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    
                               

Worldchefs A GD Judge who has been Judging international level competitions for 14 yaers.
35 years in Kitchen as a working Chef.
Currently Director of Culinary at Shanghai Disney Resort where I have a brigade of 880 Cooks.
Chairman for the Worldchefs Golobal Developement of young Chefs.
Honnary Professor at University of Shanghai Tourism School.

Meilleur Ouvrier de France

Executive Chef & Culinary Arts Director - Head of the Institute
le Cordon Bleu, Paris

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 Senior World Vice President, of the World Master Chefs Society; as well as being the President for the Disciples Escoffier UK and the Conseil Culinaire Francais. It gives him great pleasure to be returning once again to the young chefs Competition once again after enjoying the culinary experiences of the competition each year since Budapest in 2015 and has been involved in the national selection since 2010, and is looking forward to some new dishes I am sure all will enjoy.

Daniel is an experienced chef with over 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.

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 parent’s 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. And is also a qualified end point assessor for the industries trainees.

in his last two roles he was the cluster chef over seeing two hotels in each role the first was London the Saint James Court and 51 Buckingham gate; (423 rooms) both situated between Buckingham Palace and the houses of Parliament. And the second cluster roll as Executive chef for Starwood Luxury collection, (532 rooms) and heads the culinary offerings in two London hotels; both the five star Le Meridien Piccadilly and four star Aloft hotel in Docklands.

Daniel is at present the Executive chef for the Tower Hotel; an 801 room four star hotel Nestled along the River Thames, The Tower Hotel, London, brings you into the midst of some of London’s most iconic landmarks and famous locations, including world heritage site of the Tower of London, the Shard and Tower Bridge

Education:

1987-1995: Elementary School
1995-1999: Specialized School for gastronomy
2012: Sommelier course
2015: Master examination


Work experience:

05/ 2010 -    Chef de Cousine Continental Hotel Budapest, ARAZ Restaurant (http://www.araz.hu/)

02/ 2008 – 09/2008             Assistant Corporate Chef of the Ms A-Rosa Cruise ships
                                           A-Rosa Flussschiff GmbH. (www.a-rosa.de)

03/2007  – 01/2008             Chef de Cuisine in France of the Ms A-Rosa                        
                                           Cruise ships A-Rosa Flussschiff GmbH.    

03/2006 – 01/2007             Chef de Cuisine in France of the Ms A-Rosa                        
                                  Cruise ships A-Rosa Flussschiff GmbH.        

08/2005 – 01/2006             First Cook of the Ms A-Rosa Cruise ships
                                          A-Rosa Flussschiff GmbH.

03/2005 – 08/2005             Pattisier and Baker of the Ms A-Rosa Cruise ships
                                          A-Rosa Flusschiff GMBH.

05/2004 – 01/2005             Sauce Chef of the Ms A-Rosa Cruise ships
                                          A-Rosa Flusschiff GMBH.

03/2004 – 05/2004             Demi Chef de Partie of the Ms A-Rosa Cruise ships
                                          A-Rosa Flusschiff GMBH

10/2001 – 06/2003             Commis de Cuisine Hotel Vier Jahreszeiten am Schluchsee
    (Germany)

11/2000 – 10/2001             Demi Chef de Partie in Gourmet Fine Dining Restaurant                                      
                                          Kempinski Hotel Corvinus Budapest

10/1998 – 10/1999             Commis de Cuisine Kempinski Hotel Corvinus Budapest

10/1996 – 10/1998             Trainee Kempinski Hotel Corvinus Budapest

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.

Esa Koppelo

Esa Koppelo is the Head of Department in Oulu Vocational College (Food Production, Catering and Hotel and Restaurant Services and Baker Confectioner, Cook, Foods Maker, Meat Products Processor and Waiter/Waitress) and
•    a Head Chef and a teacher in Vocational College in Oulu (Hotel and Restaurant Services)
•    a Vice-Conseiller Culinaire of Baillage d´Oulu Finland
•    a Chairman of the Finnish Chef Association in Northern Ostrobothnia Finland
•    a Member of Finnish Chef Association
•    a Member of La Société des Gastronomes Finlandais
•    has completed the Finnish Judge Training
•    has been judge, trainer or competition organizer in different competitions in Finland over 20 years
•    has been two times a competitor’s companion in Jeunes Chefs Rôtisseurs Competition (Manchester in 2016 and Frankfurt in 2017)
•    has won the first price in the PRO 2017 -event (recognition award for HORECA professionals, Restaurant Teacher acknowledgement).

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

Education: chef, sommelier and hotel & restaurant administrator
Chef, restaurant keeper, restaurateur, owner at different restaurants as well as leader of big restaurant events in Gothenburg for many years
Started the fine dining restaurant Kock & Vin, now named Koka in 2000
Got the first Michelin star 2008 and still have
Koka was the restaurant of the year in 2014 and the golden restaurant for several years
Several awards in The Swedish guide White guide as master class, international master class and global master class
Björn became The Swedish restaurateur of the year 2008

After over 25 years in the hospitality industry, Ben set up his own consultancy company in 2018 and now works with hotels, restaurants, stadia and education advising on how companies can improve and develop in all areas.
Ben also joined Off To Work in August 2019 as their Culinary Director where he is responsible for Business Development, Chef Training, Chef Recruitment and Industry Engagement

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.

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 season 3 and 7 and has worked in some of London’s most exclusive establishments including The Carlton Tower, The Royal Horseguards Hotel, Selfridges Department Store, Hyatt Regency London - The Churchill, Goldman Sachs and The Royal Lancaster London and Ben also now offers a Chef in your Home Experience where Ben will come and cook a 5 course meal for guests in their own kitchens.

Starting his career as a Kitchen Porter, aged 16, at the Woodford Moat House in Essex, Ben knows the importance of every position in kitchens and has promoted growth and development in each of his positions to date and will continue to do so.

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.