David Tetrault: A Legacy of Dedication to the Chaîne des Rôtisseurs

David Tetrault, Bailli Délégué Honoraire of Canada, was introduced to the Chaîne des Rôtisseurs in 1983 by his friend and sponsor, Hon. Harry Rowbotham, who was the Bailli Régional at the time. Recognizing David's passion for cooking, Harry invited him to a Chaîne dinner, an experience that would mark the beginning of David's long and dedicated involvement with the organization.

David officially joined the Chaîne in Calgary in 1983, with the rank of Chevalier. His enthusiasm and commitment quickly became evident, leading to his promotion in 1988 to the local council in Calgary as Vice-Chargé de Missions. His keen organizational skills and attention to detail resulted in further advancements: in 1991, he was appointed national Chargé de Missions, followed by Argentier in 1996.

Working alongside Bailli Délégué Hon. Normand Grimard, David played a key role in transforming the management of the Chaîne in Canada, implementing business-oriented strategies to enhance efficiency and accountability. He computerized the organization's database and financial systems, streamlining administrative processes for improved management.

David’s contributions were internationally recognized in 1998 when he was appointed to the Conseil Magistral. His dedication continued to grow, and in 2002, he was elected to the Conseil d’Administration, the Executive Board of the international organization, chaired by the President.

In 2007, David was promoted to Bailli Délégué of Canada, a position he held until 2019. During his tenure in Canada, he reinforced the Chaîne’s values while modernizing its operations, ensuring its continued success in Canada.

Beyond his leadership in Canada, David has been a dedicated advocate for young culinary professionals. In 2002, he took on the role of Chairman of the International Jeunes Commis Rôtisseurs Committee (now Jeunes Chefs Rôtisseurs), overseeing the prestigious young chefs’ competition. Passionate about fostering the next generation of culinary talent, David and his committee—comprising both professionals and non-professionals—revised competition rules to align with contemporary culinary arts and gastronomy. These refinements made the competition more professional, relevant, and easier for host Bailliages to manage effectively. The success of these updates was demonstrated when David’s home Bailliage hosted the international competition in 2004 and again in 2019.

After 25 years of distinguished service, David resigned from the Conseil d’Administration in 2024. In recognition of his immense contributions, he was promoted to the Conseil d’Honneur, the highest rank within the Chaîne, by President Yam Atallah. He continues to serve as Chair of the International Jeunes Chefs Rôtisseurs Committee and remains a member of the Conseil Magistral.

David remains deeply committed to the ideals of the Chaîne des Rôtisseurs and takes great pride in his ongoing national and international responsibilities. At its core, however, his love for the organization is rooted in its simplest pleasure: enjoying a fine meal in great company. In his spare time, he still finds joy in cooking for family and friends, embracing the very essence of the Chaîne.

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 administering 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 re established and grown the Bailliage. Lois has been recently promoted to Bailli Provincial.

May 2023- Present
SVP Culinary
Manage & Develop Business Wide Culinary Operations
Areas Of Responsibility
• HOD for 3400 Culinary Brigade
• Producing 230K meals Daily for all Airlines landing at DXB and AMI
• Lounges Production
• Catering for City-Wide Large-Scale Events
• Food Point Production Facility…..much more
• Over 4B AED in revenue annually

President
(2024 Present) Emirates Culinary Guild UAE
National Coach
(2016-20) IKA Culinary Olympics China National Young Chefs Team)
Advisor
(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)
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)
Honorary Distinguished Professorship
(Conferred as Honorary Distinguished Professorship of Shanghai Institute of Tourism from May 2017 to May 2019 Current Several Colleges 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 Present)
Culinary Olympics IKA 2008
(Silver Medal Hot Cooking Japan Junior Team Coach)
(Gold Medal Cold Display Japan Junior Team Coach)
SKILLS SUMMARY

