Chaîne des RôtisseursAssociation Mondiale de la Gastronomie

JS competition International website en fr

The Jury

Organizing Committee

David Tetrault

David Tetrault

Bailliage of Canada
View bio
David Tetrault, Bailli Délégué of Canada, was invited to his first Chaîne dinner in 1983 by his friend and sponsor Hon. Harry Rowbotham, Bailli Régional at the time. Harry was aware of David’s love for cooking and recognized that he might enjoy the experience of the Chaîne.
David joined the organization in Calgary in 1983 with the rank of Chevalier. In 1988 he was promoted to the local council in Calgary with the rank of Vice-Chargé de Missions. David’s enthusiasm for the Chaîne and his penchant for organizational details led to his promotion in 1991 to national Chargé de Missions, then national Argentier in 1996.
David worked with Bailli Délégué Hon. Normand Grimard to institute a plan to manage the Chaîne in Canada as a business, making it more efficient and more accountable. David computerized the data base and financials, and he set up systems to assist in the efficient management of the organization.
In 1998 David’s diligent work in Canada was recognized by the international board with his appointment to the Conseil Magistral. In 2002 he was appointed to the Conseil d’Administration, the Executive Board consisting of 15 international members from the Conseil Magistral, chaired by the international President.
In 2002 David accepted the additional duty of Chairman of the International Jeunes Commis Rôtisseurs Committee, responsible for managing the young chefs’ competition. David is enthusiastic about this aspect of the Chaîne, seeing it as a way to ensure the successful future of the culinary arts and of the Chaîne itself. Along with his committee members, of which half are professionals, David and his Committee revised the competition rules to make the competition more professional and more relevant to modern culinary arts and gastronomy. The changes also enabled host Bailliages to run competitions more effectively because the requirements are now thoroughly comprehensive and unambiguous. When David’s home Bailliage hosted the International Jeunes Commis Rôtisseurs competition in 2004, it was an excellent test of the reorganization. David was appointed Chair of the IT Committee in 2016.
David is firmly committed to the ideals of the Chaîne des Rôtisseurs, and he is honoured to fulfill his national and international duties. David still enjoys the very simple essence of the Chaîne: a fine meal in good company.
In his spare time he still likes to spend time in the kitchen, cooking for his family and friends.

Klaus Tritschler

Klaus Tritschler

Bailliage of Germany

Bernhard Frais

Bernhard Frais

Bailliage of Austria
WACS Certified Master Chef
View bio
School education (vocational)

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


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

Training for
GLOBAL MASTER CHEF / KITCHEN MASTER
Judenplatz / Vienna (2013)


Working experience

1993
Hotel City Club Vösendorf 5 * de Luxe
(Internship)

1994
Sport Royal Seeboden / Millstättersee 4 *
(Internship)

1995
Sport Hotel Royer Schladming 4 *
(Commis)

1996
Hotel Österreichischer Hof
(Sacher) Salzburg 5 * de Luxe
(Commis)

1997
Restaurant L'Alsace à Table Strasbourg (16 points)
(Chef de partie)

1998
military service –
Chef in the a la carte officer’s mess in Vienna

1999/2000
Sheraton Frankfurt 5 * -
Gourmet restaurant Papillon (16 points)
(Commis - Demi Chef)

2000
InterContinental Vienna 5 *–
Four Seasons Gourmet restaurant (15 points)
(Demi chef)


2000/01
ANA Grand Hotel Wien 5 * de Luxe –
Gourmet restaurant Le Ciel (16 points)
(Demi Chef - Chef de partie)

2001/02
Sheraton Salzburg 5 *–
Mirabell restaurant Gourmet (15 points)
(Chef de partie)

2002/03
Gastro Holding Graz –
Restaurant Stainzerbauer + Bistro Yam Yam
(Sous chef) + (Deputy CEO)

2003/04
Restaurant La Vignette Strasbourg (1 * Michelin)
(Sous chef)

2004/05/06/07
Sheraton Salzburg 5 *
(Chef Tournant - Junior Sous Chef)

2007/08/09/10/11/12/13
Vienna Hotel Imperial 5 *
(Chef de partie - Sous chef)

2013/14/15/16/17/18
Imperial Riding School Renaissance Vienna Hotel 4 *plus
(Executive chef)

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

2018/19 - ongoing
Pannoneum - Tourism - Culinary Institute and Business Academy Neusiedl am See
(Culinary teacher)

Competitions and highlights

1995
Winning the Golden Reindl

1996
Bronze – Nöka

Thanks and appreciation to the Golden Reindl

Silver – Semmering

Admission to the regional team in Vienna

1997
2 Bronze - Hogaka Karlsruhe

Bronze - Hoga Nuremberg

Competitive foods, "Let's be honest" – Vienna

Winning the Golden Reindl

Silver – Geras

Main act in Tv show Welcome in Austria (with Antonio Carluccio)

2 Bronze – Constance

Certificate of Honour from the Austrian Federation of Chefs for special services

1998
Bronze - Intergastra Stuttgart

Concours du Meilleur Jeune commis Rôtisseur


Winning the Golden Reindl

Medal performance - Nöka



1999
2 Bronze - Hogaka Karlsruhe

2 Bronze - Everything for the guest IKKA Salzburg

2000
Diploma in Culinary Olympics – Erfurt
Admission to the Austrian National Team of Chefs

2001
2x Gold and won the individual competition days Glass Kitchen
- IKKA Wiener Neustadt

