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It is with great pleasure that we announce the newly appointed Worldchefs Committee Members for the 2024–2028 term.
Since the creation of Worldchefs’ committees, they have continued to grow, reaching a record of 180 committee members representative of 64 countries for this upcoming term. The committee members serve as Worldchefs ambassadors, growing our voice and programs at a global scale.
Each committee plays a vital role in advancing Worldchefs’ initiatives, from education and sustainability to competitions and global outreach.
We are proud to share with you the names of our 2024-2028 committee members:
Executive Committee: Andy Cuthbert – President (UAE), Rick Stephen – Vice President (Australia), Alain Hostert – Secretary General (Luxembourg), Uwe Micheel – Assistant Vice President (UAE), Kristine Hartviksen – Assistant Vice President (Norway)
Board of Directors: Thomas Gugler – Past President (Saudi Arabia), George Damianou – Continental Director Europe South (Cyprus), Martin Kobald – Continental Director Africa & Middle East (South Africa), Harry Linzmayer – Continental Director America (Chile), Willment Leong – Continental Director Asia (Thailand), Mike Paul Pansi – Continental Director Europe Central (Austria), Neil Thomson – Continental Director Europe North (Scotland), Peter Wright – Continental Director Pacific Rim (Australia)
Vice Continental Directors: KK Kong – Vice Asia Continental Director (Singapore), KK Yau – Vice Asia Continental Director (Malaysia), Kamal Rahal – Vice Northern African Continental Director (Morocco), Isaac Kofi Sackey – Vice Southern African Continental Director (Ghana), Majed Al Sabagh – Vice Middle Eastern Continental Director (Syria)
By-Laws Committee:
Chairman: John Sloane (Singapore)
Members: Thorir Erlingsson (Iceland), Donald Gyurkovits (Canada), Ray McCue (USA), Hazel Mulberry (Scotland)
Committee Objective: to be responsible for updating and maintaining Worldchefs Statutes and Standing Rules. These comprise of the fundamental rules that guide our organization and outline our basic governance rules, roles and responsibilities. The by-law committee evaluates any proposed changes and makes recommendations to the board.
Congress Committee:
Chairman: Charles Carroll (USA)
Members: Andy Cuthbert (UAE), Ragnar Fridriksson (France), Neil Thomson (Scotland), Arwyn Watkins (Wales)
Committee Objective: to provide the association a sustainable framework for the Congress for the future, building on past experience and changing needs of the membership. To give members an enjoyable, educational and fun Congress to be remembered.
World Chefs Without Borders Committee:
Chairman: Willment Leong (Thailand)
Members: Aiden Ahn (Korea), Ahmed Al Harthi (Saudi Arabia), Vinod Bhati (India), Kamil Bouloot (Lebanon), David Clem (Australia), Moustafa El Rafaey (Egypt), Philippe Frydman (South Africa), Vivek Hurea (UAE), Yasser Jad (Saudi Arabia), Ricardo Kathan (Mauritius), Edwin Lawrence Josiah (Liberia), Nadim Milhem (Palestine), Kristine Øvrebø (Norway), Maria Panteli (Cyprus), Rajeev Patgoankar (USA), Yibin Qian (China), Roberto Rosati (Italy), Stefu Santoso (Indonesia), Kimberley Tang (Australia), Karlene Taokia (Cook Islands), Nikola Vuksanović (Serbia)
Committee Objective: to support and mobilize our global network of volunteer Chefs to undertake initiatives providing education and resources to those in need and afflicted by natural disasters. Also, to perform Chefs Social Responsibility (CSR) by sharing with others and at the same time inspiring other chefs, especially the young chefs, to assist others whenever there is an opportunity.
Culinary Competition Committee:
Chairman: Rick Stephen (Australia)
Members: Majed Al Sabagh (Syria), Ann Brown (Scotland), Lee Corke (England), Leopold Forsthofer (Austria), Rodrigo Ibañez (Mexico), Tony Khoo (Singapore), Rudy Müller (Hong Kong), Dennis Rafn (Denmark), Sven Eric Renaa (Norway), Gilles Renusson (France), Carlo Sauber (Luxembourg), Simon Smothkowicz (Canada), Frank Widmann (Germany)
Shadow Member: Pieter Malan (South Africa)
Technical and Specialist Advisors: Conny Andersson – Armed Services (Norway), Karri Kaki – Community Catering (Finland), Ludek Prochazka – Carving (Czech Republic)
Committee Objective: to ensure that culinary competitions are fair to all competitors. Our role is to realize and apply international regulations adapting these, where necessary, according to circumstances and conditions. No alterations, as they relate to the rules, can be made without the written approval of the Culinary Competition Committee and the Worldchefs Board.
