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A tech enthusiast at heart, Abdullah excels at solving problems at the intersection of strategy, leadership, and technology. Sought after for advice by startups and business leaders, he enjoys writing and speaking about technology, purpose, strategy, and leadership.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/3f29271b3fda482b873889cc5c09fc32.jpeg"},{"id":"19988","type":"speaker","firstName":"Adam","lastName":"Moore","company":"teeg","position":"F\u0026b Product Manager","description":"\u003Cp\u003EIntroducing Adam Moore \u003C\/p\u003E\n\u003Cp\u003ERenowned as a distinguished figure in the culinary realm, Chef Adam Moore stands as a preeminent corporate chef, captivating public speaker, accomplished TV presenter, Weight loss champion (recently losing over 90 kg) and a globally recognised award-winning innovator. With an illustrious career that spans multifarious domains, Adam Moore\u0027s journey has been one marked by excellence and unwavering commitment. Recently in 2023 Adam was Inducted into the Hall of Fame for the FSAA Foodservice Suppliers Association of Australia for his tireless commitment to the industry.\u003C\/p\u003E\n\u003Cp\u003ECommencing his odyssey within the culinary world as an apprentice in esteemed hotel kitchens, Adam embarked on a trajectory that saw him ascend through the echelons of his craft. Through perseverance and proficiency, he ventured forth to lead independently, orchestrating multiple branches of a prominent restaurant chain in his hometown and beyond.\u003Cbr \/\u003E\nDriven by an insatiable quest for professional growth, Adam has meticulously acquired formal qualifications across diverse disciplines, including Commercial Cookery, Hotel and Business Management, and specialised expertise in pastry, charcuterie, and butchery. His mastery encompasses HACCP and Food Safety, Food Science, Sensory and Organoleptic Science, and the artistry of food styling and photography.\u003C\/p\u003E\n\u003Cp\u003EBoasting an unparalleled legacy spanning over three decades, Adam\u0027s footprint is imprinted across various culinary spheres, including restaurants, foodservice, retail, quick-service establishments, food manufacturing, research and development, marketing, and sales. His resumé boasts a succession of illustrious affiliations, counting among them ACCOR hotels, Mars Australia, George Weston Foods, Suntory, Kraft Heinz, Cerebos Foods, NAFDA Foods, Plant-based Proform Foods, and the multinational titan Campbell Arnott’s. He assumes the mantle of a Culinogist and distinguished lead expert, orchestrating consumer-centric recipe innovation and pioneering culinary trends. His role encompasses spearheading new product development initiatives and offering invaluable insights to food and beverage enterprises pursuing innovation. To date, Adam\u0027s visionary contributions have facilitated the introduction of over $300 million dollars worth of groundbreaking innovations into the global marketplace.\u003C\/p\u003E\n\u003Cp\u003EEndorsed as a Certified Executive Chef (CEC) by the Research Chefs Association, Adam Moore holds membership in the Australian Institute of Food Scientists while also wielding the mantle of a preeminent culinary adjudicator across national and international competitions in the gastronomic realm. His engagement with the Global Research Chefs Association underscores his steadfast dedication to advancing the frontiers of culinary exploration.\u003Cbr \/\u003E\nYet, beyond his culinary prowess, Adam\u0027s commitment to humanitarian causes is an indelible facet of his persona. Commencing his altruistic endeavours at the tender age of 13, he has consistently championed charitable causes, even pioneering a soup kitchen to serve the homeless—an endeavour that continues to animate his compassionate spirit to this day. Remarkably, his efforts have yielded over $7 million AUD for a spectrum of organisations, culminating in the conferral of the Order of Australia Medal for his philanthropic undertakings at the age of 18.\u003Cbr \/\u003E\nIn the realm of advocacy, Adam\u0027s stature as a National Ambassador for Cure Cancer and RUOK? is emblematic of his enduring commitment to community well-being. Serving as an exemplar of industry mentorship, he extends support to emerging chefs, culinary entrepreneurs, and the broader hospitality sector, lending his acumen to the culinary arts and mental health matters.\u003C\/p\u003E\n\u003Cp\u003EAdam\u0027s commanding presence extends beyond the culinary arena, permeating the media landscape through a diverse portfolio of television and corporate video appearances. His contributions to esteemed platforms such as Channel 10 and Studio 10 resonate with audiences, while his written insights grace the pages of leading culinary publications. Concurrently, his global perspective finds expression in the realm of social media, where he garners a robust following spanning both Australian and international patrons. 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Still learning about the craft\/flavour and artistry as the industry evolves.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/1512d0293b034a23838246905ab0f688.jpeg"},{"id":"19807","type":"speaker","firstName":"Andrew","lastName":"Ballard","company":"Unilever","position":"Executive Chef Unilever Food Solutions Anz","description":"\u003Cp\u003EIve worked in the foodservice industry for over 20 years, starting out like so many as a teenaged kitchenhand at a local restaurant. Before joining UFS in 2015, I worked in both small and large establishments - from pubs and clubs, large catering groups, and fine dining. I’ve also consulted with many highly regarded cookbooks and have presented and judged at renowned food shows, including the acclaimed Sydney Royal Fine Foods Show.\u003C\/p\u003E\n\u003Cp\u003EI believe that practical industry experience is what helps my team and I understand the real challenges Chefs face every day, because we’ve been there. It’s this experience that helps us develop brilliant products and solutions at UFS. We know they have work at all levels in all kitchens, big and small. They need to be consistent, but still have the flexibility to let Chefs make the dish their own. It’s a great challenge, and is really rewarding. I love it.\u003C\/p\u003E\n\u003Cp\u003EIn my spare time I enjoy sport, spending time with my kids and hunting for the best Australian wines I can find.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/c8bb83ee24a44809b83be56f6d4dc85d.jpeg"},{"id":"19754","type":"speaker","firstName":"ANDREW","lastName":"Briese","company":"CTB AND CO. - Cooking The Books","position":"Founder","description":"\u003Cp\u003EBio\tA chef on a mission\u003Cbr \/\u003E\nCTB AND CO. founder Andrew Briese, trained as a chef and completed a Bachelor of Business in Catering \u0026 Hotel Management. Working in the hospitality industry for over 30 years, Andrew realised there was a lack of digital applications to assist hospitality venues in developing their business structures and finances. \u003C\/p\u003E\n\u003Cp\u003EHis struggle with numbers turned him from head chef to business innovator and tech entrepreneur. He developed solutions and tools from a chef\u0027s perspective, knowing what a chef or business owner needs in order to succeed. \u003C\/p\u003E\n\u003Cp\u003EOur #1 in kitchen management software, Cooking the Books (CTB) was developed to help solve these industry challenges and provide a streamlined workflow with complete financial and operational transparency. As the CTB platform boomed, an array of other management solutions were built and designed not only for food and beverage but for the healthcare, hospitality, and retail industries. \u003C\/p\u003E\n\u003Cp\u003EAndrew and his team work closely with their clients, visiting them on-site and getting to know the ins and outs of their business. CTB AND CO. structure their system to suit any sized venue, with support from start to finish and also along the way. \u003C\/p\u003E\n\u003Cp\u003EThis year CTB AND CO. Has just realist two new programs Keeping it Cool and Sticky Dates - Take a look and trail for free for 30 days at www.ctbandco.com.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/11515b7153784284bd8a7e1f5eace767.jpeg"},{"id":"20030","type":"speaker","firstName":"Andrew","lastName":"Lark","company":"Liven","position":"Chief Customer Officer","description":"\u003Cp\u003EAndy Lark is a globally awarded CMO \u0026 CRO, entrepreneur, and board director. He helped build Xero from a start-up into a global software powerhouse, launched apps used by millions, and built one of the largest eCommerce sites in the world at Dell. Andy leads sales, marketing, and more at Liven, one of the World’s most prominent Fintech and Web 3 companies serving the best hospitality operators. Liven enables loyalty to be created and customer engagement to be radically reimagined. Andy is widely regarded as a loyalty, customer experience and marketing leader, speaking and lecturing globally.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/09\/6e8d82297ba7424390f093c9b1c78101.jpeg"},{"id":"19972","type":"speaker","firstName":"Andrew","lastName":"Slattery","company":"Zero Payments","position":"Payments Consultant","description":"\u003Cp\u003EI am a trusted payments consultant to some of Australia\u0027s largest hospitality and retail organisations.\u003C\/p\u003E\n\u003Cp\u003EHaving previously worked with groups like Lucas Restaurants, Trader House, Domino\u0027s and SSP Australia, I am now running my own payments consulting business within Zero Payments. \u003C\/p\u003E\n\u003Cp\u003EZero are Tyro\u0027s largest ISO and channel partner and have been working with Tyro for the past 17 years. \u003C\/p\u003E\n\u003Cp\u003EWe consult to some of Australia\u0027s largest hospitality organisations, including Aus Venue Co, Star Hotel Group, Belgravia Leisure, The Scott Pickett Group, The European Group, and Chargrill Charlies.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/1fbc166e43ae4c0f8c7454c286b0fcee.jpeg"},{"id":"19959","type":"speaker","firstName":"Andrew","lastName":"Van De Beek","company":"Illumin8","position":"Founder \u0026 Head of Purpose","description":"\u003Cp\u003EI’m Andrew, and although I dream of running my own whisky bar, right now I’m an accountant (I guess).\u003C\/p\u003E\n\u003Cp\u003EFounder of multi award winning business advisory firm Illumin8, industry podcast host, co-working community designer, bathroom renovation retail store owner, business leader retreats facilitator, mentor of up \u0026 coming business owners, keynote speaker \u0026 generally getting myself into interesting situations in the world of accounting, business \u0026 life.\u003C\/p\u003E\n\u003Cp\u003EI push the boundaries, it’s the only way I can make the difference I want to make. I ask lots of questions. I listen to the answers and I’m not afraid to challenge what I hear\u003C\/p\u003E\n\u003Cp\u003EI believe in the potential of our business community – what we could do with a not so subtle push into the unknown.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/2ec5bdcc07a94c11b808627f08c38184.png"},{"id":"19780","type":"speaker","firstName":"Anita","lastName":"Lee","company":"MSC - Marine Stewardship Council","position":"Senior Commerical Manager","description":"\u003Cp\u003EAnita has over 20 years of experience in marketing and relationship development across Asia Pacific and the Oceania region, working with a wide range of categories and channels. For the past 5 years, she has served as the Senior Commercial Manager at the Marine Stewardship Council (MSC) in the Oceania Region, overseeing New Zealand, Australia, and the Pacific.\u003C\/p\u003E\n\u003Cp\u003EIn her role at the MSC, Anita collaborates with partners throughout the supply chain, from MSC-certified fisheries to retailers, brands, and foodservice establishments. Her efforts ensure that consumers have access to MSC-certified sustainable wild-caught seafood choices when shopping and dining out, helping to make a positive impact on healthier oceans.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/5cd1ec440ca94f0cb319df557b994723.jpeg"},{"id":"19584","type":"speaker","firstName":"Apoorva","lastName":"Kunte","company":"The Westin Melbourne","position":"Executive Chef","description":"\u003Cp\u003EChef Apoorva Kunte is a culinary luminary known for his relentless pursuit of culinary excellence and boundless creativity. With a remarkable array of accolades and a trail of culinary triumphs, he has cemented his place as a distinguished figure in the world of gastronomy. \u003C\/p\u003E\n\u003Cp\u003EApoorva’s journey to culinary stardom has been marked by a series of remarkable achievements. Notably, his recent recognition as one of the top 10 Chefs of the Year 2022-23 for Victoria State by Accommodation Australia or being named a Runner-up in the Marriott APEC Cage-Free Eggs\u003Cbr \/\u003E\nChallenge in 2023 where he showcased his commitment to sustainable practices and culinary innovation. His prowess in the culinary arts led to his appointment to the esteemed Marriott APEC Culinary Advisory Board for the year 2022-24, a testament to his remarkable contributions to the\u003Cbr \/\u003E\nfield.\u003C\/p\u003E\n\u003Cp\u003EAcknowledged by industry experts and peers alike, Chef Apoorva’ s inclusion in the Power 25 Culinary List 2022-23 by Hotelier’s Web underscored his influence and impact on the culinary landscape. His Special Recognition Certificate in the Plant-Based Recipe Battle at Marriott APEC 2022 further highlighted his ingenuity, where he emerged as one of the top six contributors from a pool of 400 entrants.\u003C\/p\u003E\n\u003Cp\u003EApoorva’s dedication to sustainability and innovation was exemplified through his Certificate of Achievement for Consistent Waste Tracking for Marriott\u0026#39;s SERVE 360 Program APEC 2022. His journey has seen him traverse diverse culinary terrains across 3 continents, from collaborating\u003Cbr \/\u003E\nwith Michelin-starred chefs to mastering various cuisines. \u003C\/p\u003E\n\u003Cp\u003ENotably, Chef Apoorva has been an instrumental part of renowned establishments such as The Ritz-Carlton, The Westin, and The Taj Mahal Hotel, where he has consistently elevated culinary standards and garnered awards while managing and cooking for VIP state events hosting prominent figures like the Indian Prime minister Narendra Modi, President George Bush, Un secretary General Ban Ki-Moon, Queen Beatrix of the Netherlands and cultural icons like Lady Gaga, George Clooney and Novak Djokovic.\u003C\/p\u003E\n\u003Cp\u003EAn educator at heart, Apoorva has played a pivotal role as an Industry Student Assessor for Le Cordon Bleu, Australia, nurturing future culinary talents. His commitment to knowledge and growth led him to complete seven short management certificate courses from Torrens University, Australia, in 2020, enhancing his leadership acumen.\u003C\/p\u003E\n\u003Cp\u003EAs an Executive Chef at The Westin, Melbourne, Australia, Apoorva continues to demonstrate his culinary finesse, leading a dedicated team and crafting exceptional experiences for guests. His legacy as a Silver Medalist, an innovative leader, and an esteemed educator is a testament to his\u003Cbr \/\u003E\nunwavering commitment to pushing culinary boundaries and inspiring the next generation of culinary professionals.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/0d49422b2ef4464eae3ed2fb4a1eb998.jpeg"},{"id":"19992","type":"speaker","firstName":"Ari","lastName":"Semertzidis","company":"KPMG","position":"Director","description":"\u003Cp\u003EAri is a Director within our KPMG Finance Hub team, providing outsource finance function support services to organisations and helping clients to utilise technology and best-practice processes to enhance their finance function. \u003C\/p\u003E\n\u003Cp\u003EBringing over 15 years of experience across accounting, tax compliance, technology, Ari works with clients across various sectors of the economy.