2002
Silver and Bronze - IKKA Salzburg
2 Bronze - Culinary World Cup Luxembourg

2003
Main Act in Tv show “Grundners culinary show”
Silver - IKKA Klagenfurt
Gold and best in Category - Hoga Nuremberg
Gold and Silver - IKKA Pittental

2004
Silver - Intergastra Stuttgart
Bronze - Culinary Olympics Erfurt

2005
As an apprentice coach at the Sheraton team:
Gold, silver and best in Category - IKKA Salzburg
3x Gold, silver and Tournament victory - IKKA Pittental

2007
2 Gold, 2 Silver and best in Category - Hoga Nuremberg

2008
Thanks and appreciation at the Golden Reindl

2009
coach of the Topaprentice:
competition"Amouse Bouche" 2 Place

2010
Head of the Austrian Fair in
"WESTIN TOKYO" Japan
Diploma in Culinary World Cup Luxembourg

2011
Head of the Austrian Fair in
"WESTIN TOKYO" Japan
INTRONISATION as "Maître Rôtisseur" in the Chaîne des Rôtisseurs

2012
Juror in the "Tasting jury" at the
"Jeunes Chefs Rotisseurs"
of the "Chaîne des Rotisseurs"

coach of the Top apprentice:
competition "Amuse Bouche"

Head of the Austrian Fair in
"HILTON COLOMBO" Sri Lanka

Head of the Austrian Fair in
"ST. REGIS ROME" Italy

PROMOTION TO "Vice charge de missions" in the Chaîne des Rôtisseurs

2013
PROMOTION TO "Vice Conseiller Culinaire de Vienne"
in the Chaîne des Rôtisseurs

Coach of the chef for the competition
"Jeunes Chefs Rotisseurs" of the Chaîne des Rôtisseurs
AUSTRIA 1st place

Juror at the "Jeunes Chefs Rotisseurs"
of the Chaîne des Rôtisseurs in the "Tasting jury" (national)

Juror in the "Tasting jury" at Eurogast "Big Cooking Contest" for Vienna

Graduation for GLOBAL MASTER CHEF / KITCHEN MASTER

Inclusion in the Chef's Table Vienna
(Association of "Top Chefs" Vienna)

Award "Manager of the Quarter" by Renaissance

2014
Election to VKÖ - Vice Chairman Sectional Vienna
Head of the Jury at the "Tastingjury"
"Jeunes Chefs Rotisseurs" of the Chaîne des Rôtisseurs (national)
PROMOTION TO "Conseiller Culinaire d'autriche"
in the Chaîne des Rôtisseurs
Juror in the "Tastingjury" at the "Jeunes Chefs Rotisseurs"
the Chaîne des Rôtisseurs INTERNATIONAL
Training for “allergen Officer”
Award for the "Leader of the Year" by Renaissance

2015
Organization and implementation of the "Jeunes Chefs Rotisseurs"
the Chaîne des Rôtisseurs (national)

Committee member the "Meillieure jeunes chief INTERNATIONAL" in Budapest, Hungaria

Juror at Amuse Bouche Top Apprentice Competition
Cathegory- GRAND FINALE

Trainer of Amuse Bouche Top Apprentice special Competition
Cathegory- "Best terrine" 1st place

2016
Organizer / Chairmen of "Jeunes Chefs Rotisseurs" of the Chaîne des Rôtisseurs (national)

Committee member / Kitchen supervisor at the "Jeunes Chefs Rotisseurs" INTERNATIONAL in Manchester, Great Britain

Trainer of Amuse Bouche Top Apprentice special Competition
Cathegory- "Best terrine" 1st place

Juror at the Amuse Bouche Top Apprentice Competition GRAND FINALE

Continuing Education "Crucial Conversations" by Marriott in Lisbon, Portugal

Bronze - Culinary Olympics – Erfurt

2017
Admission to the Oxford Encyclopedia of Successful People
Austria, Swiss & Germany

Continuing education "Seven Habits" by Marriott in Baku, Azerbaijan

Juror at the national championships of young chefs in the competition
"The duel of the young chefs" in Styria, Vienna and Salzburg

Honouring from the Austrian Federal Ministry of Science, Research and Economy for the promotion, support and education of youth peoples

Joined Marriott International's Culinary Advisory Board for Central Europe

Juror at the state championships of young chefs in the competition
"The duel of young chefs"

Committee member / Kitchen supervisor at the "Meillieure jeunes Chef INTERNATIONAL in Frankfurt a. Main, Germany

Joined the Marriott International Global Talent Council




2018
Juror at the national championships of young chefs in the competition
"The duel of the young chefs" excretion EAST
(Vienna, Lower Austria)

Mentor of the "Viennese Vice Champion" in the competition
"The duel of the young chefs"

Juror at the national championships of young chefs in the competition
"The duel of the young chefs" excretion WEST
(Salzburg, Tyrol and Vorarlberg)

Juror at the national championships of young chefs in the competition
"The duel of young cooks" excretion SOUTH
(Carinthia, Styria, Burgenland)

Juror at the state championships of young chefs in the competition
"The duel of the young chefs & Jeunes Chefs Rotisseurs"
of the Chaîne des Rôtisseurs (national)"

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

Lois Gilbert

Lois Gilbert

Bailliage of Canada

Heinz U. Hofmann

Heinz U. Hofmann

Bailliage of United States of America
View bio
Professional background:

Heinz’s culinary career spans over 50 years and several countries. Born and raised in Zürich, Switzerland his roots in the kitchen began as an apprentice chef. Following a brief stint in some of the well-known kitchens of Switzerland, he enrolled in the famed Swiss Hotel Management School in Lausanne and graduated in 1965 with a Master’s degree.

