller Gastronomique, curating menus and dining experiences for chapter events.
Open Position
Vice Conseiller Culinaire
The Vice Conseiller Culinaire is a professional culinary role reserved for chefs and food industry professionals. This officer advises the bailliage on culinary matters, helps coordinate with restaurant partners, and supports the planning of dining events. This position is currently open — interested professionals members are encouraged to contact our Bailli for more information.
Will Kramer
Vice Chargé de Missions
Officier
Will Kramer serves as Vice Chargé de Missions, the secretary of the Buffalo Bailliage, managing membership records and awards.
Francisco Hernandez
Vice Chargé de Presse & Vice Chargé des Médias Sociaux
Officier
Francisco Hernandez serves as both Vice Chargé de Presse and Vice Chargé des Médias Sociaux, writing articles, assisting with the bailliage website, and managing the chapter's social media presence.
Jean-Paul LaClair
Vice Échanson
Officier
Jean-Paul LaClair serves as Vice Échanson, in charge of activities, functions, and administration relating to the Société Mondiale du Vin. He assists in the selection of wines for all bailliage functions.
Helen Cappuccino
Bailli Provincial
Bailli
Helen Cappuccino now serves as Bailli Provincial, overseeing multiple bailliages across the region, after serving as the long-time Bailli for the Buffalo Bailliage. She continues to bring her passion for culinary excellence and dedication to fostering fellowship among food and wine enthusiasts throughout Western New York.
The Chaîne Tradition
The Chaîne des Rôtisseurs traces its origins to the royal guild of goose roasters, chartered in Paris in 1248. Revived in 1950, it has grown into the world's oldest and largest gastronomic society, with chapters in over 80 countries. The French titles used by our officers reflect this medieval heritage.
Each local chapter is called a bailliage, a term for a medieval district. It is led by a Bailli and supported by a team of officers responsible for finances, gastronomy, wine, communications, and membership. This structure is consistent across every Chaîne chapter worldwide.
Bailliages are organized into regional provinces, each overseen by a Bailli Provincial who coordinates activities and represents the region at the national level. The national organization is led by a Bailli Délégué.