More than a hundred respected restaurants, resorts and hotels from Japan, America, Belgium, Norway, Singapore, New Zealand, Tasmania, Canada, Bahrain, Korea, Australia and Guam have participated in the Chef and Cooks Exchange Program during its nine year history.

First started by Certified Executive Chef and Certified Food Executive, Martin CJ Mongiello, MBA, in 1984, it then bloomed in 1991 with his aggressive pursuit in the US Navy. In 1997, he teamed with the World Association of Cooks Societies (as a member and with a letter) to further expand the program with help from WACS Ambassador Keith Keogh (then President and COO of the California Culinary Academy) and Australian Petty Officer Paul Graham. Since that time, PO Graham, Ms. Vicki Mayell and a number of great people have made the Australian program a leading model, worldwide, for all countries to follow.

Canadian Chef and friend, Trevor Hamilton, has also tremendously participated in a similar program, the Adopt a Ship program. While that is a different program, run by the American Culinary Federation and the US Navy, he has assisted and helped in a wonderful and giving manner towards our success.
The MHA Exchange program is simple. Fellow colleagues swap jobs for a few hours, a day or days. You are able to set these programs up on your own or with a help from us. Often, this page is used as a reference and the items shown here can be used to explain the program to senior officials.