Chaîne des Rôtisseurs

David Tetrault, Bailli Délégué of Canada, was invited to his first Chaîne dinner in 1983 by his friend and sponsor Hon. Harry Rowbotham, Bailli Régional at the time. Harry was aware of David’s love for cooking and recognized that he might enjoy the experience of the Chaîne.
David joined the organization in Calgary in 1983 with the rank of Chevalier. In 1988 he was promoted to the local council in Calgary with the rank of Chargé de Missions. David’s enthusiasm for the Chaîne and his penchant for organizational details led to his promotion in 1991 to national Chargé de Missions, then national Argentier in 1996.
David worked with Bailli Délégué Hon. Normand Grimard to institute a plan to manage the Chaîne in Canada as a business, making it more efficient and more accountable. David computerized the data base and financials, and he set up systems to assist in the efficient management of the organization.
In 1998 David’s diligent work in Canada was recognized by the international board with his appointment to the Conseil Magistral. In 2002 he was appointed to the Conseil d’Administration, the Executive Board consisting of 15 international members from the Conseil Magistral, chaired by the international President.
In 2002 David accepted the additional duty of Chairman of the International Jeunes Commis Rôtisseurs Committee, responsible for managing the young chefs’ competition. David is enthusiastic about this aspect of the Chaîne, seeing it as a way to ensure the successful future of the culinary arts and of the Chaîne itself. Along with his committee members, of which half are professionals, David and his Committee revised the competition rules to make the competition more professional and more relevant to modern culinary arts and gastronomy. The changes also enabled host Baillages to run competitions more effectively because the requirements are now thoroughly comprehensive and unambiguous. When David’s home Bailliage hosted the International Jeunes Commis Rôtisseurs competition in 2004, it was an excellent test of the reorganization. David was appointed Chair of the IT Committee in 2016.
David is firmly committed to the ideals of the Chaîne des Rôtisseurs, and he is honoured to fulfill his national and international duties. David still enjoys the very simple essence of the Chaîne: a fine meal in good company.
In his spare time he still likes to spend time in the kitchen, cooking for his family and friends.

School education (vocational)

Hospitality Management School,
Vienna restaurant owners
Judenplatz / Vienna (1992 - 1995)


Advanced course for tourism and economic
Judenplatz / Vienna (1995 – 1998)
A - Label with professional diploma)

Training for
GLOBAL MASTER CHEF / KITCHEN MASTER
Judenplatz / Vienna (2013)


Working experience

1993
Hotel City Club Vösendorf 5 * de Luxe
(Internship)

1994
Sport Royal Seeboden / Millstättersee 4 *
(Internship)

1995
Sport Hotel Royer Schladming 4 *
(Commis)

1996
Hotel Österreichischer Hof
(Sacher) Salzburg 5 * de Luxe
(Commis)

1997
Restaurant L'Alsace à Table Strasbourg (16 points)
(Chef de partie)

1998
military service –
Chef in the a la carte officer’s mess in Vienna

1999/2000
Sheraton Frankfurt 5 * -
Gourmet restaurant Papillon  (16 points)
(Commis - Demi Chef)

2000
 InterContinental Vienna 5 *–
Four Seasons Gourmet restaurant (15 points)
(Demi chef)


2000/01
ANA Grand Hotel Wien 5 * de Luxe –
Gourmet restaurant Le Ciel (16 points)
(Demi Chef - Chef de partie)

2001/02  
Sheraton Salzburg 5 *–
Mirabell restaurant Gourmet (15 points)
(Chef de partie)

2002/03
Gastro Holding Graz –
Restaurant Stainzerbauer + Bistro Yam Yam
(Sous chef) + (Deputy CEO)

2003/04
Restaurant La Vignette Strasbourg (1 * Michelin)  
(Sous chef)

2004/05/06/07
Sheraton Salzburg 5 *
(Chef Tournant - Junior Sous Chef)

2007/08/09/10/11/12/13
Vienna Hotel Imperial 5 *
(Chef de partie - Sous chef)

2013/14/15/16/17/18
Imperial Riding School Renaissance Vienna Hotel 4 *plus
(Executive chef)

2018/19 ongoing
Wiesbauer Gourmet – Reidling - Sitzenberg
(Head of the Product Development Department and Consultant for the Gastronomy)

2018/19 - ongoing
Pannoneum - Tourism - Culinary Institute and Business Academy Neusiedl am See
(Culinary teacher)

Competitions and highlights

1995
Winning the Golden Reindl

1996
Bronze – Nöka

Thanks and appreciation to the Golden Reindl

Silver – Semmering

Admission to the regional team in Vienna

1997
2 Bronze - Hogaka Karlsruhe

Bronze - Hoga Nuremberg

Competitive foods, "Let's be honest" – Vienna

Winning the Golden Reindl

Silver – Geras

Main act in Tv show Welcome in Austria (with Antonio Carluccio)

2 Bronze – Constance

Certificate of Honour from the Austrian Federation of Chefs for special services

1998
Bronze - Intergastra Stuttgart

Concours du Meilleur Jeune commis Rôtisseur


Winning the Golden Reindl

Medal performance - Nöka



1999
2 Bronze - Hogaka Karlsruhe

2 Bronze - Everything for the guest IKKA Salzburg

2000
Diploma in Culinary Olympics – Erfurt
Admission to the Austrian National Team of Chefs

2001
2x Gold and won the individual competition days Glass Kitchen
- IKKA Wiener Neustadt

2002
Silver and Bronze - IKKA Salzburg
2 Bronze - Culinary World Cup Luxembourg

2003
Main Act in Tv show “Grundners culinary show”
Silver - IKKA Klagenfurt
Gold and best in Category - Hoga Nuremberg
Gold and Silver - IKKA Pittental

2004
Silver - Intergastra Stuttgart
Bronze - Culinary Olympics Erfurt

2005
As an apprentice coach at the Sheraton team:
Gold, silver and best in Category - IKKA Salzburg
3x Gold, silver and Tournament victory - IKKA Pittental