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/11f385d9be6749978c68b2ecf23924d4.jpeg"},{"id":"19794","type":"speaker","firstName":"Barry","lastName":"Susanto","company":"Warkop","position":"Owner","description":"\u003Cp\u003EBarry Susanto relocated to Melbourne from Jakarta 13 years ago and honed his skills at renowned restaurants such as Hellenic Republic and Navi. In 2021, he opened Warkop, a unique sandwich shop that blends Australian favorites with Indonesian flavors, drawing inspiration from traditional Indonesian food culture.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/f56a1b53da904d8489ce9f2221b047c4.jpeg"},{"id":"19709","type":"speaker","firstName":"Belinda","lastName":"Clarke","company":"Foodie Coaches","position":"Ceo","description":"\u003Cp\u003EBelinda is the CEO of Foodie Coaches and a celebrated leader in the hospitality industry with over 25 years of experience. Previously serving as the CEO of the Restaurant \u0026 Catering Association, she has consistently demonstrated her ability to drive transformative success and best practice efficiencies across the sector. Known for her strategic and inspiring leadership, Belinda empowers business owners to elevate their operations and achieve their goals. She brings her wealth of knowledge and innovative strategies to our event, ready to inspire and enlighten us all.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/bba0fd2543864bbdb11cac8841a6203a.jpeg"},{"id":"19978","type":"speaker","firstName":"Ben","lastName":"Pearce","company":"Tip Sheet","position":"Founder","description":"\u003Cp\u003EBen Pearce is a hospitality professional with extensive experience spanning both the UK and Australia. Having worked across multiple sectors of the industry, he has held senior management roles at a group level, worked as a consultant, and been an owner-operator. Ben has played a pivotal role in launching nearly 20 food and beverage concepts, bringing his deep industry knowledge and passion for innovation to every project.\u003C\/p\u003E\n\u003Cp\u003EDriven by a desire to solve a long-standing challenge in the hospitality sector, Ben founded Tip Sheet—a cutting-edge platform designed to automate tip distribution for hospitality venues. Witnessing firsthand the time-consuming and often contentious process of tip pooling, Ben created Tip Sheet to eliminate manual errors, save time, and provide staff with the transparency and peace of mind they deserve. As Tip Sheet gains traction, it is poised to become a key component of businesses\u0027 employer value propositions, reshaping how tips are managed in the hospitality industry.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/9fa8a9e32c50416a8f061e2063b18462.jpeg"},{"id":"19602","type":"speaker","firstName":"Brendan","lastName":"Katich","company":"Nomad Group","position":"Ops Chef","description":"\u003Cp\u003EMelbourne born and bred, a 18 year career involves stints in the kitchens of the Sofitel, Ezard, Gingerboy and most recently for the NOMAD group being involved in their last two openings in Melbourne, NOMAD and Reine \u0026 La Rue.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/31fdad73a2a845a9b27525f99546804f.jpeg"},{"id":"19786","type":"speaker","firstName":"Brett","lastName":"Boyle","company":"RiseUp Group Australia Pty Ltd","position":"Ceo","description":"\u003Cp\u003EBrett Boyle is an accomplished business leader with over 20 years of experience across diverse industries, including foodservice, hospitality, and FMCG.\u003C\/p\u003E\n\u003Cp\u003EHe has held senior leadership roles at Unilever, Sandhurst Fine Foods, Enterprise Mobility, and Avis Budget Group, where he honed his skills in sales strategy, performance management, team development, and leadership.\u003C\/p\u003E\n\u003Cp\u003EBrett has also worked in the Middle East and Africa, and his global perspective and adaptability have been key assets throughout his career. He serves as a Board Member of the Australian Foodservice Advocacy Body and is a member of the Australian Institute of Training and Development (MAITD).\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/e633f3d189354a6ea6b17b2df24c7b2a.jpeg"},{"id":"19966","type":"speaker","firstName":"Carina","lastName":"La Delfa","company":"Lumos Bakery","position":"Owner\/pastry Chef","description":"\u003Cp\u003ECarina La Delfa, owner of Lumos Bakery, has more than 10 years behind her. Working in the best restaurants and pâtisseries Melbourne has to offer, Carina specialises in sourdough and viennoisserie.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/521a2db672d54af5a34309a152dca090.jpeg"},{"id":"19618","type":"speaker","firstName":"Catherine","lastName":"Golding","company":"Meat \u0026 Livestock Australia","position":"National Business Development Manager","description":"\u003Cp\u003EWho isn\u0027t passionate about good food these days.... it has certainly been a critical component of my career working with the Australian beef and lamb industry. Combined with an appetite for compelling and innovative communications, I am in the business of telling an authentic story to motivate change from the ground up - literally from on-farm to on-shelf and on-menus. I currently lead the Australian business development team across foodservice and retail. Prior to this, I was based in the USA to manage our North American program for 7.5 years, successfully delivering integrated communications and marketing programs that have inspired action and supported business growth.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/002555c6412947889c88b808ead7ed54.jpeg"},{"id":"19598","type":"speaker","firstName":"Cherie","lastName":"Hausler","company":"All The Things","position":"Founder","description":"\u003Cp\u003ECherie Hausler - food writer, food stylist, product and recipe developer, tea blender, restaurateur, presenter and cookbook author.\u003C\/p\u003E\n\u003Cp\u003ECherie’s well established Barossa based food background; as a food stylist and writer, tea blender, recipe developer and co-owner of Eat Me restaurant in Bangkok, explains her enthusiasm for good food and her passion for sharing the unique stories each producer has to tell.\u003C\/p\u003E\n\u003Cp\u003EWhile Sydney may have been the place Cherie gained experience on-air with 8 years in the TV industry, along with food writing for various magazines, including her own regular vegetarian column in Delicious magazine; the Barossa was the place that she was really put through her paces creating her own range of vegan products for the local Farmer’s Market, pop-up events she devised and ran and her own plant-based retail store in an old fire station. Cherie also spent 13 years consulting to Maggie Beer; writing, food styling and brand developing. \u003C\/p\u003E\n\u003Cp\u003EMore recently she created her own start-up, “All The Things”, pioneering artisan, vegan, white mould cheeses, amongst a range of 20 products developed for independent retail channels, food service and national supermarkets. The common thread is always good food. All of this hands-on experience has provided her with a broad spectrum knowledge of food focused marketing and communications strategy; traversing the pendulum swing from a farmer’s market stall all the way through to national distribution in Coles and Woolworths. \u003C\/p\u003E\n\u003Cp\u003EAll The Things TV was born from joining all the dots in Cherie’s life thus far; to share the possibilities of sustainability and community based focus resulting in a particularly delicious way of life. Series 1 of All The Things TV is currently on SBS Food and SBS On Demand, and Series 2 aired on 7Plus nationally.\u003C\/p\u003E\n\u003Cp\u003EThe latest project to take Cherie’s creative fancy is her new cookbook, A Plant-based Farmhouse, published by Murdoch Books. Wherever she’s lived around the world, Cherie Hausler’s instinct has been to host ‘country gatherings’ - bringing people together to share good food and good times. That passion grew when she returned home to the Barossa Valley to settle in an unrenovated 150 year old stone farmhouse on Koonunga Hill. \u003C\/p\u003E\n\u003Cp\u003EIt’s there that she tends a rambling edible garden, forages for wild olives, turns apples into cider vinegar, makes kombucha, bakes, blends (and drinks!) tea, tends to her animals and nurtures community connection through plantbased food. At a local horticultural meeting, Cherie was reminded how easy it can be to find familiar food territory with others: “Oh we all eat plants dear - nothing new in that,” one member quipped.\u003C\/p\u003E\n\u003Cp\u003EA Plant-based Farmhouse celebrates exactly that timelessness, with more than 80 whole food, dairy and sometimes gluten free recipes based on traditional plant-based country foods and cooking methods, along with veg-centric riffs on familiar homestead favourites. Whether it’s inspiration for hearty salads, roasts and brunches, magnificent cakes and tarts, or go-to staples, there’s so much deliciousness within these pages.\u003Cbr \/\u003E\nPlant-based or otherwise, no one need miss out.\u003C\/p\u003E\n\u003Cp\u003EQuote from Maggie Beer’s foreword…\u003Cbr \/\u003E\n“I’m thrilled Cherie has channelled her combined talents into writing this beautiful book and sharing her table with you all. Her recipes are bursting with flavour and creativity and are an important part of the food I love to eat. I hope you enjoy it as much as I do.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/99aa990360a34474ad140a0cac6f7698.jpeg"},{"id":"19908","type":"speaker","firstName":"Chris","lastName":"Firinauskas","company":"Chris Firin Coaching","position":"Founder","description":"\u003Cp\u003EMeet Chris Firinauskas, a transformative leadership and performance coach from Melbourne. With over 15 years of leadership experience working with highly successful brands, Chris excels in guiding leaders to navigate challenges with innovative strategies and enhanced capabilities. Chris brings a true passion for creating sustainable, meaningful change, empowering individuals and teams to unlock their potential and achieve purpose- led success.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/15e439a977ff41b0b2fa34b052025cd6.jpeg"},{"id":"19596","type":"speaker","firstName":"Chris","lastName":"Locke","company":"Streat","position":"Chef","description":"\u003Cp\u003EEnglish by birth, Chris has journeyed through the flavours of the UK, Australia, France, Central America, and Canada, gathering culinary skills and knowledge from around the world. \u003C\/p\u003E\n\u003Cp\u003EChris\u0027s culinary journey has seen him as the executive chef of renowned farm-to-table venues like Marben Restaurant and The Cloak Bar in Toronto, where he championed waste reduction, nurtured farmer relationships, introduced no-tipping models and improved benefits and working conditions for employees.\u003C\/p\u003E\n\u003Cp\u003ENow homed in Melbourne, Chris brings his expertise in fermentation and waste reduction to the table at The Moving Feast Kitchen; an innovation space to reduce waste and build circular economies around food.\u003Cbr \/\u003E\nChris is a strong advocate for building better food systems and working towards a sustainable future.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/c50a675edb314f56b45d259a056e1aea.jpeg"},{"id":"19756","type":"speaker","firstName":"Christine","lastName":"Crowley","company":"OzHarvest","position":"Melbourne City Manager","description":"\u003Cp\u003EChristine has been with OzHarvest Melbourne for over 9 years, coordinating the volunteer program before focusing on logistics. During her time at OzHarvest, the Food Rescue Program has grown from 3 to 9 vans on the road each week, rescuing 30,000kgs of quality surplus food for our 115+ agencies. OzHarvest is a for impact organisation with a driving purpose to ‘Nourish our Country.’ OzHarvest creates positive change with our three education programs, through innovative social impact projects, and\u003Cbr \/\u003E\nour advocacy work for food security in Australia and to halve food waste by 2030.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/06a1474b6024463d8e4266da223a031f.jpeg"},{"id":"19782","type":"speaker","firstName":"Craig","lastName":"Rispin","company":"The Future Trends Group","position":"Futurist","description":null,"photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/41332c508aaa44a09d722026ade36916.jpeg"},{"id":"19947","type":"speaker","firstName":"Dani","lastName":"Valent","company":"Dirty Linen Podcast","position":null,"description":"\u003Cp\u003EDani Valent is one of Australia’s most respected food communicators. She is a longtime freelance journalist and restaurant critic, award-winning cookbook author and host of the Dirty Linen food podcast. Dani writes food news, features and restaurant columns in Melbourne for Good Food, eating her way from the city to outer suburbs, food trucks to fine dining. She also covers food news and is a keen watcher of the hospitality industry in all its marvellous and messy glory. She was named a Legend by the Melbourne Food \u0026 Wine Festival in 2022 and was honoured for her Outstanding Contribution to Hospitality in the Gourmet Traveller Restaurant Awards 2023.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/78a086a3e16546dcb1c01bcdfbb4724c.jpg"},{"id":"19994","type":"speaker","firstName":"Darrell","lastName":"Johnson","company":"Rekall Industries","position":"CEO \u0026 Founder","description":"\u003Cp\u003EDarrell is a seasoned professional with 17 years of experience in the aged care sector, specializing in facilities management, project management, procurement, and leadership within the utilities industry. He has a proven ability to coordinate the performance of multiple teams, manage complex stakeholder relationships, oversee contracts and financials, and execute large-scale projects. His expertise also extends to strategic planning and IT\/cybersecurity, enabling him to tackle challenges with a comprehensive and innovative approach.\u003C\/p\u003E\n\u003Cp\u003EIn addition to his extensive experience, Darrell is an entrepreneur launching his own company focused on sustainability, recycling initiatives, and innovation. His passion for environmental stewardship drives him to explore new opportunities that align with his commitment to positive change.\u003C\/p\u003E\n\u003Cp\u003EDarrell is also deeply invested in the growth and development of others, actively coaching and mentoring teams and individuals. This dedication to leadership extends beyond his professional responsibilities, as he strives to foster a culture of learning and continuous improvement.\u003C\/p\u003E\n\u003Cp\u003EThroughout his career, Darrell has been recognized for driving innovation and growth, consistently expanding his knowledge and skills. His deep understanding of procurement, property management, and various other sectors allows him to deliver impactful results and introduce insightful ideas. Known for his tough but fair negotiation style, Darrell has achieved significant cost savings and streamlined processes, contributing to the success of the organizations he has served.\u003C\/p\u003E\n\u003Cp\u003EDarrell\u0027s commitment to excellence, combined with his entrepreneurial ventures and mentoring efforts, positions him as a forward-thinking leader. His ability to navigate complex challenges, focus on sustainability and innovation, and dedication to mentoring make him a valuable asset in any setting. Whether leading operations in the utilities industry or pioneering sustainable business practices, Darrell is committed to making a lasting impact in all facets of his career.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/a42c69f6df754083af81950595c914a0.jpeg"},{"id":"19813","type":"speaker","firstName":"Darren","lastName":"Robertson","company":"Three Blue Ducks","position":"Chef And Co-owner Of Three Blue Ducks \u0026 Rocker, North Bondi","description":"\u003Cp\u003EDarren Robertson is a restaurant owner and gourmet chef who is committed to cooking with sustainably and ethically farmed produce.