Chef Members

CHEF
MEMBERS

Become a Chef Member

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Become an Associate Member

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ACC Membership form - fill online
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Jimmy Zhu

PRESIDENT

Richard Warneke

MARKETING

Anson Chow

SECRETARY

Timothy Goh

DEPUTY SECRETARY

Roc Lee

TREASURER

Johnny Jong

ADVISOR

Jeffrey Tan

HONORARY LIFE MEMBER

Leslie Chan

ADVISOR

Belinda Clements

PROFESSIONAL PATISSIRIE TEACHER

Frank Fu

CHEF OWNER

Tony (Yu) Xie

CHEF OWNER

Qiang Deng

HEAD CHEF

Ray Gao

CHEF OWNER

Qichen Xu

HEAD CHEF

Paul Zhao

HEAD CHEF

Jack Liang

CHEF OWNER

Yuanyuan Li

CDP

Xueyi (Loyi) Wen

OWNER

Thomas Sen

CDC

Shih Lee

CHEF OWNER

Mick Huang

CHEF OWNER

Allen Woo

CDC

Xiaoming Huang

CHEF

Mod

CHEF

Louis Kuo

OWNER

Chng Suat Ping

OWNER

Laarni Byrne

Carsin

OWNER

Jacqueline Bats

PROFESSIONAL COOKERY TEACHER

Dale Lyman

PROFESSIONAL COOKERY TEACHER

ACC Membership form - fill online
ACC Membership form - Download

1. Support and mentorship

As a chef member of the Asian Chef Club, you’ll have access to a network of experienced chefs who can offer you guidance, advice, and mentorship. Whether you’re looking for help with a specific cooking technique or you need advice on how to grow your business, our community is here to support you.

2. Professional development

We’re committed to helping our members grow and develop their skills, and we offer a range of professional development opportunities, including workshops, masterclasses, and industry events. Whether you want to learn about the latest culinary trends or you’re interested in developing your business skills, we have something for everyone.

3. Networking

One of the biggest benefits of joining the Asian Chef Club is the opportunity to connect with other chefs and industry professionals. Our community is made up of chefs from all over Australia, and we’re dedicated to creating opportunities for you to meet, network, and collaborate with your peers.

4. Resources and tools

As a member of the Asian Chef Club, you’ll have access to a range of resources and tools to help you grow your career. From recipe databases and industry news to marketing and branding support, we’re here to help you succeed.

5. Community

Finally, when you join the Asian Chef Club, you become part of a community of like-minded professionals who are passionate about Asian cuisine.

Whether you’re looking for a sounding board, a support system, or just some

new friends who share your interests, our community is here for you.

@Asianchefclub

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Jimmy Zhu

PRESIDENT

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BIO

Jimmy is passionate about promoting Asian cultures in Australia, particularly in Melbourne, where Asian cuisine can sometimes be undervalued and seen as cheap. He believes that Asian cuisine can be premium and that good chefs are needed to produce high-quality dishes. Jimmy is also concerned about the future of the hospitality industry and the need to pass on skills and knowledge to the next generation, especially in the Asian part of the industry. He feels that it’s important to attract students to the industry, not just for PR or a quick career, but for a long-term commitment to the culture.

However, he understands that it can be challenging to find apprentices who are genuinely interested in the industry. Jimmy believes that it’s important to support the future of the hospitality industry, regardless of cultural background, and that the skills and knowledge transfer is essential for the industry’s success. By joining the Asian Chef Club, Jimmy hopes to connect like-minded individuals who share his passion for Asian cultures and cuisine and work together to promote and preserve them for future generations.

