When Juliana Payne saw a photograph of eight finalists for the Josephine Pignolet young chef of the year award, she thought there was something wrong with the image.

Only one of the eight finalists announced last week is a woman.

Ms Payne hopes to change that picture in future years as the new chief executive of the influential industry association Restaurant and Catering Australia.

"I'd like to see about four women there," she said.

"A long-term idea, which I haven't discussed with the board yet, is really raising the profile of women in the industry and their participation.

"Without criticising anyone who is there, there is a lot of stardom around chefs and mythology and long-standing values and ideas."

The representation of Aborigines and Torres Strait Islanders in the industry is also something Ms Payne would like to see boosted.

She says she has some "big boots to fill" on Monday when she replaces John Hart, the CEO for 18 years.

Mr Hart successfully lobbied the federal government to keep cooks and chefs on the national skills shortage list, which allows the industry to hire staff from overseas on temporary visas.

University of Sydney academics have challenged the industry line, saying some businesses are experiencing difficulties in recruitment because of the wages they offer, as opposed to a genuine skills shortage.

Mr Hart will maintain a presence with the association as a board director.

He said his replacement was a good choice because she would bring fresh ideas to an industry that includes about 40,000 restaurants and cafes around the country.

"Juliana brings a wealth of experience to Restaurant and Catering Australia, having worked in both industry associations and the not-for-profit sector for well over a decade," Mr Hart said.

After graduating from university in Western Australia with a master's degree in English literature, Ms Payne worked for the public sector in WA.

She moved to Sydney in 2003 when she married her husband, a psychologist with his own practice.

In NSW, she has worked for ABC TV in policy and planning and for the Australian Hotels Association.

More recently, she was head of partnerships for cancer charity CanTeen and head of corporate development for the National Heart Foundation.

She was also the chief executive of the National Tourism Alliance for five years until 2015, establishing the Tourism and Hospitality Careers Council and Australian Tourism Roundtable.

She has loved the industry since working in restaurants and cafes as a university student in Perth and in Europe to finance her post-university travels.

When the position came up with Restaurant and Catering Australia, "it was a no-brainer for me to apply".

"It is a real dream job opportunity."

Her first priorities include challenging an appeal by hospitality industry union United Voice against the Fair Work Commission's decision to reduce Sunday penalty rates.

"It is an important issue for the restaurant catering members," she said.

A reduction in Sunday penalty rates do not yet extend to restaurants, as employer groups did not provide a strong enough case to convince the Fair Work Commission. They have been given another chance later this year.

Other continuing industry priorities include the challenge of finding and keeping quality skilled staff.

"The industry understands the need to train and develop staff," Ms Payne said.

"The access to overseas labour has always been a stopgap. There are not enough bodies on the ground of sufficient quality and skill level.

"The association's position has always been the importance of skilled staff whether they be entry level positions, senior chef, front of house or cafe manager."

Ms Payne's hobbies include eating out, the French bistro experience being a favourite.

Growing up in Perth in the 1970s, eating out mostly meant being treated to fish and chips or sweet and sour pork in a Chinese restaurant.

But her most memorable experience was when her parents took her and her siblings to a Sunday buffet at the Sheraton.

"It was like a magical world of gorgeousness. That was the start of it. It was a whole new world," she said.

This article was originally sourced from The Sydney Morning Herald.