Culture Cuisine and Heritage Food Committee:
Chairman: Peter Tischhauser (Australia)
Members: Nimish Bhatia (India), Prakash Chan (Australia), Yan Cheng (China), John Collette (USA), Nikolas Constantinou (Cyprus), Eric Glavica (Croatia), Citrum Khumalo (South Africa), Jake Kim (South Korea), Shaazy Mariam (Maldives), Carlo Miguel (Philippines), Alla Mishina (Russia), Atim Suyatim (Dubai), Orkhan Mukhtarov (Azerbaijan), Elia Nora Rodriguez Ortega (Venezuela), Johanna Ochniak (Poland), Isaac Kofi Sackey (Ghana), Muhammad Raees (Pakistan), Christer Rodsoth (Norway), Daniel Schade (Germany), Stefan Smugoivic (Serbia), Chinda Som (Cambodia), Peter Tischausser (Australia), Gianluca Tomasi (Italy), Ben Weber (Luxembourg)
Committee Objective: to recognize heritage status to traditional ingredients, culinary techniques and inventions to protect outstanding examples of our global food heritage, worthy of preservation to boost national pride and international renown. We trace etymology of traditional/classic dishes, create platforms that encourage the sharing and exchange of traditional culinary philosophy, science and art as well as Initiate/improve nationwide programs to protect heritage produce, encourage growers and the natural environment.
International Chefs Day Committee:
Chair: Vanessa Marquis (USA)
Vice Chairman: Matthew Shropshall (England)
Members: Arni Thor Arnorsson (Iceland), Venessa Barnes (Australia), Rodrigo Ibañez (Mexico), Velibor Ivanović (Serbia), Rakesh Kumar (Fiji), I-Ching Lee (Taiwan), Linah Maruping (South Africa), Ina Therese Lindvik Nornes (Norway), Sheetharam Prasaad (India), Badya Salam (Syria), Tilak Senaratne (Sri Lanka), Diane Steichen (Luxembourg), Karlene Taokia (Cook Islands), Keno Tay (Singapore), Anders Tegnér (Sweden), Soon Pau Voon (Malaysia)
Committee Objective: to enable Worldchefs and its members to celebrate their profession on the 20th of October each year, while using the opportunity to make a positive change within a Chef’s vocation, their local communities and to make a difference in a young person’s life.
Education Committee & Worldchefs Academy:
Chairman: Andreas Muller (Germany)
Vice Chairmen: Michael Baskette (USA), Marcus Hallgren (Sweden)
Members: Majed Al Sabagh (Syria), Mohamad Arieffudin Bin Abdul Khalid (Malaysia), Mooroogun Coopen (Mauritius), Antonio Danise (Italy), Karen Doyle (Australia), Fernando de la Feunte (Chile), Evagoras Hadjipavlou (Cyprus), Ralf Herrgott (Namibia), Thomas Hurter (South Africa), Decheng Hou (China), Tarek Ibrahim (Egypt), Ahmad Khamdamov (Uzbekistan), Shaun Leonard (Switzerland), Dragica Lukic (Croatia), Cezar Munteanu (Romania), Jonsson Per Henrik (Hong Kong), Kamal Rahal Essoulami (Morocco), Chachaya Raktakanishta (Thailand), Sudhakar N Rao (India), Frode Selvaag (Norway), Ahmad Shafiq (Pakistan), Dr. Chef Saurabh Sharma (India), Mariyam Shiuna (Maldives), Norbert Thul (Ireland), Mohamad Vicky T.Y Leung (Hong Kong), Reto Walther (Switzerland), Barry Young (USA)
Committee Objective: to identify, review, enhance, support, implement and give mentorship to individual schools. We hope to support and attain; maintain; enhance and embrace life- long learning pathways in regards to articulation pathways. We aim to also maintain and enhance culinary as well as hospitality skills and competency aspects and standards. To encourage Worldchefs engagement through the development and sharing of multi-language educational opportunities in culinary arts and sustainability.
