David Tetrault, Bailli Délégué Honoraire 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 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.

David was promoted to Bailli Délégué of Canada in 2007 and remained in that position until 2019.

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 competition in 2004 (and again in 2019), 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 of
Vienna restaurant owners
Judenplatz / Vienna (1992 - 1995)


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

Education and Certification for
CERIFICATED MASTER CHEF / KITCHEN MASTER
Judenplatz / Vienna (2013)

Bachelor's degree
Graduation with excellent success – BACHELOR OF EDUCATION
PH - Vienna (2019-2022)

Conferment of the professorship
(2022)

cheese sommelier education (in progress)
(2020-20023)

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)

2018/19/20
Wiesbauer Gourmet – Reidling - Sitzenberg
(Head of the Product Development Department and Consultant for the Gastronomy)

2018/19/20/21/22/23 - ongoing
Pannoneum - Tourism - Culinary Institute and Business Academy Neusiedl am See
(Culinary instructor)


Competitions and highlights

1995
Winning the Golden Reindl


1996
Bronze – Nöka

Certificate of 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
Certificate of appreciation to the Golden Reindl

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
Certificate of appreciation to 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 Rotissier" in the Chaîne des Rôtisseurs


2012
Juror in the "Tasting jury" at the
"jeune Meilleure chef"
of the "Chaîne des Rotisseurs"

coach of the Top aprentice:
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
"Meilleure jeune chef" of the Chaîne des Rôtisseurs
AUSTRIA 1st place

Juror at the "Meilleure jeune chef"
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"
"Meilleure jeune chef" of the Chaîne des Rôtisseurs (national)

PROMOTION TO "Conseiller Culinaire d'autriche"
in the Chaîne des Rôtisseurs

Juror in the "Tastingjury" at the "Meilleure jeune Chef"
the Chaîne des Rôtisseurs INTERNATIONAL

Training for “allergen Officer”

Award for the "Leader of the Year" by Renaissance



2015
Organization and implementation of the "Meilleure jeune Chef"
the Chaîne des Rôtisseurs (national)

Committee member at the "Meillieure jeunes Chef 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 "Meilleure jeune chef" of the Chaîne des Rôtisseurs (national)

Committee member / Kitchen supervisor at the "Meilleure jeune chef" 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 & Meilleure jeune chef"
of the Chaîne des Rôtisseurs (national)"

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

Committee member / Kitchen supervisor at the "Meillieure jeunes Chefs”
INTERNATIONAL in Taipei, Taiwan

Education, training, examen and certification for the "AMA GRILLTRAINER"


2019
Juror at the national championships of young chefs in the competition
"The duel of the young chefs" excretion EAST
(Vienna, Lower Austria)

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 & Meilleure jeune chef"
of the Chaîne des Rôtisseurs (national)"

Committee member / Kitchen supervisor at the "Meillieure jeunes Chefs”
INTERNATIONAL in Calgary, Canada

Juror at the Competition “Joung styrians cook creative”
(Styria, Austria)



2020
Award of the title - CHEF OF THE CHEFS 2020 by the Association of Austrian Chefs


2021
Organiser / Chairmen of the "Meillieure jeunes Chef" of the Chaîne des Rôtisseurs (national)
Committee member / Kitchen supervisor at the "Meillieure jeunes Chef INTERNATIONAL" in Paris, France


2022
Organiser / Chairmen of the "Meillieure jeunes Chef" of the Chaîne des Rôtisseurs (national)
Committee member / Kitchen supervisor at the "Meillieure jeunes Chef INTERNATIONAL" in Mexico City, Mexico


2023
Organiser / Chairmen of the "Meillieure jeunes Chef" of the Chaîne des

Lois Gilbert, is a culinary devotee and business entrepreneur with over three decades of experience in the food industry. Born into a family of food enthusiasts, Lois learned the art of cooking from a young age, having been raised by a professional baker and cook mother. At the age of 13 , Lois started working with her mother, honing her skills and mastering the craft of cooking. By 15, Lois had already taken the reins, replacing her mother while she was on vacation and cooking for 150 people.

In the early 80’s, Lois started administrating the cooking school of Carens Cooking Company and had the privilege of working with legendary chefs such as Julia Child, Jacque Pepin and Giuliano Buggialli. Lois also had the privilege of being mentored by Caren McSherry. Lois continued to make a name for herself by running a successful catering company in the UK, providing fresh lunches for university students and catering events for the university.

Lois then moved to the Toronto area where she opened her own kitchenware store, catering company and cooking school for local cooking enthusiasts. Lois was named “Retailer of the year” by Retail magazine and made a difference in the community by supporting the local palliative care and regional hospital with fundraising special events.

When Lois moved to Moscow, Russia, she continued to teach classes and cater for the International Women’s Organization. Lois was also a contributing member of the board and joined the Chaîne des Rôtisseurs where she held the positions of Chargee de Missions, Chancelier and eventually Bailli. Lois also became a member of the International Jeunes Chefs Committee in 2011 and continues to serve in that role to date.

With the advent of the COVID-19 pandemic, Lois seized the opportunity to teach online classes for team building groups. In 2021, Lois became the Bailli Regional of Val d’Okanagan Bailliage and with the aid and support of local members, Lois has successfully reestablished and grown the Bailliage. Next year, Lois and her team will be hosting the International Sommelier Competition in Kelowna further cementing her legacy as a leader in the Chaîne des Rôtisseurs Association.

Ben Purton
Objective
To be known as a highly skilled manager / mentor, and to make a significant contribution to development within all areas of the hospitality industry by continuing to challenge and develop myself through my career choices.
To inspire, manage, develop and motivate our industries best by enhancing their skills in culinary, f&b and management and to deliver excellence to guests at all times.
To make sure that work is full of rewarding experiences, engagement, passion, commitment and fun while at the same time ensuring business profitability.
Experience



October 2021 to date - Conseiller Culinaire, Great Britain – Chaine des Rotisseurs
Overseeing and running the Jeune Chef Competition for Great Britain and then developing the yearly winner to be ready to take on the rest of the world in the International finals.
Developing young culinary talent in all its forms and promoting our industry in schools, colleges, universities and within all of hospitality

November 2021 – to December 2022. Operations Manager for Restaurants at Harrods
Looking after a cluster of 7 restaurants overseeing and running the full operational activities.

• Overseeing a full-time team of 80 in own bought restaurants.
• Overseeing a team of 30 in concession restaurants.
• Client relationship management including Jason Atherton, Bjorn Frantzen, Tiffany and Em Sherif.
• Developing industry profile for Harrods
• Introducing new procedures and processes to maximise revenues and profits.
• Working closely with all other areas of the business to ensure a collective direction is taken to achieve common goals and targets.
• Fully involved in all recruitment processes for all areas of the business.
• Revenue targets for 2022 set at 30m

August 2019 to September 2021. Chef Director @ Off To Work
Overseeing and running the Back of House division at Off To Work who are a staffing solutions, support and training provider for the hospitality industry.

• Overseeing a full-time team of 6
• Overseeing an agency / casual workforce of 400
• Client relationship management including Lush by Tom Kerridge, Angela Hartnett, Cliveden House, SMART Hospitality, Royal Lancaster London, Beaverbrook.
• Developing industry profile for Off To Work
• Introducing upskill training sessions for chefs and kitchen porters
• Working closely with hotels, restaurants, stadia, contract catering and event caterers
• Recruitment services provided for all clients
• Chef and kitchen porter assessments prior to working with Off To Work


July 2018 to date. Owner, Ben Purton Consultancy.
Clients to date include Hyatt Regency London – The Churchill, The Westbury, The Royal Lancaster London, BIIAB, Crowne Plaza Kensington, EHAP, Honour Tree, FR Events and The Food Academy.