His career took him to the Bahamas where, having started as a Front Office Manager, he became Managing Director of a 1000 room plus resort and marina. The Canadian owners of the resort repatriated him to Canada where he held several managerial positions. He joined Westin Hotels in Vancouver, British Columbia as Director of Food and Beverage and was later transferred to the United States, first to Chicago and then to San Francisco’s acclaimed St. Francis Hotel in the capacity of food and beverage director. While serving these various Westin Hotels he was involved in the remodel of at least one food and beverage outlet in each hotel and spent three months in the Philippines assisting with the opening of the Philippine Plaza Hotel in Manila. A brief stay in Seattle followed to oversee and conceptualize the addition of the catering facility to the Space Needle as well as a retail marketplace at the foot of this landmark tower.

Fairmont Hotels drew Heinz back to San Francisco as national director of food and beverage. During his tenure he was part of the design team for their two new hotels in Chicago and in San Jose, California while overseeing the operations of all properties. He was part of the opening ownership and management team at The Grand Champions Hotel in Indian Wells as General Manager and subsequently became a consultant serving many customers in the Southern California area as well as national and international customers. He also owned and operated several coffee/espresso bars in the Beverly Hills and Santa Monica area of Los Angeles.

His activities as a consultant introduced him to the country club and golf business. He served on a contractual basis for the Sunrise Company as food and beverage operations director and later was appointed general manager of Ironwood Country Club in Palm Desert. Recruited to Arizona in 1999 as director of country club operations for DMB, the Scottsdale developer of DC Ranch and other communities in the western United States and Hawaii, he also served as general manager of The Country Club at DC Ranch following its construction in 1998. In his duties to the developer he was instrumental in the conceptualizing and design phases of all golf course and club house design and construction, as well as the composition and training of the management team for all of DMB’s operation after opening of the various clubs. These communities include Lahontan in Lake Tahoe, Glenwild in Park City, Santaluz in San Diego, and lastly Silverleaf in Scottsdale in 2005.

A one-and-a-half-year affiliation as a partner with Carefree Hospitality, a Texas based consulting company, involved him in design and development, pre-opening events and activities, establishing operating philosophy and creating standards and procedures, hiring and training management as well as assistance in strategic positioning and marketing of clubs such as Pronghorn in Bend, OR; Escondido, Marble Falls, TX; Stonebrae near San Francisco, CA and Seven Canyons, Sedona, AZ where he served as President for a short period.

From 2006 to 2009, in the capacity of COO/Project Manager, Heinz executed and completed the $25.7 million-dollar construction project of a new Driving Range, Club House, Golf Course Maintenance Building and Cart Barn for the La Quinta Country Club.
He served as COO of Andersen Hotels, Inc. and the Hotel Laguna in Laguna Beach, CA overseeing the Andersen family-owned historic landmark boutique hotel in directing its financial resurgence and repositioning period of over 4 years.

Chaine related background:

Hofmann joined the Chaîne in April 1978 as a Maître de Table Restaurateur in Chicago. As his job locations changed, he became a member of the local Bailliage in the city of his employment. When more settled in 1986 he joined the Palm Springs Bailliage.
Shortly after his arrival he was promoted to Vice Chancelier-Argentier in 1986 and Bailli in 1991. Moving to Phoenix he became Bailli there in 1998. While Bailli of Phoenix, he created the Bailliage of Tucson. He subsequently established the Bailliage of Scottsdale with 80 members at the outset. He was named regional Chambellan of the Far West in 2002. Promoted to Bailli Provincial of the Far West in 2005. When termed out in 2011he was named Conseiller Culinaire et des Professionnels National. His name is synonymous with the USA Chaîne’s highly successful annual Young Chef’s Competition, which he chaired for four years. He was also a member of the international jury panel for several years.

He was elected Chancelier National of the USA in 2014 and served for 3 years, he is a member of the Conseils d’Administration and Magistral and an Officier Commandeur. He currently holds the title of Chancelier Délégué Académie Brillat-Savarin and is a member of the National Council of the Chaîne USA as well as the Chair of the Conseil d’Honneur.

Michael WENDEL

Michael WENDEL

Bailliage of Taiwan

Jury Members

David Tetrault

David Tetrault

Bailliage of Canada
View bio
David Tetrault, Bailli Délégué of Canada, was invited to his first Chaîne dinner in 1983 by his friend and sponsor Hon. Harry Rowbotham, Bailli Régional at the time. Harry was aware of David’s love for cooking and recognized that he might enjoy the experience of the Chaîne.
David joined the organization in Calgary in 1983 with the rank of Chevalier. In 1988 he was promoted to the local council in Calgary with the rank of Vice-Chargé de Missions. David’s enthusiasm for the Chaîne and his penchant for organizational details led to his promotion in 1991 to national Chargé de Missions, then national Argentier in 1996.
David worked with Bailli Délégué Hon. Normand Grimard to institute a plan to manage the Chaîne in Canada as a business, making it more efficient and more accountable. David computerized the data base and financials, and he set up systems to assist in the efficient management of the organization.
In 1998 David’s diligent work in Canada was recognized by the international board with his appointment to the Conseil Magistral. In 2002 he was appointed to the Conseil d’Administration, the Executive Board consisting of 15 international members from the Conseil Magistral, chaired by the international President.
In 2002 David accepted the additional duty of Chairman of the International Jeunes Commis Rôtisseurs Committee, responsible for managing the young chefs’ competition. David is enthusiastic about this aspect of the Chaîne, seeing it as a way to ensure the successful future of the culinary arts and of the Chaîne itself. Along with his committee members, of which half are professionals, David and his Committee revised the competition rules to make the competition more professional and more relevant to modern culinary arts and gastronomy. The changes also enabled host Bailliages to run competitions more effectively because the requirements are now thoroughly comprehensive and unambiguous. When David’s home Bailliage hosted the International Jeunes Commis Rôtisseurs competition in 2004, it was an excellent test of the reorganization. David was appointed Chair of the IT Committee in 2016.
David is firmly committed to the ideals of the Chaîne des Rôtisseurs, and he is honoured to fulfill his national and international duties. David still enjoys the very simple essence of the Chaîne: a fine meal in good company.
In his spare time he still likes to spend time in the kitchen, cooking for his family and friends.

