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.

David Tetrault, Bailli Délégué Honoraire of Canada, was invited to his first Chaîne dinner in 1983 by his friend and sponsor Hon. Harry Rowbotham, Bailli Régional at the time. Harry was aware of David’s love for cooking and recognized that he might enjoy the experience of the Chaîne.

David joined the organization in Calgary in 1983 with the rank of Chevalier. In 1988 he was promoted to the local council in Calgary with the rank of Vice-Chargé de Missions. David’s enthusiasm for the Chaîne and his penchant for organizational details led to his promotion in 1991 to national Chargé de Missions, then Argentier in 1996.

David worked with Bailli Délégué Hon. Normand Grimard to institute a plan to manage the Chaîne in Canada as a business, making it more efficient and more accountable. David computerized the data base and financials, and he set up systems to assist in the efficient management of the organization.

In 1998 David’s diligent work in Canada was recognized by the international board with his appointment to the Conseil Magistral. In 2002 he was appointed to the Conseil d’Administration, the Executive Board consisting of 15 international members from the Conseil Magistral, chaired by the international President.

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

In 2002 David accepted the additional duty of Chairman of the International Jeunes Commis Rôtisseurs Committee, now the Jeunes Chefs Rôtisseurs, responsible for managing the young chefs’ competition. David is enthusiastic about this aspect of the Chaîne, seeing it as a way to ensure the successful future of the culinary arts and of the Chaîne itself. Along with his committee members, of which half are professionals, David and his Committee revised the competition rules to make the competition more professional and more relevant to modern culinary arts and gastronomy. The changes also enabled host Bailliages to run competitions more effectively because the requirements are now thoroughly comprehensive and unambiguous. When David’s home Bailliage hosted the international competition in 2004 (and again in 2019), it was an excellent test of the reorganization.

David was appointed Chair of the IT Committee in 2016.

David is firmly committed to the ideals of the Chaîne des Rôtisseurs, and he is honoured to fulfill his national and international duties. David still enjoys the very simple essence of the Chaîne: a fine meal in good company.
In his spare time he still likes to spend time in the kitchen, cooking for his family and friends.

School education (vocational)

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


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

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

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

Conferment of the professorship
(2022)

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

Working experience

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

1994
Sport Royal Seeboden / Millstättersee 4 *
(Internship)

1995
Sport Hotel Royer Schladming 4 *
(Commis)

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

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

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

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

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

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

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

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

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

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

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

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

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

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


Competitions and highlights

1995
Winning the Golden Reindl


1996
Bronze – Nöka

Certificate of appreciation to the Golden Reindl

Silver – Semmering

Admission to the regional team in Vienna


1997
2 Bronze - Hogaka Karlsruhe

Bronze - Hoga Nuremberg

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

Winning the Golden Reindl

Silver – Geras

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

2 Bronze – Constance

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


1998
Bronze - Intergastra Stuttgart

Concours du Meilleur Jeune commis Rôtisseur


Winning the Golden Reindl

Medal performance - Nöka


1999
2 Bronze - Hogaka Karlsruhe

2 Bronze - Everything for the guest IKKA Salzburg


2000
Certificate of appreciation to the Golden Reindl

Diploma in Culinary Olympics – Erfurt

Admission to the Austrian National Team of Chefs


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


2002
Silver and Bronze - IKKA Salzburg

2 Bronze - Culinary World Cup Luxembourg


2003
Main Act in Tv show “Grundners culinary show”

Silver - IKKA Klagenfurt

Gold and best in Category - Hoga Nuremberg

Gold and Silver - IKKA Pittental


2004
Silver - Intergastra Stuttgart

Bronze - Culinary Olympics Erfurt


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

3x Gold, silver and Tournament victory - IKKA Pittental


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


2008
Certificate of appreciation to the Golden Reindl


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


2010
Head of the Austrian Fair in
"WESTIN TOKYO" Japan

Diploma in Culinary World Cup Luxembourg


2011
Head of the Austrian Fair in
"WESTIN TOKYO" Japan

INTRONISATION as "Maître Rotissier" in the Chaîne des Rôtisseurs


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

coach of the Top aprentice:
competition "Amuse Bouche"

