Concours International des Jeunes Chefs Rôtisseurs

                                      avec le Cordon Bleu

 

 Competition Officials 

The Jury

Organizing Committee

David Tetrault
Committee Chair

David Tetrault, Committee Chair

Bailliage of Canada
Président, Comité des Jeunes Chefs Rôtisseurs
Membres des Conseils d'Administration et Magistral
View bio
David Tetrault, Bailli Délégué Honoraireof 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 Vice-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 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, now the Jeunes Chefs Rôtisseurs, 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 Bailliages 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.

Bernhard Frais
Committee Member

Bernhard Frais, Committee Member

Bailliage of Austria
WACS Certified Master Chef
Conseiller Culinaire
View bio
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

Lois Gilbert
Committee Member

Lois Gilbert, Committee Member

Bailliage of Canada
Bailli Regional

Heinz Hofmann
Committee Member

Heinz Hofmann, Committee Member

Bailliage of United States of America
Membre Honoraiires du Conseil d'Administration
Membre du Conseil Magistral

Thierry Blouet
Bailli Délégué, Host Country

Thierry Blouet, Bailli Délégué, Host Country

Bailliage of Mexico

Philippe Fournier
Host Country Committee, Conseiller Culinaire

Philippe Fournier, Host Country Committee, Conseiller Culinaire

Bailliage of Mexico

Pilar Roth
Host Country Committee, Chargée de Missions

Pilar Roth, Host Country Committee, Chargée de Missions

Bailliage of Mexico

Guy Santoro
Host Country Committee, Bailli Mexico City

Guy Santoro, Host Country Committee, Bailli Mexico City

Bailliage of Mexico

Jury Members

David Tetrault
President of the Competitioin

David Tetrault, President of the Competitioin

Bailliage of Canada
Président, Comité des Jeunes Chefs Rôtisseurs
Membres des Conseils d'Administration et Magistral
View bio
David Tetrault, Bailli Délégué Honoraireof 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 Vice-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 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, now the Jeunes Chefs Rôtisseurs, 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 Bailliages 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.

Bernhard Frais
Kitchen Supervisor

Bernhard Frais, Kitchen Supervisor

Bailliage of Austria
WACS Certified Master Chef
Conseiller Culinaire
View bio
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

Heinz Hofmann
Chairman of the Jury

Heinz Hofmann, Chairman of the Jury

Bailliage of United States of America
Membre Honoraiires du Conseil d'Administration
Membre du Conseil Magistral

Daniel Hiltbrunner
Kitchen Judge

Daniel Hiltbrunner, Kitchen Judge

Bailliage of Australia
JCR Advisory Board
WACS City & Guilds CMC
National CMC Australian Culinary Federation
Member, The World Master Chefs Society
View bio
EMPLOYMENT HISTORY

D&K Kitchen @ Lark Hill
Lark Hill Winery
Bungendore NSW 2621, Australia

Director / Chef Restaurateur: (July 2019 to present)
Canberra ACT 2601, Australia

• Director of D&K Kitchen @ Lark Hill , the restaurant of Lark Hill winery
• 50 seat showcase restaurant of the winery & corporate catering
• Managing staff of the restaurant, kitchen & front of house.
• Managing recruitment, appraisals and training of our staff.
• Running the operation from purchasing, production, guest service & accounts
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.


Executive Chef: (December 2017 to June 2019)

• 4* Hotel with 106 keys, 3 F&B outlets (1 of is off site at Mt Stromlo), 10 meeting / function rooms, with capacity of 250 pax, & outside catering for the ANU Campus.
• Managing a team of 18 chefs and stewarding in the culinary department.
• Managing recruitment, appraisals and training.


• Ensure the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assist in the development of the Annual Business Plan and Financial Budget to use as a guide to controlling expenditure during the financial year.
• Achieve effective communication by briefing and debriefing staff, holding regular departmental meetings and actively encouraging transparent communication with other departments within University House & ANU.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet ANU standard.



ICCA Dubai
International Centre of Culinary Art Dubai
Knowledge Village, Dubai, UAE

Executive Chef / Senior Lecturer in Culinary Arts & Hospitality: (August 2014 to November 2017)

• Ensuring that the nature of work and off-the-job training carried out by a student is relevant to the level of apprenticeship within the qualification framework and industry standard.
• Liaising with, sourcing and updating industry knowledge to Host employers and other Industry Partners.
• Ensure industry compliance with HACCP and City & Guild international standards.
• Training Frameworks Standards and relevant legislation including Training & Employment Act and Health & Safety.
• Responsible for promoting a range of products & services offered by ICCA.
• Identify business opportunities within industry and hospitality associations for ICCA.
• Responsible for leadership and Advanced Diploma curriculums.
• Liaison between ICCA and professional culinary groups Emirates Culinary Guild and World Chefs.
• Training for culinary competitions.