Bernhard Frais

Bernhard Frais

Bailliage of Austria
WACS Certified Master Chef
View bio
School education (vocational)

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


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

Training for
GLOBAL MASTER CHEF / KITCHEN MASTER
Judenplatz / Vienna (2013)


Working experience

1993
Hotel City Club Vösendorf 5 * de Luxe
(Internship)

1994
Sport Royal Seeboden / Millstättersee 4 *
(Internship)

1995
Sport Hotel Royer Schladming 4 *
(Commis)

1996
Hotel Österreichischer Hof
(Sacher) Salzburg 5 * de Luxe
(Commis)

1997
Restaurant L'Alsace à Table Strasbourg (16 points)
(Chef de partie)

1998
military service –
Chef in the a la carte officer’s mess in Vienna

1999/2000
Sheraton Frankfurt 5 * -
Gourmet restaurant Papillon (16 points)
(Commis - Demi Chef)

2000
InterContinental Vienna 5 *–
Four Seasons Gourmet restaurant (15 points)
(Demi chef)


2000/01
ANA Grand Hotel Wien 5 * de Luxe –
Gourmet restaurant Le Ciel (16 points)
(Demi Chef - Chef de partie)

2001/02
Sheraton Salzburg 5 *–
Mirabell restaurant Gourmet (15 points)
(Chef de partie)

2002/03
Gastro Holding Graz –
Restaurant Stainzerbauer + Bistro Yam Yam
(Sous chef) + (Deputy CEO)

2003/04
Restaurant La Vignette Strasbourg (1 * Michelin)
(Sous chef)

2004/05/06/07
Sheraton Salzburg 5 *
(Chef Tournant - Junior Sous Chef)

2007/08/09/10/11/12/13
Vienna Hotel Imperial 5 *
(Chef de partie - Sous chef)

2013/14/15/16/17/18
Imperial Riding School Renaissance Vienna Hotel 4 *plus
(Executive chef)

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

2018/19 - ongoing
Pannoneum - Tourism - Culinary Institute and Business Academy Neusiedl am See
(Culinary teacher)

Competitions and highlights

1995
Winning the Golden Reindl

1996
Bronze – Nöka

Thanks and appreciation to the Golden Reindl

Silver – Semmering

Admission to the regional team in Vienna

1997
2 Bronze - Hogaka Karlsruhe

Bronze - Hoga Nuremberg

Competitive foods, "Let's be honest" – Vienna

Winning the Golden Reindl

Silver – Geras

Main act in Tv show Welcome in Austria (with Antonio Carluccio)

2 Bronze – Constance

Certificate of Honour from the Austrian Federation of Chefs for special services

1998
Bronze - Intergastra Stuttgart

Concours du Meilleur Jeune commis Rôtisseur


Winning the Golden Reindl

Medal performance - Nöka



1999
2 Bronze - Hogaka Karlsruhe

2 Bronze - Everything for the guest IKKA Salzburg

2000
Diploma in Culinary Olympics – Erfurt
Admission to the Austrian National Team of Chefs

2001
2x Gold and won the individual competition days Glass Kitchen
- IKKA Wiener Neustadt

2002
Silver and Bronze - IKKA Salzburg
2 Bronze - Culinary World Cup Luxembourg

2003
Main Act in Tv show “Grundners culinary show”
Silver - IKKA Klagenfurt
Gold and best in Category - Hoga Nuremberg
Gold and Silver - IKKA Pittental

2004
Silver - Intergastra Stuttgart
Bronze - Culinary Olympics Erfurt

2005
As an apprentice coach at the Sheraton team:
Gold, silver and best in Category - IKKA Salzburg
3x Gold, silver and Tournament victory - IKKA Pittental

2007
2 Gold, 2 Silver and best in Category - Hoga Nuremberg

2008
Thanks and appreciation at the Golden Reindl

2009
coach of the Topaprentice:
competition"Amouse Bouche" 2 Place

2010
Head of the Austrian Fair in
"WESTIN TOKYO" Japan
Diploma in Culinary World Cup Luxembourg

2011
Head of the Austrian Fair in
"WESTIN TOKYO" Japan
INTRONISATION as "Maître Rôtisseur" in the Chaîne des Rôtisseurs

2012
Juror in the "Tasting jury" at the
"Jeunes Chefs Rotisseurs"
of the "Chaîne des Rotisseurs"

coach of the Top apprentice:
competition "Amuse Bouche"

Head of the Austrian Fair in
"HILTON COLOMBO" Sri Lanka

Head of the Austrian Fair in
"ST. REGIS ROME" Italy

PROMOTION TO "Vice charge de missions" in the Chaîne des Rôtisseurs

2013
PROMOTION TO "Vice Conseiller Culinaire de Vienne"
in the Chaîne des Rôtisseurs

Coach of the chef for the competition
"Jeunes Chefs Rotisseurs" of the Chaîne des Rôtisseurs
AUSTRIA 1st place

