Chef Members

CHEF
MEMBERS

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Jimmy Zhu

PRESIDENT

Richard Warneke

MARKETING/PUBLIC RELATIONS

Troy Huang

SECRETARY

Steven Goh

TREASURER

Johnny Jong

ADVISOR

Jeffrey Tan

HONORARY LIFE MEMBER

Leslie Chan

Mrs. Tran’s Kitchen 

Dean Skalistis

ADVISOR

Roc Lee

TREASURER

Anson Chow

SECRETARY

Timothy Goh

DEPUTY SECRETARY

Frank Fu

CHEF OWNER

Belinda Clements

PROFESSIONAL PATISSIRIE TEACHER

Tony (Yu) Xie

CHEF OWNER

Qiang Deng

HEAD CHEF

Dale Lyman

PROFESSIONAL COOKERY TEACHER

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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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

Mrs. Tran’s Kitchen

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BIO

Leslie Chan, Hospitality Professional, Expert in Culinary

Leslie Chan is a highly accomplished chef and hospitality professional with over 25 years of experience, working across both Hong Kong and Australia. His career is marked by a unique blend of Eastern and Western culinary traditions, which he consistently pushes beyond conventional boundaries.

Leslie began his career in Hong Kong, training as a chef and working at prestigious establishments like the Peninsula Hotel. Seeking to expand his culinary knowledge, he came to Australia in 1999 to pursue formal studies, completing a Diploma of Hospitality from Holmesglen Institute of TAFE and a bachelor’s degree in hospitality and Tourism Management from Latrobe University.

After his studies, he returned to Hong Kong to join the opening team of Hong Kong Disneyland Resort in 2004, assisting in managing kitchen operations, menu development, and food safety for two major hotels. In 2006, Leslie returned to Melbourne, taking up roles at iconic establishments such as the Sofitel Hotel and Kooyong Lawn Tennis Club. He later transitioned into teaching at Holmesglen TAFE, where he shared his vast knowledge through courses in Asian Cookery, Commercial Cookery, and more. His dedication to teaching earned him the 2012 Outstanding Staff Award for Teaching and Educational Excellence, and many of his students have gone on to successful careers in the culinary world.

Leslie is also a decorated competition chef, winning numerous national and international awards, including 15 gold medals. His active involvement in the culinary community includes roles as a coach, judge, and competitor in various competitions, and he has been a key figure in culinary events, such as the Melbourne Master Cooking Class from 2007 to 2015 where he collaborated with top celebrity chefs. In leadership, Leslie has served as President of the Australian Culinary Federation (Victorian Chapter) and is a member of several prestigious culinary organizations, including Les Toques Blanches and the Chaîne des Rôtisseurs. His passion for promoting Modern Asian and Australian cuisines has led to television appearances on Channel 10’s My Market Kitchen and The Cook’s Pantry.

Leslie has also been a consulting chef for Melbourne RACV City Clubs, where he created modern Chinese menus that received high acclaim. Leslie’s entrepreneurial spirit is reflected in his founding of CLC Hospitality Consulting, where he provides consulting services for hotels, restaurants, and cooking schools both in Australia and overseas. His career highlights include winning six gold medals and being named Most Outstanding Chef of the Year in 2015 and 2016 at the Australian Culinary Challenge. In 2017, he was selected for the Australian National Culinary Team, representing Australia in international competitions, and in 2022, Leslie was selected as a finalist in the Bocuse d’Or competition, one of the most prestigious cooking competitions in the world, placing 3rd in Australia.

From 2015 to 2020, Leslie Chan worked at Comcater as the RATIONAL Business Development Manager and Corporate Chef. In this role, he travelled across Australia promoting Modern Asian Cooking, which allowed him to further enhance his skills in sales, marketing, project and logistics planning, and product development. During this time, Leslie built an extensive network within the hospitality industry, establishing valuable relationships across the country.

