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Our company also imports and distributes the range of Goodnature Cold Press Equipment. Our company specializes in providing cold press juicing solutions for the food retail and food service industries.\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cstrong\u003EProduct \u0026 Service Categories\u003C\/strong\u003E\u003Cbr\/\u003E\u003Cbr\/\u003EHospitality Equipment\u003Cbr\/\u003EBeverage Equipment \u0026 Technology\u003Cbr\/\u003ECatering Equipment\u003Cbr\/\u003EFront-of-House\u003Cbr\/\u003ERetail Equipment","twitter":"","facebook":"https:\/\/www.facebook.com\/ZummoAustralia\/","linkedin":"https:\/\/www.linkedin.com\/in\/marcelle-horn-127356170\/"}] }, { "id": "0002", "name": "Speakers", "type": "feature-speakers", "icon": "97", "sorting": "firstName", "speakers": [{"id":"18560","type":"speaker","firstName":"Adam","lastName":"Theobald","company":"Ordermentum","position":"Founder","description":"\u003Cp\u003EAdam Theobald is a visionary entrepreneur at the forefront of technology and its impact on commerce. Armed with a Computer Science degree and a Masters of Commerce from the University of Sydney, he embarked on a career that seamlessly merged his technical acumen with business strategy. Throughout his career, Adam has (co)founded three successful technology startups, each pushing boundaries. His current focus is on Ordermentum Pty Ltd, a testament to his drive to revolutionize industries. He co-founded Hey You App and Beat the Q Pty Ltd, highlighting his prowess in creating impactful platforms. With a proven track record spanning years, Adam\u0027s expertise bridges the gap between technology and entrepreneurship, shaping industries and delivering cutting-edge solutions.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/3b1b31b1be5e4fe08a3d026e25d89170.jpeg"},{"id":"18692","type":"speaker","firstName":"Adetokunboh","lastName":"Adeniyi","company":"Little Lagos","position":"Owner","description":"\u003Cp\u003EAdetokunboh Adeniyi is a first time restauranteur that launched Little Lagos Bistro \u0026 Bar with the intention of bringing West African music, food, fashion, art \u0026 culture to Australia. A nomad who has lived in 5 cities before settling in Sydney, Ade as he is popularly known was determined to see that Nigerian food became mainstream within the Australian culinary scene. Starting with food stalls at markets in Sydney and Melbourne, then operating a food truck for several years before finally opening the first venue in Newtown, Sydney. Ade was named by Hospitality Magazine as one of Hospitality’s 50 gamechangers in 2021 \u0026 Young Entrepreneur of the Year 2020 by Business News Australia. He is regularly featured in the media promoting the West African community in Australia and has recently opened a second venue in Brisbane.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/230105939b204706883ef85c440cc8b2.jpeg"},{"id":"18797","type":"speaker","firstName":"Alejandro","lastName":"Luna","company":"Sonoma Baking Co.","position":"Executive Pastry Chef","description":"\u003Cp\u003EBorn in Venezuela and started working in kitchens from very young. Lived, worked and studied in America, Europe, Asia and Australia.\u003Cbr \/\u003E\nAfter 27 years as a Pastry Chef, I have been able to hone my skills and build my resume to excel in this industry and impart knowledge and experience with everyone\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/37367011be5f45b49bd8dc9b45513a78.jpeg"},{"id":"18804","type":"speaker","firstName":"Alejandro","lastName":"Luna","company":"Sonoma Baking Co.","position":"Executive Pastry Chef","description":null,"photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/4a3ffc96dc4e43cab063619cc83e12ec.jpg"},{"id":"18261","type":"speaker","firstName":"Alex","lastName":"Doughty","company":"SoHi Spirits","position":"Managing Founder","description":"\u003Cp\u003ELike many, Alex moved to the Southern Highlands for the good life. But it remained a little elusive for him. His wife and daughters quickly jumped on their passion - horses. Alex’s was making a killer martini. And since launching in December 2021, SoHi’s gin, vodkas and vermouth have won medals in London and hearts locally. It’s love at first sip, SoHi’s products are elevated with local botanicals, Robertson potatoes and life-changing martini olives grown by Alto. Proof that the grass is greener in the Southern Highlands.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/8cb1c99880ec4332bfbec6f241be6b8c.jpeg"},{"id":"18707","type":"speaker","firstName":"Alex","lastName":"Prichard","company":"Iceberg\u0027s Dining Room \u0026 Bar","position":"Executive Chef","description":"\u003Cp\u003EAlex is Executive Chef of the iconic Iceberg’s Dining Room \u0026 Bar. 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She also uses her experience to help farmers to find opportunities in agritourism, diversifying their on farm income.\u003C\/p\u003E\n\u003Cp\u003ECompleting a Master of Gastronomic Tourism (Le Cordon Bleu\/Southern Cross University) in 2019 has complimented Amy’s 30year career in food, wine, events, education, agritourism and industry development in regional areas.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/30a0f271ab1f47c18f2e37b259c67762.jpeg"},{"id":"18318","type":"speaker","firstName":"Andrea","lastName":"Pinna","company":"Salumi Australia","position":"Sydney Team Leader \u0026 Brand Ambassador","description":"\u003Cp\u003EAndrea has an extensive hospitality\/ food background spanning 25 years in both Italy and Australia. 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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.\u003C\/p\u003E\n\u003Cp\u003EAs the CTB platform boomed, an array of other management solutions were built like Drinking the Profits, Invoice Ripper and Sticky Dates. To help 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 along the way.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/ed589fe5b6004b929abe9fe08913a469.jpeg"},{"id":"18696","type":"speaker","firstName":"Angela","lastName":"Kasimis","company":"No.92","position":"Owner","description":"\u003Cp\u003EAfter two decades with the Department of Education, Angela flipped her career into the world of hospitality. What started as a careful restoration of an 1870 building in the historic suburb of Glebe evolved into the launch of No 92 wine bar and restaurant. The IT business analyst-turned-entrepreneur believes her experience in technology and project management provided her with the right foundation to run her own business. Technology is central to every component of a restaurant business from POS to bookings, social media, staffing, financials and staff collaboration.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/72d6eed9c48f4b39988cb6f978c851b3.jpeg"},{"id":"18515","type":"speaker","firstName":"Anita","lastName":"Lee","company":"Marine Stewardship Council - MSC","position":"Senior Commercial Manager","description":"\u003Cp\u003EAnita has over 20 years experience in marketing and relationship development in APAC and Oceania working across a vast number of categories and channels. 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Belinda is the Director of Quantal Bioscience, an independent microbiology research laboratory that loves working with industry and artisans, sharing the team\u0027s many years of experience in food microbiology to help bring new and innovative food products to consumers\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/e437506fcabf4ebb89a8ad2b155bc9ef.jpeg"},{"id":"18573","type":"speaker","firstName":"Belinda","lastName":"Clarke","company":"Foodie Coaches","position":"CEO","description":"\u003Cp\u003EBelinda Clarke is a visionary, strategic, and results-driven Business Leader and Transformation Specialist with over 25 years of experience in the competitive hospitality sector. As the former CEO of the Restaurant \u0026 Catering Association, she is a respected leader and advocate for the industry. Currently serving as the CEO of Foodie Coaches, a business education and coaching company specialising in the hospitality industry, she empowers business owners to improve their ventures and reach their goals. Belinda is renowned for her authentic, inspiring, and strategic leadership, building top-performing teams through mentoring and empowerment, fostering a culture of accountability and ownership.\u003C\/p\u003E\n\u003Cp\u003EIn the fast-paced world of hospitality, Belinda stands out as a professional and innovative leader, recognised for her ability to develop and implement transformational programs that drive best practice efficiencies even in challenging times. Her unwavering commitment to values and principles sets her apart, ensuring that her strategic decisions align with the industry\u0027s success. With a blend of big-picture thinking and critical analysis, she continues to shape the future of hospitality, impacting the businesses she guides and the teams she inspires.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/48129b2d62714ad899469caa6ab4f7f0.jpeg"},{"id":"18854","type":"speaker","firstName":"Ben","lastName":"Murrells","company":"Murrells Hospitality Group","position":"Managing Director","description":"\u003Cp\u003EBen Murrells is a driving force behind Murrells Hospitality Group. This venture began in 2011 with the acquisition of the Central Hotel, Ungarie, and has since flourished to include esteemed establishments like the Ardeanal Motel West Wyalong and the Royal Hotel West Wyalong in the scenic Riverina region.\u003C\/p\u003E\n\u003Cp\u003EWith a solid foundation in hospitality and a passion for creating exceptional experiences, Ben serves as the Managing Director of Murrells Hospitality, leading a journey that spans over a decade. Prior to this, he founded POS Accessories, showcasing his entrepreneurial spirit and innovative thinking. His role as Systems Manager at HIS Interactive reflects his tech-savvy approach to streamline operations.\u003C\/p\u003E\n\u003Cp\u003EBen\u0027s journey is marked by a commitment to excellence, community, and growth. Joining us as a panelist, he brings a wealth of insight into the world of hospitality and business. Discover the remarkable journey of Ben Murrells, where each step has been a testament to his dedication to creating thriving spaces and memorable experiences.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/537cf75769db42f5bc0a6bd6e133d4b5.jpeg"},{"id":"18274","type":"speaker","firstName":"Bradley","lastName":"Schulz","company":"Mapleton Public House","position":"Sous Chef","description":"\u003Cp\u003EBrad is a young Queensland chef with a passion for excellent food and creating a more sustainable industry and culture within hospitality.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/18d73b85ae7a4e319fd90581143991ff.jpeg"},{"id":"18855","type":"speaker","firstName":"Cara","lastName":"Cooper","company":"Calyx.eco","position":"Co-founder","description":"\u003Cp\u003ECara is the Co-Founder of Calyx, a data intelligence company delivering globally recognised databased sustainability insights for the Australian Food Industry. She is passionate about systems change for a better future that measures success on a triple bottom line: people, planet and profit. Cara has worked across industries and global markets. She is a successful entrepreneur and operator, whose work uses technology to scale food systems change.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/09\/7e49d07af3c14c5a8b144649d94945ea.jpeg"},{"id":"18527","type":"speaker","firstName":"Cathy","lastName":"Owen","company":"Garlicious Grown","position":"Director","description":"\u003Cp\u003EA Sydney refugee, Cathy moved to Braidwood in 2003. She met Jenny Daniher, her co-director, and together saw the potential to create something special. From scientific backgrounds, they refined their technique for flavour-packed, award-winning black garlic. Their passion is producing top quality, great tasting food that is good for you.