Advisory Board

Daniel Ayton

Daniel Ayton

Bailliage of Great Britain
Senior Vice-President, The World Master Chefs Society
View bio
Culinary Experience
Key Performance Indicators:

• Developing Food Standards; by setting up training and development plans thus increasing profitability and staff product knowledge.

• Improving the Quality; service and attentiveness of food preparation, production and presentation for each of the unit.

• Increasing Staff Retention; through empowerment and competition development I have maintained a bank of chef who would consider following me to a new unit.

• Strategic and Contingency Planning; with correct planning it is easy to improve tomorrow the product we serve today, and be ready to offer great service at short notice, in-turn offering a can do attitude.

• Training and Development through training and support I maintain a happy work environment and low staff turnover.

• New Business development; by utilising my connections via my affiliation, I have the ability to bring in new business

Executive Chef
July 2019- October 2020 (Covid) (801 keys)

A 4 star hotel near Tower Bridge, With 801 rooms to choose from, including accessible options and sumptuous suites; The Tower Hotel London combines comfort and convenience with unparalleled views. Enjoy a Drink in one of the four bars Vicinity Terrace, Xi Bar, Lobby Bar or The Lawn, Indulge in afternoon tea or an array of dishes in one of the three restaurants, Vicinity, Lawn or Gallery. The Tower Hotel is the perfect dining destination for any occasion.

* 23 Meeting rooms 2-600 delegates
* Main suite 1000 reception

Freelance Chef, Food Consultant & Independent Assessor 2017-2019

Having written a culinary book last September awaiting photographs and publication, I undertook a number of consultancy roles including the St Mellion resort were the financial and culinary operation and offerings needed reviewing for a more productive efficient and quality offering. With my experience in growing and maintaining a team I put a stop to the haemorrhaging of the staff and stabilised the team. This was done whilst updating the menus to cover current trends and re-costing the menus in line with the guest’s expectations and monetary requirements, whilst still lifting the gross profit to a more acceptable level.
Other units were a consultation was offered also included a role at the Ageus Bowl where the culinary offerings were not being delivered to a suitable standard due to the shortage of talent in the culinary unit; this was elevated by recruiting and building a rapport with the team and stabilising those that remained, updating and maintaining all haccap reports and ensuring all rotation was in place; also streamlined the banqueting operation resulting in a fasted service and a higher standard of food offerings
During this time I have also maintained my profile and kept on trend in the London scene with the culinary trends and fashions; and qualified as an end point assessor with CAVA through Innovate.

Cluster Executive Chef
March 2016- October (532 keys) 

In charge of the 280 key historic and profitable five stars, Le Meridien Piccadilly London hotel: Overseeing all food & beverage operations, managing a team of up to 40 chefs and 20 hearts of house porters; at both Le Meridien and the four stared 252 Aloft hotel in Docklands.
Le Meridien Piccadilly a five star hotel consisting of 280 deluxe rooms;

Business Growth; Terraced Restaurant and grill, offering full a l’ Carte to a rosette standard, I divided this space with the upper level offering a more casual dining experience with comfort eating, this helped increase the sleeper diner ration.
Longitude 0°8' bar, there was not much call for food offerings; this was improved by offering only the chilled dishes were offered.

Raising Standards; The club lounge, was a private area offered to exclusive guests, by increasing the dishes on offer via the database of daily dishes served in this area comments of repetitious dishes were eliminated.

Private meeting rooms, included 7 meeting rooms and banqueting rooms for 50 & 60 to 150 & 200

Aloft London Excel a four star hotel with 252 rooms; the food offerings had to reflect this customer profile. A casual dining grill restaurant Docksider seating 100 covers open for breakfast and dinner only, lunch was offered via the packaged food in re;fuel are based along the lines of ‘sourced or Pret’ this enabled the residence to take food to the exhibitions at excel or eat it within the wxyz bar. The in room offering serviced by an app the uptake improved three fold in new business without any relocation from other outlets.

Delivering Performance; Maintaining a G.P. of 70-72% over both units, with a food & beverage turnover of £ 4.2 million per year, with a 70% food to 30% beverage mix, and a brigade of 40 chefs.

