Based in Brisbane, Melbourne and Adelaide, ACDF Australia currently has 34 members, including:
- executive chefs in leading hotels or restaurants
- executive pastry chefs
- master chocolate makers and master bakers; and
- teachers from the TAFE colleges in the food and hospitality trade.
The Australian branch of the Association was created in Melbourne in 1993 by the late Philippe De France, though ACDF was originally created in France in 1883 by the Chef Joseph Favre. It is now an international organisation and it is widely represented around the world.
ACDF Australia organises yearly culinary events, including:
- the Bocuse D’Or Australia selection
- the culinary PRO-AM at Federation Square in joint venture with Melbourne Food and Wine Festival, Les Toques Blanches and the Australasian Guild of Professional Cooks
- The Trophee Passion cook-off; and
- special events such as the French festival Bastille Day in Brisbane.
ACDF states that members of the Academie hold national prestige and, in foreign countries, they play an important role as ambassadors of the culinary arts and pastry professions.