Chaîne des Rôtisseurs

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

Working experience


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 (ongoing)
Imperial Riding School Renaissance Vienna Hotel 4 *plus
(Executive chef)

Competitions and highlights

1995
Winning the Golden Reindl

1996
Bronze – Nöka

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

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
Thanks and appreciation at 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
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

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

2012
Juror in the "Tasting jury" at the
"jeune chef Rotisseur"
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

2013
Coach of the chef for the competition
"jeunes chef rotisseur" of the Chaîne des Rôtisseurs
AUSTRIA 1st place


Juror at the "jeunes chef rotisseur"
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 "Tasting jury"
"jeunes chef rotisseur" of the Chaîne des Rôtisseurs (national)

Juror in the "Tastingjury" at the "jeunes chef rotisseur"
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 chef rotisseur"
the Chaîne des Rôtisseurs (national)

Committee member the "jeunes chef rotisseur" 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 chef rotisseur" of the Chaîne des Rôtisseurs (national)

Committee member / Kitchen supervisor at the "jeunes chef rotisseur" INTERNATIONAL in Manchester, Great Britain

Vic Laws, MBE, FIH, FCSI

Director of AVL Consultancy, which he set up 30 years ago.  

He is a caterer by choice having trained at, what is now University of West London, but in those days Acton Hotel School where he was taught to cook by Vic Ceserani one of the first television chefs, even before Fanny Craddock.

He worked for seven years in local authority catering,  then as a director of such companies as  THF, Compass , Aramark and Spinneys.

AVL specialises in strategic reviews and market testing for schools, colleges, universities and leisure complexes.  AVL also provides membership and administrative services to LACA, ACE, FCSI and TUCO.

He is a Fellow and past president of Institute for Hospitality formally HCIMA.  A member and on the committee of the Reunion des Gastronomes, Sabre D’or and Consellier Culinaire for Chaîne des Rotisseurs, Bailliage of Great Britain.

Vic is the Group Restaurant Ambassador for The Clink Charity, which runs public restaurants in prisons at HMP Highdown, Brixton and Cardiff. The charity is dedicated to training prisoners to become chefs and waiters so they have a career when they leave prison and thus are less likely to re-offend.  He has set up a team of six trainers who help in this task, on a pro bono basis.  Vic’s role is also to raise the awareness of the project within the Industry and help with the establishment of five more ‘Clinks’ in the next five years.

He has an Honorary Doctorate from UWL and is a visiting Fellow for Sheffield Hallam University.  Vic was awarded an MBE in 2011 for services to the hospitality industry.

Daniel Ayton is World Vice President, of the World Master Chefs Society and has the pleasure of returning to the young chefs Competition for the third time after enjoying the culinary experience of Budapest last year, and is looking forward to some new dishes I am sure all will enjoy.

Daniel is an experienced chef with almost 30 year's extensive experience in fine dining as well as banqueting operations working alongside such chefs as Pierre Larapidie of the George V, Paris; The Grosvenor House Park Lane; Hotel Des Burgues Geneva, & the three Michelin starred Paul Bocuse Lyon; he setup Chefbytes, in 1993 which specialises in the design, strategic management, menu sampling, and ingredient organoleptic sampling, judging and media work; and at present works in two hotels in London the Saint James Court and 51 Buckingham gate; both situated between Buckingham Palace and the houses of Parliament.

Daniel is widely considered to be the most knowledgeable chef on the psychological effects of Coeliac Disease in the UK’s hospitality industry. Educating others with his expert knowledge of Coeliac Disease as well as other allergies that trigger abnormal responses to food has meant that Daniel has changed the landscape of catering guidance rules, introducing critical regulations. Daniel has installed this philosophy into the everyday work practices and procedures for those working alongside him as well as influential figures in the UK’s catering industry. He has been privileged to cook for The Queen, Prince Phillip, Prince Charles and the Duchess of Cornwall and many Heads of State during the 2012 London Olympic Games.

Background
Born in Devon, Daniel started in the industry washing up in his parents’ restaurant, progressing from salad hand to pastry chef. The intense experience secured from an array of international cuisines which includes South Africa, Turkey and a hotel opening in Marrakech resulted in huge leaps up the career ladder. In 2009 Daniel qualified as a World Association of Chefs Society (WACS) B Grade Culinary Judge, Founded in 1928, it is a global network of 93 official chefs associations that represent over 10 million professional chefs worldwide. And has had the privilege to be invited to judge internationally all over the world.

Daniel has at present the cluster roll as Executive chef for Starwood Luxury collection, and heads the culinary offerings in two London hotels; both the five star Le Meridien Piccadilly and four star Aloft hotel in Docklands.