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/4d6eeb40a32d45849fcf898318f0b59e.jpeg"},{"id":"18385","type":"speaker","firstName":"Chef","lastName":"Adam Moore","company":"Culinary Revolutions","position":"Culinoligist And Innovation Director","description":"\u003Cp\u003EAdam Moore is ranked among the world’s top corporate chefs, public speakers and TV presenter award-winning innovator and esteemed culinary judge internationally.\u003Cbr \/\u003E\nAdam began his chef’s apprenticeship in hotel kitchens. He worked his way up through the ranks until he could set out on his own, running multiple branches of a restaurant chain in his hometown and beyond. In his pursuit of professional development, he’s gained formal qualifications in pastry, charcuterie and butchery, food styling and food photography.\u003Cbr \/\u003E\nWith nearly 30 years in the industry to his credit, Adam has worked in restaurants, foodservice, retail, food manufacturing, marketing, and sales. In the corporate sector, past employers include Mars Australia, George Weston Foods, Suntory, Kraft Heinz and Cerebos Foods, NAFDA Foods, Plant based Proform Foods and the multinational Campbell Arnott’s. He’s currently a Culinogist, and the Owner of his own business, focused on consumer-led recipe development, creating culinary trends, as well as creating and developing New product development and helping food and drink companies with their innovation.\u003Cbr \/\u003E\n Adam is a Research Chefs Association Certified Executive Chef (CEC) , A member of the Australian Institute of food scientists and a culinary judge for many national and international competitions in food like the Sydney Royal Fine Foods and more. He’s an active member of the Global Research Chefs Association. He is a renowned industry mentor for young chefs.\u003Cbr \/\u003E\nAdam has a strong portfolio of TV and video appearances and presenter roles including Chanel 10 and Studio 10 and many more and writes for culinary magazines as well as maps out global food trends. In social media, Adam has a strong presence on social media with an Australian and international audience.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/cbf15239a587451790338ba4476140db.jpeg"},{"id":"18257","type":"speaker","firstName":"Chloe","lastName":"Mcleod","company":"Verde Nutrition Co","position":"Dietitian, Director","description":"\u003Cp\u003EChloe is an expert at helping you find the gaps in your nutrition, so that you feel plugged in to the best version of yourself. Over the past 14 years, Chloe has honed her skills and expertise in gut health, food intolerance and sports nutrition to make her one of the most sought after nutrition experts in the country. Be it working with individuals, corporates or food industry, Chloe knows how to help her clients be their best, healthiest selves. .\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/0da53cefc37541b7bf68a267732ec54b.jpeg"},{"id":"18334","type":"speaker","firstName":"Chris","lastName":"Bolton","company":"Chris Bolton Fishing","position":"Owner\/operator","description":"\u003Cp\u003ECommercial line fisherman from far north Queensland. 30yrs in fishing industry and counting.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/58154451685d49d28f385bc31e2674a0.jpeg"},{"id":"18383","type":"speaker","firstName":"Chris","lastName":"De Bono","company":"Sanyou Baijiu","position":"Head Fermenter","description":"\u003Cp\u003EChris de Bono is the head fermenter at Sanyou Baijiu, bringing his deep knowledge of Asian solid state ferments to the process. Chris initially had a career as a Navigator in the Royal Australian Navy before the allure of fungi, moulds and microbes got the better of him and he founded Australian Miso – Australia’s leading producer of miso and specialty Asian condiments.\u003C\/p\u003E\n\u003Cp\u003EIt was here that Chris met Ian who had stumbled upon a list of the top revenue earning distilleries in the world – and he had hardly heard of any of them. This is where Ian first came across Baijiu and set upon creating an authentic Baijiu made from Australian ingredients. The last part of the Baijiu puzzle for Ian was making qu (pronounced choo), the fermented wheat brick that naturally provides the yeasts, moulds and bacteria to saccharify and flavour Australian Sorghum.\u003C\/p\u003E\n\u003Cp\u003EThe team at Sanyou are reasonably confident that they are the only Baijiu distillery outside of China to have been able to successfully develop the process for making qu – making their baijiu a truly unique product.\u003C\/p\u003E\n\u003Cp\u003EWhen Chris is not making miso or gently coaxing microbes out of qu, Chris can be found at any number of the amazing food and fermentation focused establishments around Launceston and the Tamar Valley.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/18a1b18140a74e3e8734f08624353c89.jpeg"},{"id":"18350","type":"speaker","firstName":"Christopher","lastName":"The","company":"Hearthe Cake Shop","position":"Director","description":"\u003Cp\u003EChristopher The, the creator of Black Star Pastry and the Strawberry Watermelon Cake is now exploring the use of native ingredients in sweet and savoury cooking in his new cake shop HEARTHE.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/2705ffe880d14d60a274c9ceeac579a1.jpeg"},{"id":"18330","type":"speaker","firstName":"Clarence","lastName":"Slockee","company":"Jiwah Pty Ltd","position":"Director","description":"\u003Cp\u003EA Bundjalung Aboriginal man with a wide-ranging interest and connection to Australian Native plant species and Bushfoods.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/61a3ddc35619413a8c8e5ded3b098276.png"},{"id":"18249","type":"speaker","firstName":"Craig","lastName":"Rispin","company":"The Future Trends Group","position":"Business Futurist \u0026 Innovation Expert","description":"\u003Cp\u003ECraig Rispin is one of the world’s leading futurists -\u003Cbr \/\u003E\nhe is an expert in emerging business, people and technology trends – and how companies can profit from them.\u003C\/p\u003E\n\u003Cp\u003ECraig’s keynotes and strategic planning are powered by Artificial Intelligence research of over 1 million data sources - revealing the future of any industry or major topic. \u003C\/p\u003E\n\u003Cp\u003EHe has over 35 years of experience working where the future has been created – with some of the most innovative organisations in the world.\u003C\/p\u003E\n\u003Cp\u003EAn award-winning keynote speaker and CEO mentor, he shows his clients how to: Know First, Be First and Profit First.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/f13f471bd8944edc82677404ed4a70c2.jpeg"},{"id":"18694","type":"speaker","firstName":"Daniel","lastName":"Karjadi","company":"Benzin Cafe","position":"Co-owner","description":"\u003Cp\u003EDaniel Karjadi is a passionate creative who has been involved in the wedding industry as a videographer for over 10 years. His work in the wedding industry serves as a solid foundation on which he now help businesses create content that will effectively market their brand. Co-Founding Monday Made, a content creation agency, Daniel continues to hone his skills and expand his creative repertoire. With his family\u0027s longtime involvement in hospitality, it only seemed natural for him to utilize that background knowledge to co-found benzin cafe, a social hub for locals and car enthusiasts alike. Combining his love for coffee and his passion for the car community, Benzin Cafe is a unique atmosphere where people come together.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/731e4bb7167a4a878ab3bffbf03ba917.jpeg"},{"id":"18239","type":"speaker","firstName":"David","lastName":"Murphy","company":"Lyre\u0027s Spirits Co.","position":"VP – Global Product and Quality","description":"\u003Cp\u003EDavid Murphy has been a professional member and leader of the hospitality industry for over 30 years.\u003Cbr \/\u003E\nWith experience across the globe including London \u0026 New York, David’s local highlights have included working at iconic venues such as Banc, Rockpool \u0026 Est. More recently he is a partner at the 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 Gourmet Traveler Wine List of Year Awards for 2019 - 2022. In 2021 One Penny Red continued its wine legacy with the national award for Australia\u0027s Best Aperitif List.\u003Cbr \/\u003E\nSince 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 NA Spirits, available in over 70 markets.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/32407faed3834fae8396e5d27747d268.jpeg"},{"id":"18717","type":"speaker","firstName":"Diogo","lastName":"Ferreira","company":"Tuga Pastries","position":null,"description":null,"photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/8555169725b24e67aeb53ebc46bb58d2.jpg"},{"id":"18338","type":"speaker","firstName":"Dominic","lastName":"Smith","company":"Pundi Produce","position":"The Farmer","description":"\u003Cp\u003EMy name is Dom and I\u0027m a native food farmer from Monash in SA. I am also doing my nursing degree so that I can implement a holistic healing approach for people to connect back to land and culture. I also love looking after nature and love to see change in farming practices that benefit the environment.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/ec3135a619134f7f9a7ec138cbe4ed00.jpeg"},{"id":"18698","type":"speaker","firstName":"Drew","lastName":"Bowering","company":"OpenTable","position":"Senior Director, Restaurant Sales \u0026 Services, Apac","description":"\u003Cp\u003EDrew Bowering joined OpenTable in 2022 after spending 14 years with the Expedia Group where he occupied senior leadership roles focused on expanding the business in the UK, Asia Pacific, and the US. Drew’s broad hospitality experience and business acumen, combined with his human-first approach to leadership, has led to positive outcomes for the brand and industry partners alike. He’s a regular public speaker on the industry circuit, speaking to the power of technology helping hospitality partners navigate the digital revolution.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/ad957e6d40b74728a438d9ae9779ae08.jpeg"},{"id":"18690","type":"speaker","firstName":"Dylan","lastName":"Jones","company":"Chotto Motto","position":"Co-owner","description":"\u003Cp\u003EDylan Jones is the co-owner of Chotto Motto. Born in Melbourne, Dylan has always been captivated by Japanese culture having spent a lot of time in his youth in Japan due to his mother operating a Japanese teacher exchange program business.\u003C\/p\u003E\n\u003Cp\u003EThis experience and his love of food was the impetus for Dylan to make a complete career 180 in 2019 leaving his job as a software engineer to open Chotto Motto - a Japanese restaurant specialising in Gyoza in Crispy Chill Oil - with his business partner and executive Chef Tomoya Kawasaki.\u003C\/p\u003E\n\u003Cp\u003EWhen he\u0027s not at the restaurant Dylan likes to spend time in nature or working in various electronics projects.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/3dacf188be6d45eb926c6179bc80e63b.jpeg"},{"id":"18276","type":"speaker","firstName":"Edward","lastName":"Stewart","company":"Tokyo Lamington","position":"Co Founder","description":"\u003Cp\u003EEddie embarked on his culinary journey at the young age of 16 in Sydney, and has amassed over 20 years of experience in the industry. Throughout his career, he has worked in various boutique restaurants and world-renowned hotels such as Park Hyatt, Andy Bunn and Harunobu Inukai at Galileo Restaurant to develop his own unique style. In 2015, Eddie served as the Head Chef of Savoury and Business Development Manager for the internationally acclaimed Black Star Pastry in Sydney. During this time, he gained extensive knowledge of the intricacies of the culinary business. In 2020, he joined forces with Min Chai to create a brand new concept called Tokyo Lamington.