Chief Executive Officer
Dr Xiaoli Dutton
The International Academy of Chinese Culinary Arts (IACCA) was established in February 2019 as the overarching organisation encompassing School of Chinese Culinary Arts, Chinese Culinary Arts Association, International Chinese Culinary Arts Foundation, and Lu Ban Restaurant Liverpool.
Led by Xiaoli, the IACCA management team is responsible for ensuring that the design and delivery of the curriculum, the physical site and all the support services provide are to a high-quality and enable excellent learner experience. Her main responsibilities also include international business development and quality assurance of Chinese Culinary Arts curriculum.
Originally from Beijing China, Xiaoli started her career in Hospitality industry after graduated from university. She then joined one of the world’s leading human resource management solutions provider - Korn/Ferry International where she managed many high-profile executive level recruitment projects for Fortune 500 multinational companies, private companies, and State-owned enterprises in Greater China region. As a general practitioner, she was involved in business development activities across all K/F’s specialised practices.
Xiaoli came to the UK in 2003 to study at the University of Manchester and has subsequently worked in the UK’s education sector since 2009. She took up International Department Management posts at two further education colleges before starting PAM Education Consultancy Service Ltd with her business partners to concentrate on the design and development of Chinese Culinary Arts Project in the UK.
Xiaoli is an Associate Member of CIPD and CEO of PAM Education and Lu Ban Restaurant Co. Ltd.
She studied English Language for Education Purpose at Beijing Capital Normal University. She competed her MSc in Human Resources Development with distinction in 2004 and achieved her PhD in Development Policy and Management in 2008 both from the University of Manchester. She was a Dorothy Hodgkin Postgraduate Awards (DHPA) holder.
Chairman and Director of Business Development and Engagement
Russell is the chairman of IACCA Board of Directors and is currently leading on the Business Development and Engagement of IACCA’s in the UK market.
Professionally, Russell has been driven to work at the highest levels of sport. He is passionate about supporting students of all ages inside and outside the sports industry to achieve the high performance by providing PAM mentoring programme. He is an advocate of integrating technology into learning and training programmes to make progression effective and efficient. His passion and dedication have witnessed his success in his role at 2016 Premier League Champions Leicester City and as head of the remarkably successful REFA Academy project in Valencia.
In 2012, he co-authored an award-winning learning programme associated with the London Olympic Games.
He is a Founding Partner and the Chairman of PAM Education Consultancy Services Ltd. He also chairs the Board of Directors of the Lu Ban Restaurant Company Limited which wholly owns the Lu Ban Restaurant in Liverpool.
Curriculum and Performance
Mike is the VP Curriculum and Performance of IACCA. He also serves as the Operations Director of Lu Ban Restaurant Co. Ltd. which wholly owns the Lu Ban Restaurant Liverpool.
Mike Mounfield has worked within the hospitality industry for over thirty years. Mike’s career in hospitality started in large kitchens as a kitchen porter.
After completing his college course, he had a short stint at The Chester Grosvenor Hotel, he then moved to London to work in a large London Hotel as a commis chef. After several years working through the ranks of hotel kitchens and private dining, Mike achieved his goal to become a head chef.
A chance invitation to a college then introduced Mike to further education and culinary education. Mike combined his contacts within the industry and teaching, to become an innovative forward-thinking lecturer. He has always prided himself on teaching to the highest standard, whilst challenging students and the process of education to maintain these standards.
His time in education saw him graduate from Manchester Metropolitan University, Lancaster University and The University of Central Lancashire. He was recognised by trade associations and has received several accolades for his contribution to tourism and training. He influenced a change to the education act in 2009 and became a Catey nominee for his contribution to hospitality education and training. Mike is also credited with the creation of two hotel schools based in further education colleges. Mike left further education as an assistant principal, returned to hotels and then created Sauce Associates, a business that continues to work with Mikes established networks.
Sauce Associates provides service to all aspect of the hospitality sector, including, advising restaurants, bars and hotels, education and training, menu development, legislation compliance, premises design, research, producing learning materials and informing the development of new qualifications globally.
Director of Marketing and
Information Management System
As the Director of Marketing and Information Management System, Mark is responsible for directing and managing IACCA’s Marketing plans as well as managing IACCA’s information technology (IT) activities, ensuring stability and smooth operation.
Mark has worked across a series of sectors, but predominantly financial services, community organisations and education where he had led businesses and teams to Digital success.
Working closely with Mike and Lee, Robert is a key member of the Chinese Culinary Arts curriculum development and delivery team. He is also actively involved in the business development of CCA programmes in the UK.