• Menu engineering, development & delivery
• Health and Safety and Food Safety Audits and recommendations
• Afternoon Tea development and delivery
• Apprentice programme development and delivery
• Productive rota writing training and roll out
• Supplier introductions and development
• Recruitment services
• Food and beverage audits and recommendations
• Mentoring services


October 2016 – to July 2018. Royal Lancaster London
Executive Head Chef & Director of Food and Beverage

• Running / overseeing all of the hotels f&b outlets consisting of Island Grill & Bar, Nipa Thai, The Park Breakfast Room, Meetings and Events, In Room Dining, Lounge Bar, Mini Bars and Hyde Bar.
• Working with and alongside a team of 46 chefs, 44 f&b colleagues and 20 stewards / kitchen support staff.
• Launched Hyde Bar at Royal Lancaster London in October 2017
• Part of the Times Top 100 companies to work for in the UK
• Maintained the 2AA Rosettes for Island Grill & Nipa Thai
• FutureChef Regional Final Judge in 2016 & 2017
• ITQI judging panel in 2017 & 2018 in Brussels
• Chaine des Rotisseurs judge for UK and World young chef of the year 2016 (Manchester) & 2017 (Frankfurt) and booked for 2018 in Taiwan.
• Seeing the hotels f&b areas through refurbishment over the past 2 years.
• Re-launching of Park Breakfast and Park Lounge Bar in July 2018.
• Accredited in January 2018 as an EPA (End Point Assessor) for the Industry.
• Completed Level 5 in Hospitality with Umbrella Training.
• Sit on the Industry Careers Advisory Board


August 2014 – to October 2016. Lancaster London Hotel
Executive Head Chef

• Running / overseeing all of the hotels f&b outlets consisting of Island Grill & Bar, Nipa Thai, The Park Breakfast Room, Meetings and Events, In Room Dining & Lounge Bar.
• Overseeing f&b / events revenues of 13.25m for 2015
• Working with and alongside a team of 46 chefs and 20 stewards / kitchen support staff
• Created and launched the Lancaster London Afternoon Tea at the hotel in October 2014
• Took Nipa Thai to Taste of London in June 2015
• Part of the Times Top 100 companies to work for in the UK
• Maintained the 2AA Rosettes for Island Grill & Nipa Thai
• FutureChef Regional Final Judge in 2014 & 2015
• FutureChef mentor to regional finalist in 2016
• Shortlisted for a Catey Chef of the Year Award in 2016
• Springboard Peru Trek in March 2016 raising over 11.5k for charity
• Craft Guild of Chefs dinner held in June 2016


May 2011 – May 2014. The Royal Horseguards Hotel
Executive Chef

• Running all of the hotels f&b outlets consisting of One Twenty One Two restaurant, Lobby Lounge, Equus Bar, Room Service and One Whitehall Place which is the Banqueting Operation for the hotel.
• Overseeing f&b revenues of 2.7m for 2013
• Overseeing banqueting revenues of 3.5m for 2013
• Working alongside a team of 32 chefs, 45 front of house and 15 kitchen support staff
• Implemented the Guoman / Thistle Apprentice Scheme in September 2011 with 20 chefs put through the course to date
• Afternoon Tea at The Royal Horseguards Hotel won a Tea Guild Award for Excellence in 2012 & 2013
• Trip Advisor Travellers Choice Award in 2012
• 2AA Rosettes for One Twenty One Two
• FutureChef Regional Final Judge since 2011
• Held the Academy of Culinary Arts and the Pastry Chefs Dinners at the hotel both for 200 industry guests
• Featured on Master Chef season 7 in March 2013
• Shortlisted for a Springboard Chef Strategy Award of Excellence 2013
• Increased One Twenty One Two restaurant from +500 to number 225 on Trip Advisor out of 13,000 London restaurants
•
January 2010 – to April 2011. Aramark – Goldman Sachs
Executive Chef

• Overseeing of all Goldman Sachs properties across the London Campus which totals 6 buildings and consists of hospitality, fine dining, cafeterias and coffee bars
• Increasing cafeteria sales from £55.000 per week in February 2009 to £88.000 per week in February 2010
• Total revenues for campus in 2010 were £4.1m
• Running a team of 36 chefs and 16 kitchen porters
• Introduction of a bespoke purchasing system within Goldman Sachs which was the first to be trialled within Aramark


April 2006 – October 2009 Hyatt Regency London – The Churchill
Executive Chef and Director of Food and Beverage

• Added responsibilities of overseeing all FOH operations on a daily basis, maintaining company standards at all times.
• Running and maintaining a team of 107 full time staff and an additional 30 casual staff covering all outlets
• Achieving a mystery guest score of 86.6% in August 2009
• F&B operation responsible for £6.5m revenue in 2008 up from £5.6m in 2007
• Montagu restaurant revenues for 2008 were £2.7m up from £2.1m in 2007
• Achieving a 24.8% food cost and a 18.4% beverage cost for 2008
• F&B profit for 2008 was £1.3m up from £900k in 2007
• Joined the Academy of Culinary Arts in 2007 and sit on the Annual Awards of Excellence judging panel
• Continued work with Springboard UK and form part of the FutureChef steering group
• Hyatt Regency London – The Churchill wins “best employer” award in 2008
• 5 Apprentice Chefs added to the hotels culinary brigade in 2008
• Portman Square Garden Party reached record numbers in 2008 with over 500 guests in attendance


July 2005 – April 2006 Hyatt Regency London – The Churchill
Executive Chef

• To manage all kitchen operations at the hotel and maintain standards and consistency to the levels required by Hyatt International.
• Overseeing the Montagu – a 130 cover restaurant, 300 cover BQ operation, room service for 444 rooms and the Churchill Bar
• Running a brigade of 55 chefs
• Controlling food costs at 25.8% (year end 2005)
• Attending monthly sales and budget meeting with Exco members in order to achieve targets
• Trainee chef programme installed using students from local colleges on 1 month – 1 year courses
• Complete review of all menu offers within the operation and implementation of ever changing seasonal menus in all areas

March 2004 – July 2005 Selfridges Ltd Department Store, London
Head Chef
• To manage the kitchen teams to develop and deliver Selfridges food offer to the agreed standard
• Overseeing 11 own bought outlets and 6 concession outlets
• Responsible for a team of 46 chefs
• Catering operation responsible for 12m revenue in 2004
• Close working relations with senior chef team to deliver creative and varied menus across all restaurants, cafes and bars
• Attend regular meeting with senior sales managers and F&B managers
• Business reviews every 6 months with the store director
• To ensure that food margins are in line with budget
• To oversee an effective food hygiene system and adhere to all food hygiene and health and safety policies
• Responsible for the introduction and development of all food offers across the store
• Helped to implement the “Moet Champagne Bar” in the gallery restaurant
• To keep payroll within budgeted amounts

Feb 2002- March 2004 The Carlton Tower Hotel, London
Chef de Cuisine
The Rib Room and Oyster Bar
Chinoiserie Lobby Lounge

• Responsible for a team of 16 chefs
• Control of Payroll by implementing new rota systems to the kitchen
• Implementation of new A la Carte menus every 3-4 months
• Re-introducing Classic Dishes back to the restaurant
• Introduction of a Bar menu in Oct 2002
• Interview on LBC Radio promoting the Rib Room
• Recipes published in Cook Books in Dec 2002, OXO Cook Book and Chase Cook Book, (Children’s Hospice Charity).
• Nominated for a Hospitality Training Award in Oct 2002
• Involvement in local school and colleges to implement work experience for young chefs
• Forging Links speech to over 200 guests from London’s leading Company’s at London’s City Hall.
• Continued work as a Springboard Ambassador and The Cross River Partnership.
• Won Springboards Ambassador Award 2003
• Featured in OK Magazine’s Sept 30th 2003 Addition
• Became Departmental Trainer for the Culinary Division Sept 2003



