An internationally recognisd Chef with over 40 years of culinary experience and leadership in restaurants, pubs and leading hotels (Hilton, Kempinski, Four Seasons) from several different countries. Extensive knowledge of the commercial food service, health and aged care markets including procurement. International Culinary Olympian, National Culinary Judge and Regional Life Member of the Australian Culinary Federation.

In 1993 our own restaurant “Two Chefs” achieved 3 chef hats in the Good Food Guide and in 2011 as Executive Chef at the Hilton Sydney; I was awarded the Australian Hotel Association (AHA) “National Chef of the Year”.

My most recent position was Group Executive Chef with Australian Leisure and Hospitality (Endeavour Group) from 2019 to 2023, responsible for developing the Food Strategy and culinary direction within the group including conceptual development, performance metrics, hotel projects, menu management; Head chef development, brand standards, Kitchen design, innovation and commercial equipment. The ALH group has over 350+ hotels with 1100+ chefs generating $500m+ in food sales annually.