Association Culinaire Française promoting French culinary arts in the UK

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North West Branch Committee Members

Brian Yates

President D'Honneur

I have been in catering for 44 years. I was Chef de Cuisine of the St James' Club, Manchester before going into teaching. I have been at Hopwood Hall College, Rochdale for 8 years. President of the North West Branch for 18 years and President D'Honneur for 2 years. I have been a co-opted member of the London committee for 8 years.

Peter J Cooke

President of NW branch since April 2008

I have been involved in the catering industry since the 60's, introduced by my father to the confectionary & bakery industry at an early age. I then progressed to the hotel industry in my late teens. Invited by my Chef de Cuisine (Gilbert Lefevre) I joined the ACF in 1978 and have held continuous and loyal membership since.

Having the opportunity to develop my skills and knowledge I have been fortunate to work with a numbers of talented chef, including 7 years at Manchester's Midland hotel. Chef de parties to Sous Chef under Gilbert Lefevre in 1977-84. Introduced to the experiences of being a Chef Lecturer in 1985 and became Head of Catering Studies at MANCAT 1994-99.

I returned the catering industry in 1999 as a freelance head chef , development chef, consultant & part time lecturer between 1999 and 2003, working in a variety of establishments including hotels and restaurants, MUFC catering for 3 years, the championships at Wimbledon, the developing and opening of a restaurant, consultancy to two hotels in North Wales. Teaching experiences include Salford University, Oldham College, South Trafford and I now hold a full time Chef Lectureship at Tameside College.

Sue Kenyon

Committee and Branch Secretary

I have been in the Hospitality Industry for 34 years, in the Hotels sector and the Industrial sector, then venturing into Further Education where I was Head of School for Food and Hospitality. I now work in the Quality Department of an FE College, retaining very close links with the Hospitality Department and Catering curriculum. I am also the Director of External Affairs for the Professional Association for Catering Education which enjoys excellent links with our industry, the Sector Skills Council, People 1st and the awarding bodies.

I joined the Association Culinaire Francaise in 1995, becoming a committee member in the North West Region in 2001. I was awarded the Palmes Culinaire in 2005, and in 2008 I became Secretary for the NW Branch. Within my role on the NW Committee I work closely with colleges in the region promoting Hospitality and Catering as a worthy career choice, and organising the ACF NW Commis of the Year Competitions, in addition to a range of networking events.

Marco Tedde

Committee Member

Having started as a trainee chef at the age of 15 at the 4 star Duke of Richmond Hotel in Guernsey, Channel Islands in 1976, 1 achieved several Salon Culinaire awards including 3 firsts, 1 second, highly commended and student chef of the year. I moved to Ruthin Castle in North Wales as a Chef De Partie, after completing my training in 1980.

Since moving away from Guernsey I have worked in various places in the North West including the Palace Hotel in Buxton, Moorside Hotel in Disley, and the Piccadilly Hotel in Manchester. I spent five years at Gardner Merchant as Head Chef, Where I achieved regional best restaurant and a Salon Culinaire silver award for a team buffet, before coming to the Bridgewater in 1996 at age of 35, as Sous chef to Robert Kisby previously of Le Mont fame.

After Le Mont opened in 2002, I was made Head Chef at this 42 million pound International Concert Hall, with its fairly unique catering facilities including a Brasserie style café bar, Charles Halle restaurant (Manchester Life Magazines Restaurant of the year 2000) and a very busy Conference and Banqueting operation catering for anything from a finger buffet for 10 people, a canapé reception for 1000 to a fine dining dinner for 150 people.

I would describe my cooking as modern French with Mediterranean influences, using classical French dishes and adapting them to the modern day style of food.

Adalberto (Tino) Giacometti

Treasurer

I have been involved with ACF North West branch committee since the start. After a few years the president, Gilbert Lefevre, made me the branch treasurer.

I have many years of experience in kitchens around the world. A few Italian friends & I joined together to open an Italian restaurant. This restaurant was possibly the best in Manchester, with 29 years of service. I was very proud to receive an AA rosette for 15 years.

I have also been the cooking consultant of the Ciao Italia in the North West and part of the judging group of chefs. I received many Honours and medals. One of the highlights was when the Italian President made me a Chevalier of merit for services to Italy.

It is with pride and pleasure that I will support the Association Culinaire Francaise, offering my experience and advice. I am now retired but keep in touch with many of the working chefs in the area as I am still the Treasurer for the ACF North West branch.

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