Melbourne, Victoria


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Richard Warneke

PRESIDENT

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BIO

Richard is a seasoned marketing professional with a passion for problem-solving and helping businesses succeed. His journey into marketing began after completing a double degree in law and commerce, which laid the foundation for his strategic and analytical thinking.
Since 2011, Richard has held the position of Managing Director at RW Marketing, a full-service marketing agency located in Kensington, Melbourne. Over the years, he has collaborated with a diverse range of businesses, providing them with comprehensive marketing solutions. Richard’s strategic marketing skills have been instrumental in formulating effective growth strategies for clients, considering factors such as the economic climate and industry landscape.
With a strong focus on the food service and FMCG (Fast-Moving Consumer Goods) markets, Richard’s experience in the food industry is extensive. RW Marketing has worked closely with a variety of clients, including lawyers, accountants, restaurants, manufacturing companies, supermarkets, and importers, among others. This industry specialization has enabled Richard to gain in-depth knowledge of the unique challenges and opportunities within the food sector.
He questions why a bowl of noodles should cost less than a plate of pasta when Asian cuisine requires just as much skill, knowledge, and quality ingredients. Richard believes that without proper transfer of knowledge, Asian culture will be difficult to replicate. By joining the Asian Chef Club, Richard hopes to help create a platform where Asian chefs can connect, share knowledge and resources, and grow together. He is committed to supporting the development of the next generation of Asian chefs in Australia and promoting the value of authentic Asian cuisine in the local food industry.

Melbourne, Victoria

Richardwwarneke@gmail.com

ANSON CHOW

SECRETARY

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BIO

Anson has been working in the hospitality industry for 20 years, primarily in Chinese restaurants. He understands firsthand the challenges that come with running a restaurant and feels that the industry can be limiting, especially without support from the local community. Anson believes that the key to success in the industry is building strong networks and connections, but he has found that it can be difficult to make those connections without the right support.

He feels that the industry can be lonely and that it’s often a case of “it’s not what you know, but who you know”. As an Asian chef, Anson has found it easier to connect with other Asian chefs, but he believes that it’s important to expand his network beyond that circle. By joining the Asian Chef Club, Anson hopes to connect with other chefs and industry professionals who can offer him support, mentorship, and opportunities for growth.

Melbourne, Victoria


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Timothy Goh

DEPUTY SECRETARY

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BIO

A hard-working, conscientious and motivated individual with a good work ethic who feels proud of what I do and who has the courage to take on difficult challenges. I believe that ‘it’s the people that make a kitchen’ and because of this I always carry out all of my duties to the highest standards possible. I have worked in many kitchens and have acquired experience of various different cuisines.

Melbourne, Victoria

Richardwwarneke@gmail.com

Roc Lee

TREASURER

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BIO

The Asian Chef Club provides an opportunity for young Asian chefs to meet and connect with each other. Many of these chefs arrived in Australia and have struggled to build their networks in the hospitality industry. Roc, who went through this experience himself, understands the challenges that young chefs face and believes in giving back to the community. He was fortunate to meet people like Johnny who have taught him everything Xero to scheduling and costings, who provided him with valuable support and mentorship.

Now, Roc wants to offer the same kind of support to other young chefs in the Asian community. By joining the Asian Chef Club, members can benefit from Roc’s experience and expertise, as well as connect with other like-minded chefs who share their passion for Asian cuisine and culture.

Melbourne, Victoria


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Johnny Jong

ADVISOR

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BIO

A professional Executive Chef with involvement in the large scale, high volume, Hospitality Industry over the last 25 years. Duties throughout my career have included extensive staff, client and key stakeholder relationship management, initiation and participation in the implementation of major initiatives and strategic design and delivery of effective protocols for continuous improvement.

I am highly motivated and have the ability to work within a team and as a single contributor. With proven ability to manage all the relationships with customers, suppliers and other internal and external stakeholders, particularly strong in managing concerns of others and being able to understand the needs and requirements and then develop a mutually acceptable action strategy to resolve. I have a strong work ethic, conscientious and reliable.

