Professional Members
Become a Professional Member of Chaîne des Rôtisseurs for global visibility, recognition of excellence, and opportunities for personal and professional growth in the culinary field.
Professional Members
Join Chaîne des Rôtisseurs as a Professional Member to gain global visibility on the website and social networks, access the Pro Guide and interactive map, and participate in the International Job Forum.
Benefit from recognition of professional excellence, partnership for raising standards, and opportunities for personal and professional growth alongside experts in the field. Showcase exceptional culinary skills with the prestigious Professional Plaque, and earn distinctive titles and decorations reflecting your role in the culinary world.
Global Culinary Network for Top Chefs
Discover the elite network of culinary professionals in Chaîne des Rôtisseurs, fostering excellence and innovation in the gastronomic world.
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Ribbons and Ranks
Each member of the Chaîne des Rôtisseurs is awarded an appropriate ribbon, denoting rank, when he or she is inducted or promoted.
Vice Chancelier Argentier - Vice Conseiller Gastronomique - Vice Conseiller Culinaire -Vice Chargé(e) de Presse - Vice Chargé(e) de Missions - Vice Echanson
Special promotion for an Officier Maître Rôtisseur, possible after ten years of Chaîne membership, but only with approval of the Board of Directors. Gold medal and chain on orange ribbon with a red stripe in the middle and Rôtisseur. insignia
Owner/manager or director of a restaurant who is not involved with the running of the kitchen in his/her establishment; a Service Program Educator. Silver medal and chain on purple ribbon with orange stripe, edged in light blue and Maitre Restaurateur insignia.
Maitre d'Hotel, Chef de Rang, Restaurant Service Educator who, if needs be, cooks at the table. Silver medal and chain on purple ribbon with orange stripe.
Special promotion for an Officier Maître Rôtisseur, possible after ten years of Chaîne membership, but only with approval of the Board of Directors. Gold medal and chain on orange ribbon with a red stripe in the middle and Rôtisseur insignia
Owner/manager or director of a hotel, Senior Hotel School Educator. Silver medal and chain on purple ribbon with orange stripe, edged in light blue and Hotelier insignia.
Owner, Director, Manager, Head Chef, Culinary Program Director involved in the running of the kitchen at a catering establishment. Silver medal and chain on orange ribbon with two red stripes and Rôtisseur insignia
Chancelier - Argentier - Chargé(e) de Presse - Conseiller Gastronomique - Conseiller Culinaire & Professionnels - Foundation Chair - Jurisconsult - Chancelier Délégué, Académie de Gastronomie Brillat-Savarin - Vice Chargé(e) des Relations Presse National -Vice Chargé(e) de Presse National - Vice Conseiller Culinaire et des Professionnels National - Vice Conseiller Gastronomique National - Vice Chancelier Délégué, L'Académie de Gastronomie Brillat-Savarin National Gold medal and chain on blue ribbon edged in gold braid
A person directly involved in viticulture, including an owner, director, manager, of a vineyard and/or a winery, a winemaker, a director of a wine academy or wine educational program, a distributor of wine and crafted beverages and an owner of an exclusive wine boutique. Silver medal and chain on purple ribbon with orange stripe, edged in light blue and grape insignia.
Join the Chaîne for Vancouver's best fine dining and wine experiences!
Do you love good food and fine wine? Would you like to expand your knowledge of food and wine while experiencing it first-hand in the company of interesting, like-minded people? We invite you to join the Chaîne des Rôtisseurs.
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