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/3066858fbba945a9bdacb0ef05c2f99b.jpeg"},{"id":"18507","type":"speaker","firstName":"Elena","lastName":"Duggan","company":"Straight To The Source","position":"Content Creator, Cook, Consultant","description":"\u003Cp\u003EElena Duggan was the 2016 winner of MasterChef Australia. Her skill in the kitchen and passion for sustainability, waste reduction, homegrown food, support for local producers, eating seasonally and mindfully makes her a fabulous fit for the Straight To The Source team. \u003C\/p\u003E\n\u003Cp\u003EElena’s down-to-earth, kind and approachable nature, mixed with her culinary abilities have earned her thousands of followers and an esteemed reputation. A background in photography, visual arts, psychology and education contributes to Elena’s creative expression, making her uniquely positioned to be a leader for social change and work with our team to head up our social asset services.\u003C\/p\u003E\n\u003Cp\u003EShe seeks to make positive relationships with food achievable and accessible for families everywhere. As a former teacher, she is also driven to use food as a vehicle for education and resilience in young people, as demonstrated by her involvement in several school programs.She is a proud champion of Indigenous Australian food and is a regular ambassador for organisations and brands that encompass her ethos.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/15c526a58feb45e6a5e90237e1954750.jpeg"},{"id":"18304","type":"speaker","firstName":"Elke","lastName":"Travers","company":"Seaweedery","position":"Chef And Future Foods Visianary","description":"\u003Cp\u003EElke knows food. She has been cooking for over 25 years in commercial kitchens as a chef and, using the seasons and senses, and continue to love creating simple seasonal dishes.\u003Cbr \/\u003E\nWhile Elke’s career as a chef has taken her around the globe, she has a strong passion for the ocean and her home country. Travelling around in her younger years taught Elke to appreciate the link between the seasons and local produce, which she aims to express through French-style culinary creations, both in commercial kitchens and at home with family.\u003Cbr \/\u003E\nShe worked in restaurants such as the Hotel Äqua in Lorne, Vic and as Private and Boardroom Chefs and established Bite Size by Elke. Elke has been honoured to work with celebrities such as Curtis Stone and Donna Hay as food stylist, private chef for stars such as Usher and Madonna and be involved with emerging food brands within the Woolworths companies, SMEG an Coles.\u003Cbr \/\u003E\nYet, in addition to this appreciation of seasonal flavours, another thing that drives her as a chef is an aversion to waste. In the restaurant kitchen, nothing is wasted - everything is used to create delicious meals. Seafood wild catches are precious yet 35% of them are wasted globally. Our oceans are under threat and we need to move rapidly towards a more sustainable approach.\u003Cbr \/\u003E\nElke is also a lecturer at one of Sydney’s leading cooking schools inspiring the next generation of Chefs.\u003Cbr \/\u003E\nIn 2020 she co-founded Seaweedery, aiming to reflect the way a chef works in the kitchen by finding creative ways to use up all the ingredients. Striving to take less from the ocean while creating more value.\u003Cbr \/\u003E\nWhile restaurants and food manufacturers might aim to reduce waste, our food system as a whole remains deeply wasteful, with a lot of resources lost in the food supply chain. This continues to inspire us to go further, rethinking accepted norms and established ways of doing things.\u003Cbr \/\u003E\nWe see waste as a resource, a lost delicious ingredient for the food value chain.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/eaadb4b08b464bbcb56a47c328da8263.jpeg"},{"id":"18612","type":"speaker","firstName":"Geoffrey","lastName":"Harmuth","company":"Homefarm Australia","position":"Managing Director","description":"\u003Cp\u003EOriginally from South Africa, I\u0027m a passionate entrepreneur armed with a finance degree. My roots run deep in farming, having been nurtured by an Agronomist father on our family\u0027s small farm. This unique blend of finance expertise and agricultural insights drives my commitment to innovation and sustainable growth.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/6bb4ae1f573a47ad93989d5fe7e04441.jpeg"},{"id":"18525","type":"speaker","firstName":"Grant","lastName":"Logue","company":"Harley and Johns Seafood","position":"Owner","description":"\u003Cp\u003EGrowing up on the coast in Wollongong I have always had respect and love for the ocean. Harley and Johns Seafood is the first independent fish market to gain MSC chain of custody certification in NSW. Educating our customers is one of our main focus.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/ae944a943ac34a6f9cb3dc928f5fc3b2.jpeg"},{"id":"18720","type":"speaker","firstName":"Hanna","lastName":"Leinonen","company":"VanRooy Machinery","position":"Vanrooy Corporate Chef","description":null,"photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/37284c4757d04528b345fe76971bb798.png"},{"id":"18241","type":"speaker","firstName":"Ian","lastName":"Martin","company":"Martins Ridge Farm","position":"Owner \/ Director","description":"\u003Cp\u003EIan is a qualified chef and butcher with tertiary qualifications in catering management, marketing, wine evaluation, business, and financial management. \u003C\/p\u003E\n\u003Cp\u003EIan has operated at Head Chef and General Manager level multifaceted restaurant and catering operations both domestically and internationally for over 40 years. These operations have included ownership of three licensed restaurants, catering businesses, pizza home delivery business together with registered club and venue contracts. \u003C\/p\u003E\n\u003Cp\u003EOver a 20-year period Ian has held numerous Industry and Association positions and worked as a Hospitality consultant to the trade.\u003C\/p\u003E\n\u003Cp\u003ESince 2011 Ian has owned and operated Martins Ridge Farm, a 90-acre regenerative farm, located at Conjola on the South Coast of NSW.\u003C\/p\u003E\n\u003Cp\u003EWith a full commercial kitchen located on the farm, Martins Ridge not only produces the food but also controls it’s processing and sells direct to consumers through farmers markets, online sales, restaurants, caterers and selected retail outlets.\u003C\/p\u003E\n\u003Cp\u003EAs well as producing pasture raised pork, beef, and a range of Charcuterie products such as bacon, salami, pancetta, lonza and capocollo the farm offers courses in Charcuterie products, butchery and sausage making and well as a licenced event space for on farm hospitality experiences.\u003C\/p\u003E\n\u003Cp\u003EIan is passionate about food provenance, food production transparency and working with the land in farming practises and food creation.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/40e6c4a2a3144be98b26ea04f07af3db.jpeg"},{"id":"18553","type":"speaker","firstName":"Jack","lastName":"Mylott","company":"2019\u0027s National Pastry Champion","position":"2019\u0027s National Pastry Champion","description":"\u003Cp\u003EThe Mylott name is not un-common in the Australian Baking Industry. Jack is the fourth generation Pastry Chef of his family, his grandfather also Jack Mylott, built “Mylotts Bakery” of Moruya NSW into a common household name. Since, closing down in 2007, Jack’s memory of the once familiar corner block has become his strive and ambition since starting his career. Jack’s perseverance earnt him national titles such as National Pastry Champion in 2019 at the Bakeskills Australia Competition, whilst only a 2nd year apprentice. Sending him to Singapore for, “Food Hotel Asia.” Jack’s competitive side continued throughout his apprenticeship. Taking out the Sydney J Packhem Medal at the Australian Baking Industry National Scholarship in 2020. Jack travelled to Las Vegas for the “IBIE” Tradeshow. Leading him on a food \u0026 cultural journey to New York and over Europe. Since returning, Jack lives and thrives in being a part of different Hospitality venues in Sydney. Cirrus Dining with Bentley Group, Loulou Sydney as its Head Patisserie, to most recently Sous Pastry Chef of the new Charles Grand Brasserie and Bar with Etymon Projects. Until the day “Mylotts Bakery” is reopened, Jack’s passion for pastry goes un-questioned, his biggest hobby now is working closely with the BAA in mentoring, judging and writing pastry competitions for the industry. Playing a developing role in mentoring up-coming bakers and pastry chefs, so they too can reach their full potential.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/a96d784c9c154a68b681ab621615f2bf.jpeg"},{"id":"18292","type":"speaker","firstName":"James","lastName":"Dalton","company":"Australian Bay Lobster Producers","position":"Manager","description":"\u003Cp\u003EJames brings a unique perspective to his work, fueled by a deep-rooted passion for food and fiber, product origin, integrated sustainable systems, as well as his agricultural science background. James is representing Australian Bay Lobster Producers (ABLP), a progressive seafood company and the world\u0027s first lobster farm. ABLP is the producer of an exclusive soft shell Bay Lobster, a new seafood product in the market. \u003C\/p\u003E\n\u003Cp\u003EStarting in a hands-on role at ABLP and working across various production areas, James has gained an in-depth understanding of the company\u0027s operations and the intricacies, nurturing a profound appreciation for the entire supply chain. \u003C\/p\u003E\n\u003Cp\u003ECurrently, James spearheads the company\u0027s research and development projects and plays an important role in its business development strategies. This multifaceted role allows James to leverage his scientific expertise and industry knowledge to procure and connect products and people.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/a4b7189f85c24e809bdbe565ca0ee91b.jpeg"},{"id":"18370","type":"speaker","firstName":"Jason","lastName":"Riley","company":"Peerless \/ EOI","position":"SA\/WA State Sales Manager","description":"\u003Cp\u003EJason Riley is the SA\/WA State Sales Manager of Peerless \/ EOI\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/3a93ead00e5741079f3f1897012db5aa.jpeg"},{"id":"18753","type":"speaker","firstName":"Jayden","lastName":"Massoud","company":"EasyVend By Jeal Tech","position":"Client Relationship Manager","description":"\u003Cp\u003EJayden Massoud is a dynamic and accomplished professional with an extensive background in the B2B Supply Chain industry. As the Client Relationship Manager at EasyVend, Jayden leverages his exceptional expertise to foster strong connections between businesses and drive growth through optimised supply chain solutions. His deep understanding of supply chain dynamics, coupled with his strategic mindset, has propelled businesses to new heights of success. Jayden\u0027s dedication to enhancing operational efficiency and maximising value for clients has earned him a reputation as one of the most trusted advisors in the field.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/ff5b52d6e4414268874c4b8cd8284237.jpeg"},{"id":"18743","type":"speaker","firstName":"Jean","lastName":"Magalhães","company":"Square","position":"Senior Product Marketing Manager","description":"\u003Cp\u003EFrom Brazil to Australia, Jean\u0027s extensive career in technology spans more than a decade. Building experience at companies such as Google and Xero, Jean has specialised in helping small and medium businesses thrive in the digital world. Currently, Jean is the Senior Product Marketing Manager for Square for Restaurants in the Asia Pacific region.