2007
2 Gold, 2 Silver and best in Category - Hoga Nuremberg

2008
Thanks and appreciation at the Golden Reindl

2009
coach of the Topaprentice:
competition"Amouse Bouche" 2 Place

2010
Head of the Austrian Fair in
"WESTIN TOKYO" Japan
Diploma in Culinary World Cup Luxembourg

2011
Head of the Austrian Fair in
"WESTIN TOKYO" Japan
INTRONISATION as "Maître Rôtisseur" in the Chaîne des Rôtisseurs

2012
Juror in the "Tasting jury" at the
"Jeunes Chefs Rotisseurs"
of the "Chaîne des Rotisseurs"

coach of the Top apprentice:
competition "Amuse Bouche"

Head of the Austrian Fair in
"HILTON COLOMBO" Sri Lanka

Head of the Austrian Fair in
"ST. REGIS ROME" Italy

PROMOTION TO "Vice charge de missions" in the Chaîne des Rôtisseurs

2013
PROMOTION TO "Vice Conseiller Culinaire de Vienne"
in the Chaîne des Rôtisseurs

Coach of the chef for the competition
"Jeunes Chefs Rotisseurs" of the Chaîne des Rôtisseurs
AUSTRIA 1st place

Juror at the "Jeunes Chefs Rotisseurs"
of the Chaîne des Rôtisseurs in the "Tasting jury" (national)

Juror in the "Tasting jury" at Eurogast "Big Cooking Contest" for Vienna

Graduation for GLOBAL MASTER CHEF / KITCHEN MASTER

Inclusion in the Chef's Table Vienna
(Association of "Top Chefs" Vienna)

Award "Manager of the Quarter" by Renaissance

2014
Election to VKÖ - Vice Chairman Sectional Vienna
Head of the Jury at the "Tastingjury"
"Jeunes Chefs Rotisseurs" of the Chaîne des Rôtisseurs (national)
PROMOTION TO "Conseiller Culinaire d'autriche"
in the Chaîne des Rôtisseurs
Juror in the "Tastingjury" at the "Jeunes Chefs Rotisseurs"
the Chaîne des Rôtisseurs INTERNATIONAL
Training for “allergen Officer”
Award for the "Leader of the Year" by Renaissance

2015
Organization and implementation of the "Jeunes Chefs Rotisseurs"
the Chaîne des Rôtisseurs (national)

Committee member the "Meillieure jeunes chief INTERNATIONAL" in Budapest, Hungaria

Juror at Amuse Bouche Top Apprentice Competition
Cathegory- GRAND FINALE

Trainer of Amuse Bouche Top Apprentice special Competition
Cathegory- "Best terrine" 1st place

2016
Organizer / Chairmen of "Jeunes Chefs Rotisseurs" of the Chaîne des Rôtisseurs (national)

Committee member / Kitchen supervisor at the "Jeunes Chefs Rotisseurs" INTERNATIONAL in Manchester, Great Britain

Trainer of Amuse Bouche Top Apprentice special Competition
Cathegory- "Best terrine" 1st place

Juror at the Amuse Bouche Top Apprentice Competition GRAND FINALE

Continuing Education "Crucial Conversations" by Marriott in Lisbon, Portugal

Bronze - Culinary Olympics – Erfurt

2017
Admission to the Oxford Encyclopedia of Successful People
Austria, Swiss & Germany

Continuing education "Seven Habits" by Marriott in Baku, Azerbaijan

Juror at the national championships of young chefs in the competition
"The duel of the young chefs" in Styria, Vienna and Salzburg

Honouring from the Austrian Federal Ministry of Science, Research and Economy for the promotion, support and education of youth peoples

Joined Marriott International's Culinary Advisory Board for Central Europe

Juror at the state championships of young chefs in the competition
"The duel of young chefs"

Committee member / Kitchen supervisor at the "Meillieure jeunes Chef INTERNATIONAL in Frankfurt a. Main, Germany

Joined the Marriott International Global Talent Council




2018
Juror at the national championships of young chefs in the competition
"The duel of the young chefs" excretion EAST
(Vienna, Lower Austria)

Mentor of the "Viennese Vice Champion" in the competition
"The duel of the young chefs"

Juror at the national championships of young chefs in the competition
"The duel of the young chefs" excretion WEST
(Salzburg, Tyrol and Vorarlberg)

Juror at the national championships of young chefs in the competition
"The duel of young cooks" excretion SOUTH
(Carinthia, Styria, Burgenland)

Juror at the state championships of young chefs in the competition
"The duel of the young chefs & Jeunes Chefs Rotisseurs"
of the Chaîne des Rôtisseurs (national)"

Honor of the Châîne des Rôtisseurs with the Bronze Medal of Merit

Culinary Instructor
Southern Alberta Institute of Technology
Calgary, AB
August 2017 - Present
   •    Instruction of first year Professional Cooking students
•    Maintained high quality standards in instruction and quality control
•    Developed new recipes to update curriculum to current food trends
•    Managed food costs and inventory
•    Mentored, managed and motivated student body to perform at the highest level of competency possible

Executive Chef
Hotel Arts Group
Calgary, AB
Sept 2015 – Aug 2017
   •    Overseeing operations of multiple outlets including three restaurants and an events kitchen doing both internal and external high profile events
•    Managing over four million dollars in food revenues
•    Lead, manage and mentor a team of 40+ staff for all locations
•    Responsible for creating new menus, implementing seasonal ingredients and modern techniques
•    Developed customized menus to suit client’s needs for large events including weddings, fundraisers, etc.  