 Highly experienced specialist in F&B Development & Culinary field with 35 years of experience in 5-star hotels of international repute, Airline Catering, Theme Park, Casino, Attractions and fine dining restaurants
 Wide portfolio of Green field Project management experience (SATS, RWS,SHDR)
 Set strategy for product innovation, production system and delivery
 Tender & contract applications
 Qualified Certified Master Chef and Chef Trainer
 Certified in food handling, HACCP & ISO 2200
 Extensive knowledge of international and multicultural cuisine
 Highly creative in the development and establishment of new dishes
 Major events management
 Awareness in changing food trends in the world and ability to use these concepts to pro-actively plan menus.
 Highly focused internal and external customer relations skills
 Extensive experience and appreciation of multi-cultural working environments
 Training project development skills
 High level of communication skills and extensive experience in Media
 Extensive production development & delivery
 Analytical leader, Driver, Creative thinker
 Drive Quality Assurance for food safety HACCP
 Set and control budget and quality standards for food cost and labour
 Promotional calendar activities and marketing tool development
 Standardise production of recipes, database and specifications for recipe data base Crunchtime
 Develop kitchen maintenance program for F&B, FM&E
 Staff recruitment, appraisal, staff development and promotions
 Drive Business initiatives to create sustained business growth

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: A Legacy of Dedication to the Chaîne des Rôtisseurs

David Tetrault, Bailli Délégué Honoraire of Canada, was introduced to the Chaîne des Rôtisseurs in 1983 by his friend and sponsor, Hon. Harry Rowbotham, who was the Bailli Régional at the time. Recognizing David's passion for cooking, Harry invited him to a Chaîne dinner, an experience that would mark the beginning of David's long and dedicated involvement with the organization.

David officially joined the Chaîne in Calgary in 1983, with the rank of Chevalier. His enthusiasm and commitment quickly became evident, leading to his promotion in 1988 to the local council in Calgary as Vice-Chargé de Missions. His keen organizational skills and attention to detail resulted in further advancements: in 1991, he was appointed national Chargé de Missions, followed by Argentier in 1996.

Working alongside Bailli Délégué Hon. Normand Grimard, David played a key role in transforming the management of the Chaîne in Canada, implementing business-oriented strategies to enhance efficiency and accountability. He computerized the organization's database and financial systems, streamlining administrative processes for improved management.

David’s contributions were internationally recognized in 1998 when he was appointed to the Conseil Magistral. His dedication continued to grow, and in 2002, he was elected to the Conseil d’Administration, the Executive Board of the international organization, chaired by the President.

In 2007, David was promoted to Bailli Délégué of Canada, a position he held until 2019. During his tenure in Canada, he reinforced the Chaîne’s values while modernizing its operations, ensuring its continued success in Canada.

Beyond his leadership in Canada, David has been a dedicated advocate for young culinary professionals. In 2002, he took on the role of Chairman of the International Jeunes Commis Rôtisseurs Committee (now Jeunes Chefs Rôtisseurs), overseeing the prestigious young chefs’ competition. Passionate about fostering the next generation of culinary talent, David and his committee—comprising both professionals and non-professionals—revised competition rules to align with contemporary culinary arts and gastronomy. These refinements made the competition more professional, relevant, and easier for host Bailliages to manage effectively. The success of these updates was demonstrated when David’s home Bailliage hosted the international competition in 2004 and again in 2019.

After 25 years of distinguished service, David resigned from the Conseil d’Administration in 2024. In recognition of his immense contributions, he was promoted to the Conseil d’Honneur, the highest rank within the Chaîne, by President Yam Atallah. He continues to serve as Chair of the International Jeunes Chefs Rôtisseurs Committee and remains a member of the Conseil Magistral.

David remains deeply committed to the ideals of the Chaîne des Rôtisseurs and takes great pride in his ongoing national and international responsibilities. At its core, however, his love for the organization is rooted in its simplest pleasure: enjoying a fine meal in great company. In his spare time, he still finds joy in cooking for family and friends, embracing the very essence of the Chaîne.

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.