Aug 2000–Feb 2002 The Lowndes Hyatt Hotel London,
Chef de Cuisine
• Responsible for a team of 7 chefs and other ancillary kitchen staff.
• Redesigned and implement new menu in the Restaurant
• Implemented new banqueting menus, coffee-breaks and working lunch menus for private dining and meeting rooms in the “meetings and banqueting” department
• Introduced a light food and beverage menu in the hotel lobby
• Aims to achieve a Food & Beverage Revenue of £802,000 in 2001
• Provided presentations to school students in conjunction with Springboard regarding hospitality as a career and what it’s like to be a chef
• Through Cross River Partnership collaborated and took part in a three day culinary visit to a chateau in France
• Nominated for a Acorn Award in Feb 2001

Sep 1998–Aug 2000 Hyatt Carlton Tower London,
Senior Sous Chef
• Redesign the menus
• Purchasing of food items for four different kitchens/restaurants
• Organising the weekly rotas
• Deputise in the kitchen of Grissini-london, in the absence of the Chef de Cuisine
• Motivating a team of 34 chefs and maintained the smooth running of the kitchen
• Departmental Trainer for Food & Beverage
• Ensured that the highest standards of food quality were met, whilst meeting the standards set by the Executive Head Chef.
• Won the “Victor Cesarani Award for Excellence” at Thames Valley University
• Springboard’s “Ambassador for the Hospitality Industry” in August 2000
Feb 1998–Sep 1998 Hyatt Carlton Tower London,
Chef de Partie


Jan 1997–Feb 1998 Hyatt Carlton Tower London,
Demi Chef de Partie
Mar 1995–Jan 1997 Hyatt Carlton Tower London,
1st Commis Chef
Dec 1994–Mar 1995 Hyatt Carlton Tower London,
2nd Commis Chef
Jun 1994–Dec 1994 Woodford Moat House Essex,
1st Commis Chef
Jun 1991–Jun 1994 Woodford Moat House Essex,
Apprentice Chef
Feb 1991–Jun 1991 Woodford Moat House Essex,
Kitchen Porter

Education 1997-2001 London,
 Advanced Food Hygiene Certificate – via Food Alert (Nov 2001)
 Springboard Ambassador Training (Aug 2000)
 Departmental Trainer for Hyatt Hotels (March 2000)
1995–1997 Thames Valley University London,
 Advanced Diploma in Culinary Arts (Distinction)
 NVQ Level 3 (Pass)
1991–1994 Waltham Forest College London,
 NVQ Level 1 (Pass)
 NVQ Level 2 (Pass)
 City & Guilds 706-1 (Credit)
 City & Guilds 706-2-1 (Credit)
 City & Guilds 706-2-2 (Pass)
 Basic Food Hygiene (Pass)
 Essential Food Hygiene (Pass)
Interests
Cooking for family and friends, football, fishing, music, eating out, charity and making the good great, the great amazing and the amazing world class.

David Tetrault, Bailli Délégué Honoraire 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 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.

David was promoted to Bailli Délégué of Canada in 2007 and remained in that position until 2019.

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 competition in 2004 (and again in 2019), 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.

Ben Purton
Objective
To be known as a highly skilled manager / mentor, and to make a significant contribution to development within all areas of the hospitality industry by continuing to challenge and develop myself through my career choices.
To inspire, manage, develop and motivate our industries best by enhancing their skills in culinary, f&b and management and to deliver excellence to guests at all times.
To make sure that work is full of rewarding experiences, engagement, passion, commitment and fun while at the same time ensuring business profitability.
Experience



October 2021 to date - Conseiller Culinaire, Great Britain – Chaine des Rotisseurs
Overseeing and running the Jeune Chef Competition for Great Britain and then developing the yearly winner to be ready to take on the rest of the world in the International finals.
Developing young culinary talent in all its forms and promoting our industry in schools, colleges, universities and within all of hospitality

November 2021 – to December 2022. Operations Manager for Restaurants at Harrods
Looking after a cluster of 7 restaurants overseeing and running the full operational activities.

• Overseeing a full-time team of 80 in own bought restaurants.
• Overseeing a team of 30 in concession restaurants.
• Client relationship management including Jason Atherton, Bjorn Frantzen, Tiffany and Em Sherif.
• Developing industry profile for Harrods
• Introducing new procedures and processes to maximise revenues and profits.
• Working closely with all other areas of the business to ensure a collective direction is taken to achieve common goals and targets.
• Fully involved in all recruitment processes for all areas of the business.
• Revenue targets for 2022 set at 30m

August 2019 to September 2021. Chef Director @ Off To Work
Overseeing and running the Back of House division at Off To Work who are a staffing solutions, support and training provider for the hospitality industry.

• Overseeing a full-time team of 6
• Overseeing an agency / casual workforce of 400
• Client relationship management including Lush by Tom Kerridge, Angela Hartnett, Cliveden House, SMART Hospitality, Royal Lancaster London, Beaverbrook.
• Developing industry profile for Off To Work
• Introducing upskill training sessions for chefs and kitchen porters
• Working closely with hotels, restaurants, stadia, contract catering and event caterers
• Recruitment services provided for all clients
• Chef and kitchen porter assessments prior to working with Off To Work


July 2018 to date. Owner, Ben Purton Consultancy.
Clients to date include Hyatt Regency London – The Churchill, The Westbury, The Royal Lancaster London, BIIAB, Crowne Plaza Kensington, EHAP, Honour Tree, FR Events and The Food Academy.

• Menu engineering, development & delivery
• Health and Safety and Food Safety Audits and recommendations
• Afternoon Tea development and delivery
• Apprentice programme development and delivery
• Productive rota writing training and roll out
• Supplier introductions and development
• Recruitment services
• Food and beverage audits and recommendations
• Mentoring services


October 2016 – to July 2018. Royal Lancaster London
Executive Head Chef & Director of Food and Beverage

• Running / overseeing all of the hotels f&b outlets consisting of Island Grill & Bar, Nipa Thai, The Park Breakfast Room, Meetings and Events, In Room Dining, Lounge Bar, Mini Bars and Hyde Bar.
• Working with and alongside a team of 46 chefs, 44 f&b colleagues and 20 stewards / kitchen support staff.
• Launched Hyde Bar at Royal Lancaster London in October 2017
• Part of the Times Top 100 companies to work for in the UK
• Maintained the 2AA Rosettes for Island Grill & Nipa Thai
• FutureChef Regional Final Judge in 2016 & 2017
• ITQI judging panel in 2017 & 2018 in Brussels
• Chaine des Rotisseurs judge for UK and World young chef of the year 2016 (Manchester) & 2017 (Frankfurt) and booked for 2018 in Taiwan.
• Seeing the hotels f&b areas through refurbishment over the past 2 years.
• Re-launching of Park Breakfast and Park Lounge Bar in July 2018.
• Accredited in January 2018 as an EPA (End Point Assessor) for the Industry.
• Completed Level 5 in Hospitality with Umbrella Training.
• Sit on the Industry Careers Advisory Board


August 2014 – to October 2016. Lancaster London Hotel
Executive Head Chef

• Running / overseeing all of the hotels f&b outlets consisting of Island Grill & Bar, Nipa Thai, The Park Breakfast Room, Meetings and Events, In Room Dining & Lounge Bar.
• Overseeing f&b / events revenues of 13.25m for 2015
• Working with and alongside a team of 46 chefs and 20 stewards / kitchen support staff
• Created and launched the Lancaster London Afternoon Tea at the hotel in October 2014
• Took Nipa Thai to Taste of London in June 2015
• Part of the Times Top 100 companies to work for in the UK
• Maintained the 2AA Rosettes for Island Grill & Nipa Thai
• FutureChef Regional Final Judge in 2014 & 2015
• FutureChef mentor to regional finalist in 2016
• Shortlisted for a Catey Chef of the Year Award in 2016
• Springboard Peru Trek in March 2016 raising over 11.5k for charity
• Craft Guild of Chefs dinner held in June 2016