Feed the Planet & Sustainability & Inclusion Committee:
Chair: Shonah Chalmers (Canada)
Past Chairman: Chris Koetke (USA)
Members: Rodrigo Duarte Casar (Ecuador), Athejo Chia (Singapore), Allister Esau (South Africa), Terry Jenkinson (Namibia), Rakesh Kumar (Fiji), Bordeah Darius Lewis (Liberia), Vicky T.Y. Leung (Hong Kong), Dayle Lyman (Australia), Cezar Munteanu (Romania), Hareesh Padmanabhan (Qatar), Vanessa Polixene (Mauritius), Peter Rehn (Sweden), Svetlana Riskova (Latvia), Badya Salam (Syria), Barton Seaver (USA), Ishag Solih (Maldives), Tom Atle Steffensen (Norway), Karlene Taokia (Australia)
Committee Objective: to inspire sustainable food consumption among communities and professionals, and to support people in need through emergency relief, food poverty alleviation, and education. The committee is supported by an international network of chefs passionate about creating better food, better lives and better futures across the globe. To provide career opportunities for individuals with special needs, and to deliver passionate and valuable team members to professional kitchens struggling to retain staff.
Finance & Sponsorship Committee:
Chairman: Rocco Pozzulo (Italy)
Members: Ragnar Fridriksson (France), Domenico Maggi (Italy), Rene Marquis (USA), Uwe Micheel (UAE)
Committee Objective: to maintain a continuing review of the financial affairs of Worldchefs. Using this information, it is the committee’s duty to make appropriate recommendations to the board regarding financial matters such as fundraising, expenditure or investments.
Young Chefs Committee:
Chairman: Jasper Jek (Singapore)
Members: Adrian Vigus Brown (England), Rosalyn Ediger (Canada), Jose Javier Flores Arauz (Panama), Riikka Mantila (Finland), Alan Orreal (UAE), Geoff Scott (New Zealand), Kellie Smith (Australia), Cherrie Uy Tan (Philippines)
Ambassador Mentors: Fay Abreo (UAE), Naira Ellamei (Egypt), Angelica Iuliano (Australia), Yeung Meiting (Hong Kong)
Young Chef Ambassadors: Timothy De Villiers (South Africa), Lovis Johdet (Sweden), Aditya Nair (India), Jiwoong Shin (South Korea)
Committee Objective: to drive and encourage the development of Young Chefs Clubs to our members around the world while mentoring and leading our Global Young Chef Ambassadors to develop and deliver initiatives such as the Young Chef Culinary Culture Exchange program and the Billy Gallagher Young Chefs Forum. Through our four pillars of Friendship, Education, Cuisine and Culture we provide mentoring support to our global network of Young Chefs Clubs and deliver a world class educational mentoring forum. We also engage and promote friendship among the Young Chefs Clubs empowering culinary excellence through fostering a culture, lifelong learning and leadership while underscoring the importance of Cultural understanding and Humanitarianism.
Historical Committee / Honorary Life Membership:
Chairman: Alan Palmer (Sri Lanka)
Members: Brith Bakken (Norway), Heinz Brunner (South Africa), John Clancy (Ireland), Brian Cotteral – consultant (England), Murray Dick – consultant (New Zealand), Eddy Fernandez (Cuba), Svein Magnus Gjonvik (Norway), James Khoza (South Africa), Ulla Liukkonen (Finland), Domenico Maggi (Italy), Ferdinand Metz – consultant (USA), Raimund Pitz – consultant (USA), Norbert Schmidiger – consultant (Switzerland), Michael Strautmanis (Australia)
Committee Objective: to ensure that the historical significance of our craft is preserved and recorded. The sole mission therefore is to provide a platform for all of our various chefs’ societies to be able to contribute their historically significant events to this documentation. to ensure that we give due credit and recognition to members who have contributed extensively to Worldchefs goals and objectives and are worthy of receiving the title of Honorary Member, which is the highest award from Worldchefs.
Shaping the Future of Worldchefs
Congratulations and welcome to all our new committee members. Your expertise and leadership will undoubtedly contribute to the continued success of Worldchefs.
We look forward to an exciting journey ahead and encourage all members to engage with our committees to help shape the future of our industry.
To view more about the committees, visit our website at https://worldchefs.org/about-us/people-in-worldchefs/.
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
- Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
- Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
- Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
- Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Media contact:
Olivia Ruszczyk [email protected]