May 2023- Present
SVP Culinary
Manage & Develop Business Wide Culinary Operations
Areas Of Responsibility
• HOD for 3400 Culinary Brigade
• Producing 230K meals Daily for all Airlines landing at DXB and AMI
• Lounges Production
• Catering for City-Wide Large-Scale Events
• Food Point Production Facility…..much more
• Over 4B AED in revenue annually

President
(2024 Present) Emirates Culinary Guild UAE
National Coach
(2016-20) IKA Culinary Olympics China National Young Chefs Team)
Advisor
(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)
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)
Honorary Distinguished Professorship
(Conferred as Honorary Distinguished Professorship of Shanghai Institute of Tourism from May 2017 to May 2019 Current Several Colleges 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 Present)
Culinary Olympics IKA 2008
(Silver Medal Hot Cooking Japan Junior Team Coach)
(Gold Medal Cold Display Japan Junior Team Coach)
SKILLS SUMMARY

 Highly experienced specialist in F&B Development & Culinary field with 35 years of experience in 5-star hotels of international repute, Airline Catering, Theme Park, Casino, Attractions and fine dining restaurants
 Wide portfolio of Green field Project management experience (SATS, RWS,SHDR)
 Set strategy for product innovation, production system and delivery
 Tender & contract applications
 Qualified Certified Master Chef and Chef Trainer
 Certified in food handling, HACCP & ISO 2200
 Extensive knowledge of international and multicultural cuisine
 Highly creative in the development and establishment of new dishes
 Major events management
 Awareness in changing food trends in the world and ability to use these concepts to pro-actively plan menus.
 Highly focused internal and external customer relations skills
 Extensive experience and appreciation of multi-cultural working environments
 Training project development skills
 High level of communication skills and extensive experience in Media
 Extensive production development & delivery
 Analytical leader, Driver, Creative thinker
 Drive Quality Assurance for food safety HACCP
 Set and control budget and quality standards for food cost and labour
 Promotional calendar activities and marketing tool development
 Standardise production of recipes, database and specifications for recipe data base Crunchtime
 Develop kitchen maintenance program for F&B, FM&E
 Staff recruitment, appraisal, staff development and promotions
 Drive Business initiatives to create sustained business growth

Karen Doyle:

Qualifications:

 Certificate IV in Frontline Management, 2015
 Certificate IV in Hospitality (Patisserie), 2015
 Certificate IV in Hospitality (Commercial Cookery), 2015
 Certificate III in Asian Cookery, 2015
 Vocational Graduate Certificate in Education and Training for Sustainability, 2014
 Bachelor of Education, University of Technology Sydney, 2006
 Certificate IV in Hospitality (Commercial Cookery), 2001
 City and Guilds of London Institute Certification (7061 & 7062), Dublin Catering College, 1993
Committees
 National President, Australian Culinary Federation, 2019-Present Australian Federation (austculinary.com.au)
 Member (as representative of the Australian Culinary Federation)NSW Tourism, Travel and Hospitality Industry Advisory Committee, 2021-Present
 Member (representing Australia and the Pacific Rim)By-Las Committee, World Association of Chefs, 2021-2024
 Member (representing Australia and the Pacific Rim)Education Committee, World Association of Chefs, 2024-2028
 National President, Australian Culinary Federation, 2019-Present Australian Culinary Federation
 Special Advisor (representing Australia and the Pacific Rim)World Cultural Culinary Heritage Committee, World Association of Chefs, 2021-2024

Memberships
 Australian National Senior Team – Team Member IKA - Culinary Olympics 2024
 Australian National Culinary Team – Team Member Villeroy & Boch- Culinary World Cup –2022
 Australian Community Catering Team – Team Member - IKA - Culinary Olympics 2020
 Awarded Membership, Les Toques Blanches Executive Chefs Association – Victorian Chapter 2024
 Awarded Membership, Chaine de Rotisseurs from the Balliage NSW, 2017-Present
 Awarded Membership, FIC Australia- Federation of Italian Chefs. 2021- Present
 President ACT-NSW, Australian Culinary Federation, 2014-2019
 Head Judge/Jury Member, Global Chefs Challenge, Semi-finals, Pacific Rim-New Zealand, 2023
 Judge/Jury Member, Global Chefs Challenge, Semi-finals, Pacific Rim-Guam, 2017
 Convenor/Organiser, Australian Culinary Challenge, Fine Foods, 2017, 2018, 2019,2022, 2023,2024
 Head Judge/Jury member, Australian Chef of the Year, 2015, 2016, 2017, 2018, 2019,2022,2024
 Judge/Jury Member, Australian Selection Bocuse d’Or, 2017, 2020, 2022,2024,2025
 Judge, Worldchefs Continental Judge, Hot Kitchen and Vegan 2016 to present.
 Judge, International/National Australian Culinary Federation 2016 to present.