Juror at the "Jeunes Chefs Rotisseurs"
of the Chaîne des Rôtisseurs in the "Tasting jury" (national)

Juror in the "Tasting jury" at Eurogast "Big Cooking Contest" for Vienna

Graduation for GLOBAL MASTER CHEF / KITCHEN MASTER

Inclusion in the Chef's Table Vienna
(Association of "Top Chefs" Vienna)

Award "Manager of the Quarter" by Renaissance

2014
Election to VKÖ - Vice Chairman Sectional Vienna
Head of the Jury at the "Tastingjury"
"Jeunes Chefs Rotisseurs" of the Chaîne des Rôtisseurs (national)
PROMOTION TO "Conseiller Culinaire d'autriche"
in the Chaîne des Rôtisseurs
Juror in the "Tastingjury" at the "Jeunes Chefs Rotisseurs"
the Chaîne des Rôtisseurs INTERNATIONAL
Training for “allergen Officer”
Award for the "Leader of the Year" by Renaissance

2015
Organization and implementation of the "Jeunes Chefs Rotisseurs"
the Chaîne des Rôtisseurs (national)

Committee member the "Meillieure jeunes chief INTERNATIONAL" in Budapest, Hungaria

Juror at Amuse Bouche Top Apprentice Competition
Cathegory- GRAND FINALE

Trainer of Amuse Bouche Top Apprentice special Competition
Cathegory- "Best terrine" 1st place

2016
Organizer / Chairmen of "Jeunes Chefs Rotisseurs" of the Chaîne des Rôtisseurs (national)

Committee member / Kitchen supervisor at the "Jeunes Chefs Rotisseurs" INTERNATIONAL in Manchester, Great Britain

Trainer of Amuse Bouche Top Apprentice special Competition
Cathegory- "Best terrine" 1st place

Juror at the Amuse Bouche Top Apprentice Competition GRAND FINALE

Continuing Education "Crucial Conversations" by Marriott in Lisbon, Portugal

Bronze - Culinary Olympics – Erfurt

2017
Admission to the Oxford Encyclopedia of Successful People
Austria, Swiss & Germany

Continuing education "Seven Habits" by Marriott in Baku, Azerbaijan

Juror at the national championships of young chefs in the competition
"The duel of the young chefs" in Styria, Vienna and Salzburg

Honouring from the Austrian Federal Ministry of Science, Research and Economy for the promotion, support and education of youth peoples

Joined Marriott International's Culinary Advisory Board for Central Europe

Juror at the state championships of young chefs in the competition
"The duel of young chefs"

Committee member / Kitchen supervisor at the "Meillieure jeunes Chef INTERNATIONAL in Frankfurt a. Main, Germany

Joined the Marriott International Global Talent Council




2018
Juror at the national championships of young chefs in the competition
"The duel of the young chefs" excretion EAST
(Vienna, Lower Austria)

Mentor of the "Viennese Vice Champion" in the competition
"The duel of the young chefs"

Juror at the national championships of young chefs in the competition
"The duel of the young chefs" excretion WEST
(Salzburg, Tyrol and Vorarlberg)

Juror at the national championships of young chefs in the competition
"The duel of young cooks" excretion SOUTH
(Carinthia, Styria, Burgenland)

Juror at the state championships of young chefs in the competition
"The duel of the young chefs & Jeunes Chefs Rotisseurs"
of the Chaîne des Rôtisseurs (national)"

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

Robert Phillips

Robert Phillips

Bailliage of United States of America
View bio
Robert W. Phillips
Certified Executive Chef/
5 term President and 25 year board member Chef De Cuisine Association of California/Inland Empire/ACF
Conseiller Culinaire Provincial Far West Region/Chaine Des Rotisseurs
Chef Member/ World Chefs Societies
Robert w. Phillips oversees the culinary departments as Executive Chef & Director of Food & Nutrition of the Deanco Health Care overseeing 3 Hospitals & 3 MSO’s with food outlets in Southern California. Previously Executive Chef of the Commerce Casino & Crowne Plaza Hotel. Chef Phillips arrived at Commerce Casino after his five-year tenure as Associate Executive Chef of University of Southern California Hospitality Services. There he led 600 culinary team members in the daily execution of foods for thirty-three restaurants and catering operations on a budget of 55 Million dollars. A native of Maryland, Chef Phillips attended the famed Culinary Institute of America in Hyde Park N.Y. in continued Education. He is a certified Executive Chef & Culinary Administrator & American Academy of Chef through the American Culinary Federation as well as past President of the Southern California Inland Empire Chefs & Cooks Association & Current President of the Chef De Cuisine Association of California Association. Current Conseiller Culinaire for the Far West Region of Chaine Des Rotisseurs, Chef Member Ordre Des Canardiers & Order of Merit Chef Member World Master Chefs Socities
Prior to working at USC, Chef Phillips cultivated his expertise at a host of other leading hotels and restaurants, Including Executive Chef of the Anaheim Convention Center he orchestrated events serving up to seven course plated meals to guests numbering from 10,000 plated to 100,000 in walk up restaurant operations with Multiple Caterings. He also held the position of Area Chef for the Sodexo Marriott Corporation. He also held the executive chefs position at the Radisson Hotel and Convention Center in San Bernardino, California. He has hosted 2 American Academy Dinner, 2 Escoffier Society Dinners, and On the National Task Force for the annual Knowledge Bow, Silver Medalist World Ice Art Championships. Executive National Director for The Caterina’s Club Feeding Kids in America, Cooking with Cancer Patients @ Jennifer Diamond Foundation. Robert works in creating Opportunities for Youngster to make it into and get culinary educations by reopening the ACF Apprenticeship program back here in LA and mentoring students to improve at every opportunity. Raising thousands of dollars in Culinary Scholarships in LA Area. Guiding and helping young culinarians to be successful in this challenging culinary driven world.
Phillips has coordinated several James Beard Foundation functions as Host Chef in Beverly Hills, California as Executive Chef for the Crowne Plaza Beverly Hills. Chef Phillips began his highly skilled career in Switzerland, where for three years he completed his journeyman ship with some great Swiss & French chefs.
Chef Phillips 30 YR. Member of the ACF currently serves on the Los Angeles chapter of the CCAC as President for 4 Years. He is on several Local School Advisory boards. While support so many culinarians through competitions, Certification & Career advice. Chef Phillips has worked closely with the following organizations, American Cancer Society, Chef & the Child, Culinary Team USA Fund Raisers, American Academy of Chefs donations, CCAC Scholarships. Honoree Member IFSEA LA, Jennifer Diamond Foundation, Veterans Holiday Celebration Food & Chef Director. He currently serves the American Academy of chefs As the Western regional Director for the United States of America & Conseiller Culinaire Provincial for Chaine De Rotisseurs Far West Region of the United States and much more.