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/cabf779ce80645f285c606546fad4721.jpeg"},{"id":"18827","type":"speaker","firstName":"Joanna","lastName":"Steuart","company":"Applejack Hospitality","position":"Director Of Marketing \u0026 Partnerships","description":"\u003Cp\u003EJoanna Steuart is Director of Marketing \u0026 Partnerships at Applejack, a Sydney based hospitality group with a diverse range of venues including hatted restaurant RAFI, Bopp \u0026 Tone, The Butler, Forrester\u0027s and more. Notably, 2024 launches a food \u0026 beverage partnership with Australia’s pioneering surf park, URBNSURF. \u003C\/p\u003E\n\u003Cp\u003EWith expertise across marketing, events, experiential, PR, and partnerships, specialising in hospitality, food \u0026 drinks sector, Joanna pioneers innovation through strategic campaigns redefining the hospitality industry.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/09\/25cb67d2c1cb4cf0af8df2e7fe84ab04.jpeg"},{"id":"18445","type":"speaker","firstName":"Jodie","lastName":"Van Der Velden","company":"Josophan\u0027s Fine Chocolates","position":"Managing Director","description":"\u003Cp\u003EJodie Van Der Velden is the founder and owner of Josophan’s Fine Chocolates, in Leura, Blue Mountains Australia. Josophan’s is committed to promoting quality without compromise, bringing luxurious, fresh, naturally flavoured and ethically sourced fine chocolates to the Australian market. \u003C\/p\u003E\n\u003Cp\u003EJodie’s professional training and travel experiences have taken her all over the world, including extensive travel and training in Europe where she has toured both enormous and boutique chocolate factories, attends the Salon du Chocolat in Paris, and has participated in courses at prestigious establishments such as Lenotre, Le Cordon Bleu and the Ritz Hotel. \u003C\/p\u003E\n\u003Cp\u003EHer skills as a chocolatier and chocolate dessert maker have been rewarded through winning Salon Culinaire medals for dessert making, Champion Chocolate Exhibit twice at the Sydney Royal Chocolate competition, and winning the Callebaut Australia Chocolate Dessert Competition in 2009, winning a training experience in a brand new chocolate academy in Chicago in 2010 to study chocolate sculpting and plated desserts for fine dining. \u003C\/p\u003E\n\u003Cp\u003ESpending considerable time in cacao plantations, Jodie has a firm belief in the importance of getting to the source of ingredients, having visited plantations in Central America, the Caribbean, West Indies, Ghana, Hawaii and pacific islands. She is firm advocate for the use of Fair Trade and ethically sourced ingredients. \u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/56b5f390b4be415aaa9510873bf8e0cb.jpeg"},{"id":"18245","type":"speaker","firstName":"John","lastName":"Mcfadden","company":"Squizify","position":"General Manager","description":"\u003Cp\u003EAustralian born and trained, John McFadden commenced his career in the kitchen at the age of 12, starting as a humble kitchen hand. He has over thirty years in the food industry and is well recognised for his attention to detail and leading multiple teams and operations.\u003C\/p\u003E\n\u003Cp\u003EJohn commenced his apprenticeship aged 15, at The Lantern Palace Wamberal before completing at La Mer Fine Dining at Peppers on Sea at the age of 19. John moved quickly through the ranks with postings at notable restaurants including the two-hatted Grand Fine Dining Room at The Windsor Hotel, Hayman Island \u0026 Xu Bistro at the Hyatt Regency where he won best Hotel Dining Restaurant in Australia.\u003Cbr \/\u003E\nAlong with Carol Selva Raja he was one of the first and youngest Australian chefs to be invited to cook at The James Beard Foundation in New York for 80 New York food critics. Johns last 17 years has been at a Group Executive Chef level overseeing multiple operations and teams nationwide delivering varied food concepts and training programs.\u003C\/p\u003E\n\u003Cp\u003EJohn McFadden is one of the great all-rounders of the hospitality industry. From Fine Dining, Hotels, QSRs, Catering Companies and busy club spaces to helping providores and consulting to suppliers and industry McFadden is a highly-motivated chef whose attention to detail is well-known industry-wide. He is a great communicator, mentor and motivator who loves to share his broad experience with keen apprentices and rising chefs who aim to have the same exacting standards that John holds in high regard.\u003C\/p\u003E\n\u003Cp\u003EJohn has been the National Chairman of Judges for Chef of the Year at Foodservice Australia for the last 11 years, he has also assisted in the judging process for Bocuse d\u0027Or Australia, to select the Australian Culinary team. He was recently invited by the founding Board of Women in Hospitality to be a culinary mentor for their program. John was also approached by Typsy to design and present an Introduction to a kitchen series which is now live to over 100 countries worldwide. John has spent time as a BDM for a fruit and vegetable providore working closely with farmers, growers and understanding the dynamics of getting produce from farms to the kitchen door. He has been the NSW State Business Development Manager for Goodrop Oils which is a local canola producer who manage the entire process form seed to fryer. John developed masterclasses at TAFE to educate our next generation of chefs.\u003C\/p\u003E\n\u003Cp\u003EJohn recently won the Seafood category at The World Food Championships here in Australia. He then moved on to The World Food Championship title in Dallas, Texas, and brought home the World Title beating over 80,000 entries worldwide. John (who competed solo) has just returned from Bentonville, Arkansas in May taking out Final Table and the overall World Food Champion competing against the other 9 category winners and their teams of 3. The first international winner in 10 years since it’s been running. \u003C\/p\u003E\n\u003Cp\u003EJohn is also the Brand Ambassador for Yumbah Aquaculture, joining a team of people dedicated to responsible, sustainable aquaculture and investment in innovative and scalable systems. John is still very active within hospitality and is currently the National BDM for Squizify, a digital Food safety and compliance platform.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/a88d54e78d9842228741e80ca5878241.jpeg"},{"id":"18294","type":"speaker","firstName":"John","lastName":"Ralley","company":"Bush River Kitchen","position":"Owner","description":"\u003Cp\u003EChef\/Pastry Chef John Ralley, has trained and worked with some of the very best in the hospitality industry. His knowledge was born from his time working in Michelin-starred restaurants in Europe which he brought back to Australia and perfected in established Sydney restaurants. \u003C\/p\u003E\n\u003Cp\u003EJohn was the owner of Textbook Boulangerie Patisserie and featured in “The New Patissiers by Olivier Dupon”. \u003C\/p\u003E\n\u003Cp\u003EAs a chef John draws his inspiration from doing what he loves; adventure, the great outdoors, hunting, fishing and exploring the world of the culinary arts.\u003C\/p\u003E\n\u003Cp\u003EJohn has recently launched the Bush River Kitchen in the Hawkesbury River region. \u003C\/p\u003E\n\u003Cp\u003EWith a philosophy of sourcing locally foraged and hunted ingredients, and in a location that is truly serene, John partners with guest chefs to deliver truly unique lunch and dinner experiences.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/602748c558e94354953621462b0ccab3.jpeg"},{"id":"18290","type":"speaker","firstName":"Jonas","lastName":"Widjaja","company":"Fair Game Wild Venison","position":"Founder","description":"\u003Cp\u003EJonas has a passionate dislike of waste. He avoids new things, and finds second, third and fourth lives in almost everything that passes through his hands.\u003Cbr \/\u003E\nHis passion for food waste became Fair Game when, after he was unable to donate excess hunted meat, he realized he could make a difference.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/3298c2df61ee42209c46b7e7b33e49c1.jpeg"},{"id":"18316","type":"speaker","firstName":"Josh","lastName":"Nickl","company":"The Gumnut Patisserie","position":"R\u0026d\/sous Pastry Chef","description":"\u003Cp\u003EJosh Nickl’s passion for Pastry began at an early age, having grown up in his parent’s successful Southern Highlands Patisserie. He completed his 4 year apprenticeship at The Gumnut Patisserie, during which time he won the BAA National Apprentice Pastry Chef of the year in 2017 as a 2nd Year apprentice. In 2019, he assisted the Australian Pastry Team at the Coupe du Monde in Lyon, France. The APT finished 6th in the competition, the team’s highest ever place at the World Cup. Following this he went on to win NSW Apprentice of the Year in 2020. In 2021 Josh competed for NSW at The National Worldskills competition where he was crowned National Pastry Champion. Once Josh had completed his 4 year apprenticeship he spent 6 months working his way around Europe gaining experience from Pastry MOFs and working in some of London’s top restaurants. Upon his return to Australia, he began his position at The Gumnut Patisserie as head of Research and Development bringing with him plenty of cutting edge technology and ideas from his time abroad.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/23efdc54c04e474d91fc7656447a6ad4.jpeg"},{"id":"18270","type":"speaker","firstName":"Julian","lastName":"Cincotta","company":"Butter Sydney","position":"Owner Coo Exec Chef","description":"\u003Cp\u003EJulian Cincotta has had plenty of experience over the years in the kitchen. He discovered his insatiable passion for food and cooking at his parents\u0027 café at the tender age of 15. Julian honed his knowledge and skills under Chef Neil Perry at Rockpool on George Street, and was given the opportunity to be a part of the first kitchen teams at Rockpool Bar \u0026 Grill (both Sydney and Melbourne). Soon after, he headed abroad to gain further experience and stage at some of the top restaurants in the US such as Charlie Trotter\u0027s, Alinea and Blackbird.\u003C\/p\u003E\n\u003Cp\u003EIn 2013, Julian moved over to Nomad as Sous Chef, before winning the prestigious Josephine Pignolet Young Chef of the Year award in the Sydney Morning Herald Good Food Guide 2015. Later that year, Julian created the menu for Thievery Restaurant in Glebe, which in its first year, received overwhelmingly positive reviews from both customers and critics.\u003C\/p\u003E\n\u003Cp\u003EA six-month stint overseas in late 2015 as part of the JP Young Chef Award saw Julian immersed himself in various European cuisines, staging at Saturne (Paris), Lyles (London) and Bror (Copenhagen) to name a few. \u003C\/p\u003E\n\u003Cp\u003EOn Julian\u0027s return to Sydney in 2016, he once again paired up with the team from Thievery for some exciting and innovative new projects. The first of those new projects was Butter, the world’s first hybrid sneaker, fried chicken and champagne bar. From the very beginning of its operation, Butter gained amazing recognition both in Australian and internationally for its innovative approach to dining and the merging of distinctly different cultures. In the words of the publication Concrete Playground “Butter is the ridiculous palace of fried chicken, sneakers and champagne Sydney deserves” \u003C\/p\u003E\n\u003Cp\u003EButter takes part in many food oriented events such as Taste Festival and Carriageworks Markets, to name a few where. As well as leading these events for the group, Julian has also been a part of the likes of Electrolux Taste Theater, Sydney Seafood School, Simon Johnson Providore Eat Drink Play series, where he has done cooking demonstrations and Q\u0026A’s. Also he has appeared on segments for The Living Room Channel 10 with Miguel representing the ultimate fried chicken for Butter Sydney. \u003C\/p\u003E\n\u003Cp\u003EJulian is also passionate about sustainability within the hospitality industry. At Butter he has reduced waste levels significantly and initiated a source separation of waste program, which not only does right by the planet but has also reduced waste management costs within the business. He has presented to the Future of Food panel discussion in April 2023 and demonstrated the versatility and environmental benefits of Impossible Foods products on Channel 10’s live Studio 10 program.