May 2011 – May 2014. The Royal Horseguards Hotel
Executive Chef

• Running all of the hotels f&b outlets consisting of One Twenty One Two restaurant, Lobby Lounge, Equus Bar, Room Service and One Whitehall Place which is the Banqueting Operation for the hotel.
• Overseeing f&b revenues of 2.7m for 2013
• Overseeing banqueting revenues of 3.5m for 2013
• Working alongside a team of 32 chefs, 45 front of house and 15 kitchen support staff
• Implemented the Guoman / Thistle Apprentice Scheme in September 2011 with 20 chefs put through the course to date
• Afternoon Tea at The Royal Horseguards Hotel won a Tea Guild Award for Excellence in 2012 & 2013
• Trip Advisor Travellers Choice Award in 2012
• 2AA Rosettes for One Twenty One Two
• FutureChef Regional Final Judge since 2011
• Held the Academy of Culinary Arts and the Pastry Chefs Dinners at the hotel both for 200 industry guests
• Featured on Master Chef season 7 in March 2013
• Shortlisted for a Springboard Chef Strategy Award of Excellence 2013
• Increased One Twenty One Two restaurant from +500 to number 225 on Trip Advisor out of 13,000 London restaurants
•
January 2010 – to April 2011. Aramark – Goldman Sachs
Executive Chef

• Overseeing of all Goldman Sachs properties across the London Campus which totals 6 buildings and consists of hospitality, fine dining, cafeterias and coffee bars
• Increasing cafeteria sales from £55.000 per week in February 2009 to £88.000 per week in February 2010
• Total revenues for campus in 2010 were £4.1m
• Running a team of 36 chefs and 16 kitchen porters
• Introduction of a bespoke purchasing system within Goldman Sachs which was the first to be trialled within Aramark


April 2006 – October 2009 Hyatt Regency London – The Churchill
Executive Chef and Director of Food and Beverage

• Added responsibilities of overseeing all FOH operations on a daily basis, maintaining company standards at all times.
• Running and maintaining a team of 107 full time staff and an additional 30 casual staff covering all outlets
• Achieving a mystery guest score of 86.6% in August 2009
• F&B operation responsible for £6.5m revenue in 2008 up from £5.6m in 2007
• Montagu restaurant revenues for 2008 were £2.7m up from £2.1m in 2007
• Achieving a 24.8% food cost and a 18.4% beverage cost for 2008
• F&B profit for 2008 was £1.3m up from £900k in 2007
• Joined the Academy of Culinary Arts in 2007 and sit on the Annual Awards of Excellence judging panel
• Continued work with Springboard UK and form part of the FutureChef steering group
• Hyatt Regency London – The Churchill wins “best employer” award in 2008
• 5 Apprentice Chefs added to the hotels culinary brigade in 2008
• Portman Square Garden Party reached record numbers in 2008 with over 500 guests in attendance


July 2005 – April 2006 Hyatt Regency London – The Churchill
Executive Chef

• To manage all kitchen operations at the hotel and maintain standards and consistency to the levels required by Hyatt International.
• Overseeing the Montagu – a 130 cover restaurant, 300 cover BQ operation, room service for 444 rooms and the Churchill Bar
• Running a brigade of 55 chefs
• Controlling food costs at 25.8% (year end 2005)
• Attending monthly sales and budget meeting with Exco members in order to achieve targets
• Trainee chef programme installed using students from local colleges on 1 month – 1 year courses
• Complete review of all menu offers within the operation and implementation of ever changing seasonal menus in all areas

March 2004 – July 2005 Selfridges Ltd Department Store, London
Head Chef
• To manage the kitchen teams to develop and deliver Selfridges food offer to the agreed standard
• Overseeing 11 own bought outlets and 6 concession outlets
• Responsible for a team of 46 chefs
• Catering operation responsible for 12m revenue in 2004
• Close working relations with senior chef team to deliver creative and varied menus across all restaurants, cafes and bars
• Attend regular meeting with senior sales managers and F&B managers
• Business reviews every 6 months with the store director
• To ensure that food margins are in line with budget
• To oversee an effective food hygiene system and adhere to all food hygiene and health and safety policies
• Responsible for the introduction and development of all food offers across the store
• Helped to implement the “Moet Champagne Bar” in the gallery restaurant
• To keep payroll within budgeted amounts

Feb 2002- March 2004 The Carlton Tower Hotel, London
Chef de Cuisine
The Rib Room and Oyster Bar
Chinoiserie Lobby Lounge

• Responsible for a team of 16 chefs
• Control of Payroll by implementing new rota systems to the kitchen
• Implementation of new A la Carte menus every 3-4 months
• Re-introducing Classic Dishes back to the restaurant
• Introduction of a Bar menu in Oct 2002
• Interview on LBC Radio promoting the Rib Room
• Recipes published in Cook Books in Dec 2002, OXO Cook Book and Chase Cook Book, (Children’s Hospice Charity).
• Nominated for a Hospitality Training Award in Oct 2002
• Involvement in local school and colleges to implement work experience for young chefs
• Forging Links speech to over 200 guests from London’s leading Company’s at London’s City Hall.
• Continued work as a Springboard Ambassador and The Cross River Partnership.
• Won Springboards Ambassador Award 2003
• Featured in OK Magazine’s Sept 30th 2003 Addition
• Became Departmental Trainer for the Culinary Division Sept 2003



Aug 2000–Feb 2002 The Lowndes Hyatt Hotel London,
Chef de Cuisine
• Responsible for a team of 7 chefs and other ancillary kitchen staff.
• Redesigned and implement new menu in the Restaurant
• Implemented new banqueting menus, coffee-breaks and working lunch menus for private dining and meeting rooms in the “meetings and banqueting” department
• Introduced a light food and beverage menu in the hotel lobby
• Aims to achieve a Food & Beverage Revenue of £802,000 in 2001
• Provided presentations to school students in conjunction with Springboard regarding hospitality as a career and what it’s like to be a chef
• Through Cross River Partnership collaborated and took part in a three day culinary visit to a chateau in France
• Nominated for a Acorn Award in Feb 2001

Sep 1998–Aug 2000 Hyatt Carlton Tower London,
Senior Sous Chef
• Redesign the menus
• Purchasing of food items for four different kitchens/restaurants
• Organising the weekly rotas
• Deputise in the kitchen of Grissini-london, in the absence of the Chef de Cuisine
• Motivating a team of 34 chefs and maintained the smooth running of the kitchen
• Departmental Trainer for Food & Beverage
• Ensured that the highest standards of food quality were met, whilst meeting the standards set by the Executive Head Chef.
• Won the “Victor Cesarani Award for Excellence” at Thames Valley University
• Springboard’s “Ambassador for the Hospitality Industry” in August 2000
Feb 1998–Sep 1998 Hyatt Carlton Tower London,
Chef de Partie


Jan 1997–Feb 1998 Hyatt Carlton Tower London,
Demi Chef de Partie
Mar 1995–Jan 1997 Hyatt Carlton Tower London,
1st Commis Chef
Dec 1994–Mar 1995 Hyatt Carlton Tower London,
2nd Commis Chef
Jun 1994–Dec 1994 Woodford Moat House Essex,
1st Commis Chef
Jun 1991–Jun 1994 Woodford Moat House Essex,
Apprentice Chef
Feb 1991–Jun 1991 Woodford Moat House Essex,
Kitchen Porter

Education 1997-2001 London,
 Advanced Food Hygiene Certificate – via Food Alert (Nov 2001)
 Springboard Ambassador Training (Aug 2000)
 Departmental Trainer for Hyatt Hotels (March 2000)
1995–1997 Thames Valley University London,
 Advanced Diploma in Culinary Arts (Distinction)
 NVQ Level 3 (Pass)
1991–1994 Waltham Forest College London,
 NVQ Level 1 (Pass)
 NVQ Level 2 (Pass)
 City & Guilds 706-1 (Credit)
 City & Guilds 706-2-1 (Credit)
 City & Guilds 706-2-2 (Pass)
 Basic Food Hygiene (Pass)
 Essential Food Hygiene (Pass)
Interests
Cooking for family and friends, football, fishing, music, eating out, charity and making the good great, the great amazing and the amazing world class.

