What is South India Chef’s Association?

SICA (South India Chef’s association) is a fraternity of culinary professionals representing the finest hotels, restaurants and culinary institutions in South India.

The South India Chef’s Association (SICA) was founded in August 1998 in Chennai by chefs of reputed hotels.

It is an independent, apolitical, voluntary and non-profitable professional body of culinary professionals from varied backgrounds and specialties.

Currently it has over 2000 members and is a growing Association.

It is affiliated to IFCA, which is the nodal body of culinary associations in India and affiliated with the World Association of Chefs Societies, the apex body of the culinary professionals the world over

Why was SICA formed?

SICA was formed to promote the general interests of the profession, knit a closer bond between professionals and develop high standards of culinary art.

The role of the chef and the culinary professional has become a challenging proposition that needs specialized skills that go much beyond the usual parameters expected from a chef in general.

Technology and advances in food technology have created new vistas of innovation in food service, presentation and management. The budgeting and the resultant profitability of an outlet- whether stand alone or in a hotel, can be enhanced significantly by an aware and informed culinary professional. It is towards this end that the SICA is striving to organize professional exchanges and bring the chef’s role to center stage of the food business.

What are the main objectives of the association?

  • To promote goodwill.
  • To contribute to the welfare of society.
  • To exchange ideas and spread co-operation.
  • To raise the standards of Culinary Trade.
  • Development of the art of fine cooking.
  • To promote local cuisine.

What are the benefits of SICA membership?

SICA invites culinary professionals to become members.

SICA is the Southern Chapter of Indian Federation of Culinary Associations.

IFCA is the Nodal body of culinary professionals of India.

IFCA is the proud member of WACS, the Global Culinary Apex Body.

The members of SICA will automatically become members of IFCA and the World Association of Cooks Societies’ all participation will be recognized globally

Who can become a Member?

We are inviting the following category of culinary professionals to join as members of SICA from leadinghotels and the restaurants and recognized culinary Institutions

  • Chef de partie / Sr. Chef de partie
  • Kitchen executives / Junior Sous Chef
  • Sous Chef
  • Executive Chefs and Corporate Chefs
  • or equal or similar designations
  • From the Educational establishments

    • Principal
    • Head of the Department of Hotel Management
    • Professors
    • Lecturer

    What is the procedure for becoming a member of SICA?

    The new members are requested to send in the completed application forms with a passport size photograph and a DD payable at Chennai for Rs. 1062/-(Including GST) (Rupees One thousand and sixty two only – Rs. 100 initiation fee and Rs. 800 two years subscription + GST) in favour of SICA. Cash is not accepted.

    Please encourage all members in your organization. This will be the road to the development of culinary art in India.

5th edition of SICA Culinary Competition & Exhibition 2018

Title Partner


Associate Partners

Hospitality Partner

Media Partners

Workshop Venue Partners

Live Competition Venue Partners

Seminar Partners

Gift Partner

Trophy Partner

Uniform Partner

Beverage Partner

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