President Karen Doyle

Heading up the culinary program at the prestigious Le Cordon Bleu, Sydney Culinary Arts Institute for the past 9 years, Karen heads up a team of international chefs that have worked across the globe.

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Vice President Andre Kropp

Employed by the Federal Group for the last 11 years as Executive Chef at The Henry Jones Art Hotel and now Wrest Point Hotel and Casino overseeing a Brigade of 70, Andre prides himself on investing his time to train and mentor young chefs in his brigade through competition,

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Treasurer Andrew McKenzie

After a career spanning nearly thirty seven years Andrew is now a Cookery Teacher at TAFE Queensland Southbank Campus since 2013 deciding that he wanted to share his experience with Apprentices and Culinary Students his knowledge about the industry.

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Secretary Deb Foreman

Deb is the second longest serving member on the ACF board having held several positions, including appointment as treasurer in 2003. In 2009 Deb was employed as the ACF Office Manager part time and since December 2012 full time as the Secretary / General Manager

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ACF Board

NSW ACT & Regions Julio Azzarelloe

A nationally accredited Culinary Judge with over 30 years’ experience in the hospitality industry, Julio spent 13 years as an Executive Chef of multi-outlet hotels and restaurants. Over 3 years of lecturing at Le Cordon Bleu Sydney has given him a thirst for knowledge that drives him to search for new products and efficiencies without compromise on flavour, consistency and presentation.

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Northern Territory Martin Bouchier

Having spent 35 years in the kitchen, working his way up from junior dishwasher at 14 to current, Martin has been lucky enough to work his way around the world, the UK, Austria, France, the US, Spain & now, here in Australia.

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South Australia Hamish Robertson

This is my passion; producing the best possible menus that will deliver a profitable outcome. My philosophy is to use the best of South Australian local and seasonal product available to deliver the best experience to our guests.

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Tasmania Stephen Lunn

Stephen Lunn is a well-known and widely respected chef with over 30 years’ experience in the industry. After growing up in Western Australia, Stephen worked for a variety of restaurants throughout Australia and Europe. In 1999 Stephen was awarded Western Australia’s Most Outstanding Chef. He has competed internationally, receiving the Gold Award at the Ireland International Salon Culinaire, as well as receiving awards at National and State levels.

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Victoria Andrew Wisken

Andrew Wisken 30 years under my belt. After a 4 year apprenticeship under the guidance of the Late Cyril Butler and attending William Angliss. Gained my trade qualifications. Holding many positions in Melbourne and throughout Australia, from Exec chef of a 5 star Resort on Fraser Island to a Kitchen brigade of 70 as Executive chef Planet Hollywood Melbourne.

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Western Australia Patrick O'Brien

ACF WA president Patrick O’Brien selects and trains members of Australia’s National Youth Culinary Team and has been the team manager since 2002. Under O’Brien, the team competed in the 2008 and 2012 Olympics achieving gold and silver medals on both occasions, and being respectively placed sixth and seventh in the world.

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South Queensland Martin Macinnes

Born in a little highland village in Scotland called Lochluichart and have only wanted to be a “Chef” since I was 9 or 10 (as my mother had a knack of burning everything) I have worked my way up through the ranks from kitchen hand to executive chef, I started my apprenticeship in a small 3* hotel with 50 rooms with a former British army sergeant major as the head chef.

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North Queensland Brian Down

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

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Immediate Past President Neil Abrahams

Honorary President
Glenn Austin