\u003C\/p\u003E\n\u003Cp\u003EIn 2012, Darren joined forces with mates at the Three Blue Ducks restaurant. He now co-owns five Three Blue Ducks in NSW and Victoria, as well as Rocker at Bondi Beach, and The Farm at Byron Bay.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/29dfa962d3a64622834356d5fbb8eafc.jpeg"},{"id":"19740","type":"speaker","firstName":"David","lastName":"Murphy","company":"Lyre\u0027s Non Alcoholic","position":"Global Flavour Architect, Vp Product \u0026 Quality","description":"\u003Cp\u003EDavid Murphy has been a professional member and leader of the hospitality industry for over 30 years. With experience across the globe including London \u0026 New York with renowned restaurant group Nobu, David’s local highlights have included working at iconic venues such as Banc, Rockpool \u0026 Ash Street Cellar. \u003C\/p\u003E\n\u003Cp\u003EMore recently he was a partner at Sydney\u0027s Inner West restaurant One Penny Red which has received critical acclaim including multiple food \u0026 wine awards including a SMH \u0027Hat\u0027 in 2019 - 2022 and receiving a three wine goblet rating in the Australian Wine List of Year Awards for 2019 - 2022. In 2021 One Penny Red continued its wine legacy with the national\u003Cbr \/\u003E\naward for Australia\u0027s Best Aperitif List.\u003C\/p\u003E\n\u003Cp\u003ESince 2017 David has been involved with and is one of the co-creators of the Lyre\u0027s Non Alcoholic Spirits. Holding the title of VP – Global Product and Quality which sees him create and manage the flavour profiles for each of the Lyre\u0027s spirits and beverages which is now considered the world’s leading brand of Non Alcoholic Spirits and RTD cocktails, available in over 80 markets.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/592986f27d584d11a27967f7abf62c2d.jpeg"},{"id":"19829","type":"speaker","firstName":"Dean","lastName":"Morgan","company":"Zokoko","position":"Director","description":"\u003Cp\u003EDean leads the Zokoko team, sourcing \u0026 roasting cacao and making chocolate.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/edbbb4ecd3eb4ae5ae512ad6dba11831.jpeg"},{"id":"20032","type":"speaker","firstName":"Dominic","lastName":"Braham","company":"Kynect","position":"Head Of Sales \u0026 Partnerships","description":"\u003Cp\u003EDom started his career in Hospitality at the age of 14 at a local Italian restaurant and went on to later complete an Advanced Diploma of International Hotel Management. Throughout this course he developed a passion for Sales \u0026 Marketing thus leading him to a career specialising in loyalty and working in senior roles at Virgin Australia and Mastercard. Dom has now teamed up with Spineka Group to launch their new Fintech Business Kynect. Kynect is a trusted partner of Tyro and has built innovative solutions to help businesses attract and retain customers through cost effective card linking technology.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/09\/4eed4b64fc8a48fea4a3a9cc19b7492d.jpeg"},{"id":"19887","type":"speaker","firstName":"Dr","lastName":"Paul Harrison","company":"Mainstream Aquaculture Group","position":"Chief Scientist \u0026 Head Of Operations","description":null,"photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/9b4765542182438a918b3bca148dd728.jpeg"},{"id":"19831","type":"speaker","firstName":"Dylan","lastName":"Evans","company":"Tippy Tay, Garden State Hotel","position":"Area Chef","description":"\u003Cp\u003EDylan is an Area Chef with Australia Venue Co., managing Garden State Hotel, Yarra Botanica and State of Grace, among other iconic Melbourne pubs. Deciding to be a chef after three days of work experience in a small kitchen during high school, Dylan has trained in some of Australia\u0027s most acclaimed kitchens, such as Pier (Sydney) and Pearl (Melbourne), before heading to Europe and America to gain further experience at Noma, Alinea and Manresa.\u003Cbr \/\u003E\nDylan continues to be inspired by food history and how that speaks to and shapes our culture, while trying to encourage that same curiosity in younger chefs.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/6b77e874671b46e3a03e973e1c929d18.jpeg"},{"id":"19514","type":"speaker","firstName":"Eigen","lastName":"Ting","company":"Tastetherainbow Pty Ltd","position":"Director","description":"\u003Cp\u003ECo-Founder of Sucre Du Jour and with over a decade\u0027s worth of experience as a Pastry Chef trotting the globe and working in notable establishment, Eigen and his team aim to build a community-focused network through their desserts.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/eigen-ting.png"},{"id":"19711","type":"speaker","firstName":"Emil","lastName":"Kroell","company":"End Food Waste Australia","position":"Technical Specialist","description":"\u003Cp\u003EEmil has extensive experience in the food industry, from working as a chef to co-founding food companies, setting up production facilities to upcycle food that would have otherwise gone to waste. With a background in engineering and food science, Emil now advises on food waste reduction with End Food Waste Australia, bringing a holistic and people-centered approach to food manufacturing and innovation. His diverse experience offers a deep understanding of the challenges in sustainability and efficiency faced by food businesses.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/a73934bf9ac04258b72e515c4978b990.jpeg"},{"id":"20028","type":"speaker","firstName":"Emily","lastName":"Ng","company":"Unilever Food Solutions ANZ","position":"Head of ANZ - Marketing Lead","description":"\u003Cp\u003EWith over 15 years of marketing and commercial experience in FMCG and Foodservice across Asia, Emily currently heads up the Unilever Food Solutions (UFS) ANZ business unit as Marketing Lead, managing its power brands like Knorr Professional and Hellmann\u0027s to deliver not just professional ingredients, but holistic solutions and services to support the food industry. Tapping into UFS\u0027 global platforms and expertise across 76 different markets to integrate with local insights and top dishes, Emily will provide the key headlines to UFS\u0027 annual trend report, Future Menus, alongside leading chef speakers who will showcase tangible case studies on key trends shaping the hospitality industry.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/a073a28cdf774d00bd5a1282b6031bb4.jpeg"},{"id":"19701","type":"speaker","firstName":"Emma","lastName":"Duzhnikova","company":"The Concept Distillery","position":"Creative Director","description":"\u003Cp\u003EEmma Duzhnikova is the founder and creative director of The Concept Distillery, a branding, design, and content firm dedicated to helping ambitious food, beverage, and hospitality clients around the world, transform their visions into vibrant brands that stand out both on the plate and on the page! \u003C\/p\u003E\n\u003Cp\u003EWith over 20 years of experience, Emma has conceptualised and developed brand concepts to organisations both small and large, and she knows exactly what makes a food brand tick.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/996905a9824948f4b4694a88cd1f502a.jpeg"},{"id":"19657","type":"speaker","firstName":"Gad","lastName":"Assayag","company":"Baker Bleu","position":"Executive Pastry Chef","description":"\u003Cp\u003EBorn in Jerusalem, Gad Assayag is the Executive Pastry Chef of Baker Bleu. With over twenty years of experience in fine dining restaurants such as Vue de Monde and Stokehouse, Gad has also managed pastry production for notable bakery and café groups including Mork Chocolate and Woodfrog Bakery.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/6d4e7d11d40a45a1a9665ccd9e87569c.png"},{"id":"19968","type":"speaker","firstName":"Gad","lastName":"Assayag","company":"Baker Bleu","position":"Executive Pastry Chef","description":"\u003Cp\u003EGad Assayag, born in Jerusalem, is the Executive pastry chef of Baker Bleu. With over twenty years of experience in fine dining restaurants, including Vue de Monde and Stokehouse, and managing pastry production at bakeries and cafe groups, including Mork Chocolate and Woodfrog bakery.\u003Cbr \/\u003E\nGad has an enormous wealth of knowledge across pâtisserie, viennoiserie \u0026 baking. Gad is currently studying food science.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/d0be23d9d35840548a9bf971388cdfc8.jpeg"},{"id":"19852","type":"speaker","firstName":"Gareth","lastName":"Whitton","company":"Tarts Anon","position":"Director","description":"\u003Cp\u003EGareth Whitton is an accomplished chef with over 18 years of culinary experience, having honed his skills in some of the world\u0027s most prestigious restaurants including Pier, Quay, Oud Sluis and Dinner By Heston. Born from Melbourne\u0027s COVID-19 lockdown, Gareth\u0027s passion for baking evolved into Tarts Anon, a specialty tart shop that quickly garnered acclaim throughout the city. Tarts Anon has since expanded to two thriving locations and earned him recognition as a guest judge on Masterchef Australia in 2022, and led him to compete alongside the finest pastry chefs in Australia on the internationally televised \u0027Dessert Masters\u0027 in which he was named the 2023 winner. A visionary entrepreneur in Melbourne\u0027s culinary scene, Gareth balances his professional pursuits with fatherhood, cherishing his role as a loving father to Otis alongside his partner Catherine.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/d6340a99a3ac4a0692f19f35e945437d.jpeg"},{"id":"20012","type":"speaker","firstName":"Glenn","lastName":"Flood","company":"Glennflood.com","position":"Leadership Trainer","description":"\u003Cp\u003EGlenn’s is a sought after hospitality leadership authority. His depth of experience, industry credibility and passion to see people thrive makes for an insightful and thought provoking discussion.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/37b7bbca51cd4f98a765df8e431aaeec.jpeg"},{"id":"19951","type":"speaker","firstName":"Greg","lastName":"Sanderson","company":"Speakeasy Group","position":"Managing Director","description":"\u003Cp\u003EGreg Sanderson’s journey in the hospitality industry is one of dedication, hard work, and a deep passion for creating memorable experiences. As the Managing Director and co-founder of The Speakeasy Group, Greg has played a pivotal role in establishing some of Australia’s most beloved venues. However, his path to success is marked by humility and a genuine love for the industry, rather than a pursuit of accolades.\u003Cbr \/\u003E\nGreg’s interest in hospitality began at a young age, sparked by a work experience opportunity at a 5-star resort during high school. This early exposure led him to pursue a Bachelor of Business with a Major in International Hotel \u0026 Tourism Management at the University of Queensland. While studying, Greg gained hands-on experience at a local British pub, where he took on various roles, from kitchen duties to managing the restaurant at just 20 years old. These early experiences shaped his understanding of leadership and teamwork, setting the foundation for his future endeavours.\u003Cbr \/\u003E\nAfter university, Greg’s career quickly advanced as he took on the role of General Manager at one of Australia’s largest university bars and live music venues. Managing a venue with a capacity of 750 guests and hosting large-scale events taught him valuable lessons in operational management and guest satisfaction. Seeking new challenges, Greg moved to Scotland, where he worked in high-end cocktail bars, including the prestigious Opal Lounge. It was here that he developed a passion for quality spirits and cocktails, which would later become a defining element of his career.\u003Cbr \/\u003E\nUpon returning to Australia, Greg settled in Melbourne, where he worked in some of the city’s most renowned bars, including Gin Palace, Murmur, and Black Pearl. During this time, he met Sven Almenning, who would later become his business partner. Greg joined Sven’s consultancy, Behind Bars, where he played a key role in bartender training and brand launches for Diageo, the world’s largest beverage company. \u003C\/p\u003E\n\u003Cp\u003EHis dedication to the craft led to the successful launch of World Class in Australia, now the world’s largest cocktail competition, and earned him recognition within the industry.\u003Cbr \/\u003E\nIn 2011, Greg and Sven opened Eau-de-Vie in Melbourne, marking the beginning of The Speakeasy Group. The venue’s success was immediate, and within a year, Greg was named the 2012 Australian Bartender of the Year. As The Speakeasy Group expanded, Greg took on the role of Managing Director, overseeing over 200 staff across nine venues in two states. Despite this growth, Greg remains committed to the core values that have guided him from the start—creativity, hard work, and a focus on making guests feel truly welcome.\u003Cbr \/\u003E\nGreg’s leadership style is rooted in humility and a deep respect for his team. He believes in the power of collaboration and strives to create a positive work environment where everyone feels valued. For Greg, success is not just about professional achievements but about maintaining a balance between business, personal life, and family commitments.\u003Cbr \/\u003E\nHis story serves as an inspiration to aspiring entrepreneurs and hospitality professionals, showing that success is not just about where you end up, but about the journey, the lessons learned, and the people you meet along the way.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/b976750c33c8457eab072f77e25f675f.png"},{"id":"19652","type":"speaker","firstName":"Guy","lastName":"Bentley","company":"Nouns Deli","position":"Director","description":"\u003Cp\u003EGuy Bentley, seasoned in the Melbourne hospitality scene, launched his first venue at 24 and has never left. He is behind the success of Leonardo\u0027s Pizza Palace, Ramblr, Leonard\u0027s House of Love, and the latest, Nouns Deli. Guy predominantly works in Front of House and all things beverage.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/18d7988f5c4541f8994f6ec5b8381047.jpg"},{"id":"19586","type":"speaker","firstName":"Hamed","lastName":"Allahyari","company":"Salamatea House","position":"Director","description":"\u003Cp\u003EMeet Hamed Allahyari, the founder of Salamatea Cafe (Hameds Persian Kitchen). \u003C\/p\u003E\n\u003Cp\u003EHamed was born in Iran’s capital, Tehran. He migrated to Australia in 2012 and has called Melbourne home since. His life revolves around food and sharing his Persian cultural and culinary heritage with the local community.\u003C\/p\u003E\n\u003Cp\u003EHamed previously ran cooking classes with Free to Feed, a not-for-profit social enterprise cooking school, where he was able to share his love for food with the wider community. From this experience, he was inspired to open up a similar enterprise to empower refugees, asylum seekers and new migrants facing the same problems he did when he first arrived in Australia. Hamed released his first cookbook, Salamati, in 2022, sharing traditional Persian recipes coincided with culinary culture as well as his journey from Iran to his new home, Australia.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/d61a6a821afd4038857485716390d805.jpeg"},{"id":"19736","type":"speaker","firstName":"Hamish","lastName":"Ebery","company":"Southern Ocean Mariculture\/Ocean Road Abalone","position":"Operations Manager","description":"\u003Cp\u003EI completed a Marine and Freshwater Science Degree at Deakin University Warrnambool in the late 90\u0027s and started working at Southern Ocean Mariculture in early 2001; working my way up from an Aquaculture Technician to Production Manager and now Operations Manager. I\u0027m passionate about abalone farming and the people involved, and also the environment we live in; Port Fairy is a special place. I spend a lot of time in the waters around home surfing and diving and have children so looking after the environment is a high priority.