AWARDS

Award of Excellence - Outstanding Achievement in Vet Award of Excellence - Outstanding Achievement in Vet Issued by Tourism Training Australia · Nov 2024.
The award is presented to Karen Doyle - in recognition of their enduring dedication, exceptional contributions, and lasting impact on the hospitality industry. This award celebrated their unwavering commitment to excellence and their legacy of inspiring others.
Black Hat Award (Sydney Taylor memorial award) 2022
The Black Hat Award is considered the highest achievement given to a chef, recognising their contribution and commitment to the commercial cookery industry. Commitment must be measurably and significant, it is an award that places high value on industry commitment in addition to culinary skills. Only Chefs who have made outstanding contributions to the Australian culinary progress and development at the highest trade or professional level are considered for this award.The Black Hat was first awarded in 1980 and is only awarded in any given year when there is a worthy recipient. Karen is the first female recipient of the Black Hat Award.

Communication Award, Worldchefs Awards, 2020

Teacher of the Year, Vocational Education and Training, Excellence Awards, 2016
High Achievement Award for Excellence in Vocational Training, Regional Training Awards, Central and

Quality Teaching Award, NSW Minister for Education, 2012
GOLD Medal Salon Culinaire,Winner Restaurant of Champions, Sydney NSW: 2007

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.

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

Lázár Kovács

Born: Hungary, Budapest, 6th of December, 1974
Web: www.lazarchef.hu
Graduated: chef, pastry chef
Conseiller Culinaire Honoraire
TV presenter - Cooking shows in RTL Klub; TV Paprika and TV2 channels
Host of many gastronomic and culinary events
Consultations in gastronomy for restaurant
Food Stylist

Chaine des Rotisseurs – Hungary
Conseiller Culinaire
Chaine event organizer 2010-2011-2012-2013-2014-2015
Technical director 2015 World Competition, Budapest
Technical director 2013-2014-2015 National Competition, Budapest
Competitors trainer in the training day 2013-2014-2015

Restaurants:
Alabárdos Restaurant (1990–2005): Cook – Executive Chef – Sales Manager
Lázár’s Restaurant (2005-2008): Own restaurant with Hungarian cuisine
Hungarian Embassy’s master chef, Washington, DC (2008-2009)

Gastronomy TV Shows:
RTL Klub – „Receptklub”
TV Paprika – „A séf legyen veled”; „Receptdaráló”; „Receptdaráló Extra”; „Fitt-Térítők”
TV2 – „Az év háziasszonya”; „Hal a tortán – A küldetés”

Guests: Spanish Royal Couple, Michael Schumacher, Plácido Domingo, Andrew Lloyd Webber, Roger Moore, Robert Duvall

Countries:
Cook in Moscow, Hong Kong, France, Switzerland, Tunesia, Croatia, Spain, Monaco, Argentina, USA

Prizes:
1994. Chaine des Rotisseurs – gastronomy world contest, Finland – 4.th
1997. Chaine des Rotisseurs – gastronomy world contest, California – 3.rd
1998. Won a prize called “With a customer for the customer” - the prize was further training in Johannesburg, South Africa.
1999. Alabárdos became one of the 10 best restaurants (Executive Chef: Lázár Chef)
2002. Won a European Barbeque Championship

Guiness record:
Made a 250-metre-long stuffed cabbage Hajdúság-style

Books:
„Receptklub” (I. II. III. IV. V.)
„Amerikai küldetés” (2009)
„Magyarország kedvenc ételei” (2010)

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

Rudolf Van Nunen was born in 1956 in The Netherlands, he was graduated from Culinary School in Holland after 6 years programme. He started his career when he was 8, in a bakery shop close to his house, those days were the first steps to his career. He has 50 years experience in the kitchen. He worked in many different countries as an Executive chef, like USA, Thailand-Bangkok, Greece, Hungary, The Netherlands, Scotland. He came to Turkey as the Executive Chef of Swissotel İstanbul in 1994, then he worked as the Executive Chef in Çırağan Palace Kempinski, he was the Corporate Chef of The Marmara Hotels and Esma Sultan Mansion, he was the CEO of Rudolf Restaurant Concept in Karaköy and now has his own Culinary Advisory & Consultancy.