School education (vocational)

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


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

Education and Certification for
CERIFICATED MASTER CHEF / KITCHEN MASTER
Judenplatz / Vienna (2013)

Bachelor's degree
Graduation with excellent success – BACHELOR OF EDUCATION
PH - Vienna (2019-2022)

Conferment of the professorship
(2022)

cheese sommelier education (in progress)
(2020-20023)

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)

2018/19/20
Wiesbauer Gourmet – Reidling - Sitzenberg
(Head of the Product Development Department and Consultant for the Gastronomy)

2018/19/20/21/22/23 - ongoing
Pannoneum - Tourism - Culinary Institute and Business Academy Neusiedl am See
(Culinary instructor)


Competitions and highlights

1995
Winning the Golden Reindl


1996
Bronze – Nöka

Certificate of 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
Certificate of appreciation to the Golden Reindl

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
Certificate of appreciation to 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 Rotissier" in the Chaîne des Rôtisseurs


2012
Juror in the "Tasting jury" at the
"jeune Meilleure chef"
of the "Chaîne des Rotisseurs"

coach of the Top aprentice:
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
"Meilleure jeune chef" of the Chaîne des Rôtisseurs
AUSTRIA 1st place

Juror at the "Meilleure jeune chef"
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"
"Meilleure jeune chef" of the Chaîne des Rôtisseurs (national)

PROMOTION TO "Conseiller Culinaire d'autriche"
in the Chaîne des Rôtisseurs

Juror in the "Tastingjury" at the "Meilleure jeune Chef"
the Chaîne des Rôtisseurs INTERNATIONAL

Training for “allergen Officer”

Award for the "Leader of the Year" by Renaissance



2015
Organization and implementation of the "Meilleure jeune Chef"
the Chaîne des Rôtisseurs (national)

Committee member at the "Meillieure jeunes Chef 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 "Meilleure jeune chef" of the Chaîne des Rôtisseurs (national)

Committee member / Kitchen supervisor at the "Meilleure jeune chef" 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 & Meilleure jeune chef"
of the Chaîne des Rôtisseurs (national)"

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

Committee member / Kitchen supervisor at the "Meillieure jeunes Chefs”
INTERNATIONAL in Taipei, Taiwan

Education, training, examen and certification for the "AMA GRILLTRAINER"


2019
Juror at the national championships of young chefs in the competition
"The duel of the young chefs" excretion EAST
(Vienna, Lower Austria)

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 & Meilleure jeune chef"
of the Chaîne des Rôtisseurs (national)"

Committee member / Kitchen supervisor at the "Meillieure jeunes Chefs”
INTERNATIONAL in Calgary, Canada

Juror at the Competition “Joung styrians cook creative”
(Styria, Austria)



2020
Award of the title - CHEF OF THE CHEFS 2020 by the Association of Austrian Chefs


2021
Organiser / Chairmen of the "Meillieure jeunes Chef" of the Chaîne des Rôtisseurs (national)
Committee member / Kitchen supervisor at the "Meillieure jeunes Chef INTERNATIONAL" in Paris, France


2022
Organiser / Chairmen of the "Meillieure jeunes Chef" of the Chaîne des Rôtisseurs (national)
Committee member / Kitchen supervisor at the "Meillieure jeunes Chef INTERNATIONAL" in Mexico City, Mexico


2023
Organiser / Chairmen of the "Meillieure jeunes Chef" of the Chaîne des

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

Short Career Biography Sidney Bond

• Born in South Africa, Kwa Zulu in 1956
• Trained with Trust House Forte in 5* President Hotel Johannesburg and London’s 5*Grosvenor House Hotel
• Graduated from Westminster College London
• Graduated as a Master Chef in 1982 Craft Guild of Chefs South Africa
• Has Held the position of Executive Chef in 5* Hotels with Le Meridien, Hilton International, Sun International and The 5* King David Dan Hotel in UK, South Africa, France, Israel, Southern Africa and Indian Ocean arena for Sun International, Hong Kong and Switzerland.
• Head Office Groups Problem Solving and Opening Chef for Sun International for 5 years.
• First Represented South Africa’s Craft Guild Team in the Salon Culinaire London in 1980 and then in 1982.
• Has appointed Executive Chef to Her Majesty Queen Elizabeth II on 4 state banquets events in three countries.
• Total 18 Gold, 13 Silver and 8 Bronze Medals at various International Culinary Competitions
• Captain Craft Guild Culinary Team Hotelympia 2000- 2 Gold 3 Silver 2 Bronze medals
• Gold Medalist ‘Five Nations’ Competition London as a member of the Scottish Culinary team standing in for a chef.
• Craft Guild of Chefs Gold medal achievement award South Africa 1984
• Represented Dan Israel Team 1987 Basel Switzerland 1 Gold Medal.
• 2002 Hotelympia Gold Medalist and Duck chef of the Year
• 2000 Craft guild Bronze Medal Award for achievement.
• Awarded 2 AA Rosettes for four properties in UK.
• Captain of the British Craft Guild Team 2000/2002 when a record number of medals were won at international level.
• Appointed ‘Conseiller Culinaire Bailliage France 2017
• Appointed ‘Chargé de Missions’ Bailliage France 2021
• Owner of le Calabash School of Culinary and Pastry Arts since 2004 in France.
• Opened Le Calabash in Cape Town South Africa 2014.
• Over a period of 40 years Sidney has cooked for Her Majesty Queen Elizabeth 11, Prince William, Ronald Regan, Madonna, Mike Jagger, Tina Turner, Elizabeth Taylor and Richard Burton, Richard Attenborough, The Queen Mother to name a few.

Caryn Smith is co-Principal of The Fusion Cooking School in Durban, South Africa. She
is an Officier Maitre Rotisseur and Commandeur in the Chaine des Rotisseurs.

Caryn is both a registered assessor and moderator, and a pastry lecturer specialist. In 2010 she
was awarded the City & Guilds Gold Medal of Excellence for receiving the top mark in the world
for the City & Guilds Advanced Diploma in Culinary Arts. She also holds a Worldchefs
Judging certificate and is in process of her application towards being a certified international
Worldchefs (WACS) Continental Judge. She has both entered and judged many competitions in
South Africa.

Throughout her career, Caryn has worked in the UK at the Wentworth Golf Estate and
around South Africa in Cape Town at Buitenverwatching Wine Estate, as well
as in Mpumalanga at Casa Da Sol near the Kruger National Park. She has also worked
in upmarket food service with Eat Fresh as their head chef, catering for over 700 employees at
their RCL Head Office Park. Caryn has been Executive Chef at both the Three Cities Quarters Hotel
and Protea Hotels Audacia Manor in Durban, and has worked for Unilever Food Solutions
R&D as their Innovation Chef in the Africa Middle East region.

