COMMITTEE
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.
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.
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.
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.
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.
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)
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
COMMITTEE
Jimmy Zhu
PRESIDENT
Richard Warneke
MARKETING
Troy Huang
FINANCE / SECRETARY
Steven Goh
DEPUTY FINANCE / DEPUTY SECRETARY
Johnny Jong
ADVISOR
Jeffrey Tan
HONORARY LIFE MEMBER
Leslie Chan
ADVISOR
Timothy Goh
ASSISTANT
