- England

- Brian Cotterill


- By-Laws Committee

- From 2012-02-28 To 2017-02-27
- From 2008-07-01 To 2013-06-30

Brian Cotterill was made Life President of the Chefs and Cooks Circle UK in 1981, having actively worked for the association since 1976.  He was also a driving force behind the formation of the British Culinary Federation in 2004, when the Midlands Association of Chefs joined the Chefs and Cooks Circle and he is now Honorary President of the BCF.


Brian has an international reputation and served three terms of office on the Board of the World Association of Chefs’ Societies, (WACS), most recently holding the position of WACS European Continental Director 2000-2004, responsible for thirty four European countries.  In 1988 he was presented with the World Association’s most prestigious award of Honorary Membership, for services to WACS and the hospitality industry.


He was WACS Chairman of the Statutes and Bylaws committee.


He is also an experienced world class judge, approved by the World Association of Chefs Societies.  He has judged many national and international competitions all over the world, including the Culinary Olympics, the American Culinary Classic and  Taste of Canada and most recently was a member of the judging panel during the Brazil Gastronomic Festival in 2010.  Closer to home he has judged at Hotelympia and ScotHot and many regional competitions. 


 In 1980 Brian became one of the twenty five founder members of the Royal Academy of Culinary Arts, one of very few British born chefs in the group.  He has since collected many honours world-wide for his expertise, including those from Canada, South Africa, the USA and most recently, Brazil in 2010.


Brian Cotterill has had a long and distinguished career. He hit the headlines in the 1960’s when he was promoted to head chef of the world famous Caprice Restaurant, the youngest and only British head chef of a top establishment at that time.  He then moved to Lloyd’s of London, the world famous insurance brokers, where his responsibilities included five kitchens and a brigade of 96 chefs.  Included in his remit was the provision of very special luncheons and dinners for Royalty, ambassadors, the Lord Mayor of London and visiting dignitaries


He then moved to Mark and Spencer, the national UK retailer and a renowned British institution, to develop their food range.  He worked there for 18 years and was instrumental in the improvement in quality and the expansion of food sales to over 40% of the business.


In 1986 Brian Cotterill also became the first British chef to be awarded the prestigious CATEY Chef award, for his outstanding talent and service to the industry.  This is a top award in the UK presented by the UK’s leading hospitality publication, which had previously only been awarded to Michel Bourdin and Anton Mosimann.


Chef Cotterill is now semi retired and a freelance food and training consultant, which has included work for Albert Roux.  He was also responsible for the running of the Culinary Skills Theatre at the Restaurant Show for over a decade.


He is passionate about training young chefs to the highest possible standards and has been instrumental in giving them opportunities to widen their horizons and improve their skills.  To this end he has been involved in raising sponsorship and seeking opportunities to send young chefs overseas to compete and train.  A competitor himself, having won many gold medals for the UK, including two gold medals in one year at the Culinary Olympics, Brian has also been Captain and Manager of British Teams in the Culinary Olympics and other world class competitions.  He now devotes much of his spare time to the training of young chefs and raising sponsorship for the English Culinary Teams.


Professional Memberships

    • Honorary Member of the World Association of Chefs’ Societies


    • Life President of the Chefs and Cooks Circle


    • Honorary President of the British Culinary Federation


    • Founder member of the Academy of Culinary Arts, Great Britain


    • Member of the Association Culinaire Francaise


    • He has been awarded many honorary memberships of associations world-wide, including Canada, South Africa, USA, Brazil and the United Arab Emirates, in recognition of his expertise in the culinary arts.



Judging Experience

    • Extensive experience as a World Association of Chefs Societies (WACS) judge .


    • Culinary Olympics


    • American Culinary Classic, Chicago


    • IGEHO, Basel


    • Hotelympia  U.K


    • Bournemouth International Food and Wine Festival U.K


    • ScotHot U.K


    • World Culinary Arts Competition, Vancouver


    • Taste of Canada Competition, Toronto


    • International Salon Culinaire, Dublin


    • Torquay International U.K


    • Mediterranean Culinary Challenge, Malta


    • Norway


    • Sweden


    • Portugal Golden Toque


    • Turkish International Festival of Gastronomy


    • Brazil Gastronomic Festival








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