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

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

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


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

Coach of the chef for the competition
"Meilleure jeune chef" of the Chaîne des Rôtisseurs
AUSTRIA 1st place

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

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

Graduation for GLOBAL MASTER CHEF / KITCHEN MASTER

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

Award "Manager of the Quarter" by Renaissance


2014
Election to VKÖ - Vice Chairman Sectional Vienna

Head of the Jury at the "Tastingjury"
"Meilleure jeune chef" of the Chaîne des Rôtisseurs (national)

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

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

Training for “allergen Officer”

Award for the "Leader of the Year" by Renaissance



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

Committee member at the "Meillieure jeunes Chef INTERNATIONAL"
in Budapest, Hungaria

Juror at Amuse Bouche Top Apprentice Competition
Cathegory- GRAND FINALE

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


2016
Organizer / Chairmen of "Meilleure jeune chef" of the Chaîne des Rôtisseurs (national)

Committee member / Kitchen supervisor at the "Meilleure jeune chef" INTERNATIONAL in Manchester, Great Britain

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

Juror at the Amuse Bouche Top Apprentice Competition GRAND FINALE

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

Bronze - Culinary Olympics – Erfurt


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

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

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

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

Joined Marriott International's Culinary Advisory Board for Central Europe

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

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

Joined the Marriott International Global Talent Council


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

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

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

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

Juror at the state championships of young chefs in the competition
"The duel of the young chefs & Meilleure jeune chef"
of the Chaîne des Rôtisseurs (national)"

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

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

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


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

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

Juror at the state championships of young chefs in the competition
"The duel of the young chefs & Meilleure jeune chef"
of the Chaîne des Rôtisseurs (national)"

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

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



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


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


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


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

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

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

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

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

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

David Tetrault, Bailli Délégué Honoraire of Canada, was invited to his first Chaîne dinner in 1983 by his friend and sponsor Hon. Harry Rowbotham, Bailli Régional at the time. Harry was aware of David’s love for cooking and recognized that he might enjoy the experience of the Chaîne.

David joined the organization in Calgary in 1983 with the rank of Chevalier. In 1988 he was promoted to the local council in Calgary with the rank of Vice-Chargé de Missions. David’s enthusiasm for the Chaîne and his penchant for organizational details led to his promotion in 1991 to national Chargé de Missions, then Argentier in 1996.

David worked with Bailli Délégué Hon. Normand Grimard to institute a plan to manage the Chaîne in Canada as a business, making it more efficient and more accountable. David computerized the data base and financials, and he set up systems to assist in the efficient management of the organization.

In 1998 David’s diligent work in Canada was recognized by the international board with his appointment to the Conseil Magistral. In 2002 he was appointed to the Conseil d’Administration, the Executive Board consisting of 15 international members from the Conseil Magistral, chaired by the international President.

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

In 2002 David accepted the additional duty of Chairman of the International Jeunes Commis Rôtisseurs Committee, now the Jeunes Chefs Rôtisseurs, responsible for managing the young chefs’ competition. David is enthusiastic about this aspect of the Chaîne, seeing it as a way to ensure the successful future of the culinary arts and of the Chaîne itself. Along with his committee members, of which half are professionals, David and his Committee revised the competition rules to make the competition more professional and more relevant to modern culinary arts and gastronomy. The changes also enabled host Bailliages to run competitions more effectively because the requirements are now thoroughly comprehensive and unambiguous. When David’s home Bailliage hosted the international competition in 2004 (and again in 2019), it was an excellent test of the reorganization.

David was appointed Chair of the IT Committee in 2016.

David is firmly committed to the ideals of the Chaîne des Rôtisseurs, and he is honoured to fulfill his national and international duties. David still enjoys the very simple essence of the Chaîne: a fine meal in good company.
In his spare time he still likes to spend time in the kitchen, cooking for his family and friends.

