Vic has been a Chaîne member since 1988, and shortly after joining was invited to be Vice Conseiller Gastronomique. He took over as Bailli from Fr. Dominic O’Sullivan in 2002. He has been in the foodservice profession for 40 years, and was the International President of the Hotel & Catering International Management Association (HCIMA) in 1999. He operates his own catering consultancy company, AVL Consultancy Limited, which was established in 1986.

Monsieur Robert Baty intronised Arthur into the Chaîne in 1994 at The Four Seasons Hotel in London. Arthur was very active in keeping the Thames Valley Bailliage going during the late 90s, and was elected Vice Chancelier Argentier at that time. Prior to retiring Arthur was a Master Butcher, and is currently very active in fund raising events for his local Rotary Club.

The only "Franglais" on the committee of the Thames Valley Bailliage. In 1959 he left France to work in Switzerland as Maître d'Hotel. He went to Sardinia in 1966 to the Costa Smeralda for 6 months and stayed for 13 years. In the 1970's he was Chef/Patron of a French restaurant and an English pub and intronised as Maître Rôtisseur by Monsieur Valby in 1974. In 1979 he came to the UK, and ever since has worked as Head Chef in various Hotels and Clubs.

Keith has worked for more than 37 years in the hotel, food, catering and retail industries, many of them in international locations, and is fluent in three other European languages. He is a fellow of the HCIMA. Keith joined the Chaîne in 1997 and recently took up his present position as Vice Conseiller Gastronomique, where his international experience and language skills hold him in good stead for his qualified and interesting wine dissertations.

Andy has worked in the international communications sector for over 25 years, which has given him the opportunity to travel extensively and develop a taste for many different cuisines – particularly Japanese. He also benefited from having a French Father-in-Law, so fully appreciates the pleasures of the table.

Started Professional training as an indentured chef in 1972, leading to fellowship in the World Master Chefs Association. This has taken him around the world, holding Executive Chef positions for the Sultan of Brunei, and HRH the Saudi Ambassador to Washington. He has previously owned his own restaurants and international management consultancy before joining the position, in 2000, as National Culinary Operations Manager for Unilever Bestfoods UK. Since 1984 he has held Chaîne office as VCA in Brunei, Wessex and Thames Valley, before becoming honorary in 2002, but still being a very active committee member. Jeremy is also International Head Judge, and Board member of the World Barbecue Association, and a member of the HCIMA committee for Thames Valley.

We are privileged to have the National Chancelier supporting the committee. John worked for many years with the In-flight, Catering, and Marketing departments for British Airways. He has been a Chaîne member since 1985, having been brought in to re-generate the Thames Valley Bailliage, which he has supported ever since. John then joined the National Council of Great Britain as Chargé de Missions, and later was promoted to Chancelier. He is currently making a very strong contribution to the GB Council, and has also contributed, at an International level, as part of the team developing a new set of Règlement Intérieur. (Chaîne By-laws). Outside of La Chaîne, John is actively involved as Chambellan and Maître des Cérémonies for the Ordre des Coteaux de Champagne, Ambassade du Royaume Uni