Executive Chef
Heritage Park Society
Calgary, AB
July 2005 – July 2015

•    Assisted in the development, design and approval of the 5000-square foot main kitchen in Gasoline Alley
•    Coordinated and supervised multi-service operations including events, banquet operations, Selkirk Grille restaurant, and numerous concession outlets
•    Instrumental in increasing food and beverage revenue from $3.5 million to $7.5 million dollars over 6 years
•    Established cohesive operations through hiring, developing and training kitchen staff by creating a professional and positive environment, including the management of 90+ employees
•    Menu development for all food service operations including banquet packages and special events

Executive Chef
Glencoe Golf
and Country Club
Calgary, AB
1995 - 2005


Sous Chef
Calgary Golf and Country Club
Calgary, AB
1993 - 1995

   •    Overseeing day-to-day culinary operations of the club
•    Managed and oversaw all kitchen activities including banquets, fine dining, and lounge
   •    Developed customer relations through repeated interaction with members and guests
•    Developed banquet and restaurant menus
•    Created a positive member/guest experience through food services
   •    Hiring and training of all kitchen staff
•    Preparation of annual budget, including forecasting, cost controls and labour management
•    Ordering and monitoring of all kitchen and food supplies and engineering all menu items to maintain the proper profit margin

•    Daily menu planning for dining room
•    Monthly inventory and cost controls
•    Purchasing and receiving
•    Scheduling, supervision and training of staff
•    Lead and coordinate banquets of 10 – 250 people
   
Sous Chef
Edmonton Centre Club
Edmonton, AB
1991 – 1993
   •    Responsible for evening a la carte
•    Food preparation for fine dining room and banquets
•    Monthly inventory and cost controls
•    Scheduling, supervision and training of staff

Education:

Red Seal and Journeyman Certificate            Northern Alberta Institute of Technology (NAIT)
1990    Edmonton, Alberta, Canada    
                               

David Tetrault, Bailli Délégué of Canada, was invited to his first Chaîne dinner in 1983 by his friend and sponsor Hon. Harry Rowbotham, Bailli Régional at the time. Harry was aware of David’s love for cooking and recognized that he might enjoy the experience of the Chaîne.
David joined the organization in Calgary in 1983 with the rank of Chevalier. In 1988 he was promoted to the local council in Calgary with the rank of Chargé de Missions. David’s enthusiasm for the Chaîne and his penchant for organizational details led to his promotion in 1991 to national Chargé de Missions, then national Argentier in 1996.
David worked with Bailli Délégué Hon. Normand Grimard to institute a plan to manage the Chaîne in Canada as a business, making it more efficient and more accountable. David computerized the data base and financials, and he set up systems to assist in the efficient management of the organization.
In 1998 David’s diligent work in Canada was recognized by the international board with his appointment to the Conseil Magistral. In 2002 he was appointed to the Conseil d’Administration, the Executive Board consisting of 15 international members from the Conseil Magistral, chaired by the international President.
In 2002 David accepted the additional duty of Chairman of the International Jeunes Commis Rôtisseurs Committee, responsible for managing the young chefs’ competition. David is enthusiastic about this aspect of the Chaîne, seeing it as a way to ensure the successful future of the culinary arts and of the Chaîne itself. Along with his committee members, of which half are professionals, David and his Committee revised the competition rules to make the competition more professional and more relevant to modern culinary arts and gastronomy. The changes also enabled host Baillages to run competitions more effectively because the requirements are now thoroughly comprehensive and unambiguous. When David’s home Bailliage hosted the International Jeunes Commis Rôtisseurs competition in 2004, it was an excellent test of the reorganization. David was appointed Chair of the IT Committee in 2016.
David is firmly committed to the ideals of the Chaîne des Rôtisseurs, and he is honoured to fulfill his national and international duties. David still enjoys the very simple essence of the Chaîne: a fine meal in good company.
In his spare time he still likes to spend time in the kitchen, cooking for his family and friends.

School education (vocational)

Hospitality Management School,
Vienna restaurant owners
Judenplatz / Vienna (1992 - 1995)


Advanced course for tourism and economic
Judenplatz / Vienna (1995 – 1998)
A - Label with professional diploma)

Training for
GLOBAL MASTER CHEF / KITCHEN MASTER
Judenplatz / Vienna (2013)


Working experience

1993
Hotel City Club Vösendorf 5 * de Luxe
(Internship)

1994
Sport Royal Seeboden / Millstättersee 4 *
(Internship)

1995
Sport Hotel Royer Schladming 4 *
(Commis)

1996
Hotel Österreichischer Hof
(Sacher) Salzburg 5 * de Luxe
(Commis)

1997
Restaurant L'Alsace à Table Strasbourg (16 points)
(Chef de partie)

1998
military service –
Chef in the a la carte officer’s mess in Vienna

1999/2000
Sheraton Frankfurt 5 * -
Gourmet restaurant Papillon  (16 points)
(Commis - Demi Chef)

2000
 InterContinental Vienna 5 *–
Four Seasons Gourmet restaurant (15 points)
(Demi chef)


2000/01
ANA Grand Hotel Wien 5 * de Luxe –
Gourmet restaurant Le Ciel (16 points)
(Demi Chef - Chef de partie)

2001/02  
Sheraton Salzburg 5 *–
Mirabell restaurant Gourmet (15 points)
(Chef de partie)

2002/03
Gastro Holding Graz –
Restaurant Stainzerbauer + Bistro Yam Yam
(Sous chef) + (Deputy CEO)

2003/04
Restaurant La Vignette Strasbourg (1 * Michelin)  
(Sous chef)

2004/05/06/07
Sheraton Salzburg 5 *
(Chef Tournant - Junior Sous Chef)

2007/08/09/10/11/12/13
Vienna Hotel Imperial 5 *
(Chef de partie - Sous chef)

2013/14/15/16/17/18
Imperial Riding School Renaissance Vienna Hotel 4 *plus
(Executive chef)

2018/19 ongoing
Wiesbauer Gourmet – Reidling - Sitzenberg
(Head of the Product Development Department and Consultant for the Gastronomy)

2018/19 - ongoing
Pannoneum - Tourism - Culinary Institute and Business Academy Neusiedl am See
(Culinary teacher)

Competitions and highlights

1995
Winning the Golden Reindl

1996
Bronze – Nöka

Thanks and appreciation to the Golden Reindl

Silver – Semmering

Admission to the regional team in Vienna

1997
2 Bronze - Hogaka Karlsruhe

Bronze - Hoga Nuremberg

Competitive foods, "Let's be honest" – Vienna

Winning the Golden Reindl

Silver – Geras

Main act in Tv show Welcome in Austria (with Antonio Carluccio)