School education (vocational)

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


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

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

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

Conferment of the professorship
(2022)

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

Working experience

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

1994
Sport Royal Seeboden / Millstättersee 4 *
(Internship)

1995
Sport Hotel Royer Schladming 4 *
(Commis)

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

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

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

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

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

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

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

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

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

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

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

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

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

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


Competitions and highlights

1995
Winning the Golden Reindl


1996
Bronze – Nöka

Certificate of appreciation to the Golden Reindl

Silver – Semmering

Admission to the regional team in Vienna


1997
2 Bronze - Hogaka Karlsruhe

Bronze - Hoga Nuremberg

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

Winning the Golden Reindl

Silver – Geras

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

2 Bronze – Constance

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


1998
Bronze - Intergastra Stuttgart

Concours du Meilleur Jeune commis Rôtisseur


Winning the Golden Reindl

Medal performance - Nöka


1999
2 Bronze - Hogaka Karlsruhe

2 Bronze - Everything for the guest IKKA Salzburg


2000
Certificate of appreciation to the Golden Reindl

Diploma in Culinary Olympics – Erfurt

Admission to the Austrian National Team of Chefs


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


2002
Silver and Bronze - IKKA Salzburg

2 Bronze - Culinary World Cup Luxembourg


2003
Main Act in Tv show “Grundners culinary show”

Silver - IKKA Klagenfurt

Gold and best in Category - Hoga Nuremberg

Gold and Silver - IKKA Pittental


2004
Silver - Intergastra Stuttgart

Bronze - Culinary Olympics Erfurt


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

3x Gold, silver and Tournament victory - IKKA Pittental


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


2008
Certificate of appreciation to the Golden Reindl


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


2010
Head of the Austrian Fair in
"WESTIN TOKYO" Japan

Diploma in Culinary World Cup Luxembourg


2011
Head of the Austrian Fair in
"WESTIN TOKYO" Japan

INTRONISATION as "Maître Rotissier" in the Chaîne des Rôtisseurs


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

coach of the Top aprentice:
competition "Amuse Bouche"

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

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

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


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

Coach of the chef for the competition
"Meilleure jeune chef" of the Chaîne des Rôtisseurs
AUSTRIA 1st place

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

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

Graduation for GLOBAL MASTER CHEF / KITCHEN MASTER

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

Award "Manager of the Quarter" by Renaissance


2014
Election to VKÖ - Vice Chairman Sectional Vienna

Head of the Jury at the "Tastingjury"
"Meilleure jeune chef" of the Chaîne des Rôtisseurs (national)

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

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

Training for “allergen Officer”

Award for the "Leader of the Year" by Renaissance



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

Committee member at the "Meillieure jeunes Chef INTERNATIONAL"
in Budapest, Hungaria

Juror at Amuse Bouche Top Apprentice Competition
Cathegory- GRAND FINALE

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


2016
Organizer / Chairmen of "Meilleure jeune chef" of the Chaîne des Rôtisseurs (national)

Committee member / Kitchen supervisor at the "Meilleure jeune chef" INTERNATIONAL in Manchester, Great Britain

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

Juror at the Amuse Bouche Top Apprentice Competition GRAND FINALE

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

Bronze - Culinary Olympics – Erfurt


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

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

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

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

Joined Marriott International's Culinary Advisory Board for Central Europe

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

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

Joined the Marriott International Global Talent Council


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

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

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

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

Juror at the state championships of young chefs in the competition
"The duel of the young chefs & Meilleure jeune chef"
of the Chaîne des Rôtisseurs (national)"

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

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

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


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

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

Juror at the state championships of young chefs in the competition
"The duel of the young chefs & Meilleure jeune chef"
of the Chaîne des Rôtisseurs (national)"

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

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



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


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


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


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

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.

