George Hill0405 198 140George HillAnthony Hoy0417319600Jeffrey Gear0409013561sarahsarahmaric1@bigpond.comAbhishek Roy0416019090Tom Milligan0424887692Johnny JongWun Teck Jong-TChef * 17151Ernst Schwab15114Praveen Kaushal431 568 243Mark Yates0405 332 996Ken Yip0422768704Gure Singhgurvinder.24@gmail.comDaniel Hiltrunner18156Paul Shaypaulshay@bigpond.comSteve Bennett0418556347Steve Bennett0418556347Gurpreet Bhatiachefgurpreet@gmail.comAthol Warkathol.wark@gmail.comAnura Jayasuriyajayasuri yaanura@gmail.comMark Sweeting0419116649robert ford0419514320

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(Members are commonly known as a Tchef)

What makes registration as a professional chef with the Australian Institute of TechnicalChefs unique?

Registration is the highest national industry accreditation and status that can be acquired as a chef in Australia. AITC membership identifies: Certification – Experience and Professional Conduct.

A genuine professional chef requires two levels of skills: HARD SKILLS AND SOFT SKILLS.

These soft skills are a vital companion to hard skills as a professional.

A professional chef requires both legitimate hard and soft skills. As does a registered TechnicalChef. 

A TechnicalChef (TCHEF) is the culinary equivalent to a “chartered” chef (akin to a chartered accountant versus an accountant).

For over 40 years chefs have ‘dreamed’ that one day (Cooks and Chefs) will be all aligned to a single accreditation. TechnicalChef is implementing a national system that fulfils this ‘dream’.