Cluster Chef
May 2007 – March 2016 (424 keys)  & 

A multi outlet operation over two hotels, in this executive position both hotels’ overseeing all food & beverage operations, managing a team of up to 40 chefs and 20 heart of house porters; trained as individuals, and encouraged to be fully interactive with the menu management, and empowerment in the kitchen, giving them pride in their jobs and the food they presented.
51 Buckingham Gate; a five red star hotel consisting of 82 luxury suites;

Strategic Planning and New Opening; the only food outlet for the 82 suites at the start of my tenure was the Library @51 seating 20 covers for breakfast and also serving as the club lounge at night serving complementary canapes and cocktails, by 2011 this room was clearly not large enough to offer red five star service. Heavy equipment, coverings, small equipment and utilities were found and commissioned leading to the opening of Kona a 46 cover restaurant built and opened in September 2014 achieved  one rosette in 2015; followed by two rosettes for food by March 2016

Saint James; a four star deluxe hotel with 342 rooms and suites, the food and beverage outlets include;

Legal requirements and Team Development; comprising of 15 executive boardrooms, banquet rooms for up to 250, in room dining, rosette restaurant. Complete menu analysis completed and new dishes implemented, with full haccp sheets within the sop; allergen information and a story about the dish was also included in this booklet; this was then used for team education, training and development; the story box was for information about certain elements of a dish that maybe of interest to the guest which the service staff learn and would disseminate this to the guest on request raising the meal from ‘something to eat’ to a ‘dining experience’.

Delivering Performance; Maintaining a G.P. of 68-70%, with a food & beverage turnover of £ 4 million per year over both units, with a 70% food to 30% beverage mix, and a brigade of 35 chefs.

Executive Chef
August 2002 – September 2006 (154 keys)
The Old Ship Hotel, Brighton 

Dating back to 1559, The Old Ship Hotel is steeped in history and royal connections, yet in the heart of this vibrant city, easily accessible from London by road and rail, it’s perfect for discovering Brighton’s fascinating Regency past

• Redz Brasserie ~ 120 cover Restaurant serving 30 covers at lunch and 80+ covers at dinner.

• Location³ bar ~ 100 cover lounge Bar; café concept the food revenue was increased in this area dramatically.
By later serving on the enclosed patio the external customers also became aware of our food.

• Wine cellars ~ 26 cover “unique dining experience” a gourmet window the cellars dating back 600 years.
These experiences became more and more popular as time went on.

• Banqueting ~ This area was developed by chef face-to-face interaction with the client.
The largest banqueting room holds 180, two others holding 60 each.


With correct monitored training, a good working environment, and pro-active thinking I was able to get stability in the kitchen team, also giving them a better understanding in food, and customers’ expectations.

This was all done whist maintaining a G.P. of 70% on a food turnover of £ 1 million per year.
(Suppliers retrospective discounts were also added of up to 44% this however went directly back to company)

Early Career

Executive Chef
October 2001 – July 2002 (194 keys)
Five Lakes Hotel, Golf, Country club & Spa 

I improved the standards of food service, streamlining the food hygiene, a basic four star as part of the management team it was my job to raise the standards of food service and delivery in all the food outlets which includes;

• Camelot restaurant ~  70-cover fine dining; five years attempting to gain a second rosette, it was achieved in six months.
• Bejerano’s brasserie ~ 120 cover restaurant carried a lot of the business serving breakfast lunch and dinner
• Lounge ~ Casual seating serving hot food and afternoon tea throughout the day, 40 covers.
• Bar ~ Casual seating serving hot food and afternoon tea throughout the day 80 covers
• Spa at 51 ~ 20 cover relaxed, healthy and power breakfasts.
• Sports Bar ~ this area served as a food outlet for the two golf courses and the members of the county club.
• Banqueting ~ the largest banqueting room held 270, the exhibition suite catered for 2000 Banquet.

(This was all done whist maintaining a G.P. of 71% on a food turnover of £ 1.6 million per year.)