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/311a1cadef514a9396abe0c9433964cd.jpeg"},{"id":"19811","type":"speaker","firstName":"Henrique","lastName":"Marcello Turra","company":"Radish Events","position":"Managing Director And Business Impact Leader","description":"\u003Cp\u003EHenrique Marcello Turra is managing director and business impact leader of Radish Events, an Ethical Catering Company that is committed to combining delicious food with sustainable practices. \u003C\/p\u003E\n\u003Cp\u003ERadish has been BCorp certified since 2017, is 100 per cent carbon neutral, and on a journey to zero waste in its whole operation.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/47a4033e29a4417681c0c373d595ee18.jpeg"},{"id":"19833","type":"speaker","firstName":"Ian","lastName":"Curley","company":"French Saloon \u0026 Kirk\u0027s Wine Bar; Ovolo Hotels","position":"Co-owner \u0026 Head Chef; National Director of Kitchen Operations","description":"\u003Cp\u003EIan Curley is a British-born and Australian-based chef with an enduring 30-year tenure in Melbourne that has seen him at the helm of some of the city’s most iconic restaurants, including nine years at The Point Albert Park and more than a decade with the European Group.\u003C\/p\u003E\n\u003Cp\u003EWhen he is not working, you’ll find Ian spending time with his partner Simone and their three daughters, or perhaps on the golf course.\u003C\/p\u003E\n\u003Cp\u003EIan is co-owns and chef at French Saloon, Kirk’s Wine Bar \u0026 Kirk Cellar Dining Room and Director of the restaurant consultancy group Exec Chef Pty Ltd.\u003C\/p\u003E\n\u003Cp\u003EIan’s food is much-loved for its accessible approach and simple philosophy – he cooks the food he loves to eat across all cuisines. However, his signature style is European fare of the highest quality, with classic French underpinnings – a legacy from the rigorous training he received early in his career in the kitchens of London.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/168738149f2e4f91882c8f2461cc2bca.jpeg"},{"id":"20002","type":"speaker","firstName":"Jackson","lastName":"McGrath","company":"Greenstreat","position":"Co-Founder","description":null,"photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/43cb1ee6b40b4b2e83250130fe869ed2.png"},{"id":"19906","type":"speaker","firstName":"James","lastName":"O’Connell","company":"The Hospitality Company","position":"Founder\/Hospitality Business Coach","description":"\u003Cp\u003EJames is the Founder of The Hospitality Company. He has worked as a Hospitality Business Coach across Australia and New Zealand for the last 22 years.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/cedd1950d42643beb71022911bdf5d30.jpeg"},{"id":"19705","type":"speaker","firstName":"Jenn","lastName":"Donovan","company":"Social Media And Marketing Australia","position":"Founder\/head Marketing Chef","description":"\u003Cp\u003EJenn Donovan is a marketing strategist, Best Selling Author and sought after speaker and media commentator on all things marketing. She’s the founder of Social Media and Marketing Australia, viral Facebook groups like Buy From a Bush Business, co-founder of a marketplace that saved lives, livelihoods and towns Spend With Us Marketplace and has a podcast, Small Business Made Simple, ranked in the top 1% of podcasts globally. With a keen eye for strategy and a heart full of genuine care, Jenn has transformed countless businesses and she’s a no-nonsense, fluff free marketer and someone you definitely want to know in business and put on your stage.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/9a73a796d4fc4697ac4da89b19daa523.jpeg"},{"id":"19809","type":"speaker","firstName":"Jimmy","lastName":"Clair","company":"Sacca\u0027s Fine Food","position":"Head Pastry Chef","description":"\u003Cp\u003EJimmy Clair is originally from Lyon, France, known as the food capital of the world. He received training from renowned chefs such as Cyril Lignac, François Pralus, and La Maison du Chocolat. Now residing in Australia, he is eager to share his culinary experiences with his new home.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/4c9fc4e873124a209da2f36608eac65e.jpeg"},{"id":"20014","type":"speaker","firstName":"John","lastName":"Tsekelidis","company":"Mitolo Family Farms","position":"Head Of Sales And Marketing","description":"","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/559fcf3352604a05ada3943df5a0279b.jpeg"},{"id":"19744","type":"speaker","firstName":"Johnny","lastName":"Di Francesco","company":"400 Gradi","position":"Director","description":"\u003Cp\u003EJohnny Di Francesco is a Melbourne-based restaurateur, author, tv personality and World Pizza Champion. With a deep-roosted passion for pizza that began at the age of 12, Johnny travelled to Naples, Italy, on several occasions to master his craft. Johnny subsequently founded the Gradi Group in 2008 with restaurant locations today across Australia and internationally. Johnny was the firstddd Australian to be inducted into the Associazione Verace Pizza Napoletana (AVPN), has earned a Guiness World Record and published two cookbooks.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/8c743286654f4a0dae76b77c0f3f6853.jpeg"},{"id":"19846","type":"speaker","firstName":"Joost","lastName":"Rietveld","company":"Too Good To Go","position":"Country Manager","description":"\u003Cp\u003EJoost launched Too Good To Go in the Netherlands in 2017, growing a team of five with 25 business partners, to 50 employees, 6,000 partners, and 2.8m app users within 3 years Joost took on his next challenge in 2021 as the VP Regional Operations, and then Group Chief Commercial Officer in 2022.\u003C\/p\u003E\n\u003Cp\u003EAs Group CCO, Joost used his expertise to develop and implement Too Good To Go’s global commercial strategy, working across sales excellence, sales enablement, and global business operations, as well as how the organisation addresses the global challenge of food insecurity.\u003C\/p\u003E\n\u003Cp\u003EJoost has now made the move to Australia to launch Too Good To Go as the Country Director. Focusing on tackling Australia’s billion dollar food waste problem, Joost and the team are partnering with local brands to bring Too Good To Go’s Surprise Bags to consumers.\u003C\/p\u003E\n\u003Cp\u003EJoost previously spent time with Nestlé in the Netherlands, Denmark and Switzerland, and in 2019, received Hotello of the Year, awarded to Dutch Hotel Management Schools alumni for notable contribution to the business world.\u003C\/p\u003E\n\u003Cp\u003EHe is originally from Rotterdam and likes to spend as much of his free time as possible outdoors with his family exploring Victoria or messing around (and sometimes inventing new dishes) in the kitchen.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/89fccb13bcd245af8825abd1ee0cb62c.jpeg"},{"id":"19608","type":"speaker","firstName":"Judy","lastName":"Croagh","company":"Western Plains Pork","position":"Ceo","description":"\u003Cp\u003EFor the last 27 years I have worked alongside my husband Tim for Western Plains Pork which we started in 1997. Most of my time I have spent selling to Restaurants and processors both in Australia and Singapore. These days I am CEO of the company.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/6065b5263a744346b9bffaf50c80ba27.jpeg"},{"id":"19815","type":"speaker","firstName":"Julian","lastName":"Cincotta","company":"Butter Sydney and Betizen","position":"Owner, COO And Executive Chef","description":"\u003Cp\u003ERestaurateur and Chef Julian Cincotta discovered his insatiable passion for food and cooking at his parents’ cafe at just 15 years of age, and has since honed his knowledge and skills under some of the top restaurants across the globe.\u003C\/p\u003E\n\u003Cp\u003EJulian is also passionate about sustainability within the hospitality industry and has implemented a number of sustainable initiatives at his restaurant, Butter, and he is undaertaking several projects to make an impact on the industry as a whole.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/18a092ce6a6a4b0e8791b6dafbd239bc.jpeg"},{"id":"19980","type":"speaker","firstName":"Julie","lastName":"Vella","company":"Success Train","position":"Principal Consultant","description":"\u003Cp\u003E\u0022The two words I have heard my entire life to describe me, are that I am:\u003Cbr \/\u003E\n\u0027PASSIONATE\u0027 and \u0027ENTHUSIASTIC\u0027.”\u003C\/p\u003E\n\u003Cp\u003EMy enthusiasm may need some fine tuning on occasion, but it is because I am so passionate about empowering others to find an easier, happier more productive way to navigate life! \u003C\/p\u003E\n\u003Cp\u003EA career in Hospitality was the first decade of my working life, before being lured to the FMCG world of Coca-Cola having a 20+ year career across sales, sales management before becoming responsible for Training and Development all of Vic\/Tas. This love for partaking in others development was the foundation for launching my own consulting business, Success Train.\u003Cbr \/\u003E\nSuccess Train was launched 18+ years ago, with experience now spanning Australia’s Top 100 food and beverage companies, some of Australia\u0027s largest retailers and franchise operations, National Sporting clubs and bodies as well as SMEs across building, health and beauty and service providers. \u003C\/p\u003E\n\u003Cp\u003ECoaching and Developing leaders to empower their teams, is the reason I get out of bed each day.\u0022\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/af68266cde374b80826d96ac689d99a6.jpg"},{"id":"19910","type":"speaker","firstName":"Justin","lastName":"Joiner","company":"Stomping Ground Brewing Co","position":"Director","description":"\u003Cp\u003EJustin Joiner is a hospitality professional with a passion for great beer.\u003C\/p\u003E\n\u003Cp\u003EDeveloping high performance hospo teams in order to create amazing experiences for punters is what gets Justin out of bed every day.\u003C\/p\u003E\n\u003Cp\u003EHe has more than 25 years of management experience here and in the UK, working in a wide range of businesses from fine dining restaurants to bars and pubs and has been at the forefront of the craft beer industry in Australia since 2001, running venues such as the first James Squire Brewhouse in Melbourne and The Local Taphouses, as well as GABS\u003Cbr \/\u003E\nBeer and Cider Festival.\u003C\/p\u003E\n\u003Cp\u003EJustin co-founded Stomping Ground Brewing Co in 2016 with Steve Jeffares and Guy Greenstone. His role within Stomping Ground Brewing Co includes overseeing venue operations, people \u0026 culture and external events and activations.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/ec09c8b51163434b98e4848686458ee2.jpg"},{"id":"20021","type":"speaker","firstName":"Karen","lastName":"Basing","company":"Onthemonee Pty Ltd","position":null,"description":"\u003Cp\u003EKaren Basing, a seasoned Business Development Director in fintech with almost a decade at EML Payments Ltd but humble beginnings in hospo, is renowned for surpassing growth targets and has extensive knowledge and relationships in the payments landscape. As the primary touchpoint, Karen\u0027s passion for client success drives her to introduce innovative ideas, best practices, and secure outcomes from initial engagement through to contract negotiations. With a proven track record, she stands as a proactive and results-driven leader in the industry and is truly passionate about solving problems!\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/b9c87c44d5bb4fe4aec36b7e09745d29.jpg"},{"id":"19982","type":"speaker","firstName":"Katrina","lastName":"Dang","company":"Bird \u0026 Bird","position":"Senior Associate","description":"\u003Cp\u003EKatrina is an experienced brand protection and regulatory lawyer who advises clients operating in the retail and consumer and health and life sciences industries. \u003C\/p\u003E\n\u003Cp\u003EShe assists clients in all aspects of their trade mark portfolio management and brand protection strategy including reviewing advertising claims and copy approval and advising on product liability and recall strategy. \u003C\/p\u003E\n\u003Cp\u003EKatrina\u0027s practice also expands to advising on regulatory issues relating to pharmaceutical products and medical devices.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/936120ede3e84258afa02aa34821babb.jpeg"},{"id":"19606","type":"speaker","firstName":"Kay-Lene","lastName":"Tan","company":"Decca Restaurant","position":"Executive Pastry Chef","description":"\u003Cp\u003EBelieve it or not, pastry is not where Executive Pastry Chef Kay-Lene Tan always pictured herself. Born in Melbourne, Kay-Lene grew up in Singapore and began her career in the media as a documentary filmmaker. When she felt her career stagnating, a quarter life crisis aged 25 saw her change direction and enrol in At-Sunrice GlobalChef Academy’s Diploma of Pastry and Bakery Art. \u003C\/p\u003E\n\u003Cp\u003EIt was soon clear that Kay-Lene had found her calling, and she passionately pursued every opportunity that came her way. She worked under chef Joël Robuchon – once named Gault Milau’s ‘Chef of the Century’ - learning to master the French classics at his eponymous Singapore restaurant. From here it was onto Pollen, a more progressive space where she worked under acclaimed pastry chef Andres Lara who became her mentor, and where she honed her unique style. \u003C\/p\u003E\n\u003Cp\u003ERelocating to Melbourne in 2013, Kay-Lene worked at city institution The European before joining chef Adam D’Sylva’s team at Melbourne dining icons, Coda and Tonka. Across eight years here, Kay-Lene became Executive Pastry Chef, and in 2018, won the Host Plus Hospitality Scholarship, earning the chance to learn from elite professionals around the world to further her career. She spent time with Dominque Crenn at Atelier Crenn in San Francisco, as well as Hiša Franko in rural Slovenia, allowing Kay-Lene to build her skills and bring her career goals into focus. In 2023, she made it to the semi-finals of MasterChef’s Dessert Masters where she cooked off against 9 of the best pastry chefs in the country.\u003C\/p\u003E\n\u003Cp\u003EGrowing up with Peranakan heritage, Kay-Lene inherited a great love of food and family, and this connection serves as a constant influence on her cooking. Indeed, one of Kay-Lene’s guiding philosophies in the kitchen is that you can’t know where are going if you don’t appreciate where you’ve come from.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/c2d831787f014afdb8897c255af30c0f.jpeg"},{"id":"20034","type":"speaker","firstName":"Ken","lastName":"Burgin","company":"Foodie Coaches","position":"Education \u0026 Content Specialist","description":"\u003Cp\u003EKen was a successful restaurant and cafe owner in Sydney for many years, and is a passionate advocate for improving the popularity and profits of cafes, restaurants, and industry partners. He is now Education \u0026 Content Specialist at Foodie Coaches, supporting businesses in Australia and internationally. Prior to this, he spent nearly six years as the Industry Insights \u0026 Events Consultant at SilverChef.\u003Cbr \/\u003E\nKen\u0027s interests are as diverse as they are innovative. From exploring hospitality automation and robotics to devising kitchen management solutions, he is always looking for ways to overcome staff shortages, increase efficiency, improve marketing effectiveness and boost business profits.