Thomas Chiu

Thomas Chiu

Bailliage of Taiwan

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

Marc Soper

Marc Soper

Bailliage of New Zealand
View bio
Born and breed in Marlborough the heart of NZ wine country Marc is enjoying being back on the NZ National team after spending some time away working overseas and starting a family, now firmly settled back in rural Wairarapa, Marc is currently employed as Executive chef at Wharekauhau Country Estate where he has been for the past 4 years and is also the New Zealand Conseiller Culinaire for La Chaîne des Rôtisseurs

Marc is a self-confessed food-forager, with a passion for the outdoors. In his spare time he enjoys spending time with his family and passing on knowledge to his 4 beautiful children whom all show interest in cooking and the great outdoors, camping hunting and fishing are all activities enjoyed along with dirt bike riding. Marc describes his style as a unique presentation of modern European food with a kiwi twist using the freshest of New Zealand bounty and sourcing as much local product as he can be working closely with his suppliers to share the passion from farm gate to dinner plate.

Marc has won and held many competition titles for his culinary skills throughout NZ, including
New Zealand National Culinary Team member 2005, 2006, 2017, 2018
Wellington Chef of the Capital 2011, 2015, 2016
NZ Chef of the Nation winner 2005, 2016
New Zealand beef and lamb ambassador 2015.
Ōra King best salmon dish New Zealand NZ 2016, 2017

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)


Aron Barka

Aron Barka

Bailliage of Hungary
View bio
Education:

1987-1995: Elementary School
1995-1999: Specialized School for gastronomy
2012: Sommelier course
2015: Master examination


Work experience:

05/ 2010 - Chef de Cousine Continental Hotel Budapest, ARAZ Restaurant (http://www.araz.hu/)

02/ 2008 – 09/2008 Assistant Corporate Chef of the Ms A-Rosa Cruise ships
A-Rosa Flussschiff GmbH. (www.a-rosa.de)

03/2007 – 01/2008 Chef de Cuisine in France of the Ms A-Rosa
Cruise ships A-Rosa Flussschiff GmbH.

03/2006 – 01/2007 Chef de Cuisine in France of the Ms A-Rosa
Cruise ships A-Rosa Flussschiff GmbH.

08/2005 – 01/2006 First Cook of the Ms A-Rosa Cruise ships
A-Rosa Flussschiff GmbH.

03/2005 – 08/2005 Pattisier and Baker of the Ms A-Rosa Cruise ships
A-Rosa Flusschiff GMBH.

05/2004 – 01/2005 Sauce Chef of the Ms A-Rosa Cruise ships
A-Rosa Flusschiff GMBH.

03/2004 – 05/2004 Demi Chef de Partie of the Ms A-Rosa Cruise ships
A-Rosa Flusschiff GMBH

10/2001 – 06/2003 Commis de Cuisine Hotel Vier Jahreszeiten am Schluchsee
(Germany)

11/2000 – 10/2001 Demi Chef de Partie in Gourmet Fine Dining Restaurant
Kempinski Hotel Corvinus Budapest

10/1998 – 10/1999 Commis de Cuisine Kempinski Hotel Corvinus Budapest

10/1996 – 10/1998 Trainee Kempinski Hotel Corvinus Budapest

Stefano Catenacci

Stefano Catenacci

Bailliage of Sweden
View bio
Cook at his fathers different restaurants
Practice at several star restaurants in Europe
Partner/owner in the Nobis group with restaurants and hotels
Gastronomique responsible for all restaurants in the Nobis group
Head chef at the ones tar restaurant Operakällaren
Kitchen judge and tasting judge
several awards as
2014 Year celebration of a longtime Significant Gastronomique work
2012 Inkeeper of the Swedish Royal Court

Ralf Dohmeier

Ralf Dohmeier

Bailliage of Taiwan

Philippe Groult

Philippe Groult

Bailliage of France
MOF
View bio
Philippe Groult is assistant Culinary Arts Director and Head of Le Cordon Bleu Paris Cuisine Department. He works alongside the Institute’s Executive Chef and Culinary Arts Director Éric Briffard.