2 Bronze – Constance

Certificate of Honour from the Austrian Federation of Chefs for special services

1998
Bronze - Intergastra Stuttgart

Concours du Meilleur Jeune commis Rôtisseur


Winning the Golden Reindl

Medal performance - Nöka



1999
2 Bronze - Hogaka Karlsruhe

2 Bronze - Everything for the guest IKKA Salzburg

2000
Diploma in Culinary Olympics – Erfurt
Admission to the Austrian National Team of Chefs

2001
2x Gold and won the individual competition days Glass Kitchen
- IKKA Wiener Neustadt

2002
Silver and Bronze - IKKA Salzburg
2 Bronze - Culinary World Cup Luxembourg

2003
Main Act in Tv show “Grundners culinary show”
Silver - IKKA Klagenfurt
Gold and best in Category - Hoga Nuremberg
Gold and Silver - IKKA Pittental

2004
Silver - Intergastra Stuttgart
Bronze - Culinary Olympics Erfurt

2005
As an apprentice coach at the Sheraton team:
Gold, silver and best in Category - IKKA Salzburg
3x Gold, silver and Tournament victory - IKKA Pittental

2007
2 Gold, 2 Silver and best in Category - Hoga Nuremberg

2008
Thanks and appreciation at the Golden Reindl

2009
coach of the Topaprentice:
competition"Amouse Bouche" 2 Place

2010
Head of the Austrian Fair in
"WESTIN TOKYO" Japan
Diploma in Culinary World Cup Luxembourg

2011
Head of the Austrian Fair in
"WESTIN TOKYO" Japan
INTRONISATION as "Maître Rôtisseur" in the Chaîne des Rôtisseurs

2012
Juror in the "Tasting jury" at the
"Jeunes Chefs Rotisseurs"
of the "Chaîne des Rotisseurs"

coach of the Top apprentice:
competition "Amuse Bouche"

Head of the Austrian Fair in
"HILTON COLOMBO" Sri Lanka

Head of the Austrian Fair in
"ST. REGIS ROME" Italy

PROMOTION TO "Vice charge de missions" in the Chaîne des Rôtisseurs

2013
PROMOTION TO "Vice Conseiller Culinaire de Vienne"
in the Chaîne des Rôtisseurs

Coach of the chef for the competition
"Jeunes Chefs Rotisseurs" of the Chaîne des Rôtisseurs
AUSTRIA 1st place

Juror at the "Jeunes Chefs Rotisseurs"
of the Chaîne des Rôtisseurs in the "Tasting jury" (national)

Juror in the "Tasting jury" at Eurogast "Big Cooking Contest" for Vienna

Graduation for GLOBAL MASTER CHEF / KITCHEN MASTER

Inclusion in the Chef's Table Vienna
(Association of "Top Chefs" Vienna)

Award "Manager of the Quarter" by Renaissance

2014
Election to VKÖ - Vice Chairman Sectional Vienna
Head of the Jury at the "Tastingjury"
"Jeunes Chefs Rotisseurs" of the Chaîne des Rôtisseurs (national)
PROMOTION TO "Conseiller Culinaire d'autriche"
in the Chaîne des Rôtisseurs
Juror in the "Tastingjury" at the "Jeunes Chefs Rotisseurs"
the Chaîne des Rôtisseurs INTERNATIONAL
Training for “allergen Officer”
Award for the "Leader of the Year" by Renaissance

2015
Organization and implementation of the "Jeunes Chefs Rotisseurs"
the Chaîne des Rôtisseurs (national)

Committee member the "Meillieure jeunes chief INTERNATIONAL" in Budapest, Hungaria

Juror at Amuse Bouche Top Apprentice Competition
Cathegory- GRAND FINALE

Trainer of Amuse Bouche Top Apprentice special Competition
Cathegory- "Best terrine" 1st place

2016
Organizer / Chairmen of "Jeunes Chefs Rotisseurs" of the Chaîne des Rôtisseurs (national)

Committee member / Kitchen supervisor at the "Jeunes Chefs Rotisseurs" INTERNATIONAL in Manchester, Great Britain

Trainer of Amuse Bouche Top Apprentice special Competition
Cathegory- "Best terrine" 1st place

Juror at the Amuse Bouche Top Apprentice Competition GRAND FINALE

Continuing Education "Crucial Conversations" by Marriott in Lisbon, Portugal

Bronze - Culinary Olympics – Erfurt

2017
Admission to the Oxford Encyclopedia of Successful People
Austria, Swiss & Germany

Continuing education "Seven Habits" by Marriott in Baku, Azerbaijan

Juror at the national championships of young chefs in the competition
"The duel of the young chefs" in Styria, Vienna and Salzburg

Honouring from the Austrian Federal Ministry of Science, Research and Economy for the promotion, support and education of youth peoples

Joined Marriott International's Culinary Advisory Board for Central Europe

Juror at the state championships of young chefs in the competition
"The duel of young chefs"

Committee member / Kitchen supervisor at the "Meillieure jeunes Chef INTERNATIONAL in Frankfurt a. Main, Germany

Joined the Marriott International Global Talent Council




2018
Juror at the national championships of young chefs in the competition
"The duel of the young chefs" excretion EAST
(Vienna, Lower Austria)

Mentor of the "Viennese Vice Champion" in the competition
"The duel of the young chefs"

Juror at the national championships of young chefs in the competition
"The duel of the young chefs" excretion WEST
(Salzburg, Tyrol and Vorarlberg)

Juror at the national championships of young chefs in the competition
"The duel of young cooks" excretion SOUTH
(Carinthia, Styria, Burgenland)

Juror at the state championships of young chefs in the competition
"The duel of the young chefs & Jeunes Chefs Rotisseurs"
of the Chaîne des Rôtisseurs (national)"