His recent roles include Head of Food Innovation & Training at Sushi Sushi, where he spearheaded new product development, packaging, and market trend analysis. Currently, Leslie serves as the General Manager of Hi Sushi Restaurant Group in Geelong, overseeing eight restaurants and a team of over 60 staff. His dedication to culinary excellence, innovation, and mentorship continues to make a significant impact in the industry.

Leslie recently joined Mrs. Tran’s Kitchen Company, transitioning back to the kitchen as Corporate Chef and Food Innovation Manager to continue his dedication to hospitality and culinary innovation.

Professional Memberships and Qualifications

•Committee Member of Australian Culinary Federation – Victorian Chapter (ACFV) 2012 – 2019

• Vic President of Australian Culinary Federation – Victorian Chapter (ACFV) 2013 – 2016

•Chefs member of Les Toques Blanches – (Executive Chefs Association) Victorian Chapter 2015- Current

• Honorary Consultant of Sydney Chinese chefs association

2016 – Current

• President of Australian Culinary Federation – Victorian Chapter

(ACFV) 2017

• Member of Australian National Culinary Team

2017 – 2022

• Council committee member of Australian Institute of Technical Chefs

2018 – Current

• Chef member (‘Maître Rôtisseur’) Chaîne des Rôtisseurs France

2019 – Current

• Certified Judge at ACF (Australia)

Personal Achievement and Awards:

• 1995Hong Kong Hofex International Culinary Competition (Hot Section) Gold Medal (Team assistant)

•2007 Lifestyle Food Australian Regional Culinary Competition at  Adelaide  (Represented Central Victoria)

• 2009 Glen Waverley Food and Wine festival

(Presenter Western Cooking demonstration)

• Melbourne Master Cooking Class (Food and Wine Festival)

   Year 2007

Year 2009

Year 2010

Year 2011

Year 2012

Year 2013

Year 2014

Year 2015

• 2010 Australian Culinary Challenge

Gold Medal (Three Course Modern Australian Menu for one Cover

• 2011 Sydney Culinary Challenge 

Gold Medal (Three Course Modern Australian Menu for one Cover)

• 2011 AUS TAFE Culinary Challenge

Silver Medal (Coach and Mentor of Holmesglen Institute team)

• 2011 Vic TAFE Culinary Challenge

Bronze Medal (Team manager and coach of Holmesglen Institute team)

• Melbourne Chinese Food festival  

(Presenter- Asian cooking demonstration)

– 2012

– 2013

– 2014

– 2015

– 2016

• 2012 Sydney “Master Chef” live cooking event

(Presenter – Asian cooking demonstration)

• 2012 Australian Culinary Challenge

Gold Medal (Three Course Modern Australian Menu for one Cover)

Silver Medal (Three Course Luncheon for one Cover)

B Class Overall Winner

• 2012 Vic TAFE Culinary Challenge

Bronze Medal (Team manager and coach of Holmesglen Institute team)

• 2012 AUSTAFE Culinary Challenge

2 Bronze Medal (Coach and Mentor of Holmesglen Institute team)

• 2012 Australian Culinary Federation Competition Judging Workshop

Certified Judge

•2012 Outstanding staff award (Teaching and Educational Excellence) –    Holmesglen TAFE

•2013 Award Festival finalist (Teaching and Educational Excellence) –    Holmesglen TAFE

  •  2013 WA OCEANAFEST Pacific Rims Continental Culinary Competition

      (Team manager and Team Coach of Victoria Culinary Team)

1 Gold Medal

3 Silver Medals

2 Bronze Medals

• 2013 Vic TAFE Culinary Challenge

(Team manager and Team Coach of Holmesglen Institute team)

Gold Medal

Best Main Course Award

Overall Winner Trophy

• 2013 Australian Culinary Challenge – SYDNEY

(Judge)

• 2013 Australian Culinary Challenge – SYDNEY

(Culinary Coach of Holmesglen Institute Team)