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/09\/7585a4b8449249f8ac14c7893d810936.jpeg"},{"id":"19857","type":"speaker","firstName":"Kevin","lastName":"Gully","company":"Gâteaux by Marc","position":"Head pastry chef","description":"\u003Cp\u003EOriginally from France, Kevin Gully, fell in love with all things pastry at the age of 15 during his apprenticeship. After working there for a few years, mastering the art of the trade, he then moved to the USA in 2008. Over there, he worked in Atlanta, Miami and Blacksburg. In 2011, he moved back to France where he helped his friend open his own bakery.\u003C\/p\u003E\n\u003Cp\u003EIn 2013, he moved to Australia, where he worked at “Laurent Bakery” as Night Shift manager overseeing the finishing of cakes, pastries and bread. He then moved on to the hotel industry, working at Crown Casio as Sous Chef Production overseeing to the production of cakes and also developing new cakes for various restaurant and events. Later on working as Chef De Cuisine. \u003C\/p\u003E\n\u003Cp\u003EIn 2018, he participated at Savour Patissier of the year, where he won the best entrement and came overall third. \u003C\/p\u003E\n\u003Cp\u003EIn 2022, he won the ACADA Pastry Chef of the year.\u003Cbr \/\u003E\nHe is currently the head pastry at Gâteaux by Marc.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/805448fc7bf84390bf8572727993acb7.jpeg"},{"id":"19734","type":"speaker","firstName":"Kieran","lastName":"Brine","company":"dnata Catering","position":"Snr Corporate Chef","description":"\u003Cp\u003EFrom humble beginnings in Canberra restaurant scene to realising my dream of working in Michelin starred restaurants in London, I now ply my trade working as part of dnata Catering\u0027s Culinary team, showcasing our culinary expertise to deliver the Airlines promises to their customers.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/549ad1ed053e4b3695d513ac4769a419.jpeg"},{"id":"19850","type":"speaker","firstName":"Kirsten","lastName":"Tibballs","company":"Savour Chocolate And Patisserie School","position":"Director","description":"\u003Cp\u003EKirsten Tibballs, proclaimed as ‘the Queen of Chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. With countless accolades including a Pastry Olympics gold and bronze medal for patisserie and chocolate artistry, Kirsten travels the world demonstrating her craft. As a testament to her skill, Kirsten has judged many internationally acclaimed competitions, including the World Chocolate Masters and The Patisserie Grand Prix, as well as travelling to Paris to serve as Head of Jury for Taste at World Chocolate Masters 2022. In addition to 4 seasons of her own TV show, The Chocolate Queen, Kirsten makes regular television appearances on Everyday Gourmet, and has presented numerous challenges on MasterChef Australia, and was a contestant on Season 1 of Dessert Masters Australia. Sharing her knowledge, Kirsten established Savour Chocolate \u0026 Patisserie School in 2002, the first of its kind in Australia, which now boasts over 450 online tutorials reaching a world-wide audience. Kirsten is the author of three patisserie books, Chocolate to Savour, Chocolate, and the recently released, Chocolate All Day.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/e64f1804e4584535b5fcf1fc1528cf78.jpeg"},{"id":"19742","type":"speaker","firstName":"Laura","lastName":"Boulton","company":"The Mulberry Group","position":"Head Chef","description":"\u003Cp\u003ELover of all thing’s food, Laura is dedicated to ensuring our food culture is sustainable as possible. From catering to award-winning venues, to not-for-profit kitchens, Laura has spent over two decades in Melbourne’s hospitality sector learning and refining her own root-to-stalk ethos and making it first principle in everything she does. A fierce food waste innovator and educator to her peers and local community, Laura has been working to showcase what’s possible when you prioritise local produce and maximise what’s coming through your kitchen.”\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/d628ab883c5347c5838da5283b602c94.jpeg"},{"id":"19957","type":"speaker","firstName":"Leon","lastName":"Kennedy","company":"The Mulberry Group","position":"CEO","description":"\u003Cp\u003ELeon has been in business since the age of 22. He started out with a cafe. Moved onto two cafes, then restaurants and bars. He also started a beer company. \u003C\/p\u003E\n\u003Cp\u003EWork wise, he has been immersed in executive leadership for the last 15 years. He has been the Global Head of Product \u0026 Operations for Proud Mary, over a 10 year stint before taking over as CEO of The Mulberry Group, where he currently works. Leon studied at Melbourne Business School, got an MBA and has gone on to study further becoming a certified meditation teacher, and receiving a diploma in Logotherapy. \u003C\/p\u003E\n\u003Cp\u003EOn a more personal note Leon is obsessively into motorbikes and skateboarding. He writes poetry and is reasonably handy in the kitchen.\u003Cbr \/\u003E\nSometimes you can hear him talking on the Principle of Hospitality podcast. \u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/fedfc2059ccf403f9f14f8936835027c.png"},{"id":"19588","type":"speaker","firstName":"Lucy","lastName":"Allon","company":"Straight To The Source","position":"Director","description":"\u003Cp\u003ELucy Allon brings over 20 years of experience in the food and hospitality industry to her role as Director at Straight To The Source, a leading Australian food and drink consultancy. \u003C\/p\u003E\n\u003Cp\u003ELucy\u0027s career highlights include owning and managing three award-winning Sydney restaurants, presenting at the prestigious James Beard Foundation, and co-founding Appetite for Excellence, a renowned awards program for emerging Australian hospitality talent. \u003C\/p\u003E\n\u003Cp\u003EAs Project Manager of the delicious. Produce Awards, Lucy collaborates with top chefs like Maggie Beer, Peter Gilmore, Josh Niland \u0026 Jo Barrett to showcase Australia\u0027s finest primary and artisan producers. She actively participates in global food events as a panellist and host, engaging with industry legends like Marco Pierre White and Rick Stein. \u003C\/p\u003E\n\u003Cp\u003EWith extensive food and hospitality leadership expertise and leveraging her vast experience and industry network, Lucy ensures that every project she is involved in is enriched to its fullest potential.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/8db1384cc0474dbc8c3de90c028e8f07.jpeg"},{"id":"19784","type":"speaker","firstName":"Luke","lastName":"Grima","company":"Kpmg","position":"Director","description":"\u003Cp\u003ELuke is a director at KPMG Enterprise, the private clients division within the firm, and also serves on the board of directors for the Australian Foodservice Advocacy Body (AFAB). He provides a range of finance-based services to his clients, though he is particularly known for his advisory skills and commercial-minded approach.\u003C\/p\u003E\n\u003Cp\u003ELuke advises many foodservice and hospitality groups, helping them develop a deep understanding of the industry. His clients regard him as a key trusted advisor for all aspects of their business and wealth portfolios, frequently seeking his advice and input on crucial decisions.\u003C\/p\u003E\n\u003Cp\u003EOutside of his professional life, Luke considers himself Australia’s biggest sports fan and is also a devoted supporter of his two young children and family.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/734aafe9409547a99f05fa91cd701c3f.jpeg"},{"id":"19964","type":"speaker","firstName":"Maaryasha","lastName":"Werdiger","company":"Zelda\u0027s Bakery","position":"Owner","description":"\u003Cp\u003EIf bread is about nourishing community, Maaryasha Werdiger is all about bread. Her kosher microbakery first drew the Orthodox Jewish community of Melbourne’s south-east to her flour-dusted garage, then from 2021 to Zelda, her two-day-a-week shopfront in Ripponlea. A physiotherapist by training, the world of sourdough lured Maaryasha for its endless puzzles and opportunities for connection: not just with local Jews, but also with baker-mentors such as Michael James, local growers like Jason Cotter from Tuerong Farm, and neighbourhood food identities including Ben Shewry and Dani Valent, who have collaborated with her on delicious flavoured knishes\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/df2cb4fa2210491f98009f2e81168123.jpeg"},{"id":"19655","type":"speaker","firstName":"Markus","lastName":"Werner","company":"Delaware North","position":"Culinary Director","description":"\u003Cp\u003EMarkus Werner, Culinary Director for Delaware North. With a career spanning over 30 years, \u003C\/p\u003E\n\u003Cp\u003EMy journey started as an apprentice Chef from a humble Germany country town. I gathered produce and connected with local farmers to create dishes that were respectful to Mother Nature. \u003C\/p\u003E\n\u003Cp\u003EI’ve gone on to obtain the most challenging and highest level of accomplishment a chef can receive: the Certified Master Chef designation in Germany and Australia.\u003C\/p\u003E\n\u003Cp\u003EI have been interjecting creative advances and innovative business models for highly regarded establishments and events, including Crown Casino, the Australian Open and Lizard Island Resort. Today, I\u0027m the Culinary Director at Delaware North, responsible for 50+ catering sites across Australia, New Zealand that deliver rewarding results. Discipline, creative vision, stamina are critical requirements for this gig, as is keeping up-to-date on food safety knowledge. I operate an inclusive environment for my staff, offering training and development to ensure their ability to succeed.\u003C\/p\u003E\n\u003Cp\u003EI have had the honour of collaborating with acclaimed chefs and have served The Queen and many celebrity’s from around the world. But what fills my heart the most is contributing to charities: offering my skills to the Star Light Foundation and Million Dollar charity dinner has been a few of my proudest moments. \u003C\/p\u003E\n\u003Cp\u003EMy philosophy reflects bridging the gap between farm and table. It’s important to me that I have a relationship with farmers, their produce and their stock, and knowledge that the animals have lived a happy and healthy life. I challenge the way people taste quality; I make sure each dish is both ethically sourced and bursting with flavour, thus allowing my diners to respect the food and leaving them wanting more.\u003C\/p\u003E\n\u003Cp\u003EThis demanding industry is my passion and my life and I truly believe that “You’re only as good as the last meal you served\u0022.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/cb0ca1a17c5c4e9aaea5eb4b86e03741.jpeg"},{"id":"19732","type":"speaker","firstName":"Marvin","lastName":"Tan","company":"Marvin Tan Hospitality Consultant","position":"Owner \/ Chef","description":"\u003Cp\u003EWorking in the hospitality industry with over 15 years experience. Majority of them being in the kitchen with experiences in fine dining to large scale catering. \u003C\/p\u003E\n\u003Cp\u003ECurrently working as a hospitality consultant specialising in setting up businesses from ground up to opening and training.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/36ee455dd8884516bf847466974856ed.jpeg"},{"id":"19639","type":"speaker","firstName":"Mary","lastName":"Akindele","company":"Sam\u0027s Cafe Melbourne","position":"Owner","description":"\u003Cp\u003EMary Akindele is the owner of Sam’s Café, a well-established café in St Kilda. Sam’s specialises in organic coffee, high-quality toasties and Mary’s delicious homemade condiments. Mary is a big believer in sustainability and getting things as local as possible. She loves building community and creating warm and welcoming spaces.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/a4b68858d00548ef8924e0a58afcbd08.jpeg"},{"id":"19827","type":"speaker","firstName":"Matt","lastName":"Stone","company":"You Beauty, Ciao Mate, Eltham Hotel","position":"Executive Chef \u0026 Owner","description":"\u003Cp\u003EMargaret River-born Matt Stone has become one of Australia’s leading sustainable chefs. Forming an early connection with restaurateur and sustainability champion Joost Bakker, Stone has collaborated on several projects with an environmental angle, from hyper-local Greenhouse Perth, to zero-waste Silo in Melbourne. In 2015, Stone was named executive chef at Oakridge in the Yarra Valley, where he, alongside Jo Barrett, forged a new identity for the restaurant, founded in a connection to the land, and site-grown or locally sourced ingredients. In 2021, he departed to collaborate with Bakker on Future Food System, a pioneering closed-loop home and restaurant in Melbourne’s Federation Square. Stone’s most recent project is the highly anticipated You Beauty in Bangalow, where he is the owner and chef. Matt is also part owner of the Eltham Hotel, Eltham \u0026 Ciao Mate in Bangalow all in the famous Byron Bay and surrounding region of Northern NSW.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/021ac2729b7f4669b74f39306bc11a1e.jpeg"},{"id":"19848","type":"speaker","firstName":"Michael","lastName":"James","company":"Urbanstead","position":"Owner","description":"\u003Cp\u003EPippa and Michael live in Melbourne with their daughter, Clover. They believe that food has the power to connect us with people, place and planet. They are passionate about regenerative living and dedicated to building abundant and resilient local food systems through their personal and professional lives. Michael grew up in Penzance, Cornwall, before moving to London, where he met his Australian wife, Pippa. Together they lived in London, Edinburgh and Sydney, before settling in Melbourne in 2008. They opened Tivoli Road Bakery in 2013, dedicated to supporting local farmers and offering high quality bakes to their community. After garnering a loyal following for their bakery in Melbourne and beyond, Michael and Pippa sold the business to focus on new opportunities. Their acclaimed first book, The Tivoli Road Baker, was published in 2017. Their follow-up book of savoury bakes, All Day Baking: Savoury, Not Sweet, was published in 2021. It was selected for the Jamie Oliver Cookbook Club book of the month\u003C\/p\u003E\n\u003Cp\u003Ein May 2022. As co-founders of GrAiNZ, Michael and Pippa are committed to building a healthy and thriving local grain economy. Their new venture, Urbanstead, exists to create a more just and sustainable food system through education and community building.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/694d15dfab854fb1ad92842c311891a5.jpeg"},{"id":"19592","type":"speaker","firstName":"Michelle","lastName":"McCracken","company":"Nestle Professional","position":"Culinary Nutrition Manager","description":"\u003Cp\u003EMichelle McCracken is an Accredited Practising Dietitian and Culinary Nutritionist with 20 years of experience in the food industry, including product innovation, food regulations, marketing, communications and nutrition education. In her current role at Nestle Professional, Michelle leads nutrition and health initiatives to positively influence food service and out-of-home eating environments.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/2a6b570e14a545f99195b94c64fa6819.jpeg"},{"id":"19797","type":"speaker","firstName":"Mick","lastName":"Nunn","company":"Salt Kitchen Charcuterie","position":"Owner","description":"\u003Cp\u003EMick Nunn is a former chef who established Salt Kitchen Charcuterie in 2014, it is the product of an obsession with European food and tradition. Salt Kitchen has a commitment to the amazing producers of Western Victoria, using produce that is from right from our doorstep. Our philosophy is simple — start with a quality raw product and preserve that flavour. It is the determining factor every time we make a product or develop something new. We source pigs from Western Plains Pork in Mount Mercer and have worked extensively with the farm to develop an APIQ-certified free-range pig that is specifically for making Salumi \u0026 Charcuterie. We utilise the entire carcass to make fresh sausages, hams, bacons, terrines and dry cured products from our pigs. Sher Wagyu in Ballan provides us with high quality wagyu beef to make pastrami and bresaola. Salt Kitchen Charcuterie is from one region, Western Victoria!