As Training Lead and Culinary Trainer for largest Food and Beverage operation in the Southern Hemisphere, Andrew is charged with developing the Cookery and Hospitality Training programs at Crown Melbourne.  Andrew shares his passion and knowledge for hospitality, and the culinary arts with the students ensuring that they receive the foundation skills needed starting their careers.  Andrew has successful increased the apprenticeship program from 6 participants to over 45 in 3 years.
Starting his career in Australia’s capital city Canberra, Andrew was exposed to many facets of the industry including official receptions for the French, Belgian and European Union Embassies. He then travelled throughout Australia working in some of the remotest locations in world such as the renowned Sails in the Dessert at Ayres Rock Resort where he learnt about foraging native ingredients from indigenous Australians.
Andrew settled in Adelaide in early 2001 working as Head Chef at Middlebrook Estate within the wine region of Mclaren Vale. Armed with the thirst to forage and source local ingredients Andrew quickly established the winery as venue of choice in the region and an outstanding reception venue for weddings. Andrew also  worked aboard in Singapore for a 2 year stint with the St Pierre group before returning to Adelaide to join the team at Rendezvous Hotels as Executive Chef and later Director of Food and Beverage.
After moving to Melbourne, Andrew has participated as judge in numerous young chef competitions as is a committee member of the Victorian branch of the Australian Culinary Federation.  Andrew has been instrumental in redeveloping the Crown Resorts Culinary competitions highlighting the talent from within the resorts 700 plus kitchen brigade nationally.
Andrew was asked to join the Bailliage d'Australie National Committee in September 2015 after spearheading the Bailliage Victoria Jeunes Chefs Rôtisseurs Competition in 2014 and 2015. Andrew has also assisted in organising and hosting cookery competitions and industry leader masterclasses at Crown Melbourne’s hospitality training facility, Culinarium Training Restaurant. He is currently organising Australia’s Jeunes Chefs Competition for 2016.

Working experience


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 (ongoing)
Imperial Riding School Renaissance Vienna Hotel 4 *plus
(Executive chef)

Competitions and highlights

1995
Winning the Golden Reindl

1996
Bronze – Nöka

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

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
Thanks and appreciation at 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
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

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

2012
Juror in the "Tasting jury" at the
"jeune chef Rotisseur"
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

2013
Coach of the chef for the competition
"jeunes chef rotisseur" of the Chaîne des Rôtisseurs
AUSTRIA 1st place


Juror at the "jeunes chef rotisseur"
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 "Tasting jury"
"jeunes chef rotisseur" of the Chaîne des Rôtisseurs (national)

Juror in the "Tastingjury" at the "jeunes chef rotisseur"
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 chef rotisseur"
the Chaîne des Rôtisseurs (national)

Committee member the "jeunes chef rotisseur" 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 chef rotisseur" of the Chaîne des Rôtisseurs (national)

Committee member / Kitchen supervisor at the "jeunes chef rotisseur" INTERNATIONAL in Manchester, Great Britain

When asked, most of the chefs are telling this long story why they became as a chef. One day I just decided to be a chef. I still don't know why. Maybe it's because my father is a chef. But I haven't regretted a single day. The best thing working in the kitchen is learning new things every single day, and that's why I love my job more and more day by day.

I started studying in Culinary School of Turku in 2007(Turku Vocational Institute). Actually I was more into sports than cooking during the teenage years, especially swimming was close to my heart. For me swimming was the number one thing to focus on, after swimming came everything else. I spend all my free time, 6 days per week at the pool preparing myself for competitions. After 3 years of studying I graduated in 2010. It was time to start working at full time, and there wasn't time for swimming anymore. With a heavy heart I decided to quit swimming and focus on work completely.  

Since I graduated I've been working in a few different restaurants of my hometown. I started my career working as a trainee in a Radisson Blu Marina Palace Hotel. After summer they decided to continue my contract and I stayed there for 2,5 years (2010-2012). During those years I worked in every section. After Radisson I started to work with Voiveljet Oy. First in Wine bar E.Ekblom (2012), then Restaurant Panini (2012-2013) and latest so far Restaurant Smör (2013-).

Last year was a turning point of my career when I took part in the Jeunes Chefs Rôtisseurs competition. It was my first time ever competing in cooking, it ended up pretty well and I won my nationals. In September I competed in Budapest and I became as runner-up. It was big win for me, and I didn't expect that at all. The whole week in Budapest was amazing. They gave me this unique chance to get to know these other 21 young chefs around the world and spend 6 days in Budapest with them. The trip was so much more than just a competition. It was such a great experience and made me even passionate about my job that I was before the competition.

In the near future I have planned to move away from my hometown Turku. First I’m probably trying my wings in Helsinki. But who knows where am I going, I’m still young and I have just as many options as world has restaurants.

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

Alberto (Al) left school at 17 and went to Merton College for two years to train as a chef, gaining his City and Guilds qualifications in food preparation and food service, before going to Italy to work in Rimini. Here he worked in a hotel gaining experience in the kitchen, bar and restaurant.

