Members categories

Acquisition of the membership:

In order to become an active member of the association, one must:

  • Be major and enjoy all civil rights;
  • Be domiciled and/or be able to exercise ones professional activity in one of the delegations of Asia Pacific;
  • Adhere with the present statutes and with the disposals of the rules of procedure;
  • To hold interest with the gastronomy, hotel and tourism industry;
  • To engage oneself to the realization of the objectives pursued by the Association and to not use the membership for personal or lucrative ends;
  • Formulate by written means an application for admission, signed by the applicant and followed by the signature of two sponsors, founding members  and/or active members of the Association;
  • Be authorized by the Mother Association, represented by its Board of Governors, in which the decision in the matter is discretional and not prompted.

Chef with 5 years of experience minimum directing a kitchen, an establishment such as Restaurant or Hotel, with a cooking diploma and must show, regarding his professional career, his implication of development of the French Cuisine or International Cuisine.


Sommelier and Restaurant and Hospitality Industry Employee and Wine Industry (non-culinary professional); Employee or Owner of the Hospitality Industry (outsideof the kitchen), like Maître dHôtel or Chef de Rang, Sommelier. Also all the professional categories of persons related to the Wine Industry. Must show regarding his professional carrier, his implication and interest in the Gastronomy. Must be introduced by Disciple Escoffier Red Sash or Disciple Escoffier Purple Sash”.


Epicurean (non-Hospitality Industry Professional); Person who has a strong interest in the entire world of Gastronomy, but who is not a professional of Culinary Industry; must be introduced by a Disciple Escoffier Red Sash or Disciple Escoffier Purple Sash”.


Representatives of organizations or companies that are related to the culinary trade and are without voting rights. Each organization or company is eligible to send not more than 2 representatives per event to the gatherings of the Association.


Promising junior chefs who have demonstrated a strong interest in French or International cuisine, who are pursuing a career in the culinary industry and have less than 5 years of work experience in hospitality or fine dining establishments.