\u003C\/p\u003E\n\u003Cp\u003EHe also has a number of other sustainability projects in the works. These range from attempting to solve the linear, disposable issue of food packaging within hospitality, to the creation of a framework of actionable steps that all hospitality businesses can undertake to make their businesses more sustainable, to creating an association of like minded hospitality businesses to start to change the hospitality industry as a whole from the inside. \u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/636e3c92285c4841bb226b48d35c6adb.jpeg"},{"id":"18831","type":"speaker","firstName":"Kamilla","lastName":"Schou-Jensen","company":"Square","position":"Product Specialist","description":"\u003Cp\u003EKamilla started her career in Copenhagen, Denmark, as an IT consultant, but her love of technology and food brought her to Melbourne. Today, Kamilla works as a Product Specialist at Square where she’s constantly talking with Australian businesses in the food and beverage industry, hearing their challenges, and helping to find tools that can enable them to build resilience and unlock growth.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/09\/6772128f7f0c4f09b042b95971aced2b.jpeg"},{"id":"18587","type":"speaker","firstName":"Katrina","lastName":"Maunier","company":"Foodie Coaches","position":"New Member And People \u0026 Culture Coach","description":"\u003Cp\u003EKatrina Maunier is a highly experienced professional in the food \u0026 beverage sector. In July 2019, she started a new chapter in her career at Foodie Coaches, moving into the role of New Member and People \u0026 Culture Coach. She works closely with members to increase profits, better manage their teams, maximise marketing success, and regain control of their time. She\u0027s also a popular presenter at the regular Foodie Coaches Member Retreats.\u003C\/p\u003E\n\u003Cp\u003EKat began her career in the hospitality industry at the InterContinental Hotels Group in Sydney, managing bar operations from October 2014 to May 2015. She then joined the Merivale Group in the role of Assistant Restaurant Manager, and by November 2016, she advanced to the position of Restaurant Manager, where she stayed until June 2018. Kat then moved to Brisbane, where she worked as a Food \u0026 Beverage Manager at The Carlile Hotel from June 2018 to July 2019.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/ec47f4cbe6fc4a07b0ea2f687ef347d6.jpeg"},{"id":"18282","type":"speaker","firstName":"Katrina","lastName":"Patton","company":"Pyewackets Traditional","position":"Co-founder\/ Director","description":"\u003Cp\u003EKatrina Patton is the co-founder of Pyewackets Traditional, an artisanal, alcohol free beverage company based in Northern NSW. Katrina brings her background in sustainability, farming and product development to create traditional shrubs, bitters and herbal tonics using locally grown surplus and ‘ugly fruit’.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/702a4743f4714d69934157cc997451c5.jpeg"},{"id":"18465","type":"speaker","firstName":"Kyle","lastName":"Liston","company":"Uprising Bakery","position":"Owner","description":"\u003Cp\u003EKyle has worked as a chef for the past 20 yrs, he has owned and operated his own restaurant and now Uprising Bakery for the previous 9 yrs with Alice Lees.\u003Cbr \/\u003E\nHis training is primarily in french bistro and he applies these philosophies to all of his cooking.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/d914fba254c7490c8f49236f2c14e85a.jpeg"},{"id":"18684","type":"speaker","firstName":"Laura","lastName":"Boulton","company":"Cassette, Kensington, owned and operated by Assemble Communities","position":"Head Chef","description":"\u003Cp\u003ELaura Boulton is the Head Chef at Cassette; a zero-food-waste café in Kensington, Melbourne, that is located on the traditional lands of the Wurundjeri and Bunurong people of the Kulin nation. From catering to award-winning venues, to not-for-profit kitchens, Laura has spent 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 helming Cassette’s emergence as a sustainable eatery that showcases 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\/2023\/08\/3c51e815d0bd4d27b54b00f35f89b9fe.jpeg"},{"id":"18247","type":"speaker","firstName":"Lee","lastName":"Towle","company":"Longview Garlic","position":"Farmer","description":"\u003Cp\u003ELee Towle is a pioneering garlic farmer in the Southern Tablelands of NSW.\u003Cbr \/\u003E\nIn 2021, her RAS NSW Champion awarded green garlic powder disrupted the tradtional perception of garlic and it\u0027s use in flavour development.\u003Cbr \/\u003E\nLee\u0027s expertise and commitment to sustainable cultivation, production and product packaging make for a knowledgeable and inspiring agricultural model.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/8d60334b918d449b88dd4f87ac6a9b5f.jpeg"},{"id":"18829","type":"speaker","firstName":"Lucas","lastName":"Howe","company":"Square","position":"Communications Lead","description":"\u003Cp\u003ELucas Howe is Communications Lead at Square in Australia. Every day, he shares stories of how restaurants, bars, cafes, and hospitality businesses across the country are using Square’s technology to start, adapt, and grow.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/09\/ebb7cf04c6374269a98a392b9bdf142a.jpeg"},{"id":"18280","type":"speaker","firstName":"Lucy","lastName":"Allon","company":"Straight To The Source","position":"Co-founder \u0026 Director","description":"\u003Cp\u003ELucy Allon brings over 20 years of food and hospitality industry experience and expertise to her role as Co-Founder \u0026 Director at Straight To The Source, a renowned food and beverage consultancy. \u003C\/p\u003E\n\u003Cp\u003EHer 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. \u003C\/p\u003E\n\u003Cp\u003EShe actively participates in global food events as a panelist and host, engaging with industry legends like Marco Pierre White and Rick Stein. \u003C\/p\u003E\n\u003Cp\u003EWith extensive project leadership expertise and leveraging her vast experience and industry network, Lucy ensures that each endeavour she is involved in is enriched to its fullest potential.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/a4a35b017eae43ed9d22d6dbae10e780.jpeg"},{"id":"18251","type":"speaker","firstName":"Marcus","lastName":"Warner","company":"Pepo Farms","position":"CEO","description":"\u003Cp\u003EA scientist by training, Marcus has led Pepo Farms to become Australia\u0027s first and only growers of pumpkin seeds. They now supply natural seeds, cold-pressed oils and nuts nationwide all from their Victorian High Country farms.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/067401fc206f41a2a0c801f8c68bec89.jpeg"},{"id":"18298","type":"speaker","firstName":"Mark","lastName":"Banning-taylor","company":"Kootingal Pecan Company","position":"Chief Taster","description":"\u003Cp\u003EFollow a passion, now for this speaker, it is the stewardship raising and nurturing organic pecans since April 2022. Achieving organic certification in 2023, coupled with the principles of slow food for maximum flavour and colour provides the platform for realising land stewardship and sharing the journey with all consumers from buyers, chefs, nutritionists and influencers to the ultimate end consumer, Kootingal pecan co. seeks to provide ingredients or food that makes to pause and think.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/0a58dd2c307d4740806af63b49096f20.jpeg"},{"id":"18563","type":"speaker","firstName":"Matt","lastName":"Lucas","company":"The Coffee Pedaler","position":"Owner","description":"\u003Cp\u003EMeet Matt Lucas, a dedicated individual passionate about hospitality and community development. With over six years of experience as the owner of The Coffee Pedaler, a charming country cafe in Gundagai and Tumut, Matt is known for his love of crafting exceptional coffee and hearty food. As a Board Member of Destination Riverina Murray, Matt brings his expertise to the forefront of regional tourism. His role in Thrive Riverina, the Tourism Committee of Riverina Councils, showcases his commitment to fostering growth in the local tourism sector. Matt\u0027s extensive background includes roles as Head Coach at Bikebug and Ride with Velosophy, demonstrating his leadership and coaching abilities. His dedication to enhancing the hospitality industry further exemplifies his involvement as a Managing Director of Thrive Riverina. With a proven track record in both business and nonprofit sectors, Matt\u0027s skills and experience make him an invaluable asset to any hospitality panel.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/97f53fce9ecc47a285b8445a24e300ce.jpeg"},{"id":"18713","type":"speaker","firstName":"Matt","lastName":"Stone","company":"Ciao Mate, You Beauty","position":null,"description":"\u003Cp\u003EMargaret River-born Matt Stone has gone on to 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 owner and chef. Matt is also part owner in the Eltham Hotel, Eltham \u0026 Ciao Mate in Bangalow all in the famous Byron Bay and surrounds region of Northern NSW.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/16967b6e1fbf49ef99367fce7920e4c2.jpg"},{"id":"18724","type":"speaker","firstName":"Matt","lastName":"Whiley","company":"Re","position":"Owner","description":"\u003Cp\u003EMatt Whiley is an internationally renowned bartender and sustainability advocate. He owns Re, a Sydney cocktail bar redefining the approach to waste—with a mission to not generate waste even before produce enters the venue.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/6876042211304270a2b0957df6e5942b.jpeg"},{"id":"18346","type":"speaker","firstName":"Michael","lastName":"Filipovski","company":"Pinos Dolce Vita","position":"GM","description":"\u003Cp\u003EOver 15 years in the industry with a relentless attitude and work ethic, Michael has established himself as leader and specialist with all things meat, curing, fermentation and charcuterie\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/63f09c343b3648a4823db6cf29fd9082.jpeg"},{"id":"18327","type":"speaker","firstName":"Michael","lastName":"Robinson","company":"Smoketrap Eels","position":"Director","description":"\u003Cp\u003EWhen Michael Robinson took over the butchery in 2016, his direction was clear. After 15 years working as a chef in some of the best kitchens in the world (La Trompette in London to Ortolan in LA and both Bathers Pavilion and Becasse in Sydney), Michael knew what was required to cook the best meat and create the best charcuterie. He had also worked with some of the best producers in the country.\u003Cbr \/\u003E\nHis ideals had been formed: sustainably produced, grass-fed where possible, rare breed where available. This is a butcher who has worked from the kitchen backwards, and then from the farm forwards. This is the traditional idea of the butcher, taking a place between the farm and the kitchen.