Chef Groult has received numerous awards in recognition of his talent. In 1982, he was awarded the “One of the Best Craftsmen in France (Un des Meilleurs Ouvriers de France - MOF)” medal by François Mitterrand, President of the French Republic at that time.

In 1988, he won top prize at the International Cuisine Festival in Tokyo. He has also taken part in the “Trophée National de Cuisine et de Pâtisserie” in France as well as the “Prosper Montagné” competition where he won gold medal in 1980.

Born in Normandy, Philippe Groult began his training with a “Brevet d’Études Professionnelle (BEP)”. He then joined the “Compagnons du Devoir” (craftsman’s guild). During a period that spanned more than eight years, under the famous Chef Joël Robuchon, Philippe Groult climbed the ladder, from
“Chef de partie” at the Concorde Lafayette hotel restaurant to cuisine Chef of the three Michelin- starred Jamin restaurant.

1987 proved to be a turning point in Chef Groult’s career when he became a consultant for the catering company Shin & Food, in Kobe, Japan. He was responsible for creating new menus and managing personnel.

In 1989, Chef Groult became Chef/Owner of Amphyclès, a two Michelin-starred restaurant in Paris. In 2000, Chef Groult returned to Asia. He was initially a Consultant Chef at the French restaurant Palazzo at the Royal Park Hotel Tokyo, before going on, a few years later, to become Executive Chef of the Atelier de Joël Robuchon, in Hong Kong, under Joël Robuchon.

Upon returning to France, Chef Groult worked as Consultant Director for culinary quality with Sodexo, specializing in providing restaurant-style experiences for L’Affiche, Le Pôle, and even Le Lido.

Before joining Le Cordon Bleu Paris team in 2016, he taught in the Hotel Training Department at
Macao University of Science and Technology.

Martti Lehtinen

Martti Lehtinen

Bailliage of Finland
WACS Honorary Life Member
View bio
Jyväskylä College is a pioneer in the internationalisation of cookery education in Finland. The person who has played an important role in this development is Chef Martti Lehtinen, Honorary Member of WACS.
Most of the cookery students at Jyväskylä College complete part of their on-the-job training outside Finland. Also the teachers make regular field trips abroad and participate in teacher exchange and training programmes to learn about the latest international trends in the industry. Jyväskylä College also receives exchange teachers and students from abroad.
International activities are part of everyday routines for cookery students at Jyväskylä College. The development of international activities has been systematic since the 1990's. One of the key players in this development has been Chef Martti Lehtinen, who worked as a cookery lecturer at Jyväskylä College from the mid 1980’s to his retirement in March 2013.
Lehtinen emphasizes the significance of international cooperation, which he finds important in view of both professional skills and personal development.
“In the world of education, internationalisation is essential for both teachers and students. In this work, you should not become set in your ways or identify yourself in one category only. By working abroad in different cultures you learn to appreciate different cuisines and cooking methods. International cooperation is one of the best ways to fight prejudice and discrimination.”
“All kinds of cultural exchanges promote internationalisation. It is important for students and teachers to spend time abroad, but international exchange students and teachers coming to Finland are quite as important. In Jyväskylä, we have promoted internationalisation in all these ways”, Lehtinen states.
People who know Martti Lehtinen are familiar with his thoughts about the importance of internationalisation. Martti is well known in different parts of the world for his active participation in chefs association activities and in international competitions.
Gastronomy domestic sector and international organizations Lehtinen has been active in mm. Chaîne des Rôtisseur Jyväskylä Baillage more than 25 years, from 1991 Chef de Rôtisseurs since 2001 and Vice-Conseiller Culinaire de. In 2012, he started the Finnish Délégué: Conseiller Culinaire de Finlande
In 2002-2006, Martti acted as Chairman of the Finnish Chefs Association, and he has also been a Board Member in the Scandinavian Chef Association for 15 years. He is also an Honorary Member of WACS and of several countries’ national chefs associations. He was granted WACS’ Honorary Membership especially for his work in the Baltic States and in Belorussia to introduce chefs and teachers to international activities and cooperation in the industry
According to Lehtinen, WACS and national chefs associations play an important role in the internationalisation process of the educational institutions that provide cookery education. Active participation in these organisations creates networks that help implement international exchanges.
“Personal relationships still play a significant role, even if various practices have been established between educational institutions to promote international exchanges and activities”, he says. The importance of these associations is shown by the fact that all the cookery teachers of Jyväskylä College are members in the Finnish Chefs Association.
“Membership in a professional association is the best way to maintain your professional skills. Working in the school environment only is not enough if you want to be on the pulse of events in the industry. Interaction between schools and the world of work takes place in both directions. Those who already work in the industry hear what is going on in schools, and we hear what the needs in the professional field are", Lehtinen continues.
Competition promotes skills
The international competitions highlights have also been an important aspect in Martti Lehtinen’s work. He has participated in the development of rules and practices for the chef competitions of various chef associations, and the WorldSkills organisation has also adopted them in its activities. Lehtinen has also been active in the WorldSkills and EuroSkills competitions, which promote vocational skills and education, and the internationalisation of vocational education. He has also regularly acted as an expert in both these competitions.
According to Lehtinen, competitions serve cookery education very well. Participation in national and international competitions shows what the competence level in your educational institution is compared with others.