\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/3f2f8ddf5f2345c79c938cefd73ac816.jpeg"},{"id":"19843","type":"speaker","firstName":"Mike","lastName":"Provencher","company":"Brizo Data","position":"Head Of Customer Success","description":"\u003Cp\u003EA master data mixologist and skilled educator, Mike Provencher helps foodservice professionals empower their sales teams with data-driven insights that pre-qualify markets faster, close deals sooner, and minimize acquisition costs. He shares with his clients a passion and competitive spirit initially acquired in professional baseball—he received All-American honors while earning his B.S. in Sports Management and Business at Colorado Mesa University. \u003C\/p\u003E\n\u003Cp\u003EAs head of Customer Success at Brizo, he combines that spirit with a natural appetite for statistics, metrics, and data, helping clients build and refine custom strategies that meet their needs in today’s ever-changing food landscape. His unwavering commitment to client success is always evident in his desire to serve up the most tantalizing industry insights.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/d9fa382830054af68a45f496f57f3f89.jpeg"},{"id":"19703","type":"speaker","firstName":"Mirko","lastName":"Bonmassar","company":"Social Fixation","position":"Creative Director","description":"\u003Cp\u003EMirko Bonmassar is the Founder and Creative Director of Social Fixation, a social media agency that only works within the hospitality, food and beverage scene. With over a decade of experience in the industry he will be lending his expertise to a panel event where he will be answering questions and sharing his insights on the latest trends and best practices within the marketing realm.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/16c84b3cfdef452aa5ad04197db0acf6.jpeg"},{"id":"19653","type":"speaker","firstName":"Nerida","lastName":"Conway","company":"Nerida Conway Consulting","position":"Director","description":"\u003Cp\u003ENerida Conway is the founder and director of popular food and lifestyle website ‘That Food \u0026 Wine Show’. She hosts the associated radio podcast which features on iTunes and Virgin Australia\u0027s inflight entertainment, and she co-hosts Talking Lifestyle\u0027s live national 1-hour radio programmes ‘Wine \u0026 Dine’ and ‘Living Fresh’ – up to 4 times per week. \u003C\/p\u003E\n\u003Cp\u003EShe is also a digital marketing and PR consultant, working closely with select clients\/ brands to create engaging digital content (podcasts, blogs, videos \u0026 photography) and digital marketing programs. Her extensive presentation and communication expertise across multi-media channels is an asset to those she consults to.\u003C\/p\u003E\n\u003Cp\u003EA pretty good home cook (and a very good eater), Nerida is the unique mixture of Australian businesswoman, popular media personality, journalist, presenter and mother of three. Her deep-seated love of communicating food and drink grew from a childhood spent chatting and cooking at the kitchen bench in Hong Kong where she grew up, with The World\u0027s Best Home Cook - her Mum.\u003C\/p\u003E\n\u003Cp\u003EA qualified journalist, her career path led to TV presenting, modelling and acting, although she increasingly combined her foodie interests with her expertise in PR and communications. Her unique skills include MC\u0027ing various events \u0026 gala dinners including Fonterra Proud to Be a Chef Gala Dinner, The Bocuse D\u0027Or Gala Dinner, MC \/ facilitator at The Fine Food Show, Taste Port Douglas Festival, Melb Food and Wine Festival and Noosa Food and Wine Festival, along with hosting panels \/ facilitating discussion with key stakeholders\/ chefs\/ restaurateurs at events like ‘Tourism Singapore’, ‘Taste Port Douglas’, and Fonterra Proud to be a Chef media launches. \u003C\/p\u003E\n\u003Cp\u003EHaving worked with a long list of Australian and International high-profile chefs, food producers, winemakers, journalists and celebrities means Nerida is firmly placed to bring her clients things you want to know about the food we eat, the wine we drink, and so much more. She’s down-to-earth too – which is refreshing!\u003C\/p\u003E\n\u003Cp\u003EPlease contact Nerida Conway for further information or to discuss possible ambassador\/ brand partnerships:\u003Cbr \/\u003E\nneridaconway@icloud.com\u003Cbr \/\u003E\n61-412685553\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/04b5731e26c441cc872bc19a8f619249.jpeg"},{"id":"19976","type":"speaker","firstName":"Nick","lastName":"Braban","company":"Tanda","position":"Head Of Hospitality","description":"\u003Cp\u003EI\u0027m currently the Head of Hospitality \u0026 Partnerships at Tanda. In this role I work on building relationships with peak employer bodies in key industries, developing partnerships with the advisory network in Australia, and working with other technology providers in partnering and integrating with Tanda; whilst looking after all things pubs, clubs and restaurants at Tanda.\u003C\/p\u003E\n\u003Cp\u003EWe take pride in providing the most comprehensive solution for Australian employers, ensuring that Tanda stands as the obvious choice for those with hourly employees. The technology we have developed over the past decade is geared towards making the role of being an employer in Australia just a bit more seamless.\u003C\/p\u003E\n\u003Cp\u003EI\u0027m lucky to work across all parts of the business at Tanda helping guide where we go next for our most important industry.\u003C\/p\u003E\n\u003Cp\u003EIn my previous business life I was a venue operator, project and business manager, industry representative and company director.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/2ede77041ca44d7d8f996291ea4a686f.jpeg"},{"id":"19837","type":"speaker","firstName":"Nick","lastName":"Cozens","company":"Non","position":"Head Of Beverage","description":"\u003Cp\u003ENick is a hospitality veteran, and has worked in top kitchens, bars, and restaurants globally. At NON, he pioneers unique flavours and redefines the possibilities non-alcoholic beverages.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/36facf8db70f4205a3af9e83f04a5c03.jpeg"},{"id":"19889","type":"speaker","firstName":"Nicolas","lastName":"Georges","company":"Grill\u0027d","position":"Business \u0026 Innovation Advisor","description":"\u003Cp\u003ENicolas has led several organisations, small and large, through major transformational change. In recent times, this was his task at Koko Black chocolates, as it was in Australian household names such as Vitasoy Australia, Bakers Delight, Cadbury, Peters ice cream or even Godfreys.\u003C\/p\u003E\n\u003Cp\u003EHe is first and foremost an innovator and a system thinker, connecting dots, people and capabilities for unexpected results and possibilities. Uniquely experienced across all parts of a business from manufacturing to sales through marketing, strategy and R\u0026D, in FMCG and Retail, including general management and P\u0026L responsibility in both industries, he focuses on expressing people’s potential and creating new paths.\u003Cbr \/\u003E\nNicolas is a leading authority when it comes to Food Innovation, globally recognised and consulted beyond the scope of his day job by industry peers and government both state and federal alike, regularly requested as a speaker on the matter by professional events, as we collectively continue to grasp at major challenges and opportunities require innovative and transformative thinking.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/58080bca68214246b759deb956ba6bc7.jpeg"},{"id":"19885","type":"speaker","firstName":"Noon","lastName":"Sammasit","company":"Nouns Deli","position":"Head Chef","description":"\u003Cp\u003EFrom Bangkok,Thailand to Melbourne,Australia. For past 10 years Chef Noon Sammasit has been cooking up creative and delicious foods in the past at Leonard’s house of Love until now at Nouns Deli. He also provided excellent customer service and always ensured the satisfaction of every dishes he served.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/292228caa8194ae3a69166be34b66fbb.jpeg"},{"id":"19925","type":"speaker","firstName":"Patty","lastName":"Karakostas","company":"Starward Whisky","position":"Hospitality \u0026 Experience Manager","description":"\u003Cp\u003EWith over 13 years in the food and beverage industry, Patty is a seasoned professional known for blending creativity and dynamic leadership to propel brands in customer experience. Adept at leading teams, crafting memorable experiences, fostering strategic partnerships, and driving sustained growth for hospitality venues.\u003C\/p\u003E\n\u003Cp\u003EPatty has built a reputation as a proactive manager who seeks innovative solutions and reflects her passion for the industry. Patty’s small business hospitality ventures further underscore her ability to manage operations and drive business growth. In earlier roles, she excelled in PR, marketing, and event management, showcasing a versatile skill set.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/Patty-Karakostas-400x400-1.png"},{"id":"19953","type":"speaker","firstName":"Patty","lastName":"Karakostas","company":"Starward Whisky","position":"Hospitality \u0026 Experience Manager","description":"\u003Cp\u003EWith over 13 years in the food and beverage industry, Patty is a seasoned professional known for blending creativity and dynamic leadership to propel brands in customer experience. Adept at leading teams, crafting memorable experiences, fostering strategic partnerships, and driving sustained growth for hospitality venues.\u003C\/p\u003E\n\u003Cp\u003EPatty has built a reputation as a proactive manager who seeks innovative solutions and reflects her passion for the industry. Patty’s small business hospitality ventures further underscore her ability to manage operations and drive business growth. In earlier roles, she excelled in PR, marketing, and event management, showcasing a versatile skill set.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/10b910b8f63b46298f17fbe26986bd10.png"},{"id":"19974","type":"speaker","firstName":"Paul","lastName":"Ayyash","company":"Hospo Dojo","position":"Founder \/ Hospitality Consultant","description":"\u003Cp\u003EPaul is a highly experienced and sought-after consultant and mentor in the hospitality industry. He\u0027s not only known for his extensive experience but also holds accreditation as a Food Service Consultant by FCSI. Paul\u0027s consultancy approach involves close collaboration with clients to streamline processes and tackle various challenges in areas like business planning, menu development, supply chain optimisation, and lease negotiations. His ability to simplify complex operations and provide actionable insights makes him a valuable asset for hospitality ventures seeking growth and success. In 2023 Paul founded the Hospo Dojo an online community aimed at educating and inspiring the hospitality industry worldwide. \u003C\/p\u003E\n\u003Cp\u003EPaul’s influential social media presence has brought light to the niche of all things food service and continues to grow daily.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/4f1ee0a4369b43a3a393082c43e31c8e.jpeg"},{"id":"19790","type":"speaker","firstName":"Phil","lastName":"Boss","company":"Riseup Group Australia Pty Ltd","position":"COO \u0026 Chef","description":"\u003Cp\u003EPhil is a seasoned business leader and coach with extensive experience in Foodservice \u0026 Hospitality. \u003C\/p\u003E\n\u003Cp\u003EWith a career spanning over three decades, Phil\u0027s journey began in the New Zealand Defence Force, serving as a Chef. This unique foundation laid the groundwork for his transition into the corporate world, where he has excelled as a people and sales leader for more than two decades.\u003C\/p\u003E\n\u003Cp\u003EPrior to RiseUp, Phil spent 14 years with Unilever, and his focus areas include sales strategy, service excellence, relationship building, catering and procurement operational excellence. Phil\u0027s customised, non-traditional solutions future-proof organisations and drive growth.​ A member of the Australian Institute of Training and Development (MAITD), Phil is committed to continuous learning and professional growth.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/723d418e26a840a49c5283b26bf5da36.jpeg"},{"id":"19612","type":"speaker","firstName":"Princess","lastName":"Anne Uy","company":"Delaware North","position":"Executive Sous Chef","description":"\u003Cp\u003EPrincess Anne Uy Executive Sous Chef under Delaware North at Marvel Stadium, Melbourne. She has over 15 years of experience notably 8 years as Head Chef Nobu Melbourne. Princess won ‘Australia BBQ Championship 2023’ and led the Top 5 in BBQ World Food Championship in the US 2023. Her culinary strengths are Japanese and Modern Asian Cuisine in creating new flavors whilst using classic and modern techniques.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/6bb73da82849416c846b20b9e6f55ac9.jpeg"},{"id":"19970","type":"speaker","firstName":"Rachel","lastName":"Meryment","company":"Haccp International","position":"Certification Manager","description":"\u003Cp\u003ERachel is a Food Technologist with an MBA and a passion\u003Cbr \/\u003E\nabout food safety. Rachel has worked as the Certification\u003Cbr \/\u003E\nManager at HACCP International for the last 7 years.\u003Cbr \/\u003E\nHACCP International is a leading food safety organization\u003Cbr \/\u003E\nspecializing in certification of non-food products for use in\u003Cbr \/\u003E\nthe food industry. \u003C\/p\u003E\n\u003Cp\u003EIn the role of Certification Manger, Rachel assists licence\u003Cbr \/\u003E\nholders with certification enquiries, licence renewals,\u003Cbr \/\u003E\nadding new product to current certificates and helping\u003Cbr \/\u003E\nnew applicants apply for certification. \u003C\/p\u003E\n\u003Cp\u003ERachel has a background of around 10 years’ experience\u003Cbr \/\u003E\nin food manufacturing and quality assurance roles, as well\u003Cbr \/\u003E\nas in certification working with The Heart Foundation’s Tick\u003Cbr \/\u003E\nprogramme, certifying food products for nutrition\u003Cbr \/\u003E\ncompliance. \u003C\/p\u003E\n\u003Cp\u003EWith a background in both food science and certification,\u003Cbr \/\u003E\nRachel enjoys helping HACCP International’s licence\u003Cbr \/\u003E\nholders understand how certification benefits them and\u003Cbr \/\u003E\nthe food industry.\u003C\/p\u003E\n\u003Cp\u003EIn her spare time Rachel spends time with family and\u003Cbr \/\u003E\nfriends, or riding her horse Zorro.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/7b6a74faa1fd4bdb98f0e1acfe79a3a3.jpeg"},{"id":"19955","type":"speaker","firstName":"Richard","lastName":"McLeod","company":"Loaded","position":"CEO","description":"\u003Cp\u003ERich McLeod is not just another executive in the hospo tech space; he’s a hospitality veteran turned tech CEO on a mission. For over 15 years, Rich navigated the ups and downs of owning and operating hospitality businesses. Starting with a single venue, Rich and his business partner developed Loaded as the cornerstone operating platform for their own network of 12 diverse bars, pubs, and restaurants across New Zealand.\u003C\/p\u003E\n\u003Cp\u003ELoaded’s remarkable success has since scaled to empower more than 10,000 hospitality business owners and managers around the world.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/6f2cab1057d84d95b668f9b49925d89c.png"},{"id":"19614","type":"speaker","firstName":"Richard","lastName":"Seymour","company":"Mount Zero Olives","position":"Director","description":"\u003Cp\u003ERichard has worked in the Australian Olive industry for 20+ years and is the Managing Director of Mount Zero Olives.