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/ed19a1cec6a54eebba65bdf83966dfd6.jpeg"},{"id":"18529","type":"speaker","firstName":"Michael","lastName":"Shafran","company":"Brooklyn Boy Bagels","position":"Director \u0026 Dough Raiser","description":"\u003Cp\u003EMichael is the Director and ‘Dough Raiser’ of Brooklyn Boy Bagels, an artisan bakery that specialises in making the most authentic New York bagels in Australia. He launched Brooklyn Boy as a small bar pop-up in 2013, the grew it to farmer\u0027s markets and had a small bakery in Matraville. He now has a bustling bakery and cafe in Marrickville, a new bagel shop in Surry Hills, and wholesales bagels to hundreds of cafes, as well as Harris Farm, David Jones and Coles Local. \u003C\/p\u003E\n\u003Cp\u003EBefore he became a bagel baron, Michael had a long career as a professional food and travel journalist. He has contributed to many of Australia’s top food and lifestyle titles, from delicious magazine to Vogue Entertaining + Travel, GQ Australia, MasterChef Magazine, NZ\u0027s Cuisine and others. He also worked as a restaurant reviewer for The Sydney Morning Herald’s Good Food Guide, Good Cafe Guide and Everyday Eats Guide, and prior to that The Age Good Food Guide and Restaurant \u0026 Catering NSW’s food awards. Michael also helped pioneer food blogging in Australia as the Chief Epicurial Officer of top-rated Australian food blog, Gosstronomy.com, once named among the world’s top 100 food Twitterers.\u003C\/p\u003E\n\u003Cp\u003EHis last time being chained to a company desk was as the Mobile Product Manager for Lonely Planet, where he helped launched LP\u0027s travel guides to mobile phones. He previously dedicated two years of his life as chief sub-editor of Delicious magazine, and also launched one of the first mobile food applications in Australia – the nationwide yourRestaurants and yourBars websites and mobile guides – during his tenure as Head of Restaurants \u0026 Bars for HWW.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/1b8cbe1c6e69453aa31da4238d5445aa.jpeg"},{"id":"18253","type":"speaker","firstName":"Michelle","lastName":"Morgan","company":"Zokoko","position":"Owner","description":"\u003Cp\u003EMichelle is the founder of Zokoko, a bean to bar chocolate maker, sourcing the world\u0027s best cacao and crafting amazing chocolate.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/5e023e52bb314bacb493e0d309a16d82.jpeg"},{"id":"18653","type":"speaker","firstName":"Michelle","lastName":"Powell","company":"Fatty Frog PTY Limited","position":"Chef \/ Owner","description":"\u003Cp\u003EHome cooking can be unfussy, oh-so wholesome, easy-peasy, eco-friendly and… downright delicious. Just ask Sydney Chef, Michelle “Mishy” Powell.\u003C\/p\u003E\n\u003Cp\u003EFor over 20 years Mishy has been in the business of good food – working all over the world as a personal chef for her private clients as well as in some of the best restaurants.\u003C\/p\u003E\n\u003Cp\u003EFor those who aren’t comfy in the kitchen, Mishy prides herself on taking the heat, the stress and the strain out of healthy home cooking. \u003C\/p\u003E\n\u003Cp\u003EArmed with her famously sunny demeanour and a bounty of professional experience Mishy has cooked up NATURALLY SAUCED in her quest to bring big, beautiful flavours to the table that are also kind to the planet. \u003C\/p\u003E\n\u003Cp\u003EMishy’s range of sauces, dressings and condiments promise lots of modern, easy-to-apply flavours that give you the confidence in your kitchen to eat well, waste less and feel good… naturally.\u003C\/p\u003E\n\u003Cp\u003EToday we welcome MISHYS, located in the bustling neighbourhood of Surry Hills, is a delightful lunch spot that caters to both serious food lovers and those seeking a laid-back dining experience. Our restaurant embraces a community-focused approach and offers a refreshing menu that changes weekly, ensuring that we stay in tune with the seasons and uphold our commitment to real, uncomplicated cuisine. At MISHYS, we proudly pour \u0022 Naturally Sauced \u0022 and we make everything from scratch, using premium ingredients carefully sourced from local farmers. Our kitchen exclusively employs extra virgin Australian olive oil in all our culinary creations,\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/8aeb705af6274f69884b8658fb0be243.jpeg"},{"id":"18288","type":"speaker","firstName":"Mitchell","lastName":"Collins","company":"Mitch Collins","position":"Chef","description":"\u003Cp\u003EA produce driven young chef looking to explore new techniques inspired by the rich culinary history of the globe. A passion of mine is to help develop and highlight Australia’s culinary identity so that Australian cuisine can stand on its own amongst some of the greatest food cultures of the globe.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/3daa706a4e1b44da915252e6e5376185.jpeg"},{"id":"18568","type":"speaker","firstName":"Mo","lastName":"Saad","company":"Fricken Chicken","position":"Family Partner","description":"\u003Cp\u003EIntroducing Mo Saad, a family partner of Fricken Chicken in Canberra. Fricken Chicken is a beloved family-owned chicken eatery known for its signature secret recipe fried chicken. With a commitment to using local and fresh ingredients, Fricken Chicken has gained recognition for its exceptional quality and taste. Mo\u0027s dedication to the culinary industry shines through the eatery\u0027s achievements, including winning the 2021 Menulog ACT People’s Choice Award, having the Fricken Burger voted as ACT\u0027s #1 ordered meal on Deliveroo in 2021, and being honoured as the Best in the 2021 OpenTable Diners\u0027 Choice Awards. Mo\u0027s role in Fricken Chicken\u0027s success exemplifies his expertise and passion for delivering outstanding hospitality experiences. \u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/0b33c4c30843465c907f8670e932011a.jpeg"},{"id":"18237","type":"speaker","firstName":"Natalie","lastName":"Bolt","company":"The Table Food Consultants","position":"Consultant Chef","description":"\u003Cp\u003EMy name is Natalie Bolt I am a my background is as a chef for many years.\u003Cbr \/\u003E\nIn my cooking years I started to understand the environmental impacts our beloved industry creates. \u003C\/p\u003E\n\u003Cp\u003EThis lead my self and my business partner to start The Table Food consultants, we are a consultancy that works with the food service industry to lessen food waste and food miles.\u003Cbr \/\u003E\nI have a great passion for this and I look forward to sharing it.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/53afe26ae39a456baba24cb64d2b7755.jpeg"},{"id":"18737","type":"speaker","firstName":"Nate","lastName":"Hatwell","company":"Love Tilly Group","position":"Managing Director","description":"\u003Cp\u003EA serendipitous smoothie at a then little-known Boost Juice store led to Nathanial Hatwell flying around Australia and New Zealand opening stores and training franchisees at the tender age of 21. After temporarily moving to South Africa to oversee the brand’s expansion there, Nathanial studied International Politics and Economics while simultaneously falling in love with the hospitality and wine industries while working at Melbourne venues the Botanical Hotel, Walter’s Wine Bar and St Jude’s Cellars. A move to Sydney led to a fateful beer with sommelier and restaurateur Matthew Swieboda inside his trailblazing Darlinghurst wine bar Love, Tilly Devine: the first venue of what was to become the Love Tilly Group. Together Nathanial and Matthew opened Potts Point’s Dear Sainte Éloise in 2017, before joining forces with chef Scott McComas-Williams to open wine and pasta bar Ragazzi in Angel Place, and sister venue Fabbrica Pasta Shop. As the Love Tilly Group continues to grow under their guidance – now also including La Salut, Palazzo Salato, Fabbrica Balmain and Fabbrica Bread Shop – the pair’s commitment to creating curious, considered, uncomplicated hospitality continues.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/f63f3322464049a8a288969bfdb821ae.jpeg"},{"id":"18325","type":"speaker","firstName":"Nicholas","lastName":"Hill","company":"Smoketrap Eels","position":"Owner\/director","description":"\u003Cp\u003ENik Hill Is Chef and Co Owner of Porcine Bistro in Paddington, Sydney as well as Smoketrap Eels in Branxton NSW.\u003Cbr \/\u003E\nNik Started his career at 16 working his way up the ranks before travelling to London where he spent 6 years at Michelin Starred Restaurant The Ledbury. Returning to Sydney, Hill was appointed sous chef at famed restaurant Sepia before taking the reigns of iconic Sydney pub the Old Fitzroy where Smoketrap Eels was born from a love of hearty British fare.\u003Cbr \/\u003E\nNik opened Porcine Bistro with business partners Harry Levy \u0026 Matt Fitzgerald in 2021 serving timeless French classics and all things Pork.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/583fefea49c544fe9a8613c8d4ffa0c5.jpeg"},{"id":"18741","type":"speaker","firstName":"Nick","lastName":"Baxter","company":"Archie Rose Distilling Co.","position":"Brand Advocacy Manager","description":"\u003Cp\u003EBorn in the UK and emigrating to Perth as a teenager, Nick caught the hospitality bug back home in 2005. More than 9 years at some of Brighton’s best drinks focused venues followed, along with teaching bartenders on ‘how to not set fire to things’ for renowned Jamaican rum company Wray \u0026 Nephew. Returning to Australia with stints at WA favourites Bar Lafayette, The Dominion League and Lalla Rookh, he joined the opening team at Long Chim (Perth) before setting sail for Melbourne. With a passion for travel and boilermakers (the drink rather than the occupation), look out for Nick as he heads up the Archie Rose advocacy program, leading a team of Brand Ambassadors in telling the Archie Rose story far and wide.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/b8b4843979ab4ea48af786c156d1626c.jpeg"},{"id":"18342","type":"speaker","firstName":"Nick","lastName":"Smith","company":"Rising Sun Workshop","position":"Executive Chef\/co Owner","description":"\u003Cp\u003ENick Smith is the executive chef and co-owner of Rising Sun Workshop, a profit for purpose restaurant that houses Sydney\u0027s only communal motorcycle workshop for its members.\u003Cbr \/\u003E\nNick\u0027s food draws inspiration from the most exciting and innovative place in the world - the Australian pantry. Rising Sun Workshop\u0027s food programme first drew attention via a pop ramen shop back in 2014, fast forward a few years, Nick\u0027s menus still draw cues from Japanese cuisine among others. often taking a dish we\u0027re familiar with and adding a twist of Tokyo, a dash of Seoul, a touch of Hong Kong. Nick feels that the effect that migration and cultural movement has had on food, best defines the Australian table\u0022. Rising Sun Workshop currently holds one hat in the Sydney Morning Herald\u0027s Good Food Guide.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/68c439116ad145b1b9d353d499c3a284.jpeg"},{"id":"18579","type":"speaker","firstName":"Paul","lastName":"Spinoglio","company":"Silvio\u0027s Italiano","position":"Paul Spinoglio","description":"\u003Cp\u003EIntroducing Paul Spinoglio, the heart and soul behind Silvio\u0027s Italiano. Paul, a cherished Coff’s Harbour resident and owner of the popular JBN Café at Park Beach Plaza, has brought his long-held dream to life through this unique venue. Silvio\u0027s Italiano is more than just a place to eat; it\u0027s a tribute to Paul\u0027s father, Silvio, an Italian immigrant who embraced Australia as a land of opportunity after World War II. Silvio\u0027s journey from cutting cane to becoming a restaurateur and a publican left an indelible mark on Paul, shaping his profound understanding of hospitality. Drawing inspiration from their shared love for food, wine, and meaningful conversations, Paul has crafted Silvio\u0027s Italiano to symbolise his father\u0027s legacy. The 160-seat café and bar, complete with a Vesuvio wood-fired pizza oven, echoes the essence of Italian culture. With hand-made pasta dishes, Italian beer on tap, and a cozy bar for cocktails and wines, the venue reflects their passion for authentic flavours.