1 Gold Medal

2 Silver Medals

Most outstanding Apprentice Award

•  2013 Australian Culinary Federation Food glazing workshop

– Presenter and trainer

•  2014 Australian Culinary Federation Asian cookery workshop

– Presenter and trainer

•   2014 Vic TAFE Culinary Challenge

(Team manager and Team Coach of Holmesglen Institute team)

–           Brown medal 2nd place overall

•   2014 Nestle Golden Chef hat Cooking Competition (Victoria)

(Judge)

•   2014 Australian Culinary Challenge – Melbourne

Gold Medal (sushi platter display)

Silver Medal (Live cooking challenge – dessert)

Silver Medal (Live cooking Challenge – Lamb)

Bronze Medal (Live cooking- Beef)

Best Static display in Competition

•   2014 Australian Culinary Challenge – Melbourne (Judge)

Asian Cookery Challenge

•   2015 Unilever Food Solutions Chef of the year 2015

Grand finalist

•   2015 Australian Culinary Challenge – Sydney

Bidvest Most Outstanding Chef of the year

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)

•   2015 FIA Foodservice Industry Awards of Excellence

(Judge

•  2015 Yeo’s taste of South East Asia Show case dinner

(Guest chef)

•  2015 RATIONAL Chef Week training at Penang, Malaysia

•   2016 Australian Regional Culinary Challenge – Brisbane

Most Outstanding Chef of the year

Gold Medal (Three Course Modern Australian Menu for One)

Gold Medal (Lamb Main Course Live Challenge)

Silver Medal (Dessert Main Course Live Challenge)

•   2016 Australian Culinary Challenge – Melbourne

Gold Medal (Lamb Main Course Live Challenge)

Silver Medal (Chicken Main Course Live Challenge)

Silver Medal (4 Dessert)

•    2016 RATIONAL Chef week Asia Pacific Training (Penang – Malaysia)

Product training

Sale training

South –Eastern Asian cooking training

Customer service and market development

•   2016 Les Toque Blanches Excellence cooking competition

(Judge)

 •   2016 Vic TAFE apprentice cooking Challenge

(Judge)

•   2017 RATIONAL chef week training at Shanghai, China.

Product training

Sale training & planning

Customer service serving

Global culinary trends

•   2017 Vic TAFE apprentice cooking Challenge

(Judge)

•   2017 Les Toque Blanches Excellence cooking competition

(Judge)

•   2018 Australian Culinary Challenge – Yum Cha cooking competition

(Judge)

• 2019 RACV Melbourne city club Chinese New Year dinner – Guest chef

• 2019 Channel 10 Cook pantry’s TV show presenter

•   2019 Les Toque Blanches Excellence cooking competition

(Judge)

•   2019 Oriental Merchants cook snap cooking competition

(Judge)

• 2019 worldskills cooking competition

(Judge)

•   2019 Australian Culinary Challenge – Sydney

Gold Medal (Three course Lunchion for one)

•   2020 La Chaine des Rotisseurs cooking competition

(Judge)

•   2020 Oriental Merchants cook snap cooking competition

(Judge)

• 2020 Channel 10 my market kitchen TV show presenter

• 2021 Channel 10 my market kitchen TV show presenter

•  2022 Bocuse d’Or cooking competition Australia

3rd place

2022 Australian Culinary Challenge – Melbourne

Gold Medal (Live cooking Tapas)

Gold Medal (Live cooking challenge – Lamb)

Silver Medal (Live cooking Challenge – Poultry)

Silver Medal (Live cooking- seafood)

•   2024 AUSTAFE Apprentice National cooking competition

Judge)

•   2024 Oriental Merchants cook snap cooking competition

(Judge)

Contact Details:

Mobile: 0411236385

Email: cheflesliechan@gmail.com

Melbourne, Victoria


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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


Insertemail@gmail.com

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