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. Both in her role as Program Manager with Le Cordon Bleu and her position as President of the Australian Culinary Federation, NSW, ACT & Regions, Karen believes in fostering education and training in young apprentices, culinary students and chefs through both formal education regional, national and international competitions which she is frequently a judge.

Senior Vice President

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

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, onsite training and education to become sought after chefs in our industry.


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. Andrew has worked in Hotels, Restaurants and Resorts in Victoria, Sydney and the Gold Coast as well as the Rarotonga in the Cook Islands.

General Manager

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. Deb manages and coordinates the day to day aspects of the association office including the membership and marketing. She coordinates all the national events, conferences and competitions & has been the director of The Nestle Golden Chefs Hat Award since 2009. With an illustrious career as a chef, Deb has worked in establishments ranging from cafes to 5 star restaurants and kitchens throughout Australia.


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.


Keith Jackson

NSW ACT & Regions

Julio Azzarello

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.

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 on the 16th of August 1977 (the day Elvis died) in a small 3* hotel with 50 rooms with a former British army sergeant major as the head chef. (Entered in the 1st year apprentice omelette competition at the Hotel-Olympia 78 (gold medal) 2nd year got transferred to the Gleneagles hotel 5* (at the time the only 5* hotel in Scotland) and finished off my apprenticeship.

North Queensland

Alan Beggs

Scottish by birth and emigrated to Australia in 1998. Now an Australian citizen (sunshine is better than rain/cold) Chef for 30 years and I have been a teacher of professional cookery at Tafe Qld (Cairns campus) since 2007 In my work life I strive to teach people to gain a love for cooking and food and to become competent cooks. I am always reading and immersing myself in the world of cookery to continually develop my skills and knowledge which I can then hopefully pass on to my students.

Northern Territory

Martin Bouchier

Having spent nearly 40 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 has always been to the provenance of ingredient.

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

South Australia

Steve Clark

Immediate Past President Neil Abrahams

Honorary President
Glenn Austin