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/1be11e96acd2444fbb2356f4720c4b21.jpeg"},{"id":"18555","type":"speaker","firstName":"R.J","lastName":"Lines","company":"One Penny Red","position":"Chef\/Owner","description":"\u003Cp\u003ER.J Lines has been in the hospitality industry for over 20 years working within Sydney and abroad before opening One Penny Red and Vernon\u0027s Bar in Summer Hill in 2014 which is still going strong nearly a decade later. R.J\u0027s approach to food focuses on seasonal, sustainable and ethical produce championing small producers.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/beb1fb6f45ea450b9eddb55b1ca80159.jpeg"},{"id":"18312","type":"speaker","firstName":"Riccardo","lastName":"Falcone","company":"Mia Dolci","position":"Owner Of Mia Dolci","description":"\u003Cp\u003EMy name is Riccardo, and I am the proud owner of Mia Dolci Italiani located in the heart of Alexandria. I produce some of the best Italian desserts with a twist. \u003C\/p\u003E\n\u003Cp\u003EAs the former corporate pastry head chef for Rockpool Group, I have developed my skills and techniques into an amazing wholesale kitchen with a retail front.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/94e88c84f2b7460294d50eeb6a178fd7.jpeg"},{"id":"18583","type":"speaker","firstName":"Robert","lastName":"Caruana","company":"Smartpay","position":"Senior Manager, Research \u0026 Insights","description":"\u003Cp\u003EWith 15 years of experience in payments and financial services, Rob is familiar with the day-to-day challenges facing small and medium enterprises. He has held senior management roles in marketing, strategic planning, customer experience, and research. With the local and international experience, he feels the payment landscape is transforming rapidly, impacting how SMEs receive payments. Robert enjoys mountain biking, kayaking, and swimming in his spare time.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/b889687ffc244301b32a6af3489f3b7e.jpeg"},{"id":"18268","type":"speaker","firstName":"Robert","lastName":"Mackenzie","company":"Macka\u0027s Black Angus","position":"Director","description":"\u003Cp\u003ERobert Mackenzie is the director of Macka\u0027s Australian Black Angus, a family-owned and innovative paddock-to-plate Angus Beef cattle business based in Gloucester, NSW. Macka\u0027s currently run 200 seedstock breeders and 3500 commercial cows, which are utilised for breeding consistent high-performance cattle that can efficiently turn grass into beef.\u003C\/p\u003E\n\u003Cp\u003EMacka\u0027s have now achieved carbon neutrality without relying on offsets or large-scale tree planting. With a long-term vision, Robert and his team strive to enhance carbon levels further and pave the way for a more productive and sustainable future.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/bb367702d403458daf823f7263a6d275.jpeg"},{"id":"18213","type":"speaker","firstName":"Rod","lastName":"Fowler","company":"Food Industry Foresight","position":"Director","description":"\u003Cp\u003ERod is a senior executive with a broad international career having lived and worked in Australia, Norway, Sweden, Malaysia and the UK. He has a 40 year career in management, sales, product and project leadership, focused around IT, technology and innovation in several industries including IT, banking, printing and most recently, the food industry.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/1a73c92567804c828caf521f68f0b450.jpeg"},{"id":"18805","type":"speaker","firstName":"Rupert","lastName":"Walsh","company":"InnovateGPT","position":"CTO","description":"\u003Cp\u003EAs a seasoned professional and former Chief Technology Officer at Microsoft, Rupert Walsh’s rich background in technology and leadership is instrumental in driving innovation. A board member for a global innovation program, Rupert emphasizes design thinking and automation. His commitment to innovative problem-solving approaches drives impactful technological advancements at InnovateGPT.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/8b119db934b24372bec780d7a9c703d2.jpeg"},{"id":"18296","type":"speaker","firstName":"Ryan","lastName":"Stevenson","company":"DELAWARE NORTH MCG","position":"Executive Pastry Chef","description":null,"photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/f9b7e0183e9142e6b914fd3ba643752b.jpeg"},{"id":"18300","type":"speaker","firstName":"Sarah","lastName":"Frydman","company":"Solomons Gold","position":"Director","description":"\u003Cp\u003ESarah works closely with her father Clive in their family business and cacao social enterprise , Solomons Gold. They source the finest quality single-origin cacao beans from the Solomon Islands to make their award winning vegan and allergen free chocolate.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/b24e8d1dafea4b348927671dc336f902.jpeg"},{"id":"18310","type":"speaker","firstName":"Sarah","lastName":"Leung","company":"Alg Seaweed","position":"Director And Chief Dietitian","description":"\u003Cp\u003ESarah is a dynamic entrepreneur and passionate culinary dietitian who has made it her mission to expand her reach and bring flavor, nutrition and convenience to people\u0027s everyday cooking. As the Founder of Alg Seaweed, Sarah combines her expertise in nutrition with her love for seaweed, cooking, and beautiful packaging to create innovative food products. With a focus on high-quality and sustainable seaweed, Alg Seaweed offers a range of products that make it easy for homecooks and cooking professionals to incorporate seaweed into their culinary creations.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/d5df8408759c468893423903dd252583.jpeg"},{"id":"18739","type":"speaker","firstName":"Scott","lastName":"Mccomas-williams","company":"Love Tilly Group","position":"Executive Chef","description":"\u003Cp\u003EBorn in Geelong and raised on a diet of cooking shows and Mum’s ‘really good’ meals, Scott McComas-Williams began his career in the warehouse of The Essential Ingredient with his head firmly planted in Frank Camorra’s cookbook on his days off. He then landed his first official cooking job in his culinary idol’s kitchen: slicing jamón at MoVida Melbourne. During his seven years with the restaurant, Scott worked his way up to Head Chef, moved to Sydney to help launch the interstate MoVida and travelled to Spain to work at Barcelona’s Els Tres Porquets and the Michelin-starred Els Casals. After the closure of MoVida’s Harbour City venue, Scott learned the art of pasta from much-loved restaurateur Andrew Cibej – at then-institutions Vini and 121BC – before the duo together opened Bacco Osteria in Martin Place. A chance meeting (and series of wine-fuelled dinners) in Hong Kong with the Love Tilly Group’s Nathanial Hatwell led to the creation of Ragazzi Wine + Pasta. Scott now works as the Love Tilly Group Executive Chef, where he oversees menus and direction for Love, Tilly Devine, Dear Sainte Éloise, Fabbrica (CBD + Balmain), La Salut and Palazzo Salato.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/6b333d74be9b41039804a12aff239fda.jpeg"},{"id":"18703","type":"speaker","firstName":"Serena","lastName":"Zipf","company":"Rocky Point Aquaculture","position":"Owner","description":"\u003Cp\u003ESerena is the owner of Rocky Point Aquaculture, an award-winning aquaculture business based on the Gold Coast providing quality \u0026 sustainable Cobia \u0026 Grouper for the seafood industry.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/d2b3d2ced4c54126b44c4c7b420f7cdf.jpeg"},{"id":"18511","type":"speaker","firstName":"Sharon","lastName":"Winsor","company":"Indigiearth","position":"Founder\/ Ceo","description":"\u003Cp\u003ESharon Winsor is a Ngemba Weilwan woman born in Gunnedah north-eastern NSW. She spent her teen years in nearby Rocky\u003Cbr \/\u003E\nGlen, where she loved catching yabbies from the dams and creeks, cleaning them and preparing them for eating.\u003Cbr \/\u003E\nToday, Sharon is a passionate proponent of Indigenous culture. She has become a talented educator and storyteller,\u003Cbr \/\u003E\nwith a wealth of knowledge to share from her life’s journey. Today through her native food products, culinary events\u003Cbr \/\u003E\nand publications she shares her culture and aims to educate the broader community about native ingredients and\u003Cbr \/\u003E\ntheir usage.\u003Cbr \/\u003E\nAs the founder and owner of Indigiearth she has worked on product development of her native foods business for\u003Cbr \/\u003E\n 27 years, building it up to be a successful Aboriginal owned and operated enterprise with a very bright future.\u003Cbr \/\u003E\nIndigiearth is currently taking 60,000 years of native food culture into the homes of families worldwide.\u003Cbr \/\u003E\nBut native food was not always so popular. In its first iteration, Indigearth began in 1996 in Western Sydney. Over the\u003Cbr \/\u003E\nyears it has evolved in size and range, and the current collection includes bush spices such as lemon myrtle, native\u003Cbr \/\u003E\nteas made from wild rosella and beauty products made from exquisite Indigenous ingredients such as subtropical\u003Cbr \/\u003E\ncaviar limes.\u003Cbr \/\u003E\nFilling your shopping basket with Indigiearth items can have a powerful impact: because the business offers\u003Cbr \/\u003E\nemployment opportunities to Indigenous Australians and also educates the community about native products, and\u003Cbr \/\u003E\ntheir applications in contemporary life.\u003Cbr \/\u003E\nSharon’s training in Commercial Cookery has led her to develop a range of culinary and native botanical products that\u003Cbr \/\u003E\nare now sold at over 500 stockist across the country, as well as a 5-course dining experience offered in Mudgee NSW and other locations on request.\u003C\/p\u003E\n\u003Cp\u003EHaving worked hard to develop a sustainable supply chain from which she draws her agricultural and meat produce\u003Cbr \/\u003E\nfrom, Sharon works to actively support Aboriginal women running native foods businesses across Australia.\u003Cbr \/\u003E\nNo stranger to adversity, Sharon Winsor lost her first son, stillborn at full term, is a mother to two now adult children,\u003Cbr \/\u003E\na domestic violence survivor who passionately believes in giving back to her audiences and in supporting her\u003Cbr \/\u003E\ncommunity. Love for the land and her culture has been a pivotal part of her success.\u003Cbr \/\u003E\nPrevailing after a journey, besieged with setbacks and detours, Indigiearth today is an award-winning Aboriginal\u003Cbr \/\u003E\nowned and established business that is going from strength to strength. Standing out in a landscape over crowded\u003Cbr \/\u003E\nwith imposter native food brands, Indgiearth’s offering is now getting the attention it deserves.\u003Cbr \/\u003E\nSharon is a strong woman who can speak about her sacred connection to Aboriginal culture; her journey as a business\u003Cbr \/\u003E\nwoman in Australia; her painful and prolonged trials at the hands of a violent ex-husband and her incredible\u003Cbr \/\u003E\ndetermination to succeed in forging her career path which brings her peace and healing.\u003Cbr \/\u003E\nSharon has found her vocation as commercial cook and product developer, she is committed to Indigiearth as a labour\u003Cbr \/\u003E\nof love, and vehicle for sharing her culture.\u003Cbr \/\u003E\n• Executive Chef\u003Cbr \/\u003E\n• Product developer\u003Cbr \/\u003E\n• Winner of NSW Business Leader of the year\u003Cbr \/\u003E\n• NSW Director of First Nations Bush Foods and Botanicals Alliance\u003Cbr \/\u003E\n• Director Black Duck Foods\u003Cbr \/\u003E\n• Director NSW Indigenous Tourism Council\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/2eeecf10404441b9b53f677538ae0bc2.jpeg"},{"id":"18610","type":"speaker","firstName":"Shaun","lastName":"de Vries","company":"Open Pantry Consulting | Principle of Hospitality","position":"Hospitality Advisor | Podcaster","description":"\u003Cp\u003EShaun knows the time and effort required to develop a hospitality concept. Today, he uses his expertise in venue management to advise the hospitality industry through his brands Open Pantry Consulting and 42 Days. He also co-founded the hospitality podcast Principle of Hospitality, which features influential leaders in the industry.