Executive Chef
June 1997 – September 2001
Powder mills Hotel and The Orangery Restaurant 

The Hotel offers 49 individually decorated bedrooms including 6 junior suites in keeping with the style of the House, many with four posters. I joined Powder mills with a view to improve the standards of food service, streamlining the food hygiene, Service and the storage of food and chemicals in line with the Current Legislation and C.O.S.S.H.

• Orangery ~  80-cover fine dining; awarded bib gourmand and two rossettes.
• Library ~ Casual seating serving hot food and afternoon tea throughout the day, 40 covers
• Banqueting ~ six meeting and banqueting rooms can seat from 80-180


Hilton Hotels

Executive Chef,
Newbury 1996 - 1997 (109 keys)

Sous Chef.
Windows Restaurant, Park lane  March 1996 - May 1996

Executive Sous Chef,
Coventry 1994 - 1996

Forte Hotels

Sous Chef
The Balmoral Hotel, Edinburgh  1992 - 1994

Graduate Chef
1989 – 1992
a programme devised to give a chef as much experience and knowledge as possible in a 30-month period.


The Grosvenor House, Park Lane 
Browns, Mayfair 
The Bath Spa 
The Randolph, Oxford 
Paul Bocuse, Lyon, 3Michelin.
Le Saint Pierre, Normandy
Hotel Des Bergues, Geneva.
The Cumberland, Marble Arch.

I also studied Patisserie and French Cuisine at Ecole Lenôtre, a training college in Paris.

The Imperial Hotel,
Torquay  1986 - 1989

Industry Honours & Awards

Freedom ~ City of London Freedom of the City 2010
Worshipful Company of Bakers Freeman 2010
Liveryman 2011
Maitre Rôtisseur, Chaine des Rotisseurs 2009
International Bronze 2016
Disciple des Escoffier 2015
Conseil Culinaire Francais
Palme Culinaire 2011
Matrise Escoffier 2019
Cordon Culinaire 2020
Certified as a World Master Chef Member 2007
Fellow 2010
Honorary Life Member 2012
Certified as a Master Chef of Great Britain 2002
Fellow of the Craft Guild of Chefs Member 1984
Craftsman 1988
Bronze award 2011
Fellow 2012
Silver award 2016
Fellow of Westminster Kingsway College 2020
Patron of University of West London 2012
Fellow of the Royal Society for Public Health 2012
Mentor London Southbank University, National Bakery School 2012
City & Guild, Graduate Senior Management award 2011
Fellow Institute of Leadership and Management 2010
Elected Fellow Institute of Hospitality 2015
Member of the Association Culinaire Françaises. 2009

Affiliations

Hospitality Thought Leader – Carbon Free Dining 2019 -
End Point Assessor- CAVA- Innovate Training 2018 -
President Conseil Culinaire Francais (chairman 1952 committee) 2018 -
President Disciples Escoffier UK 2017 -
Chef Ambassador for the Clink Charity High Down 2016 -
Chairman London and South East; World Master Chefs Society 2015 -
Vice Council Culinaire Londres; Chaine des Rotisseurs 2014 -
World Snr. Vice President; World Master Chefs Society 2013 -
Patron University of West London 2012 -
Member of the Institute Of Hospitality 2010 -
Reunion des Gastronomes; Committee and select committee 2013 - 2019
City & Guilds Culinary Advisory Board 2015 - 2017
City & Guilds Assessor (exec chef, chef d’cuisine) World Chef Societies 2013 - 2017
Competitions sub-committee; Craft Guild of Chefs 2010 - 2017
Chairman London Division; Craft Guild of Chefs 2015 - 2017
UK Ambassador for the chef2chef development programme, world chefs 2014 - 2016
National Exhibitions Manager; Craft Guild of Chefs 2013 - 2015
Vice Chairman London and South East; World Master Chefs Society 2010 - 2015
Vice Chairman London Division; Craft Guild of Chefs 2013 - 2015
Trustee ; Applied Ability Awards 2012 - 2014
Education Liaisons and competitions; Association Culinaire Françaises 2009 - 2014
Vice Charge d’Mission; Chaine des Rotisseurs 2011 - 2014


