Members

MaryJo Hoyne is Head of Faculty for Hospitality and Catering Travel Tourism and Public Services for a new post 16 educational establishment in North London. The new Haringey catering school will flagship the very best catering curriculum in aiming for excellence. MaryJo sits on the committee of the ACF and the APC has a Bachelor of Science in International Culinary Arts and a Certificate in Education. She has many years industry experience and with a particular passion for the education of young people.

Nigel Boschetti Began as an apprentice chef in 1979 chef at the Carlton Tower Hotel under Bernard Gaume. Moved to the Hyde Park Hotel and then the Intercontinental Hotel under Peter Kromberg. From here I moved to the Grosvenor House Hotel working on the Louis Outhier promotion. In 1984 I joined Michael Coaker at the Britannia Hotel and moved with Michael to the Mayfair Intercontinental. My first Head chefs position was in 1990 at Amberley Castle in West Sussex . After 6 years I returned to London as head chef at Simpsons in the Strand. Three years later joined Payne and Gunter working on events in and around London. In 2001 I moved to the Millennium Gloucester Hotel as Executive Chef and in 2004 I took over the kitchens at the Royal Lancaster Hotel.

Philippe Vandewalle has been executive chef at the Ritz Club since 1998. He first came to England in 1984 for two years – and, 22 years later, he is still here. He loves London, but he remains uncompromisingly French, with the Gallic back-of-the-throat r’s when he speaks, and with his passion when the conversation turns to food. It all goes back, he says, to that childhood in Bordeaux.

Brian Yates I have been in catering for 44 years. I was Chef de Cuisine of the St James’ Club, Manchester before going in to teaching. I have been at Hopwood Hall College, Rochdale for 8 years. President of the N.W. Branch for 18 years and President D’Honneur for 2. Co-opted member London committee for 8 years

William Hamelin Born in the Loire Valley and trained in a very traditional patisserie shop for three years William left Angers with his qualification and then went to Paris to develop his skills in well know establishments. Realising that a good commande of English would be a great advantage to become an international chef he moved to London. After a few months in a delicatessen William started as a pastry sous chef at the Four Seasons for two year with Mr Deblonde. At 24 he became chef patissier at the Churchill hotel. Two years later he went to Dubai at the Intercontinental hotel. Returning back to the Café Royale London with Mr Berger for five years. He then moved to the Connaught to work with Mr Bourdin for a further five years. Since March 2003 he has been at Westminster Kingsway College to start a new career as a Chef Lecturer patissier.