Dedicated to Promoting Camaraderie and Culinary Education of Chefs, Cooks, Apprentices & Culinary Students
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
President Neil Abrahams 0414 828 141
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 TeamBio
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
Treasurer Lachlan Bowtell 0448 220 727
Lachlan Bowtell is well-respected industry professional that started life as a chef with a long history is sales and marketing in the food industry. Lachlan has held senior positions in the Australian retail sector and also spent 20+ years working with Meat and Livestock Australia here in Australia and also in the Middle East based in Bahrain and Dubai.Bio
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
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 itwas.Bio
Tasmania 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.Stephen
Victoria 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
Queensland 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
Chairperson Young Chefs Club Australia
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
Peter Wright President 2005 - 2014, ACF National Life Member 2015, Victoria Life Member 2013, Peter is recognised locally as one of Australia’s leading food service experts and internationally as a Global event specialist. Peter has been involved in many major food service projects and events over the past 29 years and has an unprecedented track record for providing the necessary business outcomes. He has organised catering at 3 Olympic games and 2 Commonwealth games in recent times to be considered as one of very few in the world with the insights for both planning and executing of cost effective meal delivery at the scope required at an Olympic event.
National Life Members
2005 Peter Howard OAM Craig Birchall Michael Strautmanis Ingo Schwarze Rick Stephens 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