Robert started his Culinary career in Switzerland and from there he worked in London at the Michelin star restaurant ‘Le Souffle' and progressed to working in both Bermuda and Hong Kong, opening a 5 star, 1000 bedroom Hotel on Hong Kong island. Returning to the UK he has worked for the Duke of Westminster and been sous chef at the acclaimed restaurant ‘Le Champignon Sauvage’. Along the way he was awarded the Acorn ’30 under 30’ accolade, reached the final of Young Chef of the Year and the regional finals of the Roux Diners Scholarship and the Academy of Culinary Arts, Awards of Excellence. Robert has worked on events with Gary Rhodes, Albert Roux and Raymond Blanc. In his first head chef position he held 34 AA rosettes and an Egon Roney star and on deciding to move to the North of England embarked on a career in education teaching Culinary Arts and Hospitality Management.
Spending a decade working at Lancaster and Morecambe College he was part of the team that achieved the title of College Restaurant of the Year. From there an opportunity to work as a Director of Food Operations for a Michelin Star restaurant enabled him to develop the education training in a commercial environment.
Further Education beckoned again and he joined the Senior Management Team at Kendal College overseeing not only the Hospitality department but Business, Hair, Beauty and Construction departments and was responsible for 50% of the College apprenticeship provision. During this time the College achieved the highest Ofsted rating of Outstanding placing it in the top 5% of all UK Colleges. Robert was instrumental in setting up the Castle Dairy Apprenticeship Training Academy which became highly recognised winning both 2 AA rosettes and the Cumbria Life neighbourhood restaurant of the year award and being recognised in the Michelin guide. Achieving an MBA and qualified in Advanced Food Hygiene and designated safeguarding lead enabled Robert to progress to his next job as Director of Newton Rigg Campus. This Agriculture College is based in Cumbria where he was head of Agriculture, Horticulture, Game Keeping, Forestry, Equine and Animal Management.
Robert has just completed a role with the Department of Education working with them developing the new T level standards.
Head of Education
Lee is the Head of Education of PAM Education which is the holding company of IACCA with a responsibility for co-ordination of all learning programmes and a curriculum lead responsibility for identified provision. He also assumes responsibility for oversight of the PAM-ASXIT International A Levels.
Lee has a 35-year track record of success in the catering industry. He has been Executive Head Chef at Huddersfield University since 2016, where he has set a new benchmark for university fine dining. Two years on from his appointment, the catering team and service is now award-winning, with accolades including TUCO Catering Team of the Year 2017, Catering Innovation Award 2018, cost sector catering team of the year 2017 and 2018, the only University to win the award twice and runners up in both the 2018 Chef Guild and Cost Sector Chef of the Year awards.
Lee joined Huddersfield from Bolton Wanderers, where he helped steer the team to become national stadium of the year for culinary excellence and training. Before that, he was a national chef advisor for the Children’s Food Trust and Head of Hospitality and Culinary Arts at Salford City College. Where he and his team gained a Beacon award of excellence for international placements. Prior to moving into teaching, Lee was executive Head Chef for Granada TV, part-owned and ran a Michelin rated restaurant in Cheshire, and spent almost eight years working in some of London’s leading hotels, including Claridges, The Ritz and Hilton on Park Lane.
Academically Lee has completed the master chefs programme in both Pastry and Kitchen at Westminster College London, gained a BSc degree in Food Science and applied Nutrition as well has recently completing a Masters programme at the University of Durham on quality and reliability of assessment.
Lee has also been the national lead for the level 2 Chefs Diploma programme for eight year and advised both City and Guilds and Pearson Education on their assessment material for the advanced Chefs programme.
Lee presently sits o the route panel board of the Institute for Apprentices and advises the UK Department of Education on the development of the new apprentice standards and T level qualifications within Hospitality across the UK.
Lee is also a fellow member of the Chef Guild of Britain
Working side by side with Lee and the kitchen team at Lu Ban Restaurant, Andrew has not only successfully developed and delivered the English version of Chinese Mian Dian (Dough based food) module but also created learning content of Western Influenced Chinese Deserts.
Andrew is a Patisserie consultant who specialises in Education, Innovation, plated desserts and all things chocolate.
He is currently working for the International Academy of Chinese Culinary Arts as the Head of Pastry, Noodles and confectionary.
Prior to working for IACCA, Andrew has been a Senior Innovation Chef for Marks and Spencer in the UK were he solely worked on projects for Marks and Spencer cakes and confectionary lines. Helping to introduce leading innovative manufacturing methods.
Also reaching the highest level of hospitality and catering within the UK by training at the Le Manoir aux Quat’Saisons and becoming a Head Pastry Chef of a one-star Michelin restaurant. Andrew also worked an Executive Chef for a chain of hotels in the North West of England.
Whilst working practically Andrew has also worked in Education where he lead the development and writing of the practical side of a Degree in Bakery and Patisserie, one of only four in the UK.