Al Ain Rotana
Al Ain, Abu Dhabi, UAE

Executive Chef: (December 2013 to July 2014)

• 5 * Hotel with 250 keys , 10 F&B outlets , 7 meeting / function rooms , Ballroom with capacity of 1200 pax & outside catering.
• Managing a team of 85 chefs and stewarding in the culinary department.
• Managing recruitment, appraisals and training.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assist in the development of the Annual Business Plan and Financial Budget to use as a guide to controlling expenditure during the financial year.
• Achieve effective communication by briefing and debriefing staff, holding regular departmental meetings and actively encouraging transparent communication with other departments within the hotel.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Rotana standard.
• Instrumental for securing an outside catering contract for the new Football stadium in Al Ain.



Novotel & Ibis Gate Hotels Abu Dhabi
Abu Dhabi, UAE

Executive Chef: (July 2012 to December 2013)

• Pre – opening team
• 4* & 3* hotel complex with total of 518 keys, 7 F&B outlets, 7 meeting rooms.
• Management and leadership of both hotels kitchen and stewarding team of 32
• Managing recruitment, appraisals and training.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assist in the development of the Annual Business Plan and Financial Budget, using it as a guide to controlling expenditure during the financial year.
• Achieve effective communication by briefing and debriefing staff, holding regular departmental meetings and actively encouraging transparent communication with other departments within the hotel.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level.


Novotel Melbourne on Collins
Melbourne, Victoria, Australia

Executive Chef / F&B Manager: (October 2009 to May 2012)

• 4*+ hotel with 384 keys, 3 F&B Outlets , 9 function & meeting room.
• Management and leadership of the hotel kitchen and stewarding team of 15 and 38 F&B staff.
• Management of the Restaurant, Lobby Bar, Room service, and 9 conference room operations on a day to day basis.
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Work with the kitchen teams and take corrective action where appropriate, and within company guidelines, if standards are not met.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assist in the development of the Annual Business Plan and Financial Budget, use this as a guide to controlling expenditure during the financial year.
• Facilitate the smooth running of the department through adequate and timely supply of materials and equipment.
• Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
• Implement Accor training initiatives with particular emphasis on coordinated and structured on job training aligned with service standards and service procedures.
• Recruit staff that are technically skilled or have potential to be through training, and have a natural inclination towards customer focused service.


Novotel Brisbane
Brisbane, Queensland, Australia

Executive Sous-Chef: (October 2007 to October 2009)

• 4* hotel with 294 keys, 4 F&B outlets, 12 function & meeting rooms.
• Management of the conference food service operations on a day to day basis.
• Assisting in menu planning and ordering.
• Managing budget and labour costs.
• Ensure food standards, preparation, presentation and cooking techniques Brand Standard guidelines and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
• As Food Safety Officer, ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Assist in the development of the Annual Business Plan and Financial Budget, use this as a guide to controlling expenditure during the financial year.
• Maintain food costs at budgeted levels by careful preparation, service and storage of food product.
• Establish on-going On Job Training Programs within the department to meet Brand and Service Standards. Use Department Procedure Manuals as a base for all service procedures training.


Hospitality Training Association (HTA)
Brisbane, Queensland, Australia

Business Relations Officer / Cookery Teacher & Assessor: (April 2005 – September 2007)

• Responsible of monitoring workplace kitchen operations in fully operational commercial kitchens for approximately 115 Apprentices.
• Ensuring that the nature of work and on- and off-the-job training carried out by an apprentice is relevant to the level of apprenticeship within the qualification framework.
• Liaising with, sourcing and updating industry knowledge to Host employers, TAFE Colleges and other Industry Partners.
• Responsible for ensuring industry and apprentice compliance with HACCP, ISO 9001, Group Training and Australian Quality.
• Training Frameworks Standards and relevant legislation including Training & Employment Act and Health & Safety.
• Responsible for promoting a range of products & services offered by HTA.
• Identifying business opportunities within industry and hospitality associations for HTA.


NutriFresh
Brisbane, Queensland, Australia

Executive Chef / Operations Manager: (April 2002 – April 2005)

• Trebled the value of outside business with Queensland Health food contract.
• Responsible for the weekly production and distribution of 35,000 meals for Tricare, together with overall responsibility for the day to day operation of NutriFresh Production Facility.
• Supervision of 36 staff.
• Managing budget and labour costs.
• Liaising with suppliers and Tricare aged care facilities.
• Responsible for compliance with HACCP and ISO 9002 standards.


Brisbane Entertainment Centre
Brisbane, Queensland, Australia

Executive Sous-Chef: Section – All (August 1999 – April 2002)

• Responsible for staff training and rostering.
• Involvement in planning and execution of large events and functions.
• Member of organising team for the Goodwill Games opening event and associated events.
• Assisting in menu planning and ordering.
• Responsible for food hygiene practice and workplace health & safety practices.