Ben Purton

Ben Purton

Bailliage of Great Britain
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After over 25 years in the hospitality industry, Ben set up his own consultancy company in 2018 and now works with hotels, restaurants, stadia and education advising on how companies can improve and develop in all areas.
Ben also joined Off To Work in August 2019 as their Culinary Director where he is responsible for Business Development, Chef Training, Chef Recruitment and Industry Engagement

Ben mentors students from schools and colleges such as UWL, Westminster Kingsway, and Waltham Forest College. He runs master classes and work experience opportunities to develop students into casuals and then full timers once they have reached the required standards and finished college.

Ben is renowned for his passion and dedication for giving back to the community. Whether this is training ex-offenders and giving them a much needed second chance to succeed in the workplace, organising work placements for students, judging Springboard’s Future Chef Competition, or auctioning himself as a prize for charity, Ben always goes above and beyond. In 2001, he became a Springboard Ambassador for the Hospitality Industry to encourage young people to join the industry and won their Ambassador Award in 2003.

Ben appeared on BBC’s Masterchef in season 3 and 7 and has worked in some of London’s most exclusive establishments including The Carlton Tower, The Royal Horseguards Hotel, Selfridges Department Store, Hyatt Regency London - The Churchill, Goldman Sachs and The Royal Lancaster London and Ben also now offers a Chef in your Home Experience where Ben will come and cook a 5 course meal for guests in their own kitchens.

Starting his career as a Kitchen Porter, aged 16, at the Woodford Moat House in Essex, Ben knows the importance of every position in kitchens and has promoted growth and development in each of his positions to date and will continue to do so.


Elif Sahbaz Denizci

Elif Sahbaz Denizci

Bailliage of Turkey
JCR International Competitor, USA 2009
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As the Chef Instructor of Bilkent University Tourism and Hotel Management Department, Chef Elif is managing the University’s practice kitchen by teaching the students the essence of cookery and serving her guests tastes from all around world every day.
Prior to Bilkent University, Chef Elif has worked in Sheraton Hotel, Ankara as the assistant of the Executive Chef. In that period, She won 13th National Young Commis Rôtisseurs Competition of Chaîne des Rôtisseurs (2009) and some other domestic culinary competitions.
As the Vice-Conseiller Culinaire of Baillage Regiona d’Ankara and board member of Turkish Culinary Federation, She is participating to both national and international The Jeunes Chefs Rôtisseurs Competition as a judge for the last three years.

Shaun Smith

Shaun Smith

Bailliage of South Africa
WACS Level B Certified Judge
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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.


Michael Ty

Michael Ty

Bailliage of United States of America
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Michael Ty is a Certified Executive Chef® (CEC®) and a member of the American Academy of Chefs (AAC). He is currently serving as immediate past president of the American Culinary Federation (ACF), following three terms as national president from 1993-1994, 2009-2011, and 2011-2013. In Las Vegas, he owns and operates MT Cuisine, LLC, which offers event management, chef consulting, and sales and marketing of foodservice products for Chefs Hat, Inc.; and Hospitality Culinaire, Inc., a family owned business that is a quick-service restaurant operation featuring two branded concepts at McCarran International Airport.

Ty received his Associate of Science degree in culinary arts from the State University of New York (SUNY) at Cobleskill in 1973. He continued his education with coursework at the University of Nevada Las Vegas (UNLV) in Harrah Hotel College’s Hotel Management and Food and Beverage Management departments.

In 1975, Ty moved to Las Vegas and took a job at Caesars Palace Hotel and Casino. He moved up through the ranks until he was promoted to executive chef in 1982 and food director in 1986. In 1989, he assumed the position of executive chef at the world-renowned Desert Inn, Las Vegas. From 1997 to 2000, Ty served as executive chef at Lawry’s The Prime Rib, Las Vegas.

The ACF Chef & Child Michael Ty Endowment Fund was established in 2000 to provide a scholarship for an ACF chef who has dedicated countless hours to fighting childhood hunger, working on behalf of the foundation and teaching the children who benefit from Chef & Child programs.

Ty was born to Chinese parents in Manila, Philippines, the third of six children. His family immigrated to the United States in 1966 and settled in Waterbury, Conn. In 1968, they moved to Waverly, N.Y., where he lived until he moved to Las Vegas.

Ty is the father of four children, ages 17 to 30.

Chaine des Rotisseurs Offices and Awards

• Vice Conseiller Culinaire et des Professionnel des Etats-Unis
• Trustee, Chaine des Rotisseurs Foundation
• Conseiller Culinaire, Far West
• Gold Star of Excellence
• Brillat Savarin Award
• Silver Star of Excellence
• Foundation Friend

Employment and Activities
• ACF Immediate Past President, 2013-2015
• ACF National President, 1993-1994, 2009-2011, 2011-2013
• Chef/Owner, MT Cuisine, LLC, Las Vegas, 1999-present
• Owner/Operator, Hospitality Culinaire, Inc., Las Vegas, 1994-present
• Board Member, State University of New York (SUNY) Cobleskill Foundation Board of Directors, current
• Advisory Board Member, UNLV Harrah Hotel College’s Hotel Management Department, current
• Advisory Board Member, Le Cordon Bleu College of Culinary Arts—Las Vegas, current
• Advisory Board Member, SUNY at Cobleskill, 1980-2010
• Events Committee Member, Nevada Restaurant Association, 2008-2009
• Chapter Treasurer, Fraternity of Executive Chefs of Las Vegas (now ACF Chefs Las Vegas), 1998-1999
• Executive Chef, Lawry’s The Prime Rib, Las Vegas, 1997-2000
• Chair, ACF National Convention, 1989-1993, 1996-2000
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