Atlantis Resort
Paradise Island, Nassau, New Providence, Bahamas

Executive Chef: (April 2022 to Present)

• In charge of 2 Hotels: Coral & Royal with combined 2500 keys, 10 F&B outlets
• Managing a team of 360 chefs and stewarding in the culinary department.
• Managing recruitment, appraisals, and training.
• Ensuring the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assisting in the development of the Annual Business Plan and Financial Budget to use as a guide to controlling expenditure during the financial year.
• Achieving effective communication by briefing and debriefing staff, holding regular departmental meetings, and actively encouraging transparent communication with other departments within the hotel.
• Ensuring food standards, preparation, presentation, and cooking techniques are established and monitored to meet Atlantis standard.
• Liaising with the F&B Management team & Marketing team for food promotions & special events in the Hotels & Casino.
• Supporting the resort with VIP functions and events through the Michelin starred prestige restaurants.
• Working closely with the Vice President of Culinary in relation to new concepts and openings within the hotels.

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

Director / Chef Restaurateur: (June 2019 to April 2022)

• 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.
• Ensuring the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.

Australia National University
University House
Canberra ACT 2601, Australia

Executive Chef: (December 2017 to June 2019)

• 4* Hotel with 106 keys, 3 F&B outlets (1 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.
• Ensuring the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assisting in the development of the Annual Business Plan and Financial Budget to use as a guide to controlling expenditure during the financial year.
• Achieving, effective communication by briefing and debriefing staff, holding regular departmental meetings, and actively encouraging transparent communication with other departments within University House & ANU.
• Ensuring 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.
• Ensuring 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.
• Identifying business opportunities within industry and hospitality associations for ICCA.
• Responsible for leadership and Advanced Diploma curriculums.
• Liaison between ICCA and professional culinary groups including Emirates Culinary Guild and World Chefs.
• Training participants 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.
• Ensuring the highest possible standards of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assisting in the development of the Annual Business Plan and Financial Budget to use as a guide to controlling expenditure during the financial year.
• Achieving effective communication by briefing and debriefing staff, holding regular departmental meetings and actively encouraging transparent communication with other departments within the hotel.
• Ensuring food standards, preparation, presentation, and cooking techniques are established and monitored to meet Rotana standard.
• Instrumental in 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)

• Foundatiin member of the pre – opening team.
• 4* & 3* hotel complex with total of 518 keys, 7 F&B outlets, 7 meeting rooms.
• Management and leadership of both hotel kitchens and stewarding team of 32.
• Managing recruitment, appraisals and training.
• Ensuring the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assisting in the development of the Annual Business Plan and Financial Budget, using it as a guide to controlling expenditure during the financial year.
• Achieving effective communication by briefing and debriefing staff, holding regular departmental meetings and actively encouraging transparent communication with other departments within the hotel.
• Ensuring 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. Working with the kitchen teams and taking corrective action where appropriate, and within company guidelines, if standards are not met.
• Ensuring the highest possible standard of hygiene is practiced and maintained by the entire team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Assisting in the development of the Annual Business Plan and Financial Budget, using this as a guide to controlling expenditure during the financial year.
• Facilitating the smooth running of the department through adequate and timely supply of materials and equipment.
• Being pro-active in controlling costs, being fully aware of forecasted business and targeted profitability whilst maintaining standards.
• Implementing Accor training initiatives with particular emphasis on coordinated and structured on the job training aligned with service standards and service procedures.
• Recruiting 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.
• Ensuring food standards, preparation, presentation, and cooking techniques Brand Standard guidelines and are maintained at that level. Workng with the kitchen brigade and taking corrective action where appropriate if standards are not met.
• As Food Safety Officer, ensuring 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.
• Assisting in the development of the Annual Business Plan and Financial Budget, using this as a guide to controlling expenditure during the financial year.
• Maintaining food costs at budgeted levels by careful preparation, service and storage of food product.
• Establishing on-going On Job Training Programs within the department to meet Brand and Service Standards. Using 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 for monitoring workplace kitchen operations in fully operational commercial kitchens for approximately 115 Apprentices.
• Ensuring that the nature of work as well as 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 (parent company of Nutrifresh), 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.