Honor of the Châîne des Rôtisseurs with the Bronze Medal of Merit

Robert W. Phillips
Certified Executive Chef/
5 term President and 25 year board member Chef De Cuisine Association of California/Inland Empire/ACF
Conseiller Culinaire Provincial Far West Region/Chaine Des Rotisseurs
Chef Member/ World Chefs Societies
Robert w. Phillips oversees the culinary departments as Executive Chef & Director of Food & Nutrition of the Deanco Health Care overseeing 3 Hospitals & 3 MSO’s with food outlets in Southern California.  Previously Executive Chef of the Commerce Casino & Crowne Plaza Hotel.  Chef Phillips arrived at Commerce Casino after his five-year tenure as Associate Executive Chef of University of Southern California Hospitality Services.  There he led 600 culinary team members in the daily execution of foods for thirty-three restaurants and catering operations on a budget of 55 Million dollars.  A native of Maryland, Chef Phillips attended the famed Culinary Institute of America in Hyde Park N.Y. in continued Education. He is a certified Executive Chef & Culinary Administrator & American Academy of Chef through the American Culinary Federation as well as past President of the Southern California Inland Empire Chefs & Cooks Association & Current President of the Chef De Cuisine Association of California Association. Current Conseiller Culinaire for the Far West Region  of Chaine Des Rotisseurs, Chef Member Ordre Des Canardiers & Order of Merit Chef Member World Master Chefs Socities
Prior to working at USC, Chef Phillips cultivated his expertise at a host of other leading hotels and restaurants, Including Executive Chef of the Anaheim Convention Center he orchestrated events serving up to seven course plated meals to guests numbering from 10,000 plated to 100,000 in walk up restaurant operations with Multiple Caterings.  He also held the position of Area Chef for the Sodexo Marriott Corporation. He also held the executive chefs position at the Radisson Hotel and Convention Center in San Bernardino, California. He has hosted 2 American Academy Dinner, 2 Escoffier Society Dinners, and On the National Task Force for the annual Knowledge Bow, Silver Medalist World Ice Art Championships. Executive National Director for The Caterina’s Club Feeding Kids in America, Cooking with Cancer Patients @ Jennifer Diamond Foundation. Robert works in creating Opportunities for Youngster to make it into and get culinary educations by reopening the ACF Apprenticeship program back here in LA and mentoring students to improve at every opportunity. Raising thousands of dollars in Culinary Scholarships in LA Area. Guiding and helping young culinarians to be successful in this challenging culinary driven world.
Phillips has coordinated several James Beard Foundation functions as Host Chef in Beverly Hills, California as Executive Chef for the Crowne Plaza Beverly Hills.  Chef Phillips began his highly skilled career in Switzerland, where for three years he completed his journeyman ship with some great Swiss & French chefs.
Chef Phillips 30 YR. Member of the ACF currently serves on the Los Angeles chapter of the CCAC as President for 4 Years. He is on several Local School Advisory boards. While support so many culinarians through competitions, Certification & Career advice. Chef Phillips has worked closely with the following organizations, American Cancer Society, Chef & the Child, Culinary Team USA Fund Raisers, American Academy of Chefs donations, CCAC Scholarships.  Honoree Member IFSEA LA, Jennifer Diamond Foundation, Veterans Holiday Celebration Food & Chef Director. He currently serves the American Academy of chefs As the Western regional Director for the United States of America & Conseiller Culinaire Provincial for Chaine De Rotisseurs Far West Region of the United States and much more.

Daniel Ayton is World Vice President, of the World Master Chefs Society and has the pleasure of returning to the young chefs Competition for the third time after enjoying the culinary experience of Budapest last year, and is looking forward to some new dishes I am sure all will enjoy.

Daniel is an experienced chef with almost 30 year's extensive experience in fine dining as well as banqueting operations working alongside such chefs as Pierre Larapidie of the George V, Paris; The Grosvenor House Park Lane; Hotel Des Burgues Geneva, & the three Michelin starred Paul Bocuse Lyon; he setup Chefbytes, in 1993 which specialises in the design, strategic management, menu sampling, and ingredient organoleptic sampling, judging and media work; and at present works in two hotels in London the Saint James Court and 51 Buckingham gate; both situated between Buckingham Palace and the houses of Parliament.

Daniel is widely considered to be the most knowledgeable chef on the psychological effects of Coeliac Disease in the UK’s hospitality industry. Educating others with his expert knowledge of Coeliac Disease as well as other allergies that trigger abnormal responses to food has meant that Daniel has changed the landscape of catering guidance rules, introducing critical regulations. Daniel has installed this philosophy into the everyday work practices and procedures for those working alongside him as well as influential figures in the UK’s catering industry. He has been privileged to cook for The Queen, Prince Phillip, Prince Charles and the Duchess of Cornwall and many Heads of State during the 2012 London Olympic Games.

Background
Born in Devon, Daniel started in the industry washing up in his parents’ restaurant, progressing from salad hand to pastry chef. The intense experience secured from an array of international cuisines which includes South Africa, Turkey and a hotel opening in Marrakech resulted in huge leaps up the career ladder. In 2009 Daniel qualified as a World Association of Chefs Society (WACS) B Grade Culinary Judge, Founded in 1928, it is a global network of 93 official chefs associations that represent over 10 million professional chefs worldwide. And has had the privilege to be invited to judge internationally all over the world.

Daniel has at present the cluster roll as Executive chef for Starwood Luxury collection, and heads the culinary offerings in two London hotels; both the five star Le Meridien Piccadilly and four star Aloft hotel in Docklands.

Cook at his fathers different restaurants
Practice at several star restaurants in Europe
Partner/owner in the Nobis group with restaurants and hotels
Gastronomique responsible for all restaurants in the Nobis group
Head chef at the ones tar restaurant Operakällaren
Kitchen judge and tasting judge
several awards as
2014 Year celebration of a longtime Significant Gastronomique work
2012 Inkeeper of the Swedish Royal Court

Karl J Guggenmos, MBA AAC is an established and recognized global Culinary leader, a passionate educator and WACS Global Master Chef. His career started with humble beginnings in his hometown Augsburg, Germany. He successfully completed a 5 year apprenticeship starting at age 14. After completing the apprenticeship Chef Karl began his professional career that spanned over 25 years as Executive Chef both in Europe and the U.S.

