ACF Board

The ACF National Office is the peak industry body representing Australian professional chefs, cooks, apprentices & culinary students. The National Presidium consists of chapters from every state & territory of Australia. Each Chapter is represented on the board by the president who has been selected by the members of each chapter. This board then elect a National President and an executive committee.
The role of each Chapter is to run local industry educational & networking events through Workshops, Forums, dinners and Culinary Competitions by doing this they are enhancing and developing the skills of our trade.
Our head quarters which is now run from our very first dedicated ACF office space at 13 Strathalbyn street, Kew East in Victoria not only organises our national & international events & competitions also supports & funds these local programs by coordinating & communicating with the chapters & individual members at a national level on a high platform and giving Australian Chefs a voice domestically. We speak for chefs on the international stage as the Australian member of WACS World Association of Chefs Societies

Executive Committee

Karen Doyle 
0414 920 957

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. Bio
Vice President
Andre Kropp
0409 536 471

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 over seeing a Brigade of 70, Andre prides himself on investing his time to train and mentor young chefs in his brigade through competition, on site training and education to become sought after chefs in our industry. Bio
Andrew McKenzie
0419 721 193

After a career spanning nearly thirty five 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. Andrew has worked in Hotels, Restaurants and Resorts in Victoria, Sydney and the Gold Coast as well as the Rarotonga in the Cook Islands.
Secretary / General Manager
Deb Foreman 
03 98595278

With an illustrious career as a chef, Deb has worked in establishments ranging from cafes to 5-star restaurants and resorts. Her career began 1981 in McLaren Vale South Australia as a kitchen hand job sharing with her mother, a full-time apprenticeship was offered in 1984 when she finished school & she completed her apprenticeship at a winery function centre McLaren’s on the Lake and her studies at Regency TAFE.


NSW ACT & Regions
Julio Azzarello
0413 588 366

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. Julio works for Gourmand Providore & his specialties are Regular Market Updates, Product Innovation and one-on-one communication with clients, assisting them with menu planning, specialty functions or to just chew the fat and lead them in the right direction.
Northern Territory 
Martin Bouchier 
0422 234 017
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. Being 5th generation in hospitality, chef patron of the 1st gastropub in his home county in the UK, receiving accolades from major British institutions for quality of both produce & product his 1st thought is to the provenance of ingredient. Getting to the markets at 4am & finishing at 11 at night for a decade it was time for a change, so a traditional Andalusian beach restaurant it was.  Bio 

South Australia
Hamish Robertson
0488 600 222

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.
I have extensive experience in venues from Convention centres, Casinos, Five Star Hotels to Sporting Venues i.e. Colonial Stadium (now Etihad Stadium) Adelaide oval and the Athletes Village in Sydney for the 2000 Olympic Games.
Stephen Lunn
0407 175 720

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.

Steve Baar 
0415 205 578
Currently Executive chef at University House –this is the private club for academic staff at Melbourne University, in the grounds of the Parkville campus. It is part of an ever shrinking group of private clubs in Melbourne and an even smaller group of self run University staff clubs in Australia. This is my 15 th year and currently the operation comprises 2 venues, one at the south end of campus and the original club in the north end. A total of 4 general dining rooms (alc, café, bistro etc), a dedicated conference facility, and 8 function rooms, all running concurrently for whatever is required. No day is ever the same and practicality and balance are paramount in order to achieve successful outcomes for the club. Bio
Western Australia
Patrick OBrien
0407 442 596

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.
“When you see the look on their faces going to collect their medals, it’s priceless,” he said.
Bruno Gentile
0418 852 650

Bruno attributes majority of his accomplishments to his Italian born mother and the invaluable training and experience received working by her side in their Italian restaurants. This has seen him win many accolades and awards over his 35 years in the kitchen. Bruno has had the pleasure to cook for Governor Generals, The Prime Minister, Sporting Greats, Heads of States and the rich and famous just to name a few. Bio

Associate Members

Chairperson Young Chefs Club Australia - Billy Fox
Immediate Past President
ACF president 2014 - 2019 Over a 27 year career, Neil has won many National and International Gold Medals, he has worked in Hatted Restaurants and trained in 5 Star Hotels. His proudest professional moments have been in the competition arena, competing for his country on many occasions and holding a position on the Australian National Culinary Team for 6 years and co-captained the 2008 Culinary Olympic Team.
Honorary President for Life
Glen Austin President 1998 - 2006, Honorary Life Member WACS 2014, ACF National Life Member 2005, Continental Director WACS Pacific Region 2010 - 2014 
National Life Members
2005     Peter Howard OAM     Craig Birchall     Michael Strautmanis     Ingo Schwarze     Rick Stephen      Paul Moore                                                                       George Hill    Martin Carlin       Kim Chilcott       Glenn Austin      Hans Schings (Vale)
2008     Henri Leuzinger     Tom Shoots (Vale)     Rudi Scherer (Vale)
2010     Patrick OBrien        Manfred Hennig    John Miller OAM
2011     George Kincses (Vale)     Keith Byron (Vale)
2013     Juliet Aspden          Inge Walters
2015     Peter Wright            Jock Stewart           Peter Tischhauser
2019   Bruno Zahnd

Past Presidents

Peter Howard AM   
Craig Birchall   
Glenn Austin  1998 - 2006
Peter Wright  2006 - 2014
Neil Abrahams 2014 - 2019