Dominic Van Herk

With over two decades of experience as a chef across Australia and Europe, I have developed a deep appreciation for innovative cuisine and a lasting commitment to the hospitality and foodservice industries. Building on this foundation, I have since worked closely with vertically integrated agribusinesses, supporting efforts to supply and promote sustainably produced, locally grown ingredients. My focus has been on educating and engaging the industry, with the aim of encouraging broader awareness and more thoughtful sourcing practices. I remain dedicated to contributing to the future of the sector through ongoing involvement with Le Cordon Bleu and participation in food judging panels such as Fine Food, helping to support and inspire the next generation of professionals.