In 1981 Chef Karl Guggenmos gained status as a German Certified Master Chef. In 1988 Chef Karl started a new professional journey as Educator and soon established himself as a global leader in his field, starting his tenure at the Johnson & Wales University.
His accomplishments a Teacher, Director, Dean and University Dean have set the college of Culinary Arts apart from other institutions, establishing a global mindset and recognition of the college as the Leader of Culinary Education.

Chef Daniel has worked for five star hotels and fine dining restaurants in Switzerland, the USA, New Zealand, Australia, Japan and the UAE.  He is a certified Master Chef and WACS international judge and has both competed and judged at numerous international competitions. As Conseiller Culinaire  , now Honoraire, Chef Daniel organized the Regional competitions in Brisbane and Melbourne as well the national competition for Australia for a few years. Thanks to Chef Daniel the UAE had the 1st young Chef competition in 2015. This year is his 10 year anniversary of judging on the international jury panel. Chef Daniel is currently training and mentoring the next generation of young chefs at ICCA Dubai.

Jyväskylä College is a pioneer in the internationalisation of cookery education in Finland. The person who has played an important role in this development is Chef Martti Lehtinen, Honorary Member of WACS.
Most of the cookery students at Jyväskylä College complete part of their on-the-job training outside Finland. Also the teachers make regular field trips abroad and participate in teacher exchange and training programmes to learn about the latest international trends in the industry.  Jyväskylä College also receives exchange teachers and students from abroad.
International activities are part of everyday routines for cookery students at Jyväskylä College. The development of international activities has been systematic since the 1990's. One of the key players in this development has been Chef Martti Lehtinen, who worked as a cookery lecturer at Jyväskylä College from the mid 1980’s to his retirement in March 2013.
Lehtinen emphasizes the significance of international cooperation, which he finds important in view of both professional skills and personal development.
“In the world of education, internationalisation is essential for both teachers and students. In this work, you should not become set in your ways or identify yourself in one category only. By working abroad in different cultures you learn to appreciate different cuisines and cooking methods. International cooperation is one of the best ways to fight prejudice and discrimination.”
“All kinds of cultural exchanges promote internationalisation. It is important for students and teachers to spend time abroad, but international exchange students and teachers coming to Finland are quite as important. In Jyväskylä, we have promoted internationalisation in all these ways”, Lehtinen states.
People who know Martti Lehtinen are familiar with his thoughts about the importance of internationalisation. Martti is well known in different parts of the world for his active participation in chefs association activities and in international competitions.
Gastronomy domestic sector and international organizations Lehtinen has been active in mm. Chaîne des Rôtisseur Jyväskylä Baillage more than 25 years, from 1991 Chef de Rôtisseurs since 2001 and Vice-Conseiller Culinaire de. In 2012, he started the Finnish Délégué: Conseiller Culinaire de Finlande
In 2002-2006, Martti acted as Chairman of the Finnish Chefs Association, and he has also been a Board Member in the Scandinavian Chef Association for 15 years.  He is also an Honorary Member of WACS and of several countries’ national chefs associations. He was granted WACS’ Honorary Membership especially for his work in the Baltic States and in Belorussia to introduce chefs and teachers to international activities and cooperation in the industry
According to Lehtinen, WACS and national chefs associations play an important role in the internationalisation process of the educational institutions that provide cookery education. Active participation in these organisations creates networks that help implement international exchanges.
“Personal relationships still play a significant role, even if various practices have been established between educational institutions to promote international exchanges and activities”, he says. The importance of these associations is shown by the fact that all the cookery teachers of Jyväskylä College are members in the Finnish Chefs Association.
“Membership in a professional association is the best way to maintain your professional skills. Working in the school environment only is not enough if you want to be on the pulse of events in the industry. Interaction between schools and the world of work takes place in both directions. Those who already work in the industry hear what is going on in schools, and we hear what the needs in the professional field are", Lehtinen continues.
Competition promotes skills
The international competitions highlights have also been an important aspect in Martti Lehtinen’s work. He has participated in the development of rules and practices for the chef competitions of various chef associations, and the WorldSkills organisation has also adopted them in its activities. Lehtinen has also been active in the WorldSkills and EuroSkills competitions, which promote vocational skills and education, and the internationalisation of vocational education.  He has also regularly acted as an expert in both these competitions.
According to Lehtinen, competitions serve cookery education very well. Participation in national and international competitions shows what the competence level in your educational institution is compared with others.

Bruno began his career in Switzerland before moving to Canada where he was employed at the Queen Elizabeth Hotel in Montreal. After working as Executive Chef for Cara Operations, he was appointed to the position of Catering Manager for Canadian Pacific Air Lines, a position that he held for 12 years before opening La Belle Auberge as Chef and Owner.

An honoured member of the Chaîne, Bruno was a founding member of the Bailliage of Vancouver. He served as the Bailliage’s first Vice Conseiller Culinaire from 1973 until 1990.

His first international competition experience came as Team Captain of the Western Canadian Team in Frankfurt in 1976. Bruno was a Team Member for Team Canada at the competition in Osaka in 1983 and Team Member of the World Champion Team Canada at the Culinary Olympics in Frankfurt in 1984 – a win over 32 other teams from around the world.

He then moved on to be a Team Manager at Province level before leading Team Canada at the 1996 Olympics where they won 3 gold and 1 bronze medals. Bruno remains an active coach of the Canadian Bocuse d’Or Team, Team British Columbia and the Canadian National Culinary Team, and he has judged at all levels of competition, most recently serving as the Canadian Judge for the 2015 Bocuse d'Or.

Bruno is past President and Chairman of the Canadian Culinary Federation and Founder and Chairman of the BC Culinary Arts Foundation. Bruno has been the recipient of countless awards including the Order of British Columbia, the Queen’s Jubilee Award, and has been honoured by his peers in the USA by being inducted into the American Academy of Chefs’ Hall of Fame.