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

PROFESSIONAL MEMBERSHIPS

Member of Disciples Escoffier International since 2019

Ambassador of Bahamas & Honoury 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 /22
• 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

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

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

Daniel is the Vice-Conseiller Culinaire of Baillage Region London since 2014; and been active in the national jeune chef competition since 2012 and the international The Jeunes Chefs Rôtisseurs Competition since 2015; Daniel was awarded the chaine’s international Bronze award in 2016, after assisting in the organisation of the Manchester competition; was then elected to the international advisory board in 2019. Daniel is also Chairman of the Conseil Culinaire Francais; Senior Vice President of the World Master Chef Society, and President of the Disciples Escoffier UK. In 1990 whilst working at the Balmoral Hotel in Edinburgh Daniel set up Chefbytes, his consultancy company working with all hospitality culinary institutes, offering advice to improve and develop all business opportunities, proactive leadership and lectures over Europe with regards to allergens focusing on coeliac disease where he wrote his dissertation for his degree focusing on the psycho-social aspects this paper has been quoted in 200 papers since and is available to download. An international judge for many years and has judged all over the world; Daniel served eight years as the Expert jury for the World Skills Competition helping the UK secure many top awards in cooking including gold medal; also as a past certified member of jury for the World Chefs (WACS), where he was also a Certified Master Chef and Executive Chef certification assessor, Electrolux Ambassador and the English representative for world chefs without borders offering aide to countries that are victims of war and famine.
Daniel currently oversees all the culinary departments as Cluster Executive Chef of the 3 four star Apex London Hotels, around the ancient city of London, from Fleet Street to London wall. Previously Executive Chef of the 801 bedroomed Tower Hotel in London with 11 food and beverage outlets; Chef Daniel arrived at the Tower after his cluster role looking after the five star le Meridien Piccadilly and aloft London docks; this followed, his 10-year tenure as cluster chef of Taj London a four and five star hotel, leading a 40 strong culinary team in the daily execution of service delivery; whilst with Taj Daniel assisted in the opening of Taj Marrakech and a 2 week long vip event at the Taj Palace in Delhi, also whilst at Taj appearing at this time on BBC’s MasterChef over 2 seasons (4&9).
A native of Devon in England starting his career in his parents restaurant washing dishes, aged 14, also covering pastry, salads and front of house operations this gave Daniel the insight of the teamwork within every position in kitchens, passing this passion on to his team, also mentoring students from colleges and universities such as University of West London where he is patron, the National bakery school at the London South Bank University where he is mentor, and Westminster Kingsway. Daniel’s passion and dedication for giving back to the chefs of the future; whether working as Chef Ambassador for HMP High Down working with ex-offenders training them as graduates to enter the hospitality in a steady role to deter reoffending, after many years supporting Springboard’s Future Chef Competition, in 2020 he became a Springboard Ambassador for the Hospitality Industry encouraging young talent to join our industry; as hospitality thought leader since 2019 Daniel promotes carbon free dining, and reducing waste in the kitchen. in 2010 Daniel was given the Freedom Of The City of London with thanks for his work in the hospitality industry in London.
Both classically and Michelin trained Chef Daniel has worked alongside Michelin chefs and Meilleurs Ouvriers de France (MOF) such as Paul Bocuse, Roger Vergé and Michel Guérard also studying pastry at L'Ecole Lenôtre in Paris; also working all over the UK in premier hotels from the Balmoral in Edinburgh, to the Hilton on Park Lane London, Browns Mayfair; Hotel Des Bergues, Geneva; Le Saint Pierre, Normandy; and The Grosvenor House, Park Lane.
Daniel has been recognised for his mostly quiet dedication to hospitality, and has received many industry awards including Fellow of the Royal Society for Public Health; City & Guild, Graduate Senior Management award; Fellow Institute of Leadership and Management; Fellow of the Craft Guild of Chefs; and Fellow Institute of Hospitality.
.
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)

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

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

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.

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



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

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

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

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

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


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

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


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

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


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

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


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

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

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


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

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


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

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

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

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

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



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

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


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

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

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 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 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