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/bf9f7cda4efa4cdb96ba0885143966c0.jpeg"},{"id":"19604","type":"speaker","firstName":"Robert","lastName":"Smithson","company":"dnata Catering \u0026 Retail","position":"Head of Culinary","description":"\u003Cp\u003EAs Head of Culinary for dnata Catering \u0026 Retail Rob oversees product selection, menu design and culinary training, whilst also driving \u0026 overseeing the culinary innovation of the fifteen Australia kitchens \u0026 Singapore business. Rob is passionate about quality \u0026 ingredient provenance and is a proud MLA Red Meat Ambassador, His talents and contributions to the industry have been recognized and awarded on multiple occasions including the aviation industries Onboard Hospitality Awards as an Industry Champion and featuring as a Master Chef New Zealand guest mentor in seasons past.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/7a3496c23824420a87ae52387ef49a0f.jpeg"},{"id":"19792","type":"speaker","firstName":"Rod","lastName":"Fowler","company":"Food Industry Foresight","position":"Director","description":"\u003Cp\u003ERod Fowler is the Director of Food Industry Foresight, where he provides market data and insights across the foodservice industry. As a Food Industry Futurist, he brings a wealth of experience from an international career in technology development and application.\u003C\/p\u003E\n\u003Cp\u003ERod’s career spans a diverse range of sectors, including international banking, border control systems for various governments, plant manufacturing automation for major print groups in Europe, and e-commerce in both the private and public sectors. More recently, he has focused on consulting in technology and innovation within the hospitality sector.\u003C\/p\u003E\n\u003Cp\u003ERod began his career in the early 1980s at an IBM Software Laboratory in Sweden, long before the advent of personal computers, the internet, or mobile phones. His extensive experience includes being at the forefront of several major waves of technological innovation throughout his career. \u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/3d027b67adb240daa36308fd536759b9.jpeg"},{"id":"19594","type":"speaker","firstName":"Roy","lastName":"Sassonkin","company":"Tahina Goods","position":"Owner","description":"\u003Cp\u003EAfter moving to Australia from Israel 13 years ago, Chef Roy Sassonkin, the owner of Northcote restaurant Tahina, launched a new business, bringing his most popular dishes to retail and food services across Australia. Specializing in high-quality Middle Eastern goods, including frozen falafels and condiments, Roy’s venture began organically during the COVID-19 pandemic. With dining out off the table, he aimed to provide the community with top-notch ingredients to cook at home. The business has continued to grow, meeting the rising demand for quality health food as more people choose to dine at home.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/ca28520ce574438a838b5c688573de20.jpeg"},{"id":"19752","type":"speaker","firstName":"Sam","lastName":"May","company":"National Indigenous Culinary Institute","position":"Melbourne Coordinator","description":"\u003Cp\u003EI am a Whadjuck\/Ballardong Nyoongar and Gija man from Perth, Western Australia, now residing in Melbourne for the past 10 years.\u003C\/p\u003E\n\u003Cp\u003EI began my culinary journey as an NICI Alumni Chef, completing my apprenticeship under Ian Curley at The European Group, where I honed my skills in renowned establishments such as French Saloon, European, and Napoli Wine Bar. \u003C\/p\u003E\n\u003Cp\u003EFollowing my qualification, I integrated my cultural knowledge of bushfoods with my culinary expertise at Charcoal Lane Restaurant, where I served as Chef de Partie. \u003C\/p\u003E\n\u003Cp\u003EAfter starting a family, I transitioned from the restaurant industry but continued my passion for bush foods at the Royal Botanic Gardens in Melbourne, working at both the Cranbourne and Melbourne locations as an Aboriginal Learning Facilitator and Heritage Guide.\u003C\/p\u003E\n\u003Cp\u003ECurrently, I serve as the Melbourne Program Coordinator for NICI, where I am dedicated to empowering First Nations people to become apprentice chefs and future leaders in the industry.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/0050093c2f6946b79dd6b8d91493fa3d.jpeg"},{"id":"19616","type":"speaker","firstName":"Samuel","lastName":"Burke","company":"Meat \u0026 Livestock Australia","position":"Product \u0026 Business Development Manager And Corporate Executive Chef","description":"\u003Cp\u003ESam Burke is an executive chef, marketing and hospitality operations manager with more than 28 years industry experience working with premium beef, lamb, veal and goat. \u003C\/p\u003E\n\u003Cp\u003EStarting out as an apprentice chef Sam worked his way up the catering trade in butcher shops, corporate, leisure and sporting events including the Olympics and Rugby World Cup, before joining one of Australia’s largest commercial catering companies for 20 years. \u003C\/p\u003E\n\u003Cp\u003ETrading catering halls for beef and boardrooms, Sam took over the executive chef reins at Meat \u0026 Livestock Australia (MLA) in 2014 and has since travelled across Australia and the globe promoting and celebrating the quality and diversity of premium Australian red meat to the wider community. \u003C\/p\u003E\n\u003Cp\u003ESam’s expertise in large scale catering environments has enabled him to educate Australian Red Meat users on plate costs, product development and extracting value from the whole carcass. This included working with McDonalds Japan on new sandwich concepts using Australian red meat alongside their traditional burger offerings and enabling other quick service restaurants and retailers to present smaller primal cuts to suit the growing convenience trend. \u003C\/p\u003E\n\u003Cp\u003EGlobally, Sam has cooked for thousands ranging from trade shows in Asia, wagyu experts in Japan, politicians, sports stars, musicians in Australia and in 2016 at the Queen’s Young Achievers annual celebration at the Australian High Commission in London.\u003C\/p\u003E\n\u003Cp\u003ESam’s knowledge of red meat spans the entire supply chain, having worked closely alongside farmers, processors, food technology scientists, chefs, restaurant chains, retailers, CEOs and meat traders to understand and celebrate the attributes of beef and lamb to the global chef and foodservice community.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/e6c82fd646874813a5dfd1250a7ff210.jpeg"},{"id":"19699","type":"speaker","firstName":"Sarah","lastName":"Franklyn","company":"Impact Data","position":"Director of Sales and Marketing","description":"\u003Cp\u003EA hospo marketing expert, Sarah has been helping small independent local businesses and some of Australia\u0027s favourite hospo brands understand their customers better to get them to keep coming back. By breaking down the barriers between the business, their technology stack and the data that matters, she has helped hundreds of businesses in Aus and the UK learn what matters when you are connecting with your customers.\u003Cbr \/\u003E\nA true hospitality tragic, she is constantly on the lookout for best practice in how businesses engage customers on and off-premise so dining out with Sarah can sometimes end in lengthy discussions with the staff about business, data and their loyalty program.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/9d73e319dfa04ded858fb24f8a195c95.jpeg"},{"id":"19916","type":"speaker","firstName":"Shaun","lastName":"De Vries","company":"Open Pantry Consulting","position":"Hospitality Strategist And Consultant","description":"\u003Cp\u003EShaun de Vries blends personal experience with a deep passion for hospitality to guide and inspire others in the industry. As the founder of Open Pantry Consulting and a former venue owner, he intimately understands the challenges and rewards of running a hospitality business from his 25 years in the industry. His approach is all about sharing practical, proven strategies that enhance both operations and customer experiences.\u003C\/p\u003E\n\u003Cp\u003EAs a speaker, Shaun is known for his approachable style and genuine desire to support fellow hospitality professionals. He focuses on facilitating conversations that allow for the sharing of innovative ideas and practical solutions, helping to nurture a community of learning and mutual growth.\u003C\/p\u003E\n\u003Cp\u003EJoin Shaun as he offers insights from his journey, emphasising collaboration and continuous improvement as keys to success in the hospitality industry.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/7edaf972b0e9407c920eba91de8195e2.jpeg"},{"id":"19835","type":"speaker","firstName":"Simon","lastName":"Crowe","company":"Grilld","position":"Founder","description":"\u003Cp\u003ESimon Crowe is a prominent Australian entrepreneur, best known as the founder and Managing Director of Grill\u0027d, a popular healthy burger chain, and the owner of Koko Black, a premium chocolate brand. \u003C\/p\u003E\n\u003Cp\u003ESimon Crowe\u0027s entrepreneurial journey began in 2004 when he opened the first Grill\u0027d restaurant in Hawthorn, Melbourne. His passion for high-quality, nutritionally rich food has driven the rapid expansion of Grill\u0027d, now with 172 locations in Australia and internationally. Crowe’s vision for Grill’d aims to challenge the common belief that burgers cannot be healthy.\u003C\/p\u003E\n\u003Cp\u003ECrowe transformed the food and drink sector by implementing innovative and award-winning sustainability initiatives, such as the Gamechanger, which is the world’s most eco-friendly burger patty. \u003C\/p\u003E\n\u003Cp\u003ECrowe\u0027s care and support for the communities where the company operates is demonstrated through Grill\u0027d’s Local Matters program, which has generated more than $7 million for local communities and charitable organisations.\u003C\/p\u003E\n\u003Cp\u003ESimon Crowe\u0027s business acumen was further demonstrated in 2016 when he acquired Koko Black, recognising its potential as a sophisticated, artisanal chocolate brand. Under his leadership, Koko Black has evolved into a contemporary Australian boutique known for its innovative products and collaborations with other premium brands. \u003C\/p\u003E\n\u003Cp\u003ECrowe has established a strong reputation as one of Australia\u0027s most innovative and forward-looking business leaders due to his entrepreneurial vision. His keen business acumen and dedication to creating brands that resonate with consumers are evident in his success in scaling and innovating within both Grill’d and Koko Black.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/c36d546df9a0447f8ce250387943d8a0.jpeg"},{"id":"19949","type":"speaker","firstName":"Simon","lastName":"O’Regan","company":"Earl Canteen \u0026 Dame Melbourne","position":"Founder \u0026 Director","description":"\u003Cp\u003ESimon is the co-founder of Melbourne brands EARL Canteen, EARL Catering and Dame. With a background in restaurant management, Simon and partner Jackie established EARL in 2010 as an elevated CBD lunch offering. EARL now operates in 9 locations including Melbourne Airport and Marvel Stadium, while opening Dame, a \u0022proper\u0022 cafe, at 35 Collins St was a full circle moment and a welcome return to wine lists and waiters!\u003Cbr \/\u003E\nAs a hands-on owner operator, Simon has always approached hospitality from the perspective that good service always rises to the top.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/e6109397b7f04d8d9a2e6fda25030d13.png"},{"id":"19805","type":"speaker","firstName":"Simone","lastName":"Maynard","company":"Jams Tv","position":"Curator","description":"\u003Cp\u003ESimone Maynard, the Sake Mistress, is based in Melbourne, Australia.\u003C\/p\u003E\n\u003Cp\u003EShe is a Sake Samurai, a Sake Sommelier, an Independent Sake Educator \u0026 Consultant.\u003C\/p\u003E\n\u003Cp\u003EFounder of the ‘Taste with the Toji’ project.\u003Cbr \/\u003E\nHost of ‘Taste with the Toji’ podcast.\u003C\/p\u003E\n\u003Cp\u003EShe has been traveling to various locations in Japan since 2003 and spent the best part of 2007 living in Osaka. Her interest in, and passion for, Japanese sake has evolved from a very early fascination with Japanese culture.\u003C\/p\u003E\n\u003Cp\u003EShe has over 20 years experience in the food and beverage industry, and over the past decade has made sake her focus. Her mission is to share sake stories along with the joy of sake and help promote this unique and delicious beverage, its rich history, and the incredible people behind it, in Australia and beyond. In 2022, she was appointed as a ‘Sake Samurai’ ~ an honour that recognises individuals who promote sake and Japanese culture globally.\u003C\/p\u003E\n\u003Cp\u003E* Completed WSET Sake Level 3, 2017\u003Cbr \/\u003E\n* Completed John Gauntner\u0027s Sake Professional Course in Tokyo, 2018\u003Cbr \/\u003E\n* Completed John Gauntner\u0027s Advanced Sake Professional Course in Tokyo, 2019\u003Cbr \/\u003E\n* Selected Finalist at Sake Sommelier Awards, Kuala Lumpur, Malaysia, 2019\u003Cbr \/\u003E\n* Appointed as Sake Samurai, 2022\u003Cbr \/\u003E\n* Completed JSS Academy Course, Tokyo 2023\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/f45595fefd60443ba337938bc56fb9ba.jpeg"},{"id":"19788","type":"speaker","firstName":"Sissel","lastName":"Rosengren","company":"Food Industry Foresight Pty Ltd","position":"Managing Director","description":"\u003Cp\u003ESissel has more than 30 years of experience in industry research, economic forecasting and strategic planning in Australia, New Zealand, South East Asia, China Region, the Middle East, and Europe. For the past twenty years, Sissel has specialised in the food \u0026 beverage industry, particularly in the Asia Pacific region. \u003C\/p\u003E\n\u003Cp\u003ESissel leads Food Industry Foresight’s extensive work in supply and demand modelling, detailed market sizing, brand valuation, distribution research, competitor analysis, growth prospects as well as tactical and strategic planning for global and national food and beverage providers.\u003Cbr \/\u003E\nSissel is the co-founder and current Chair of the Australian Foodservice Advocacy Body (AFAB).\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/2ba696ffec374b7d93f22a8e9c9fd38e.jpeg"},{"id":"19986","type":"speaker","firstName":"Stephen","lastName":"Nairn","company":"Lk Hospitality","position":"Culinary Director","description":"\u003Cp\u003EJoining LK Hospitality as Executive Chef in 2018, Nairn is now Culinary Director, overseeing a team of 120 employees. A finalist at The Age Good Food Guides Chef Of The Year in 2022 and 2023\u003C\/p\u003E\n\u003Cp\u003ENairn is a well-respected member of the Australian hospitality world. Nairn\u0027s restaurants, Omnia Bistro \u0026 Bar and Yugen Dining, were awarded two chef hats each. Born on the west coast of Scotland, Stephen Nairn\u0027s skills were developed in some of Glasgow and Edinburgh’s most rigid and exacting European kitchens. His hard work, perseverance and diligence paid off, and after seven years in Scotland, Nairn was chosen fora scholarship in New York, where he joined the impressive team at Daniel Humm\u0027s world-renowned 3 Michelin starred Eleven Madison Park.\u003C\/p\u003E\n\u003Cp\u003EThe desire to continue travelling and constant whispers of Melbournes exciting dining scene led him to Australia. The freedom, diversity and energy of Australia’s culinary landscape had him hooked and the country has since become home. In his three years at Vue de Monde, Nairn rose from sous chef to executive chef, running one of Australia’s most demanding kitchens. Then followed two years as head chef at Estelle by Scott Pickett, which took him through to the opening of Matilda 159 Domain.\u003C\/p\u003E\n\u003Cp\u003EDuring this period, Nairns desire to explore his own creative identity grew.