Widely hailed as one of the most talented chefs in Canada, Chef Takashi Murakami, C.M., has spent the last 40 years elevating food preparation to an art form as Executive Chef of the St. Charles Country Club. Luckily, Chef Murakami’s lengthy tenure at St. Charles leaves ample room on his C.V. for the impressive array of awards and honours he has amassed over the decades. Among them a series of gold medals and a world championship as a member and coach of Culinary Team Canada, a Chef of the Year designation by the Manitoba Chefs Association, membership in the Canadian Culinary Federation’s Honour Society, and a 2005 appointment as Member of the Order of Canada (making him the second chef to receive this prestigious honour, and the only one from Manitoba).

Chef Murakami has also enjoyed a long and fruitful relationship with Red River College over the years, having served on the college’s advisory committee for the last decade (the last three years of which he has acted as chairman). A number of Red River College’s culinary arts instructors completed their apprenticeship training under Chef Murakami, who also developed the DACUM (Developing a Curriculum) analysis for the college’s culinary arts program. Most recently, he has signed on as a Chef of Distinction; supporting the Paterson Global Foods Institute — home of the College’s Culinary and Hospitality programs and site of its first student residence. As Conseiller Culinaire du Canada, Chef Murakami has had a long and distinguished career with both the National and International Jeunes Chefs (Young Chefs) Rôtisseurs Competitions over many years.

INTERNATIONAL TRADE DISTINCTIONS

1976    Frankfurt, Germany Culinary Olympic
Support Member to the Canadian National Team
1978    Jerusalem, Israel
Canadian National Team Member – 1 Gold, 1 Silver
1980    Frankfurt, Germany Culinary Olympic
Regional Western Team Member – 2 Gold
1982    Luxemburg “Expogast”
Canadian National Team Member – 1 Gold, 1 Silver
Team came in 1st Place
European Champion 82-86
1983    Klagenfurt, Austria
Canadian National Team Member (Team Captain) – 2 Gold
1st Place
1983    Osaka, Japan
Canadian National Team Member – 1 Gold
3rd Place
1984    Frankfurt, Germany Culinary Olympic
Canadian National Team Member
World Champion
1986    Luxemburg “Expogast”
Canadian National Team Member – 1 Gold
2nd Place
1987    Basel, Switzerland
Canadian National Team Member – 1 Grand Gold
2nd Place
1988    Frankfurt, Germany World Culinary Olympic
Canadian National Team Member
3rd Place
1990    Luxemburg “Expogast”
Canadian National Team Member (Team Captain) – 2 Gold
           
1992    Frankfurt, Germany Culinary Olympic
Technical Advisor for Team Manitoba
1994    Luxemburg “Expogast”
Canadian National Team Member (Team Captain)–2 Silver
               
1996    Team Coach for Culinary Team Canada

2000    Team Coach for Culinary Team Canada

1980    Certified Chef de Cuisine by CCFCC

1984    Certified Master Chef Escoffier Society, Canada

OTHER TRADE DISTINCTIONS

1999   Certified Culinary Judge in Canada by C.C.F.C.C.

2005    September, Inducted as Member of Order of Canada
2010    Inducted Founding Member of Honour Society of CCFCC # 19

2012    Certified Master Chef examiner in Canada

2014     Chaine des Rotisseurs, Recipient of Gold star, 2014, Highest award given out by la Chaine Canada

As Executive Head Chef of the iconic mid-century Lancaster London (one of the largest banqueting hotels in Europe) Ben oversees the hotel’s two restaurants Island Grill and Nipa Thai, banqueting for up to 3,000 guests, room service, plus the menus and Afternoon Tea in the Lounge Bar.  
He is also responsible for an 85-strong kitchen brigade (including chefs, support staff, stewarding, etc), plus Lancaster London’s Apprentice Scheme which gives young people the opportunity to become fully trained in all areas of the kitchen operation. The hands-on course has seen a 100% success rate this year, with five out of five apprentices being retained for their second year of employment.  Six new apprentices started in September 2014, to embark upon rotational roles in every area of the kitchen.

Undeniably, one of Ben’s main achievements is his constant commitment to developing young people. His outstanding devotion to Springboard, after being made an ambassador in 2003, has seen him both mentor and judge for Future Chef. As well as immersing himself in Springboard professionally, Ben is now taking his commitment a step further by participating in a trek to Peru with the organisation in March 2016.

Ben mentors students from schools and colleges such as UWL, Westminster Kingsway, and Waltham Forest College. He runs master classes and work experience opportunities to develop students into casuals and then full timers once they have reached the required standards and finished college.

Island Grill and Nipa Thai have experienced huge benefits from the changes initiated by Ben.  With a previous ranking of 600 on Trip Advisor, Island Grill has moved up to 109. Meanwhile, Nipa Thai has jumped from 930 to 292 in just 9 months. These impressive figures demonstrate that his strategy of motivating and retaining the best talent has had a positive impact on not only the morale of his team, but the entire hotel and its profits.

Ben is renowned for his passion and dedication for giving back to the community. Whether this is training ex-offenders and giving them a much needed second chance to succeed in the workplace, organising work placements for students, judging Springboard’s Future Chef Competition, or auctioning himself as a prize for charity, Ben always goes above and beyond. In 2001, he became a Springboard Ambassador for the Hospitality Industry to encourage young people to join the industry and won their Ambassador Award in 2003.

Ben appeared on BBC’s Masterchef in 2013 whilst in his most recent position as Executive Chef at The Royal Horseguards Hotel.  Ben has also worked at Selfridges Department Store, Hyatt Regency London – The Churchill, and as Executive Chef at Goldman Sachs.

Starting his career as a Kitchen Porter, aged 16, at the Woodford Moat House in Essex, Ben quickly rose through the ranks to Commis Chef at the hotel, eventually moving to The Hyatt Carlton Tower in 1994, aged 19.

