Our members are some of the top names in UK hospitality.

  • Raymond Blanc OBE - Fellow / Chef Patron, Belmond Le Manoir aux Quat'Saisons

  • Lisa Goodwin-Allen - Academician / Executive Chef, Northcote

  • Adam Byatt - Fellow / Head Chef and Proprietor at Trinity, Upstairs and Bistro Union , Chef Director of Food and Beverage at Brown's Hotel

  • Cherish Finden

    Cherish Finden - Academician / International Pastry Consultant & TV Judge.

  • Simon Girling

    Simon Girling - Fellow, Director of Food and Beverage The Ritz London

  • Tom Kerridge - Academician / Chef/Owner, The Hand and Flowers

  • James Golding - Fellow

    James Golding - Fellow / Nomadic Sporadic - Events & Supper Clubs

  • Sarah Frankland - Academician Executive Chef - Pennyhill Park

  • Benoit Blin MCA - Fellow / Chef Patissier, Belmond Le Manoir aux Quat'Saisons

  • John Williams MBE

    John Williams MBE - Fellow, Executive CHEF AT THE RITZ London

  • Paul Askew - Fellow / Chef Patron, The Art School Restaurant

  • Mathew Marshall Academician

    Mathew Marshall Academician / Executive Chef Clubhouses, Royal Automobile Club

  • André Garrett MCA - Executive Chef, Corinthia Hotel London

  • John Hollywood

    John Hollywood - Academician / Head of Learning & Development, Iconic Luxuary Hotels

  • Jeremy Ford MCA - Academician Director of Food, CH&Co Group

  • Shaun Whatling - Academician, Executive Chef The Berkeley

  • Simon Attridge

    Simon Attridge - Academician / Culinary Director, Claridge's

  • Cyrus Todiwala

    Cyrus Todiwala - Fellow / Director Cafe Spice Namaste

  • Daniel Crump MCA - Academician / Proprietor, The Greyhound Pub & Dining

  • Stephanie Robertson - Academician / Head of Experience, Restaurant Associates

  • Adam Bateman

    Adam Bateman - Academician / Executive Chef Pan Pacific London

Do you have what it takes to become a Royal academy of culinary arts academician?

Who was Marie-Antoine Carême?

Carême was known as "the king of chefs and the chef of kings". "Gastronomes and food writers have praised him as a great genius of haute cuisine", and have held him up as "an outstanding example of how a lowly apprentice, of a humble background, could rise to the topmost pinnacle of his profession"
Learn more about him on Wikipedia

Marie-Antoine Carême

Marie-Antoine Carême

Our Academicians and Fellows are amongst the finest and most well-respected head chefs, pastry chefs and restaurant managers in the UK hospitality industry. To qualify these members are nominated by their peers and must be over the age of 30, and working in the UK.

RACA members agree to sign a charter to give back to the industry and support the next generation. Would you like to get involved?