Here she was involved in food technology application such as product reformulation, cost savings
and improvements, shelf-life testing, waste reduction and rationalization projects. She
also did recipe and new product development and culinary prototyping, scaling from the kitchen lab,
to pilot production trials to full scale factory production.

Her main area of focus though was in the designing and managing of product taste and sensory
evaluations, as well as running her Professionalising Taste Sessions workshops. She also did
product benchmarking and product evaluation towards marketing and legal claim
substantiations.

ZOLTAN HAMVAS

Zolt?n Hamvas is a decisive figure in Hungarian gastronomic life. In 1988 he won the "Excellent Apprentice of the Profession competition" and started his career as a chef at the Forum Hotel. He had a total of three jobs in Hungary. He spent eight years in Kempinski's opening team, before moving to Gerbeaud since 2000. Later, by renewing Gerbeaud's offer and opening an Onyx restaurant, he always worked to get Hungary and Budapest and then strengthen his place on the gastronomic map of Europe. Outside Hungary, he spent a longer period of professional time in German and French territories.
The trainer of the first Hungarian Bocuse d'Or team to qualify for the World Final in Lyon.
Since 2013 he has been the President of the Hungarian Bocuse d'Or Academy and under his leadership he successfully applied for and won the title of host of Budapest 2016 European Final, of which he is the president of the competition.

Studie and education

Secondary education : Coloma Instituut Secundair
Tervuursesteenweg 2
2800 Mechelen
-1 september 1996 - 30 juni 2002
-Certificate : Secondary education
-Hotel

Higher education : Hotelschool Koksijde ‘Ter duinen’
Houtsaegerlaan 40
8670 Koksijde

Coloma Instituut Secundair
Tervuursesteenweg 2
2800 Mechelen
-1 september 2002 – 30 juni 2003
-7de World Gastronomy


Internships: -Restaurant De Werf - Lier
-Restaurant De Pastorale - Reet
-Restaurant het Belofte Land - Lier
-Restaurant Les Fous - Kontich


Professional experience

Weekend work: Brasserie de Marche
and permanent work Markt 21
2860 Sint-Katelijne-Waver
-Function: cook
-1st weekend work, after permanent work
-Period: 22 september 1999 tot april 2005

Restaurant De Cocotte
Kleistraat 175
2630 Aartselaar
-Function: cook
-Period: 11 april 2005 tot september 2005

Restaurant De Lork
Beringstraat 37
3190 Boortmeerbeek
-Function: sous - chef
-Period: september 2005 tot mei 2007

J&M Catering
Industrieweg 20
2630 Aartselaar
-Function: cook
-Period: mei 2007 tot begin juli 2007

De Ark Event
Seberiastraat z/n
2030 Antwerpen
-Function: Sous-Chef
-Period: begin juli 2007 tot 31 oktober 2007

Restaurant L’Olivier
Liersesteenweg 151
2860 Sint-Katelijne-Waver
-Function: Chef
-Periode: 1 november 2007 tot 17 december 2007

De Jachthoorn Kontich
Doornstraat 11
2550 Kontich
-Function: Sous-Chef
-Period: 22 januari 2008 tot 18 november 2008

De Passade
Brusselsesteenweg 301
2800 Mechelen
-Function: Kok/ Sous-chef/Chef
-Period: 01 December 2008 tot 10 januari 2013

Startedas a full time indepandant chef :
Sense for food/Jelbrich 19 juli 2010 tot


Chef op bestelling
Zennestraat 20 bus 8
1000 Brussel
-Function: Manager (temporary)
-Period: 01 September 2010 tot 31 november 2010

Stockmansmolen
Hector Henneaulaan 164
1930 Zaventem
-Function:Chef
-Period: 11januari 2013 tot 10 maart 2013

Worked as freelance chef for... velvetgroup en invitegroup, Saillart catering, kitchenstaff,
TimTeck, smaak Culinaire, Chefs4chefs, Parkwest, Ferm,..

Puro
Guldenstraat 20
2800 Mechelen
-Function: sous-chef (2a3 days a week )
-Period: 1 januarie 2014 tot 31 maart 2014


Reorganisation and chef Saillart catering: 01-07-2014 tot 01-06-2016
Advice and coaching Pop up Aalst Origo 01-04-2015 tot 01-06-2015
Freelance chef de kaai-hangar 05-06-2016 tot 29- 08 -2017
Reorganisation and chef het anker: 01-09-2017 tot 29-10-1018
Opening and consulting Brasserie Foreest te Buggenhout: 08-08-2018 tot 31/12/2018
Opening and consulting Brasserie Mageriet te Doornik: 07-09-2018 tot 31/12/2018
Responsible for the outside events at Huis Van Dijck: 4/11/1018 tot 08/07/2020
Consulting Menu (calculation enz…) bakkerij Carl: 1/04/2019 tot 1/05/2019
Reorganisation and haccp -audit Brasserie de pits : 1/07/2019 tot 1/09/2019
Adviseur/chef Hawaiian poke bowl 25/10/2019 tot op heden 01/02/2021
Chef Restaurant Don Jon 25/01/2020 tot 09/09/2020
Desdemona Leest opstart/begeleiding 12/06/2020 tot op 31/12/2021
Wellness perfect Sense opstart en begeleiding 20/05/2020 tot op 04/05/2021
Consultant Chef EIT-Food 20/11/2021 till…
Chef / operations at Shrimp tempura group (Murni’s - Marineau - somar -...) 20/04/2021till
Culinary chef Beneo 01/02/2023



Extra education :

*Trou horecavorming: -fugle
-patisserie and desserts
-Texturen
-haccp
-foodpairing
-En andere…

* Voreca Management School: mastercook: -module 1 (successfully)
-module 2 (successfully)
-module 3 (successfully)
-module 4 (successfully)

*Certificate Marketing and PR

*Attest interne auditor food safety and Haccp

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).

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.

Worldchefs A GD Judge who has been Judging international level competitions for 14 yaers.
35 years in Kitchen as a working Chef.

Chairman for the Worldchefs Golobal Developement of young Chefs.

Atlantis Paradise Island Bahamas
September 2021- Present
VP Culinary
Manage & Develop Resort Culinary Operations

Disney Resort Shanghai
September 2013 – July 2021
Culinary Director
Pre-Planning Design and Opening Team

Resorts World Sentosa Singapore
September 2009 – June 2013
Director of Development and Projects
F&B
Hotels and Attractions Executive Chef
Pre-Planning Design and Opening Team

