The Jury

Organizing Committee

Heinz Hofmann
Committee Member

Heinz Hofmann, Committee Member

Bailliage United States of America
Chancelier Honoraire
Membre Honoraire du Conseil d'Administration
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.

David Tetrault
President of the Competition

David Tetrault, President of the Competition

Bailliage Canada
Président, Comité des Jeunes Chefs Rôtisseurs
Membres des Conseils d'Administration et Magistral
View bio
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.

Chef Bernhard Frais
Committee Member

Chef Bernhard Frais, Committee Member

Bailliage Austria
WACS Certified Master Chef
Conseiller Culinaire
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
Committee Member

Lois Gilbert, Committee Member

Bailliage Canada
Bailli Regional

Eric Briffard, MOF
Organizing Committee

Eric Briffard, MOF, Organizing Committee

Bailliage France
Meilleur Ouvrier de France
Maître Rôtisseur
View bio
Meilleur Ouvrier de France

Executive Chef & Culinary Arts Director - Head of the Institute
le Cordon Bleu, Paris

Laurent Poultier du Mesnil
Bailli délégué de France/ Local Organizing Committee

Laurent Poultier du Mesnil, Bailli délégué de France/ Local Organizing Committee

Bailliage France
Bailli Délégué de France

Côme de Cherisey
Local Organizing Committee

Côme de Cherisey, Local Organizing Committee

Bailliage France
Conseiller Gastronomique

Jury Members

David Tetrault
President of the Competition

David Tetrault, President of the Competition

Bailliage Canada
Président, Comité des Jeunes Chefs Rôtisseurs
Membres des Conseils d'Administration et Magistral
View bio
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.

Chef Bernhard Frais
Kitchen Supervisor

Chef Bernhard Frais, Kitchen Supervisor

Bailliage Austria
WACS Certified Master Chef
Conseiller Culinaire
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
Assistant Kitchen Supervisor

Robert Phillips, Assistant Kitchen Supervisor

Bailliage 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.

Chef Daniel Ayton
Tasting Judge

Chef Daniel Ayton, Tasting Judge

JCR Advisory Board
Vice-Conseiller Culinaire
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

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)


Chef Aron Barka
Tasting Judge

Chef Aron Barka, Tasting Judge

Bailliage 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

Sidney Bond
Tasting Jury

Sidney Bond, Tasting Jury

Bailliage France
View bio
Short Career Biography Sidney Bond

• Born in South Africa, Kwa Zulu in 1956
• Trained with Trust House Forte in 5* President Hotel Johannesburg and London’s 5*Grosvenor House Hotel
• Graduated from Westminster College London
• Graduated as a Master Chef in 1982 Craft Guild of Chefs South Africa
• Has Held the position of Executive Chef in 5* Hotels with Le Meridien, Hilton International, Sun International and The 5* King David Dan Hotel in UK, South Africa, France, Israel, Southern Africa and Indian Ocean arena for Sun International, Hong Kong and Switzerland.
• Head Office Groups Problem Solving and Opening Chef for Sun International for 5 years.
• First Represented South Africa’s Craft Guild Team in the Salon Culinaire London in 1980 and then in 1982.
• Has appointed Executive Chef to Her Majesty Queen Elizabeth II on 4 state banquets events in three countries.
• Total 18 Gold, 13 Silver and 8 Bronze Medals at various International Culinary Competitions
• Captain Craft Guild Culinary Team Hotelympia 2000- 2 Gold 3 Silver 2 Bronze medals
• Gold Medalist ‘Five Nations’ Competition London as a member of the Scottish Culinary team standing in for a chef.
• Craft Guild of Chefs Gold medal achievement award South Africa 1984
• Represented Dan Israel Team 1987 Basel Switzerland 1 Gold Medal.
• 2002 Hotelympia Gold Medalist and Duck chef of the Year
• 2000 Craft guild Bronze Medal Award for achievement.
• Awarded 2 AA Rosettes for four properties in UK.
• Captain of the British Craft Guild Team 2000/2002 when a record number of medals were won at international level.
• Appointed ‘Conseiller Culinaire Bailliage France 2017
• Appointed ‘Chargé de Missions’ Bailliage France 2021
• Owner of le Calabash School of Culinary and Pastry Arts since 2004 in France.
• Opened Le Calabash in Cape Town South Africa 2014.
• Over a period of 40 years Sidney has cooked for Her Majesty Queen Elizabeth 11, Prince William, Ronald Regan, Madonna, Mike Jagger, Tina Turner, Elizabeth Taylor and Richard Burton, Richard Attenborough, The Queen Mother to name a few.