QUALIFICATIONS

Sustainability Education for Culinary Professionals Certificate - 2020

Responsible Serving of Alcohol (RSA) Certificate for Manager - 2019

World Chefs (WACS) / City & Guilds Certified Master Chef 2017

Advanced Food Safety Certificate (Highfields) - 2013

Advanced HACCP Certificate for Managers Level 4 (Highfields) - 2013

Food Safety (HACCP) Training Certificate - 2013

National Certified Master Chef, Australian Culinary Federation - 2012

Diploma of Management, Victoria University - 2011

Certificate IV in Commercial Cookery - 2011

Advanced Diploma of Hospitality, Swinburne University - 2011

Diploma in Hospitality, Academie Accor - 2010

National Certified Chef de Cuisine, Australian Culinary Federation - 2010

Certified National Judge, Australian Culinary Federation - 2007

City & Guilds Diploma in Food Preparation & Cooking (Culinary Arts) - 2007

TAA40104 Certificate IV in Training and Assessment – 2008

City & Guilds Diploma in Patisserie - 2007

Supervisory Training Certificate - 2006

The Experienced Supervisor Certificate - 1996

Hotel - Motel Management Certificate - 1996

AUS-MEAT Food Service Workshop - 1994

FMI Cook-Chill Course Certificate - 1993

Pouch-Cooking (Sous-vide) Course Certificate - 1993

On the Job Trainer (Train the Trainer), New Zealand Hotel and Catering Industry - 1990

The TCB Restaurant Service Certificate, City and Guilds of London Institute Examinations 706/1-706/2 - 1988

Swiss Federation Chef Trade Certificate – 1984
PROFESSIONAL MEMBERSHIPS

Vice President / Treasurer Discples Escoffier Australia since 2019

Ambassador of Australia Best of Gastronomie since 2019

Member of Australian Institute of Technical Chefs since February 2018

Member of World Master Chefs Society since September 2016
Accredited International Judge of World Chefs (WACS) since 2013

Member of La Chaine des Rotisseurs since January 2004
• International Judge Jeunes Chef des Rotisseurs Competition
2006 / 07 / 09 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19
• Conseiller Culinaire Bailliage National d’Australie Honoraire
Member of the Australian Culinary Federation since 2000
• National Certified Master Chef of Australia since 2012
• National Accredited Judge of Australia since 2007
• Culinary Olympic Team member Erfurt 2008
• Competition Committee Member & Chief Judge
Member of Les Toques Blanches since 2002
• Treasurer from 2004 to 2009
• Competition Committee Member & Chief Judge

Member of the Emirates Culinary Guild since January 2013
Member of Academie Culinaire de France, Australia since 2011
Member of World Association of Master Chefs Asia since 2009


LANGUAGES

Swiss: Fluent
German: Fluent
English: Fluent
French: Intermediate
Japanese: Intermediate
Arabic: Basic

Esa Koppelo
Tasting Judge

Esa Koppelo, Tasting Judge

Bailliage of Finland
Conseiller Culinaire
View bio
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, now promoted to Conseiller Culinaire
• 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).

Ben Purton
Tasting Judge

Ben Purton, Tasting Judge

Bailliage of Great Britain
Conseiller Culinaire
View bio
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 including recruitment and staffing solutions.
Ben also launched his own catering company in 2020 called Thyme and Plaice where he caters for weddings, dinner parties, celebrations, afternoon teas and chef in your homes experiences where Ben will come and cook a 5 course meal for guests in their own kitchens.

Ben mentors students from schools and colleges such as University of West London, Westminster Kingsway, and Waltham Forest College. He runs masterclasses 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.

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.

Shaun Smith
Tasting Judge

Shaun Smith, Tasting Judge

Bailliage of South Africa
JCR Advisory Board
WACS Level B Certified Judge
Conseiller Culinaire
View bio
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.

Shaun is also the Skill Competition Manager (SCM) for Worldskills Shanghai (2022). Previously he was the Chief Expert for Worldskills Kazan (2019), Chief Expert for Worldskills Africa Kigali (2018), External Expert at the WorldSkills ASEAN competition in Bangkok (2018), Deputy Chief Expert for Abu Dhabi (2017) and Expert with Special Responsibilities for Sao Paulo (2015).

He has also judged the Chaîne des Rôtisseurs JCR competition five times, in Durban (2014), Budapest (2015), Frankfurt (2017), Taiwan (2018) and Calgary (2019).

Shaun holds a Worldchefs judging certificate, currently valid from 2017-2021, and has judged the Worldchefs International Young Chefs Competition in Ningbo, China (2019), the WAFFEST competition in Ghana (2018 and 2019) and represented South Africa at the Worldchefs G20 Culinary Artists Masters Competition in Osaka, Japan.

Shaun is a founding member and director of the South African Culinary and Hospitality Educators Forum (SACHEF) and also of the Africa Chefs Alliance (ACA) a multinational organisation that represents some 15 chef associations in Africa. He also holds membership of Namibian Chefs Association, Liberian Professional Chefs Association and is an Honorary Member of the Chefs Association of Ghana.

Shaun is a former Director of Education of the South African Chefs Association and is passionate about Culinary Education, Assessment and Training. Shaun is the chair of the Tourism and Hospitality Chamber of APPETD in South Africa. Besides being a City & Guilds and Cathsseta Registered Assessor, Shaun also 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.

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


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