Professional Qualifications


Thames Valley University (2009 -2011) ~ BA (Hons) 2:1 International Culinary Arts

Business & Management; Food & Beverage Management; International Gastronomy;
Strategic Hospitality Management; Food Policy; Industrial Thesis;

A View of the Psychosocial Aspects of Coeliac Disease and How It impacts the Hospitality Industry



• Level 3 Food Hygiene (1993, 2003, 2013, 2016) credit
• Health and Safety in the workplace (1993, 2006, 2016)
• Manual Handling (1991, 2006)
• Essential Computing Technician (2007)

• European Computing Driver Licence (ECDL) (2007)
• British Computer Society (BCS) level 1&2 (2007)
• B I C S level 1&2 Industrial Cleaning (2007)
• B I C S Control of Bio Hazards (2007)
• CAVA End Point Assessor (2019)


Daniel Hiltbrunner

Daniel Hiltbrunner

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

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

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

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


Executive Chef: (December 2017 to June 2019)

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


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



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

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

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


Al Ain Rotana
Al Ain, Abu Dhabi, UAE

Executive Chef: (December 2013 to July 2014)

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



Novotel & Ibis Gate Hotels Abu Dhabi
Abu Dhabi, UAE

Executive Chef: (July 2012 to December 2013)

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


Novotel Melbourne on Collins
Melbourne, Victoria, Australia

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

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


Novotel Brisbane
Brisbane, Queensland, Australia

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

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


Hospitality Training Association (HTA)
Brisbane, Queensland, Australia

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

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


NutriFresh
Brisbane, Queensland, Australia

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

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


Brisbane Entertainment Centre
Brisbane, Queensland, Australia

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

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

QUALIFICATIONS

Sustainability Education for Culinary Professionals Certificate - 2020

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

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

Advanced Food Safety Certificate (Highfields) - 2013

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

Food Safety (HACCP) Training Certificate - 2013

National Certified Master Chef, Australian Culinary Federation - 2012

Diploma of Management, Victoria University - 2011

Certificate IV in Commercial Cookery - 2011

Advanced Diploma of Hospitality, Swinburne University - 2011

Diploma in Hospitality, Academie Accor - 2010

National Certified Chef de Cuisine, Australian Culinary Federation - 2010

Certified National Judge, Australian Culinary Federation - 2007

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

TAA40104 Certificate IV in Training and Assessment – 2008

City & Guilds Diploma in Patisserie - 2007

Supervisory Training Certificate - 2006

The Experienced Supervisor Certificate - 1996

Hotel - Motel Management Certificate - 1996

AUS-MEAT Food Service Workshop - 1994

FMI Cook-Chill Course Certificate - 1993

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

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

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

Swiss Federation Chef Trade Certificate – 1984
PROFESSIONAL MEMBERSHIPS

Vice President / Treasurer Discples Escoffier Australia since 2019

Ambassador of Australia Best of Gastronomie since 2019

Member of Australian Institute of Technical Chefs since February 2018

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

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

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


LANGUAGES

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

Reimund Pitz

Reimund Pitz

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

Not for Profit Leadership

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

Awards

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

Honors

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

Shaun Smith

Shaun Smith

Bailliage of South Africa
WACS Level B Certified Judge
View bio
Shaun Smith is Principal of The Fusion Cooking School, as well as Chef Patron of both Fusion World Food Café (for which he holds a blazon) and Fusion French Café in Durban, South Africa.

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

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

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

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

Shaun is a former Director of Education of the South African Chefs Association and is passionate about Culinary Education, Assessment and Training. Shaun is the chair of the Tourism and Hospitality Chamber of APPETD in South Africa. Besides being a City & Guilds and Cathsseta Registered Assessor, Shaun also developed the new SA national Chef and Cook curricula and qualifications. He also sits as the DHET (Dept of Higher Education and Training) appointed representative to NAMB (National Artisan Moderation Body) for overseeing the SA Chef Trade Test. Shaun is also a consultant to City & Guilds, London, both as a Qualification Curriculum Update Consultant and also as an Examination Setter, Moderator and Editor updating and moderating the international City & Guilds exams every year.

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


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