Fabrice Danniel
Tasting Judge

Fabrice Danniel, Tasting Judge

Bailliage France
View bio
Fabrice Danniel is Assistant Culinary Arts Director and Head of Le Cordon Bleu Pastry Department. He works alongside the Institute’s Executive Chef and Culinary Arts Director Éric Briffard.
Chef Danniel has been with Le Cordon Bleu International for more than 10 years. With extensive international experience and in-depth knowledge of culinary industry education, Chef Danniel divides his time between France and Thailand, where he is currently Technical Director of Le Cordon Bleu Bangkok and a consultant for Le Cordon Bleu in Asia.
Born in Antibes, Fabrice Danniel was awarded his “Certificat d’Aptitude Professionnelle (CAP)” in pastry in 1985. He then went on to develop his skills by working in a number of prestigious restaurants in France and the Middle East before becoming pastry Chef in a variety of hotels and Michelin-starred gastronomic restaurants such as the Martinez Hotel in Cannes, and restaurants in Paris such as Henri Faugeron, Lucas Carton and Le Pavillon Elysée Lenôtre. Chef Danniel then continued his career internationally, firstly at the Restaurant de l’Hôtel de Ville, under Chef Freddy Girardet in Crissier, Switzerland. He then spent three years in Lebanon as pastry Chef at the luxury hotel Les Suites, which boasted three restaurants.
In 1997, he continued his training, developing a number of fields of expertise and techniques with his “Brevet de Maîtrise en Pâtisserie, confiserie, chocolatier, glacier” (Master of Pastry, confectionery, chocolate and ice cream). Chef Danniel then started working at Napoléon, and was transferred to Cairo, Egypt, to set up a lab for producing fine pastries. He then went on to become pastry Chef at the Sheraton Doha Resort hotel restaurant in Qatar.
Chef Danniel joined Le Cordon Bleu Paris team of Chef Instructors in 2003 and has traveled to many countries to represent the institute. In 2006, he moved to Bangkok, Thailand where he was responsible for the pre-opening of Le Cordon Bleu Dusit Culinary School.
2018 Chef Danniel was a finalist in the competition “Un des Meilleurs Ouvriers de France” (MOF) in pastry-confectionary.

Côme de Cherisey
Tasting Judge

Côme de Cherisey, Tasting Judge

Bailliage France
Conseiller Gastronomique

Irma Dutsch-Grandjean
Tasting Judge

Irma Dutsch-Grandjean, Tasting Judge

Bailliage Switzerland
View bio
Irma Dütsch was born in Gruyère where she spent her entire childhood. "I was born on a farm where we always had good products. Already at the age of 4,I knew that I wanted to be a cook, being tall,even if everyone discouraged me. A choice to which his mother is no stranger. "My mother was a housewife. When I started my apprenticeship, I had the level of a third-year apprentice. I knew how to make cuchaule, bread, lots of things that many did not know. I knew all the vegetables we grew,dairy products and also meat because we did butchery. For me, cooking was playing. »

Today, as in the past, Irma Dütsch is always in search of excellence. "It's a question of character. I can't stand to do something that's not done well. Women,we are more skilled, working cleaner than boys. A garçon who starts cooking has not necessarily become acquainted with hygiene. A difference that helped her during her debut. "You can't disappoint someone. Making food for someone is an honor. We don't like ourselves, we please others." She loves to cook for her friends. "If I don't like that, I want to appreciate what?"

The best products are local products and their authenticity must be preserved. In Valais, we have the vine, vegetables, fruits. When I look at an apricot orchard, it's like a golden rain. I think people are now going back to quality." Does she have a favorite cuisine? "I love all kitchens. There's nothing I don't like. Whether I'm in Italy, France, Japan or the United States, I always find something that suits me." Everyone has their own kitchen. "But you have to promote regional cuisine, wherever you are.

Karl Guggenmos
Tasting Judge

Karl Guggenmos, Tasting Judge

Bailliage United States of America
WACS Global Master Chef
View bio
Karl J Guggenmos, MBA AAC is an established and recognized global Culinary leader, a passionate educator and WACS Global Master Chef. His career started with humble beginnings in his hometown Augsburg, Germany. He successfully completed a 5 year apprenticeship starting at age 14. After completing the apprenticeship Chef Karl began his professional career that spanned over 25 years as Executive Chef both in Europe and the U.S.

In 1981 Chef Karl Guggenmos gained status as a German Certified Master Chef. In 1988 Chef Karl started a new professional journey as Educator and soon established himself as a global leader in his field, starting his tenure at the Johnson & Wales University.
His accomplishments a Teacher, Director, Dean and University Dean have set the college of Culinary Arts apart from other institutions, establishing a global mindset and recognition of the college as the Leader of Culinary Education.