As the Chef Instructor of Bilkent University Tourism and Hotel Management Department, Chef Elif is managing the University’s practice kitchen by teaching the students the essence of cookery and serving her guests tastes from all around world every day.
Prior to Bilkent University, Chef Elif has worked in Sheraton Hotel, Ankara as the assistant of the Executive Chef. In that period, She won 13th National Young Commis Rôtisseurs Competition of Chaîne des Rôtisseurs (2009) and some other domestic culinary competitions.  
As the Vice-Conseiller Culinaire of Baillage Regiona d’Ankara and board member of Turkish Culinary Federation, She is participating to both national and international The Jeunes Chefs Rôtisseurs Competition as a judge for the last three years.

Shaun Smith is Principal of The Fusion Cooking School, as well as Chef Patron of both Fusion World Food Café (for which he holds a blazon) and Fusion French Café in Durban, South Africa.

As the Director of Education of the South African Chefs Association (SA Chefs), which is the recognized Professional Body for Chefs, Cooks and Caterers in South Africa, Shaun is passionate about Culinary Education, Assessment and Training. Besides being a City & Guilds and Cathsseta Registered Assessor, Shaun also heads up the Community of Expert Practitioners (CEP) who developed the new SA national Chef and Cook curricula and qualifications. He also sits as the DHET (Dept of Higher Education and Training) appointed representative to NAMB (National Artisan Moderation Body) for overseeing the SA Chef Trade Test. Shaun is also a consultant to City & Guilds, London, both as a Qualification Curriculum Update Consultant and also as an Examination Setter, Moderator and Editor updating and moderating the international City & Guilds exams every year. Shaun is currently involved in undertaking a curriculum review of the Food and Beverage curriculum and qualifications in South Africa. Shaun also holds an international WSET level 2 Wine and Spirits certificate.

Shaun was appointed in 2014 as the South African Worldskills SA National Expert for Cooking in the bi-annual WorldSkills International competition. Shaun judged in Sao Paulo 2015 and this year will judge in Abu Dhabi 2017. Shaun is also a qualified level B accredited WACS SACA judge, and has judged the Namibian Chef of the Year as well as the South African Unilever Chef of the Year competition. He has also judged the Chaîne des Rôtisseurs JCR competition twice, in Durban (2014) and in Budapest (2015).

Both Shaun and his wife and fellow chef, Caryn England, are Maître Rôtisseurs. Shaun is the South African Conseiller Culinaire.

Born and breed in Marlborough the heart of NZ wine country Marc is enjoying being back on the NZ National team after spending some time away working overseas and starting a family, now  firmly settled back in rural Wairarapa, Marc  is currently employed as Executive chef at Wharekauhau Country Estate where he has been for the past 4  years and is also the New Zealand  Conseiller Culinaire for La Chaîne des Rôtisseurs

Marc is a self-confessed food-forager,  with a passion for the outdoors.  In his spare time he enjoys spending time with his family and passing on knowledge to his 4 beautiful children whom all show interest in cooking and the great outdoors, camping hunting and fishing are all activities enjoyed along with dirt bike riding. Marc describes his style as a unique presentation of modern European food with a kiwi twist using the freshest of New Zealand bounty and sourcing as much local product as he can be working closely with his suppliers to share the passion from farm gate to dinner plate.

Marc has won and held many competition titles for his culinary skills throughout NZ, including
New Zealand National Culinary Team member 2005, 2006, 2017, 2018
Wellington Chef of the Capital 2011, 2015, 2016
NZ Chef of the Nation winner 2005, 2016
New Zealand beef and lamb ambassador 2015.
Ōra King best salmon dish New Zealand NZ 2016, 2017

Michael Ty is a Certified Executive Chef® (CEC®) and a member of the American Academy of Chefs (AAC). He is currently serving as immediate past president of the American Culinary Federation (ACF), following three terms as national president from 1993-1994, 2009-2011, and 2011-2013. In Las Vegas, he owns and operates MT Cuisine, LLC, which offers event management, chef consulting, and sales and marketing of foodservice products for Chefs Hat, Inc.; and Hospitality Culinaire, Inc., a family owned business that is a quick-service restaurant operation featuring two branded concepts at McCarran International Airport.

Ty received his Associate of Science degree in culinary arts from the State University of New York (SUNY) at Cobleskill in 1973. He continued his education with coursework at the University of Nevada Las Vegas (UNLV) in Harrah Hotel College’s Hotel Management and Food and Beverage Management departments.

In 1975, Ty moved to Las Vegas and took a job at Caesars Palace Hotel and Casino. He moved up through the ranks until he was promoted to executive chef in 1982 and food director in 1986. In 1989, he assumed the position of executive chef at the world-renowned Desert Inn, Las Vegas. From 1997 to 2000, Ty served as executive chef at Lawry’s The Prime Rib, Las Vegas.

The ACF Chef & Child Michael Ty Endowment Fund was established in 2000 to provide a scholarship for an ACF chef who has dedicated countless hours to fighting childhood hunger, working on behalf of the foundation and teaching the children who benefit from Chef & Child programs.

Ty was born to Chinese parents in Manila, Philippines, the third of six children. His family immigrated to the United States in 1966 and settled in Waterbury, Conn. In 1968, they moved to Waverly, N.Y., where he lived until he moved to Las Vegas.

Ty is the father of four children, ages 17 to 30.

Employment and Activities
• ACF Immediate Past President, 2013-2015
• ACF National President, 1993-1994, 2009-2011, 2011-2013
• Chef/Owner, MT Cuisine, LLC, Las Vegas, 1999-present
• Owner/Operator, Hospitality Culinaire, Inc., Las Vegas, 1994-present
• Board Member, State University of New York (SUNY) Cobleskill Foundation Board of Directors, current
• Advisory Board Member, UNLV Harrah Hotel College’s Hotel Management Department, current
• Advisory Board Member, Le Cordon Bleu College of Culinary Arts—Las Vegas, current
• Advisory Board Member, SUNY at Cobleskill, 1980-2010
• Events Committee Member, Nevada Restaurant Association, 2008-2009
• Chapter Treasurer, Fraternity of Executive Chefs of Las Vegas (now ACF Chefs Las Vegas), 1998-1999
• Executive Chef, Lawry’s The Prime Rib, Las Vegas, 1997-2000
• Chair, ACF National Convention, 1989-1993, 1996-2000