Al later returned to the UK and worked in the Mirabelle Michelin star restaurant in London as a commis chef, before he joined the Regent Crest hotel as banqueting head chef for two years. He then went on to set up his own restaurant and wine bar in Croydon which he ran for eight years.

In 1994, Al joined High Down prison as a chef and worked his way up to Catering Manager in 1999, serving 2000 meals a day. He introduced the NVQ training programme in the main kitchen at High Down and set up gourmet lunches four or five times a year for potential employers to come in and dine. A table was set up in the store room where potential employers came in to eat and meet the prisoners.

In 2005, the prison was expanding and Al was asked by the Governor how he wanted to develop the catering department. This is when the idea of The Clink Restaurant was born.
In 2007 Al’s team was awarded a Butlers Trust Award, presented at Buckingham Palace, for Education & Skills Training.
In 2008 Al was awarded The BBC Radio Four Food & Farming Award for “Best Dinner Man”.

In 2009, Al was awarded an MBE for “Services to the Hospitality Industry” Al also opened the first Clink Restaurant at HMP High Down with an ex offender as Head Chef and an ex offender as Maitre D and now six years on The Clink Charity operates four prisoner training restaurants, two prison gardens and an event catering service.

In 2011, after winning “The Education & Training Award” at the prestigious CATEYS awards,  Al achieved an “Outstanding” in the OFSTED report.

Al has now taken on the role of Brand and Events Chef/ Director and is responsible for ensuring the consistency of the Clink Brand and operation of Clink Events, which provides canapés and bowl food created by the prisoners in training and served by ex offenders and the homeless  for events taking place within London and the M25.

Charming Frenchman Daniel Galmiche has all the characteristics of a successful chef; intensity, passion and fiery ambition! He has been described as "the champion of classic cooking with a contemporary twist".  

Daniel draws upon his unique experience and passion to share his love of food and authentic French/Mediterranean cooking and is passionate about using ingredients from local and sustainable sources.
He is a regular guest chef on BBC 1’s Saturday Kitchen, and has written a regular column for various publications as well as his first book, The French Brasserie Cookbook, published with success in September 2011, and now selling in 11 countries and in 6 languages. His latest book, Revolutionary French Cooking was published May 2014.

Born in Lure in the Comte region of Eastern France, Daniel was enthralled with cooking from an early age. His grandparents ran a truly organic farm and the food his family ate was prepared using their own produce, including game hunted by Daniel and his father.  After leaving school he took up a three year apprenticeship with Chef Yves Lalloz in the spa town of Luxeuil-les-Bains. Yves ran a fine restaurant with a farm attached enabling Daniel to work with ingredients from the field to the plate.  His career has since taken him all over the world including the UK, Sweden, Portugal, and Singapore. In London he worked at the highly acclaimed Le Gavroche under the tutelage of Michel Roux. Then in the two star restaurant Schillinger in Colmar, a spell in three star Marc Meneau in Veselay, and two star Hostellerie du Chateau Servin.  , than he first head chef position at the country house hotel KNOCKINHAM LODGE HOTEL in Portpatrick, Scotland where I stayed for 7 years

In Scotland Daniel was awarded Master Chef of the Year, gaining a Michelin star whilst working at Knockinaam Lodge. He was also awarded a Michelin Star at Harvey’s in Bristol where he was Chef/Manager, and maintained the Michelin Star at L’Ortolan near Reading and again at the magnificent Cliveden House in Berkshire.where he left in 2009 after beeing head hunted for the Vineyard Relais et Chateaux in .Berkshire He was awarded the 2011 rising chef trophy for Relais et Chateau worldwide, Restaurant of the Year 2012/2013 by Decanter magazine, and has holds position 82 on the list of the top 100 best restaurants in the UK by Restaurant magazine. Having been at the helm of the Famous 5 star Relais et Chateaux the Vineyard, since 2009, Daniel decided after 7 years to move on to new projects, he will still be cooking there as guest chef once in a while, and will always remain FRIEND of the Vineyard.

Daniel regularly cooks at events around the world including The Regency Intercontinental in Bahrain’s festival of fine food, guest chef in the Rotana hotels in Dubai and Abu Dhabi, and at Gourmet Food Festivals in South Africa. He has taught cookery at Anton Mosimann’s Academy in London and also in southern France.  In 2015 he has been  cooking on board P&O Britannia as one of a line-up of top chefs in their ‘Cookery Club’.

Extremely health conscious, Daniel loves sport almost as much as he loves cooking.