Chef Esa Koppelo
Tasting Judge

Chef Esa Koppelo, Tasting Judge

Bailliage Finland
Conseiller Culinaire
View bio
Esa Koppelo

Esa Koppelo is the Head of Department in Oulu Vocational College (Food Production, Catering and Hotel and Restaurant Services and Baker Confectioner, Cook, Foods Maker, Meat Products Processor and Waiter/Waitress) and
• a Head Chef and a teacher in Vocational College in Oulu (Hotel and Restaurant Services)
• a Vice-Conseiller Culinaire of Baillage d´Oulu Finland, now promoted to Conseiller Culinaire
• a Chairman of the Finnish Chef Association in Northern Ostrobothnia Finland
• a Member of Finnish Chef Association
• a Member of La Société des Gastronomes Finlandais
• has completed the Finnish Judge Training
• has been judge, trainer or competition organizer in different competitions in Finland over 20 years
• has been two times a competitor’s companion in Jeunes Chefs Rôtisseurs Competition (Manchester in 2016 and Frankfurt in 2017)
• has won the first price in the PRO 2017 -event (recognition award for HORECA professionals, Restaurant Teacher acknowledgement).

Chef Lázár Kovács
Tasting Judge

Chef Lázár Kovács, Tasting Judge

Bailliage Hungary
View bio
TV presenter - Cooking shows in RTL Klub; TV Paprika and TV2 channels
Host of many gastronomic and culinary events
Consultations in gastronomy for restaurant
Food Stylist

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

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

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

Chef Bruno Marti
Tasting Judge

Chef Bruno Marti, Tasting Judge

Bailliage Canada
View bio
Bruno began his career in Switzerland before moving to Canada where he was employed at the Queen Elizabeth Hotel in Montreal. After working as Executive Chef for Cara Operations, he was appointed to the position of Catering Manager for Canadian Pacific Air Lines, a position that he held for 12 years before opening La Belle Auberge as Chef and Owner.

An honoured member of the Chaîne, Bruno was a founding member of the Bailliage of Vancouver. He served as the Bailliage’s first Vice Conseiller Culinaire from 1973 until 1990.

His first international competition experience came as Team Captain of the Western Canadian Team in Frankfurt in 1976. Bruno was a Team Member for Team Canada at the competition in Osaka in 1983 and Team Member of the World Champion Team Canada at the Culinary Olympics in Frankfurt in 1984 – a win over 32 other teams from around the world.

He then moved on to be a Team Manager at Province level before leading Team Canada at the 1996 Olympics where they won 3 gold and 1 bronze medals. Bruno remains an active coach of the Canadian Bocuse d’Or Team, Team British Columbia and the Canadian National Culinary Team, and he has judged at all levels of competition, most recently serving as the Canadian Judge for the 2015 Bocuse d'Or.

Bruno is past President and Chairman of the Canadian Culinary Federation and Founder and Chairman of the BC Culinary Arts Foundation. Bruno has been the recipient of countless awards including the Order of British Columbia, the Queen’s Jubilee Award, and has been honoured by his peers in the USA by being inducted into the American Academy of Chefs’ Hall of Fame.

Chef Ben Purton
Tasting Judge

Chef Ben Purton, Tasting Judge

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



November 2021 – to date. 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

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


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.

Personal Information



Date of Birth: 05/04/1975
Marital Status: Married
Nationality: British
E-mail Address: purtonb@yahoo.co.uk
Mobile – 07770331084
References available on request




Björn Persson
Tasting Judge

Björn Persson, Tasting Judge

Bailliage Sweden
View bio
Education: chef, sommelier and hotel & restaurant administrator
Chef, restaurant keeper, restaurateur, owner at different restaurants as well as leader of big restaurant events in Gothenburg for many years
Started the fine dining restaurant Kock & Vin, now named Koka in 2000
Got the first Michelin star 2008 and still have
Koka was the restaurant of the year in 2014 and the golden restaurant for several years
Several awards in The Swedish guide White guide as master class, international master class and global master class
Björn became The Swedish restaurateur of the year 2008

Chef Elif Sahbaz Denizci
Tasting Judge

Chef Elif Sahbaz Denizci, Tasting Judge

Bailliage Turkey
JCR International Competitor, USA 2009
View bio
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.

Chef Shaun Smith
Tasting Jury

Chef Shaun Smith, Tasting Jury

Bailliage South Africa
JCR Advisory Board
WACS Culinary Arts & Hot Kitchen, Continental Certified Judge
Conseiller Culinaire
View bio
Shaun Smith is Principal of The Fusion Cooking School, as well as Chef Patron of both Fusion World Food Café (for which he holds a blazon) and Fusion French Café in Durban, South Africa.

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

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

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

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

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

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


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