Melbourne, Victoria


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Jeffrey Tan

Honorary Life Member

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BIO

Chef De Cuisine Jeffrey Tan is especially well-known as a Guest Celebrity Chef in Asia and Australia. He is an Executive Chef Member of Les Toques Blanches (LTB), Victoria charter Australia. He has cooked for some of the most famous Chefs and Royalties. He has also appeared as a Celebrity Chef for the Compagnie Mousquetaires D’Armagnac Escadron De Malaisie, Billanock Wine and Food Society, Doncaster Fine Foods Society. Chef Jeffrey has also been invited as the Guest Chef for the LTB Presidents Annual Dinner at Moonee Valley Race Club for some of the top professional Chefs in Melbourne and their partners, ANZ Private Banking, Ritz Carlton Hotel, Kuala Lumpur in the presence of HRH the Crown Prince and Princess of Malaysia and the inaugural Alzheimer Australia/Rotary Club of Manningham Charity Dinner at RACV City Club Melbourne.

Jeffrey Tan is internationally recognised as a master-blender of cuisines. His culinary creation has been described as ‘a blend of new and not so new traditional cooking techniques, fresh Australian ingredients/produce and simplicity in its creation and presentation’.
Mr. Jeffrey Tan started his Cooking For Charity Initiative some eight years ago and has raised some A$1,295,815 (as of October 2012) for various Charities including Australian Rotary Foundation Trust, Prostate Cancer of Victoria, Variety Club of Victoria, Spastic Children Centre of Malaysia and Tibetan Disaster Relief Fund and now the Alzheimer Australia. Chairman of IPF Culinary Consultancy Services and International Premier Food Pty Ltd. A recipient of Australian Centenary Medal and two Australian Day Awards (Jagajaga and Menzies)

Melbourne, Victoria


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Leslie Chan

Advisor

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BIO

Leslie has been working in the hospitality industry more than 25 years. He has divided his adult life between his native Hong Kong and Australia and his recent work seeks to transgress the traditional boundaries between Eastern and Western cooking.
Leslie initially trained as a chef in Hong Kong and then had various jobs in hotels there, most notably in the world renowned Peninsula Hotel. In order to advance his career he decided to come to Australia to study in 1999.
His interest in the culinary sciences led Leslie to pursue and complete a diploma of hospitality at Holmesglen Institute of TAFE, succeeded by a bachelor degree in Hospitality and Tourism Management at Latrobe University at Melbourne. Soon after his stint in Australia, Leslie returned to Hong Kong, where he worked at opening team of Hong Kong Disneyland Resort in 2004.
On returning to Melbourne permanently, Leslie has worked at such prestigious establishments at the Sofitel Hotel and the Kooyong Lawn Tennis Club. In 2006 Leslie decided on a career change moving back to Holmesglen TAFE and seeks to pass on the benefits of his eclectic experience to an emerging generation of chefs. Leslie now teaches a range of cookery courses including Asian Cookery, Commercial Cookery, Apprentice and ADF – Australian Defence Force. The enthusiasm that he has displayed in his own cooking can be seen in many of his students. Meanwhile, through his commitment and passion for cooking. He won the 2012 Outstanding Staff Award (Teaching and Educational Excellence) at Holmesglen TAFE. He is also the recipient of several other prestigious International and National awards in culinary competitions and his trophy shelf boasts of Gold Medals from the Australian Culinary Challenge for Four consecutive years – 2010, 2011, 2012 and 2014.
Leslie is also constantly engaging with fellow professionals through his involvement in State and National competitions as a competitor, coach and judge. Leslie has also been involved in a number of industry and community festivals and been active in relevant industry associations. Leslie participated in Melbourne Master Cooking Class from 2007-2015, and working with all the top celebrity chefs around the world. He has been elected as a committee member of the Australian Culinary Federation – Victorian Chapter in 2012. In November 2013 Leslie was elected as a position of Vice President. He is also a coach and mentor for students, many of whom have received very successful results.
Leslie now works as a Rational Business Development Manager & Consultant Chef at Comcater.
Recently won three Gold Medals and Most outstanding Chef of the year 2015 at Australian Culinary Challenge at Sydney by taking out medals in the following categories:
1st Place – Bidvest Most Outstanding Chef – Australian Culinary Challenge 2015
Gold Medal – Three Course Modern Australian Menu for One.
Gold Medal – Lamb Main Course Live Challenge
Gold Medal – Dessert Main Course Live Challenge
Silver Medal – Fonterra Foodservice – Battle of the Pacific

Melbourne, Victoria


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