The World Association of Chefs' Societies, or Worldchefs in short, is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honorary President of Worldchefs.

Today, this global body has 100 official chefs associations as members that represent over 10 million professional chefs worldwide. The biennial congress is a hallmark tradition of Worldchefs and has been organised in over 20 cities across the world throughout its illustrious 82-year history.


The World Association of Chefs' Societies (Worldchefs) is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines.

We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession.

To learn more about Worldchefs visit

Congress Committee


Worldchefs President


Worldchefs Congress Chairman


Worldchefs Managing Director


Special Advisor -2018 Congress

Charles M. CARROLL

Member of Congress Committee


Chef Chern Chee Hoong, President of Chefs Association of Malaysia & Executive Pastry Chef at Cilantro Culinary Academy Chef KK Yau, Secretary General of Chefs Association of Malaysia & Executive Chef at Dorsett Regency Kuala Lumpur



In 2015, Chef Chern Chee Hoong and Chef KK Yau founded of a new association – the Profesional Culinaire Association (PCA). Worldchefs accepted PCA as their national member association for Malaysia.

PCA was passed on to a group of young executive chefs to give a fresh new breath to the chefs’ association.

“Together, We Are Stronger” was their motto in which they aim to create a dynamic association in relation to the Worldchefs core focus area of education, networking, competition as well as humanitarian and sustainability.

PCA works closely with major culinary education institutions – this includes Sunway University, KLMU, Taylor’s University and others in supporting quality culinary education. PCA often organises Chefs’ Tables, seminars and workshop to foster a closer relationship between the chefs and food service industry players in creating a beneficial networking relationship. PCA is also involved in working closely with the Malaysian Association of Hotels (MAH) and Malaysian Food and Beverage Executive Association (MFBEA) in organising the Culinaire Malaysia – the main national culinary completion in accordance to the competition guidelines and rules of Worldchefs.

PCA upholds the humanitarian and sustainability works with their close partnership with the Food Aid Foundation in providing food to the needy and under-privileged as well as Nestle Malaysia in promoting sustainability and healthy food eating in the annual International Chefs’ Day.

PCA is currently helmed by Chef Kamaruddin Adnin as the President. He is assisted by Deputy President - Chef Pele Kuah; Secretary General - Chef Gan Si Ni; Vice Presidents – Chef Mohd Arieffudin Khalid, Chef Soon Pau Voon, Chef Thomas Lim, as well as Committees – Chef Erlene Yew, Chef Rizal Nahar, Chef Jess Chiam, Chef Mohd Syafiq Izzuddin and Chef Jack Ooi.

Together with Worldchefs, PCA is working closely with Ministry of Tourism and Culture in particularly Tourism Malaysia and MyCeb, as well as the Kuala Lumpur City Hall in hosting the Worldchefs Congress and Expo 2018.

Selamat Datang to Malaysia!