AWARDS/ACHIEVEMENTS
National Coach
(2020) IKA Culinary Olympics China National Young Chefs Team)
Chairman
(Elected Chairman of WorldChefs Development of Young Chefs Global Team)
Awarded the WorldChefs President’s Medal
(Received the President’s Medal from Association of Chefs Societies for
outstanding contribution to the Global Culinary Profession)
Guest Chairman
(Young Chefs Committee of China Cuisine Association / China Young Chefs
Club of WACS)
A Grade Judge World Association of Chefs Societies
(Completed judge seminar valid from 2017 to 2022)
Culinary Expert
(Appointed as special culinary expert by Ministry of Human Resources and
Social Security of Shandong Province PRC)
Alan Wayne John Orreal-Liang
Address: Unit 709, One Ocean,
Paradise Island Drive PI,
Nassau, New Providence, Bahamas
Tel: +1 242 8228510
Email: [email protected]
Alan Orreal – Curriculum Vitae
Page 2 of 15
Honorary Distinguished Professorship
(Conferred as Honorary Distinguished Professorship of Shanghai Institute of
Tourism from May 2017 to May 2019 Current Several Collages in China)
G20 Summit 2016 Culinary Competition
(Judge of Western Breakfast Design for G20 Culinary Competition in
Hangzhou, April, 2016)
Membership of Australian Culinary Federation
(Member of Australian Culinary Federation in 2000/2021)
Young Chefs Billy Gallagher Forum
(Host 2010, 2012, 2014, 2016, 2018 Young Chef Billy Gallagher Forum World
Chef Global Conference)
Culinary Olympics IKA 2008
(Silver Medal Hot Cooking Japan Junior Team Coach)
(Gold Medal Cold Display Japan Junior Team Coach)
Culinary Art Sri-Lanka 2007
(Gold Medal Open Main Individual 2007)
(Gold Medal High Tea Team 2007)
(Silver Medal Live Dessert 2007)
Culinary Art Sri-Lanka 2005
(Gold Medal 5 course set Open Individual 2005)
(Gold Medal 4 set appetizers 2005)
Culinaire Penang 2003 (Gold Medal Western Hot Cooking 2003)
Food Hotel Asia Singapore 2002
(Gold Medal Cold Table Singapore National Team 2002)
(Gold Medal Individual Hot Cooking 2002)
Culinary World Cup Luxembourg 2002 (Gold Medal Restaurant of Nations Team Singapore 2002) (Gold Medal Cold Display Team Singapore 2002)
Top Restaurant Award 2001 (Wine and Dine Awards 2001)
Most Innovative Menu 2000 (Wine and Dine Awards Singapore 2000)
Event of the Year 99 Event of the Year 98 (GT Community Awards)
Small Business Award 98
(GT Community Awards)
Darrel Cox Memorial Medal 1991 (Gold medal winner open division main course)
Skill Expo 88 (Silver medal in Black Box cooking competition)

EDUCATION
Further:
Certified Master Chef (CMC)
Certified 2020
Certified Executive Chef (CEC)
Workforce Skills Qualifications (WSQ)
On Job Trainer
National Environment Agency (NEA)
Food Hygiene Officer
Occupational Health & Safety (OH & S)
Management Competencies
HACCP
Internal Auditing
ISO- 9000 / 9001 / 1400 & 2200)
Management Auditing & Implementation
World Chefs Societies (WACS)
Culinary Judging Certification
Train the Trainer
Box Hill College of TAFE
Australian Meat & Livestock
Food Service Workshop
(Butchery Specification)
Classical French Pastry (Certificate Course)
School of Food (1989)
Duration: 6 months
Chef Training
School of Food (Brisbane TAFE)

An internationally-recognized Executive Chef with proven experience in various aspects of the food service industry, with experience in the areas of publicly-traded profitable companies, as well as private non-profit organizations. Recognized for strategic efforts in improving market shares, while developing new educational programs to create stakeholder value in a culinary school, with various food service outlets, entrepreneurial ventures, theme parks, education, and hospitality industries.
A goal-oriented team leader with excellent diplomatic problem solving, presentation, and motivational skills of ten used in establishing a forward vision for success.
Led the research and development on Disney MGM Studios food service project, which included traveling to and researching various regional cuisines, developing menus, hiring of opening staff, and organizing the day-to-day food service operations for all 21 food outlets, which produced 28,000 to 32,000 meals daily. Responsible for Disney MGM Studios grand opening party of 15,000.

Not for Profit Leadership

• World Association of Chefs Societies, Continental Director of the Americas from 1995-1998
• World Association of Chefs Societies, World Culinary Committee Chairman from 2004-2010
• American Culinary Federation, National President from 1995- 1996
• National President of the American Culinary Foundation, Chef and Child Foundation from 1996- 2005

Awards

• Chaine des Rotisseurs, Recipient of Gold star, 2014, Highest award given out by la Chaine USA
• ACF Hermann G. Rusch Chef’s Achievement Award Regional Winner, 2014
• Recipient of an Honorary Doctorate, United Nations, 2013
• Orlando Culinary Hall of Fame Inductee, 2012
• Presidential Achievement Award of Guatemala, 2007
• Orden Manuela Saenz, 2006
• Presidential Medallion of Ecuador, 2004
• ACF Presidential Medallion, 1997, 2002, 2003
• Award of Appreciation, Orange County Citizens Commission for Children, 2002
• Medal of Freedom for Public Service, Awarded by Federal Government of Ecuador, 2001
• Recipient of World Association of Chefs Societies World Medal, 2000
• Lifetime Achievement Award, Canadian Federation of Chefs and Cooks, 1999
• American Academy of Chefs, Chairman’s Medal, 1999
• Recipient of National Leadership Award for public service, 1998
• Recipient of Antonin Careme Medal Given to Top 100 Chefs in Country, 1996
• American Culinary Federation Chef and Child Foundation Special Distinction Award, 1995
• Order of the Golden Toque, 1992
• American Culinary Federation Southeastern Regional Chef of the Year, 1992
• American Culinary Federation National Chef of the Year, 1992
• American Culinary Federation Chef Professionalism Award, 1991
• Florida’s Governors Cup for Seafood Excellence 1990, 1991
• Auguste Escoffier Medal, 1990
• Wild Game Cookoff First Place, 1989
• 8 Gold Medals and 2 Perfect Scores, Culinary Olympics, Frankfurt, Germany, 1988
• Basel, Switzerland 2 Gold Metals, 1 Silver Medal, 1987,1999,2 Gold Metals
• Awarded Best Regional Team in the World, 1987
• Winner of 36 Gold Medals, 17 Silver, and 21 Bronze. Includes 10 Best of Shows in various ACF approved national competitions, 1979-1987

Honors

• 2015 ACF National Presidential Medallion
• Word Association of Chefs’ Societies Certified Master Chef 2014
• Chairman of the ACF Culinary Committee 2013
• Ambassador of Le Cordon Bleu North America 2010
• Certified Executive Chef- Lifetime
• Certified Culinary Educator- Lifetime
• Honorary Doctorate, Johnson and Wales University
• Distinguished Visiting Professor, Michigan State University
• Distinguished Visiting Chef, Johnson and Wales University, 1993, 1998
• Honorary Commencement Speaker, California Culinary Academy, 1998
• The American Culinary Federation, Honorary Lifetime Member
• World Association of Chefs, World Medal #35/87
• The Chefs and Cooks of Canada, Honorary Lifetime Member
• The South American Chefs Association, Honorary Lifetime Member
• The Chefs and Cooks of the People’s Czech Republic, Honorary Lifetime Member
• Ecuadorian Chefs Association, Honorary Lifetime Member
• Guatemalan Chefs Association, Honorary Lifetime Member
• El Salvador Chefs Association, Honorary Lifetime Member
• Bolivian Chefs Association, Honorary Lifetime Member
• Honorary Doctorate Degree, National Foodservice Manufacturing Association

WORK EXPERIENCE

Head Pastry Chef
Tamburrini & Wishart Restaurant at Cameron House Hotel – Loch Lomond - Scotland
• Development and design of dessert menus with all diateries. Elaboration and control of storage of all desserts ans petit fours. Control of incoming goods with warehouse storage. Responsible for pastry orders and goods. Negciation of products with suppliers. Training staff.
Business or sector: Hotel, restaurant

Head Pastry Chef
Andrew Fairlie Restaurant – Auchterarder – Scotland – 2 star Michelin
• Development and design of dessert menus with all diateries. Elaboration and control of storage of all sweets. Head Coordinator for wedding and celebration cakes. Control of incoming goods with warehouse storage. Responsible for pastry orders and goods. Staff rota. Negciation of products with suppliers. Training staff.
Business or sector: Hotel, restaurant

Head Pastry Chef
Zur Fernsicht Gasthaus – Heiden – Switzerland – 2 star Michelin
• Development of dessert menu, cake trolley and sweets for Coffee Shop. Elaboration and control of storage of all sweets for two outlets and deliveries. Head Coordinator for wedding, celebration cakes. Control of incoming goods with warehouse storage.
Business or sector: Hotel, restaurant


Head Pastry Chef
Castle Terrace Restaurant – Kitchin Group – Edinburgh – Scotland – 1 star Michelin
• Development of menus for lunch and dinner a la carte, degustation menu and vegetarian menus. Purchases goods and control incoming goods with warehouse storage, coordination of the kitchen staff and dinning. Pastry team rota. Coordenation and training of pastry team.
Business or sector: Restaurant


Head Pastry Chef and Head of Cold Kitchen
SpiS Mat och Dryck - Kiruna – Sweden


▪ Elaboration and head coordinator of cold kitchen / starters and desserts for specials dinners, catering, a la carte, deli and airport shop. Development and design desserts and ice creams for the pastry shop. Head coordinator for wedding, celebration cakes and sweet tables. Development and design cold kitchen and desserts.

