The Jury
Organizing Committee
David Tetrault
Chair, International Jeunes Chefs Rôtisseurs Committee
David Tetrault, Chair, International Jeunes Chefs Rôtisseurs Committee
Bailliage of Canada
Président, Comité des Jeunes Chefs Rôtisseurs
Membres des Conseils d'Administration et Magistral
View bio
Membres des Conseils d'Administration et Magistral
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.
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
Committee Member - On Site Competitor Supervisor
Lois Gilbert, Committee Member - On Site Competitor Supervisor
Bailliage of Canada
Bailli Regional
View bio
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.
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.
Ruth Grierson
Committee Member
Ruth Grierson, Committee Member
Bailliage of Canada
Chef Alan Orreal-Liang
Committee Member - Kitchen Supervisor
Chef Alan Orreal-Liang, Committee Member - Kitchen Supervisor
Bailliage of United Arab Emirates
Conseiller Culinaire Honoraire
Worldchefs Judge Level A
Culinary Arts & Hot Kitchen International
Certified Master Chef
Certified Executive Chef
View bio
Worldchefs Judge Level A
Culinary Arts & Hot Kitchen International
Certified Master Chef
Certified Executive Chef
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)
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)
Chef Ben Purton
Committee Member - Jury Director
Chef Ben Purton, Committee Member - Jury Director
Bailliage of Great Britain
Conseiller Culinaire U.K.
View bio
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.
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.
Yves Léon
Bailli Délégué - Turkey
Yves Léon, Bailli Délégué - Turkey
Bailliage of Türkiye
Chef Erich Ruppen
Conseiller Culinaire - Turkey
Chef Erich Ruppen, Conseiller Culinaire - Turkey
Bailliage of Türkiye
Defne Ertan Tüysüzoğlu
Director, le Cordon Bleu, Istanbul
Defne Ertan Tüysüzoğlu, Director, le Cordon Bleu, Istanbul
Bailliage of Türkiye
Jury Members
David Tetrault
President of the Competition
David Tetrault, President of the Competition
Bailliage of Canada
Président, Comité des Jeunes Chefs Rôtisseurs
Membres des Conseils d'Administration et Magistral
View bio
Membres des Conseils d'Administration et Magistral
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.
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.
Chef Alan Orreal-Liang
Committee Member - Kitchen Supervisor
Chef Alan Orreal-Liang, Committee Member - Kitchen Supervisor
Bailliage of United Arab Emirates
Conseiller Culinaire Honoraire
Worldchefs Judge Level A
Culinary Arts & Hot Kitchen International
Certified Master Chef
Certified Executive Chef
View bio
Worldchefs Judge Level A
Culinary Arts & Hot Kitchen International
Certified Master Chef
Certified Executive Chef
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)
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)
Chef Ben Purton
Committee Member - Jury Director
Chef Ben Purton, Committee Member - Jury Director
Bailliage of Great Britain
Conseiller Culinaire U.K.
View bio
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.
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.