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Celebrate the pleasure of the table as a member of an international socirty dedicated to the promotion of the culinary and hospitality arts and enology (the art of wine making) through example, education and camaraderie.

The Chaîne des Rôtisseurs is an international society dedicated to the promotion of the culinary and hospitality arts and enology (the art of wine making) through example, education and camaraderie.

The Chaîne today unites both professional caterers and amateur gastronomes who enjoy good food in general and that cooked on the turning spit and silver grill in particular. There are now over 25,000 members in more than 100 countries worldwide.

We believe that a truly memorable dining experience is not just about the quality of the food and the wine. It also involves the way it is presented, both by the Chef on the plate and by the front of house service at the table, and on the environment and company in which it is enjoyed.

Active master professional members (Maîtres) of the Chaîne are entitled to display the Chaîne's logo inside and outside their establishments to demonstrate their commitment to these standards.

This interaction between our professional and amateur members is one of the things that distinguishes La Chaîne from other organizations. Each bailliage also holds one grand gala event each year to celebrate the induction of new members. Members receive a distinctive ribbon which is worn at Chaîne gatherings.

The activities of La Chaîne are not limited to grand dining. Dinners Amical – less formal meals, picnics and barbecues – also play an important role in each chapter's schedule. The programs can vary, depending upon local resources and interests. Tastings, cooking demonstrations, and educational seminars are also offered by many bailliages.

The Chaîne also offers a growing number of national and international events that are open to all
members. Members in good standing may also attend the Grand Chapître held once a year in each
national bailliage around the world.

The Chaîne actively encourages the raising of catering standards and the training of future chefs. Each member country holds annual commis-rôtisseur competitions, the winners of which go forward to an international final held in one of the member countries. (Istanbul in 2001, Singapore in 2002, South Africa in 2003, Canada in 2004 and Bermuda in 2005).

These objectives are enshrined in the Members' Pledge, to which all new members of the organization must agree:

"I pledge that as a member of La Chaîne des Rôtisseurs I will at all times honour the art of cuisine and the culture of the table. I pledge to always fulfil my obligations of brotherhood and of respect for my fellow members of La Chaîne des Rôtisseurs."


Types of New memberships

Chevalier (Male)
Dame de la Chaîne (Female)

Rôtisseur – Commis Chef / Sous Chef
Chef Rôtisseur – Chef in charge of a kitchen
Maître Rôtisseur – Owner/manager or director involved in the operation of a kitchen
Chef de Table – Maitre d’Hôtel
Sommelier – Sommelier / Wine Captain
Maître Sommelier – Head Sommelier of a restaurant, beverage manager
Maître de Table – Owner/manager or director of a restaurant
/ not involved in kitchen
Executive Assistant Manager /
Food & Beverage Manager
Maître Hôtelier – Owner/manager of a hotel
GM – Resident manager


Membership is by invitation only, but persons interested may approach the Bailli Delegue and ask to attend some functions as a paying guest to show committment; if an interest is shown, that person could then be invited to become a member.

Membership fee details is on request.


If you have further inquiry, please contact us.


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