\u003Cbr \/\u003E\nIn late 2018 Nairn joined LK Hospitality as executive chef, overseeing the food and beverage concepts for the new luxury residential precinct Capitol Grand in South Yarra. With a 20-year career in the hospitality industry, Nairn brings a wealth of industry knowledge and expertise as Culinary Director of LK Hospitality. Nairn is responsible for the menu creation and logistics for Omnia Bistro \u0026 Bar, Yūgen Dining, and Yūgen Tea Bar. Nairns respect for seasonality and the best quality produce, combined with a mastery of craft and commitment to producing the most delicious dishes for his guests is what keeps him at the top of his game.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/08\/16076ef795e84331b2353c0e6e573cd3.jpeg"},{"id":"19610","type":"speaker","firstName":"Suppawat","lastName":"Chatkaew","company":"Australian Venue Co","position":"Head Chef","description":"\u003Cp\u003ESuppawat, known as ‘’Pad’’ helms the team at Mya Tiger offering tongue-in-cheek, east-meets-western-suburbs Cantonese classics – dumplings, barbecued meats and sweet and sour plays, build to feed the diverse crowds that fill the Iconic Espy in St Kilda.\u003C\/p\u003E\n\u003Cp\u003EEx-Longgrain chef Suppawat, presents a captivating Cantonese dining experience, infused with his passion for Southeast Asian cuisine. Known for his positive approach to both work and personal life, he cultivates a welcoming work culture, that promotes positivity and productivity. Suppawat is dedicated to fostering an environment where junior staff thrive, encouraging continuous skill development and professional growth.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/3221bbb1d3df48fc8d0420782ae7d264.jpg"},{"id":"19590","type":"speaker","firstName":"Tawnya","lastName":"Bahr","company":"Straight To The Source","position":"Director, Chef","description":"\u003Cp\u003ETawnya Bahr is an esteemed culinary expert, Group Executive Chef, podcast host, and Director of Straight To The Source, a leading food and drink consultancy providing invaluable support, advice, and education to the broader foodservice and hospitality sectors.\u003C\/p\u003E\n\u003Cp\u003EShe has over 26 years of food and hospitality industry experience and is a key industry advisor for the RAS – Sydney Royal Fine Food competition, Australian Culinary Federation and Fine Food Australia. In addition, Tawnya MCs at food related events such as Chef Of The Year, Aged Care Catering Summit, and regional agritourism events. She also serves as a mentor for Women in Hospitality, empowering and inspiring the next generation of women in the culinary field.\u003C\/p\u003E\n\u003Cp\u003EAs a qualified chef, culinary judge, and respected restaurant reviewer, Tawnya lends her expertise to shaping industry standards, advocating for Australian producers, and promoting excellence within the supply chain. This expertise also extends to food business strategy, product and menu development, and commercial procurement. Through her speaking engagements, regular ABC radio segments, and educational workshops, Tawnya has empowered countless chefs and front of house professionals to develop a deeper understanding of how our plates are connected to the land.\u003C\/p\u003E\n\u003Cp\u003EWith an insatiable passion for exploring the source of ingredients and an unwavering commitment to sustainability, Tawnya has dedicated her career to bridging the gap between primary producers and consumers and guiding product innovation through her PD consulting arm of the business. \u003C\/p\u003E\n\u003Cp\u003EHer work supporting the people behind the scenes in food and culinary innovation, has solidified her position as a true leader and champion of Australian grown ingredients and products. It has also won her numerous accolades in business, entrepreneurship, and advocacy for Australian farmers’ markets.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/b9f4699714cf46b7a9aefc38bf8a5571.jpeg"},{"id":"19600","type":"speaker","firstName":"Telina","lastName":"Menzies","company":"Aus Venue Co","position":"Executive Chef","description":"\u003Cp\u003ETelina is an Executive Chef at Australian Venue Co, one of the country\u0027s leading hospitality groups, referred to as one of the rockstars of pub dining in Australia. The highly respected and awarded Chef, mentors and trains a talented team of chefs at more than 50 iconic pubs and bars across Victoria and regional New South Wales. Telina started their culinary journey in 1999 and in the last 25 years has developed and refined their skills as both a creative chef and as a compassionate leader. Telina continues to be an advocate for mental health, culture and diversity within the industry and is determined to raise the bar and push boundaries when it comes to the food they cook, the kitchens they work in and the teams they are a part of.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2024\/07\/0be39a03fbe64dca85e5853f964d77d3.jpeg"},{"id":"19738","type":"speaker","firstName":"Teri","lastName":"Lichtenstein","company":"FoodBytes","position":"Accredited Practising Dietitian","description":"\u003Cp\u003ETeri Lichtenstein is an Accredited Practising Dietitian (APD) with over 25 years\u0027 experience in nutrition communications. 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Think free-range chicken tenderloins, killer wings, and mouth-watering bowls. Yep, this menu is all about premium ingredients and unforgettable flavours.\u003C\/p\u003E\n\u003Cp\u003EOh, and did we mention he\u0027s also the Culinary Ambassador for Krio Krush Herbs, Spices \u0026 Blends? Whether it\u0027s restaurants, stadiums, or airlines, Eddie\u0027s got a knack for elevating flavours across the board.\u003C\/p\u003E\n\u003Cp\u003ECatch him at Fine Food Sydney sharing his insights and maybe a cooking secret or two. Trust us; you won\u0027t want to miss this!\u003C\/p\u003E\n","location":"","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":[]},{"id":"18890","type":"schedule-session","title":"Chef Peter Kuruvita – ACF Demo Kitchen","startTime":"2023-09-11T02:00:00Z","endTime":"2023-09-11T02:45:00Z","description":"\u003Cp\u003EChef Peter Kuruvita will take the stage at 12:00 PM on Monday, September 11\u003C\/p\u003E\n\u003Cp\u003EYou\u0027ll find him next to the Nestlé Golden Chef Hat Competition cook-off area — you can\u0027t miss it!\u003C\/p\u003E\n\u003Cp\u003EPeter has an exciting 20-minute demo organised, featuring easy-to-make yet mouth-watering Sri Lankan dishes: Coconut Sambal and Kiri Hodi, a mild coconut and lime curry sauce. It\u0027s the perfect chance to grab some inspiration, and maybe even a new dish to add to your menu.\u003C\/p\u003E\n\u003Cp\u003EBut that\u0027s not all — Peter is also the brand ambassador for Hello Pure and Franklands Foods. These are Australia\u0027s go-to names for high-quality, organic coconut and health food products, used by Peter himself in all his kitchens.\u003C\/p\u003E\n","location":"","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":[]},{"id":"18870","type":"schedule-session","title":"Talking Tech: Day 3 Session 4 – Details Coming Soon!","startTime":"2023-09-13T05:45:00Z","endTime":"2023-09-13T06:15:00Z","description":null,"location":"","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":[]},{"id":"18853","type":"schedule-session","title":"Thursday – Door 3, Level 2","startTime":"2023-09-13T23:00:00Z","endTime":"2023-09-14T07:00:00Z","description":null,"location":"","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":[]},{"id":"18852","type":"schedule-session","title":"Thursday – Door 5, Level 4","startTime":"2023-09-13T23:00:00Z","endTime":"2023-09-14T07:00:00Z","description":null,"location":"","tracks":[{"name":"The Source 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This Award offers apprentice and junior chefs a truly unique opportunity to showcase their skills in live cook-offs judged to globally recognised standards.\u003C\/p\u003E\n","location":"","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":[]},{"id":"18771","type":"schedule-session","title":"Nestlé Golden Chef’s Hat – Day 1","startTime":"2023-09-11T00:00:00Z","endTime":"2023-09-11T02:00:00Z","description":"\u003Cp\u003ENote this competition starts at 9am for competitors only\u003Cbr \/\u003E\nThe Nestlé Golden Chef’s Hat Award exists to support emerging culinary talent by offering the next generation of chefs a platform like no other to experience new opportunities and advance their chef careers. This Award offers apprentice and junior chefs a truly unique opportunity to showcase their skills in live cook-offs judged to globally recognised standards.\u003C\/p\u003E\n","location":"","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":[]},{"id":"18770","type":"schedule-session","title":"ACF Culinary Challenge – Day 4","startTime":"2023-09-14T00:00:00Z","endTime":"2023-09-14T07:00:00Z","description":"\u003Cp\u003EChefs of the highest calibre and skill level are invited to showcase their talents in front of the Fine Food audience. 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He is an experienced top end pastry chef and judge. Over the past 18 years, he has worked with some of the best restaurant and catering companies (Rockpool; Trippas White; Aqua dining).\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Australian Culinary Challenge","color":"#dd3333"}],"speakers":[]},{"id":"18366","type":"schedule-session","title":"Producing Beef \u0026 Jalapeno Poppers Day 3","startTime":"2023-09-13T04:30:00Z","endTime":"2023-09-13T05:15:00Z","description":"\u003Cp\u003EJason will unpack the secrets that really good pastry \u0026 unique flavours can bring to delicious poppers. \u003C\/p\u003E\n\u003Cp\u003EJason Riley is a qualified Baker\/Pastry Chef with 29 years experience in the industry. Jason has worked in family bakeries and hotels in both England and Australia. He is in demand as an experienced cake and pastry judge across Australia on all things pastry.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Australian Culinary Challenge","color":"#dd3333"}],"speakers":[]},{"id":"18365","type":"schedule-session","title":"Profitable Christmas Desserts Day 3","startTime":"2023-09-13T03:30:00Z","endTime":"2023-09-13T04:15:00Z","description":"\u003Cp\u003EAngelica will demonstrate how using Queen vanilla to produce delicious \u0026 profitable Christmas Desserts.\u003C\/p\u003E\n\u003Cp\u003EAngelica is a highly skilled pastry chef with a diverse culinary background, working across renowned establishments such as Hotel Sorrento, Dinner by Heston, Donovans, The Langham hotel, Burch and Purchese, and San Lorenzo. Known for her creative approach, Angelica adds a modern twist to classic desserts, and concepts, delighting her guests with unique flavours, ingredients.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Australian Culinary Challenge","color":"#dd3333"}],"speakers":[]},{"id":"18364","type":"schedule-session","title":"Making Classic Meat Pies Day 3","startTime":"2023-09-13T02:00:00Z","endTime":"2023-09-13T03:00:00Z","description":"\u003Cp\u003EJason will show you that here really is a secret to a great meat pie.\u003C\/p\u003E\n\u003Cp\u003EJason Riley is a qualified Baker\/Pastry Chef with 29 years experience in the industry. Jason has worked in family bakeries and hotels in both England and Australia. He is in demand as an experienced cake and pastry judge across Australia on all things pastry.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Australian Culinary Challenge","color":"#dd3333"}],"speakers":[]},{"id":"18363","type":"schedule-session","title":"Baking with Callebaut Day 3","startTime":"2023-09-13T00:15:00Z","endTime":"2023-09-13T01:00:00Z","description":"\u003Cp\u003EGreg will provide tips \u0026 tricks on how to use Callebaut to get the best out of your baking offerings.\u003C\/p\u003E\n\u003Cp\u003EGreg Burge is the team leader for chocolate; patisserie and HORECA at Mayers Fine Foods. He is an experienced top end pastry chef and judge. 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Known for her creative approach, Angelica adds a modern twist to classic desserts, and concepts, delighting her guests with unique flavours, ingredients\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Australian Culinary Challenge","color":"#dd3333"}],"speakers":[]},{"id":"18359","type":"schedule-session","title":"Baking with La Parisienne Croissants","startTime":"2023-09-12T02:00:00Z","endTime":"2023-09-12T03:00:00Z","description":"\u003Cp\u003EJason will unpack the secrets that really good pastry \u0026 unique flavours can bring to delicious poppers. \u003C\/p\u003E\n\u003Cp\u003EPastry Chef Hein Dandells brings a wealth of knowledge through his experience across large manufacturing and as a previous bakery owner.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Australian Culinary Challenge","color":"#dd3333"}],"speakers":[]},{"id":"18358","type":"schedule-session","title":"Baking with Callebaut Day 2","startTime":"2023-09-12T00:15:00Z","endTime":"2023-09-12T01:00:00Z","description":"\u003Cp\u003EGreg will provide tips \u0026 tricks on how to use Callebaut to get the best out of your baking offerings.\u003C\/p\u003E\n\u003Cp\u003EGreg Burge is the team leader for chocolate; patisserie and HORECA at Mayers Fine Foods. he will be assisted today by current Bake Skills pastry champion, Ella Brenton who will shortly head overseas to the IBA international baking fair. \u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Australian Culinary Challenge","color":"#dd3333"}],"speakers":[]},{"id":"18357","type":"schedule-session","title":"Decorating Shortcrust Pastry Shells","startTime":"2023-09-11T04:30:00Z","endTime":"2023-09-11T05:15:00Z","description":"\u003Cp\u003EWe eat with our eyes, some great tips for decorating pastry shells. \u003C\/p\u003E\n\u003Cp\u003EPastry Chef Hein Dandells brings a wealth of knowledge through his experience across large manufacturing and as a previous bakery owner.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Australian Culinary Challenge","color":"#dd3333"}],"speakers":[]},{"id":"18356","type":"schedule-session","title":"Profitable Christmas Desserts","startTime":"2023-09-11T03:30:00Z","endTime":"2023-09-11T04:15:00Z","description":"\u003Cp\u003EAngelica will demonstrate how using Queen vanilla to produce delicious \u0026 profitable Christmas Desserts.\u003C\/p\u003E\n\u003Cp\u003EAngelica is a highly skilled pastry chef with a diverse culinary background, working across renowned establishments such as Hotel Sorrento, Dinner by Heston, Donovans, The Langham hotel, Burch and Purchese, and San Lorenzo. 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He is in demand as an experienced cake and pastry judge across Australia on all things pastry.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Australian Culinary Challenge","color":"#dd3333"}],"speakers":[]},{"id":"18354","type":"schedule-session","title":"Baking with Callebaut Day 1","startTime":"2023-09-11T00:15:00Z","endTime":"2023-09-11T01:00:00Z","description":"\u003Cp\u003EGreg will provide tips \u0026 tricks on how to use Callebaut to get the best out of your baking offerings.\u003C\/p\u003E\n\u003Cp\u003EGreg Burge is the team leader for chocolate; patisserie and HORECA at Mayers Fine Foods. He is an experienced top end pastry chef and judge. Over the past 18 years, he has worked with some of the best restaurant and catering companies (Rockpool; Trippas White; Aqua dining).\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Australian Culinary Challenge","color":"#dd3333"}],"speakers":[]},{"id":"18263","type":"schedule-session","title":"Concept to Consumer Workshop [PAID EVENT]","startTime":"2023-09-12T22:00:00Z","endTime":"2023-09-13T00:00:00Z","description":"\u003Cp\u003EJoin us for the first face-to-face Concept to Consumer Masterclass, presented by Straight To The Source and Quantal Bioscience in association with thinkfood. 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