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 Daniel has worked for five star hotels and fine dining restaurants in Switzerland, the USA, New Zealand, Australia, Japan and the UAE.  He is a certified Master Chef and WACS international judge and has both competed and judged at numerous international competitions. As Conseiller Culinaire  , now Honoraire, Chef Daniel organized the Regional competitions in Brisbane and Melbourne as well the national competition for Australia for a few years. Thanks to Chef Daniel the UAE had the 1st young Chef competition in 2015. This year is his 10 year anniversary of judging on the international jury panel. Chef Daniel is currently training and mentoring the next generation of young chefs at ICCA Dubai.

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”

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.

Chef Loïc joined Le Cordon Bleu London in 2006, bringing with him many years of experience working for a number of London’s premier establishments. In 2009 he was promoted to Academic Director, gaining responsibility for the institute’s academic courses and the operations of all Teaching Chefs. Chef Loïc is very much the public face of the institute having presented the London campus video and demonstrated his skills for the likes of The Guardian, The Sun and RyanAir magazine.

Born in Lille, northern France, Chef Loïc developed a passion for food from a young age, influenced  by his mother who worked as a chef. His culinary education began at the Restaurant Gastronomique Strauss in Vichy, France, before relocating to London in 1989. His first role in England came at the Kensington Roof Gardens, a position he held for three years. From here, Chef Loïc moved to the renowned Hilton Park Lane in the kitchens of their Windows restaurant, before moving to High Table Catering and later accountancy firm Arthur Andersen.

His career continued to rise, securing the position of Head Chef for Cameron in Tower Bridge – with a 150 cover restaurant and 5 private dining rooms. Within one year Chef Loïc was promoted again, moving to Avenance Catering as Hospitality Head Chef at prestigous law firm Cameron McKenna. Here he was responsible for 36 hospitality rooms and directed his famous quarterly buffet Loïcien for an elite of Directors from various Chambers of Commerce.

In addition to his full-time work, Chef Loïc has won many silver and gold competition medals as well as holding membership with the Epicurean World Master Chefs’ Society (EWMCS) - where he was nominated to become a lifelong fellow member-and the Association of Pastry Chefs. In 2010 he held the position of Vice President of L’Association Culinaire Française. Recently, Chef Loïc has travelled to Poland to judge the Polish Culinary Cup final and the Trendy Chef competition.

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

Not for Profit Leadership

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

Awards

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

Honors

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

As Executive Head Chef of the iconic mid-century Lancaster London (one of the largest banqueting hotels in Europe) Ben oversees the hotel’s two restaurants Island Grill and Nipa Thai, banqueting for up to 3,000 guests, room service, plus the menus and Afternoon Tea in the Lounge Bar.  
He is also responsible for an 85-strong kitchen brigade (including chefs, support staff, stewarding, etc), plus Lancaster London’s Apprentice Scheme which gives young people the opportunity to become fully trained in all areas of the kitchen operation. The hands-on course has seen a 100% success rate this year, with five out of five apprentices being retained for their second year of employment.  Six new apprentices started in September 2014, to embark upon rotational roles in every area of the kitchen.

Undeniably, one of Ben’s main achievements is his constant commitment to developing young people. His outstanding devotion to Springboard, after being made an ambassador in 2003, has seen him both mentor and judge for Future Chef. As well as immersing himself in Springboard professionally, Ben is now taking his commitment a step further by participating in a trek to Peru with the organisation in March 2016.

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

Island Grill and Nipa Thai have experienced huge benefits from the changes initiated by Ben.  With a previous ranking of 600 on Trip Advisor, Island Grill has moved up to 109. Meanwhile, Nipa Thai has jumped from 930 to 292 in just 9 months. These impressive figures demonstrate that his strategy of motivating and retaining the best talent has had a positive impact on not only the morale of his team, but the entire hotel and its profits.

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

Ben appeared on BBC’s Masterchef in 2013 whilst in his most recent position as Executive Chef at The Royal Horseguards Hotel.  Ben has also worked at Selfridges Department Store, Hyatt Regency London – The Churchill, and as Executive Chef at Goldman Sachs.

Starting his career as a Kitchen Porter, aged 16, at the Woodford Moat House in Essex, Ben quickly rose through the ranks to Commis Chef at the hotel, eventually moving to The Hyatt Carlton Tower in 1994, aged 19.

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.

Rudolf Van Nunen was born in 1956 in The Netherlands, he was graduated from Culinary School in Holland after 6 years programme. He started his career when he was 8, in a bakery  shop close to his house, those days were the first steps to his career. He has 50 years experience in the kitchen.  He worked in many different countries as an Executive chef, like USA, Thailand-Bangkok, Greece, Hungary, The Netherlands, Scotland. He came to Turkey as the Executive Chef of Swissotel İstanbul in 1994, then he worked as the Executive Chef  in Çırağan Palace Kempinski, he was the Corporate Chef of The Marmara Hotels and Esma Sultan Mansion, he was the CEO of Rudolf Restaurant Concept in Karaköy and now has his own Culinary Advisory & Consultancy.