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Membership of the Australian Institute of TechnicalChefs (AITC) is not a RIGHT, it is a PRIVILEGE.

Membership of the Australian Institute of TechnicalChefs (AITC) is the new age “chartered“ professional chef. The credential  identifies chefs who have gained a higher level of skill or competence in commercial cookery; chefs who are proven to practice at the professional level in their skills, attitude, knowledge, and experience.

AITC is the primary voice for professionals in commercial cookery in Australia. Membership is the ultimate credential for a commercial chef in Australia.




The Australian Institute of TechnicalChefs Inc. is an Australian association of commercial chefs who protect the title “professional chef” against misuse with a credential and logo. The culinary industry requires two categories of chefs; the basic or semiskilled, and the advanced professional. AITC membership identifies the advanced  professional chef. Members are licensed to publicly demonstrate they are advanced, qualified, and commercially experienced. Membership shows:  Authenticity, Respectability and Creditability.
Why – More Details What – More Details Who – More Details
Minimum requirements to be inducted into the Institute 
1. Qualifications that equate to 1000 credit points
2. Six years commercial kitchen experience
3. Evidence of fitness to be titled a chef
4. A commitment to follow Codes of Practices
5. An obligation to continuously develop career

Current members who have fulfilled strict admission requirements of A.I.T.C and considered to have the essential qualities of a leading legitimate commercial chef. Let TChef do the Talking: Members are licensed to use the TechnicalChef logo for personal, career and business. The  TechnicalChef is a logo you can trust. If found in breach of AITC conditions members may be expelled.  Frequently Asked Questions Provide many common answers. A long-term goal is to investigate legal avenues of establishing the title “Chef “or equivalent as a “Protected Name” This process will take some time (Years) and is not to be taken for granted.
marketplace Boardroom LTB
 National Online TechnicalChefs Exhibition. Opening soon  Live stream boardroom. Scheduled live broadcasts of AITC events, Council meetings. Includes past videos of AITC activities. Les Toques Blanches   A sign of mutual approval.
Licensed TechnicalChefs:

Certified No 15101 George Hill

Certified No 15102 Robert Ford

Certified No 15103 Andrew Wisken

Certified No 15104 Raquel Townsend

Certified No 15105 Handi Susanto

Certified No 15106 Martin Probst

Certified No 15107 Kevin Starow

Certified No 15108 Keith Byron

Certified No 15109 Danny Ward

Certified No 15110 Cam Woolcock

Certified No 15111 Ian Sescon

Certified No 15112 Shayne Greenman

Certified No 15113 Domenico Tellatin

Certified No 15114 Ernst Schwab

Certified No 15115 Mike Scheumann

Certified No 15116 Nigel Engel

Certified No 15117 Greg Turner

Certified No 16101 Leslie Chan

Certified No 16102 Antony Henare

Certified No 16103 Jeffery Gear

Certified No 16104 Jason Wilkes

Certified No 16105 Ken Yip

Certified No 16106 Prakash Chand

Certified No 16107 Mark Sweeting

Certified No 16108 Stephen Tryon

Certified No 16109 Fabrizio Restelli

Certified No 16110 Peter Mewett

Certified No 16111 Nicholas Blackmore

Certified No 16112 Sarah Maric

Certified No 16113 Liam (Kevin) Nguyen

Certified No 16114 Wili Fernandez

Certified No 16115 Peter Ristuccia

Certified No 16116 Paul Shay

Certified No 16117 Belinda Santa

Certified No 16118 Murray Twiats

Certified No 16119 John Abblit

Certified No 16120 Mark Weatherley

Certified No 16121 Roger Pearson

Certified No 16122 Prasad Karve

Certified No 16123 Anthony Hoy

Certified No 16124 Rajinder Singh

Certified No 16125 Stephen Bennett

Certified No 16126 Hosheder Panthaki

Certified No 16127 Suresh Vaidyanathan

Certified No 16128 George Jefferies

Certified No 16129 James Crute

Certified No 16130 John Deane

Certified No 16131 Christopher Tandy

Certified No 16132 Mark Normoyle

Certified No 16133 Dale Lyman

Certified No 16134 Shane Beatterson

Certified No 16135 Bernd Uber

Certified No 16136 David White

Certified No 17137 Todd Thorburn

Certified No 17138 Gary Smith

Certified No 17139 Mark Yates

Certified No 17140 Luisito Abejuela

Certified No 17141 Michael Cole

Certified No 17142 Graeme Chalmers

Certified No 17143 Tom Milligan

Certified No 17144 Barbra Porter

Certified No 17145 Ross Hardman

Certified No 17146 Danman Shrivastav

Certified No 17147 Duc Nghiem

Certified No 17148 Tuan Ngo

Certified No 17149 Peter Conheady Barker

Certified No 17150 Kris Bhatti

Certified No 17151 Wun Teck Jong

Certified No 17152 Daniel Soto

Certified No 17153 Michelle Boyle

Certified No 17154 Manish Srivastava

Certified No 17155 Scott Gooch

You are Unique Visitor No: 68146

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Club Chefs

Corporate Chefs

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Foodservice Manager Chefs

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Owner Chefs

Resort Chefs

Restaurant Chefs

Training and Development Chefs

University Educator Chefs
WHAT IS A CHEF? The common public belief is that anyone who cooks food as a job is a chef. However a genuine professional chef is much more than wearing a crisp white coat,  and only preparing food. Furthermore, unfortunately the title Chef, Professional Chef, Certified Chef, Master Chef, Executive Chef, Chef de cuisine, and other job descriptions have different ambiguous meanings that  depend upon various perceptions.  The TechnicalChef logo is the Australian Commercial Cookery Industry validation  that shows the title holder is also a licensed professional commercial chef who has met minimum  professional industrial standards in  commercial cookery  training and commercial kitchen experience; and aware of their ethical obligations in practice.

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