Business or sector Hotel, Hostel, Bakery and Café



Head Pastry Chef

2015/2016
IceHotel Restaurant - Jukkasjärvi - Sweden
▪ Elaboration a daily set menu of desserts and starters, head coordinator of starters and desserts for dinners and tours, elaboration and head coordinator for wedding and celebration cakes.

Business or sector Hotel


2005 / 2015 Translator
Sonic Braiding GmbH – Itzehoe - Germany
• International customer service at the company office and international fairs for spanish, portuguese and italian language. Storage control of 15000 titels. Updating new products on web and selling list. Quality control of new pressing products.
Business or sector Import and Export


2005 / 2008 Executive Chef
Mara Beduschi Buffet, Hotel Canasvieiras - Florianopolis – Brazil
▪ Development a daily set menu, line manager at breakfast and dinner, head coordinator of salads / side dishes and desserts for dinners, purchases goods and control incoming goods with warehouse storage, coordination of the kitchen staff and dinning. Staff rota. Staff training
Business or sector Hotel
2002 / 2005 Chef and Head Chef
Mara Beduschi Buffet – Catering, Florianopolis - Brazil
▪ Preparation of all the pastries, preparation for the entire menu relating to the event management (appetizers, first and second courses of meat and fish, side dishes and desserts, appetizers buffet)
▪ Coordination and control room staff and assigned to the preparation and assembly facilities.
Business or sector Catering - Events Management – Hotel

2001 / 2002
Chef
Bakery Mangutti, Florianopolis – Brazil
▪ Responsible for the preparation of the appetizers à la carte (bread, cheese bread and stuffed, fried,
meat snacks and shellfish), preparing breakfast products(croissants, facturas argentinas, cheese bread, sandwiches natural)
Business or sector Pastry
1998 / 2000 Chef
Bar /Restaurant Quinha 2, Florianopolis - Brazil
▪ Headline of appetizers, side dishes and salads, preparing first and second courses of fish, fries
Business or sector Restaurant
1996 / 1998 Chef


Cantinho Do Pastel, Florianopolis - Brazil
▪ Preparing savory fillings, merchandise orders to suppliers, stocking goods in stock, cleaning and sanitizing tools
Business or sector Savory Pastry



Pastry Chef free lance since 1996
Private, Hotels, Restaurants, Catering Services and Masterclasses
▪ Preparation of sweets and pralines (including Cake Design)
Business or sector Pastry







EDUCATION AND TRAINING




April 2021-2022 MBA Business
Camila Farani Institute
To be finish 07/2021 Microbioly – Food Fermentation: the science of cooking with microbes Harvard University
To be finish 08/2021 Physics – Science & Cooking: From Haute Cuisine to Soft Matter Science Havard University
To be finish 08/2021 Chemistry – Science & Cooking: From Haute Cuisine to Soft Matter Science Havard University
December 2020 Master Dragee Chocolate Academy Barcelona With Albert Davi
November 2020 Confectionary, Jams and Spreads Mumbai
With Sanjana Patel

November 2020 Healthy Pastry by Ravifruit Barcelona
With Marike Van Beurden

November 2020 Master of Dragee Moscou
With Vladislav Panchenko

April 2020 Sustainability Education for Culinary Professionals With Christ Koetcke
September 2019 Cetificate of attendance to the course JUDGES OF PASTRY WACS (Renew) With Leopold Forsthofer

August 2019 Koppert Cress Food Pairing Education At Koppert Cress




February 2019 Collection of Desserts from Las Vegas
Amaury Guichon
Composition of luxury desserts from Las Vegas

November 2018 Modern Desserts
Karim Bourgi
Composition of vitrini desserts

October 2018 Modern Desserts
Nicolas Boussin
Composition of desserts, paté choux and croissants

September 2018 Healthy Pastry
Omar Busi
Composition of gluten free, lactose free and vegan pastries.

October 2015 Korean Certification for Glossybuttercream technique
JooHee Kang G.G.
Composition of cakes with buttercream and glossybuttercream, floral arrangements and colorometrie. Piping techniques.

November 2014 Certificate of attendance to the course JUDGES OF PASTRY WACS
Gert Kloetzke and training with Gilles Renusson
June 2014 Attendance certificates to courses of practice on the working SUGAR ART (advanced level)
Stèphane Klein
▪ Composition sugar sculptures "pulled"

May 2014 Certificate of attendance to the course ENTREMET WEDDING
Marcella Robins
▪ Preparation, assembly and baking entremets with 3 or more etage
October 2013 Attendance certificates to courses of practice on the working SUGAR ART (advanced level))
Stèphane Klein
▪ Composition sugar sculptures "blown"
September 2013 Certificate of attendance at the course MODELLING SUGAR ART
Molly Coppini
▪ Technical modelling sugar
June 2013 Certificate of attendance at the course of SCULPTED CAKES and CHOCOLATE PASTE MODELLING
Karen Portaleo
▪ Preparation of chocolate paste and cakes sculpted structures
September 2012 Certificate of attendance at the course of working SUGAR ART (mod. Base)


Emanuele Forcone
▪ Airbrush Sugar, basic techniques of sugar processing "pulled", "blown" and "cast"

1988 -1998 School Diploma
Public School Osmar Cunha, Florianopólis - Brazil





Work experience as a judge:
January 2023 Tasting Judge for iTQi - Dubai
December 2022 Tasting Judge for iTQi - Belgium
November 2022 Head Judge of Lithuanian Young Chef of the Year - Vilnius
November 2022 Head Judge of Lithuanian Chef of Year - Vilnius
September 2022 Judge of Latvia Chef of the Year - Riga
September 2022 Judge of Zero Waste Challenge Baltic countries - Riga
September 2019 Judge of Chef of the Year - Riga
• September 2019 Judge of Baltic Countries Team - Riga
• September 2019 Judge of Latvia selection for Bocuse D’or - Riga
• February 2019 Judge of Polish Dessert Champion - Warsaw
• November 2018 Judge of Chef of the Year of Lithuanian - Vilnius
• November 2018 Judge of Young Chef of the Year of Lithuanian - Vilnius
• November 2016 Judge of Chef of the Year of Lithuanian - Vilnius
• November 2016 Judge of Best Pastry Chef and Young Pastry Chef of Lithuanian -
Vilnius
• September 2016 Judge of Chef of the Year - Riga (Latvia)
• September 2016 Judge of Baltic Team – Riga (Latvia)
• March 2016 Judge of Grill competition - Innsbruck
• September 2015 Judge of Finger Food competition at Fafga – Innsbruck
• September 2015 Judge of Young Cheg of the Year at Fafga - Innsbruck
• June 2015 Judge of Global Chefs Challenge Semi Final Europe North WACS –
Denmark
• March 2015 Judge of Grill competition at Fafga - Innsbruck