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/b11bf30be39743a4bb5662692b823fa7.jpeg"},{"id":"18533","type":"speaker","firstName":"Simon","lastName":"Veauvy","company":"A P Bakery","position":"Pastry Chef","description":"\u003Cp\u003EWith an international career spanning over 20 years, Simon began his training at Patisserie Rebert, Alsace. His career has since soared with experience working in world-renowned institutions including Pierre Hermé Paris, as well as leading pastry kitchens in New York, Seoul and Tokyo. Simon now calls Sydney home with a decade of experience including Executive Pastry Chef at InterContinental Sydney, his time as co-owner of Breadfern Bakery and joining AP Bakery.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/c12fae730c1646ee9d88670f3afd09b7.jpeg"},{"id":"18794","type":"speaker","firstName":"Sina","lastName":"Klug","company":"Miss Sina","position":"Owner","description":"\u003Cp\u003ESina was born in Germany and had a passion for baking since she was a child. Whilst getting her Master\u0027s Degree in Social Psychology she interned in Australia and met her partner. Sina decided to stay in Sydney and financed her visa by supplying baked goods to a local cafe. She always thrived to find ways to make gluten free and vegan cakes delicious, to ensure everyone could eat her treats. After starting her first business Nutie at the Bondi Farmers Market Sina now owns 3 bakeries in Sydney and has an amazing team of pastry chefs around her.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/06f1adb0fb5248f7923051de585372ae.jpeg"},{"id":"18796","type":"speaker","firstName":"Sina","lastName":"Klug","company":"Miss Sina","position":null,"description":null,"photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/5a51dbb674444595982ef38dfe27eab3.png"},{"id":"18216","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.\u003Cbr \/\u003E\nSissel 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 served on the Board of the Foodservice Suppliers Association Australia (FSAA) for ten years; of which four as the Chair. In 2019, she was inducted into FSAA\u0027s Hall of Fame. Sissel is the founder and current Chair of the Australian Foodservice Advocacy Body (AFAB) since 2021.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/33c44525eadb40ddad9060f59deea6fa.jpeg"},{"id":"18302","type":"speaker","firstName":"Stacey","lastName":"Allen","company":"Claystone Meats","position":"CEO","description":"\u003Cp\u003EI am a multi generational farmer with a passion for food transparency. We want consistently good quality meat to be available to people without having to go to a lot of effort to source it and so Claystone Meats was created.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/f61b7a87945c46a0875f1d571093069b.jpeg"},{"id":"18592","type":"speaker","firstName":"Steven","lastName":"Aspros","company":"Mordeo Italian Restaurant","position":"Joint Owner","description":"\u003Cp\u003EMeet Steven Aspros, a seasoned hospitality consultant and GM with a knack for crafting remarkable experiences. From concept development to operations and marketing, his expertise covers it all. As joint owner of Mordeo Pasta \u0026 Panini Bar, he\u0027s led a family-driven venture renowned for its signature blend of quality service and Southern European flavours.\u003Cbr \/\u003E\nAs a self-employed investor, Steven introduced Real Food co, offering restaurant-quality meals with innovative cooking techniques. With prior roles as the Owner of Europan and a Part Owner of Bar Bosh, his commitment to outstanding service has left a lasting mark.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/bd7e10939bbb4f44b2fc747ca8619a82.jpeg"},{"id":"18266","type":"speaker","firstName":"Sue","lastName":"Heward","company":"Singing Magpie Produce","position":"Owner And Founder","description":"\u003Cp\u003EAfter 28 years of global travel and an executive career in Public health, I found myself deeply embedded in the Melbourne rat-race, living an urban lifestyle but desperate to share the life I knew as a child with my partner and young daughter. So in early 2016 we returned to our 100 year old family orchard in the Riverland, South Australia and Singing Magpie Produce was born. \u003C\/p\u003E\n\u003Cp\u003ESinging Magpie brings delicious, high-quality products to consumers who care where their food is coming from. We keep it simple, we don’t skimp on quality and we care about our ecological footprint. We use low impact farming methods, focusing on waste minimisation and on providing access for customers to seasonal Australian produce. \u003C\/p\u003E\n\u003Cp\u003EOur Heward orchard customers are a select group of quality-conscious consumers, including Maggie Beer Products and Beerenberg. Our move into semi-dried products aims to offer unique Australian products to the market and minimise our product waste. We started small with our semi-dried figs and quinces. This has now been expanded to include sticky quince syrup and figs, Fig leaf and Rose tea, unique Australian Giftboxes and other local sun dried produce enrobed in premium chocolate couverture.\u0022\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/5b5876cadee84a6b9282f96a87378499.jpeg"},{"id":"18521","type":"speaker","firstName":"Sven","lastName":"Almenning","company":"Ananas \/ Speakeasy Group","position":"Founder \/ Director","description":"\u003Cp\u003ESven Almenning has been a prominent and leading figure in the Australian hospitality industry for close to two decades. Prior to founding his award-winning bar and restaurant group, The Speakeasy Group, he was the founder and Director of Behind Bars, an industry consultancy firm that consulted to venues and brands, and trained nearly 150,000 bar and waitstaff across Australia over a 9 year period. He launched Eau de Vie, in 2010, a small cocktail bar with global renown and the winner of a number of prestigious titles including World’s Best New Cocktail Bar, in 2011 and several gongs for Australian Cocktail Bar of the Year. The Speakeasy Group currently spans nine venues across Sydney and Melbourne. He’s also the founder and Director of Ananas, an online Training and Management Platform purpose built for the Hospitality Industry.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/6985572aa92145a4b398dd8c502692ef.jpeg"},{"id":"18259","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 one of the visionary co-founders of Straight To The Source who offers 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 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 consulting arm of the business. Her relentless pursuit of quality and authenticity has earned her a reputation as a business trailblazer who revolutionised the way chefs and foodservice professionals gain knowledge around the ingredients they source and cook.\u003C\/p\u003E\n\u003Cp\u003ETawnya is a well-respected industry advisor with a vast network across multiple industry sectors. Her passion for 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\/2023\/08\/bba76deedfa1452b950787f168b6416c.jpg"},{"id":"18272","type":"speaker","firstName":"Telina","lastName":"Menzies","company":"Aus Venue Co , Espy , Garden State Hotel , Yarra Botanica","position":"Executive Chef","description":"\u003Cp\u003ETELINA MENZIES (They\/Them)\u003Cbr \/\u003E\nEXECUTIVE CHEF + BUSINESS DEVELOPMENT MANAGER - FOOD OPERATIONS\u003Cbr \/\u003E\nProduct development extraordinaire, professional eater \u0026 all round trouble-maker!\u003Cbr \/\u003E\nMum to two French Bulldogs: Pickles and Sprout, and a cat: Noodles\u003Cbr \/\u003E\nTelina first dipped their toes into the culinary world when they took an apprenticeship at the Hyatt Regency Perth in 1999. Since this point, they were hooked. Their career spans multiple roles from Chef de Cuisine at Perth Exhibition Centre to Head Function Chef at a renowned UK catering company; National Executive Chef for Publican Group Australia to their current position as Executive Chef and Business Development Manager of Food Operations for Australian Venue Co.\u003Cbr \/\u003E\nAt Australian Venue Co, Telina mentors and trains a talented team of chefs working in 50 iconic pubs across Victoria, WA and regional NSW, while also managing innovative and creative menu solutions for new venue projects, off-site activations, and pop-ups.\u003Cbr \/\u003E\nTelina is always determined to raise the bar and push the boundaries when it comes to the menus they create and the food they cooks.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/2bcbc1cb1aac4fdd8a659998b427f5b8.jpeg"},{"id":"18558","type":"speaker","firstName":"Tim","lastName":"Kummerfeld","company":"Foodie Coaches","position":"Founder And Head Business Coach","description":"\u003Cp\u003EMeet Tim Kummerfeld, a seasoned accountant with over 15 years of experience in the hospitality industry. Through his pioneering program, Foodie Coaches, Tim has helped more than 700 business owners achieve remarkable turnarounds, with many experiencing six-figure growth within a year. Beyond just numbers, Tim focuses on empowering entrepreneurs to take control of their time and lives while transforming their businesses into highly profitable ventures. With a team of over 20 experts, he guides business owners in understanding their financial data and implementing strategies for success. Tim\u0027s passion for accounting and dedication to his clients make him a driving force in the hospitality sector, inspiring lasting transformations in businesses across the industry.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/295a358d577942ecb280954e9fa18c0b.jpeg"},{"id":"18509","type":"speaker","firstName":"Tim","lastName":"Manning","company":"Tastebuds Toothpaste","position":"Founder","description":"\u003Cp\u003ETim Manning is the Founder and Owner of Tastebuds Toothpaste. With 16 years in the coffee and hospitality industry, leading Redbrick Coffee and 9 successful venues, Tim is a renowned coffee roaster, judge, and entrepreneur. His passion for taste led him to create a revolutionary toothpaste that complements your tastebuds not altering them, allowing you to savor every sip of your morning coffee, relish a glass of orange juice, and appreciate the delicate notes of that glass of Pinot. Tim has built tastebuds for everyone who appreciates good taste, from professionals in the coffee, food and wine industry to the consumers who love to taste.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/1ef6000b1e7c45d4a78fc6b3eda881b2.jpeg"},{"id":"18513","type":"speaker","firstName":"Tim","lastName":"Triggs","company":"ALTD Spirits","position":"Founder \/ Distiller \/ Maker","description":"\u003Cp\u003ETim Triggs, the mastermind behind The No \u0026 Low Drinks Co and brands such as ALTD Spirits, HIGHR, BREWTROPIC, and GHIDDY, is an innovator in the non-alcoholic drinks industry. Celebrating 8+ years of sobriety, Tim has a portfolio of over 20 distinctive drinks, many developed in collaboration with Australia’s leading distillers, chefs, scientists, and Indigenous bush food specialists. His approach combining local, sustainable ingredients with innovative techniques, Tim is reshaping the alcohol-free realm.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/2a0bb46869bf47ca94c713f630fb6052.jpeg"},{"id":"18688","type":"speaker","firstName":"Toby","lastName":"Jones","company":"Toby Talks Tech","position":"Emerging Tech Commentator","description":"\u003Cp\u003EToby George Jones is a rising talent in the field of emerging technologies, with a particular focus on their transformative potential across various industries. For the past 15 years, he has been tracking the evolution of technology globally, working closely with educators and institutions to harness the power of cutting-edge innovations. \u003C\/p\u003E\n\u003Cp\u003EAs a passionate advocate for the integration of technologies like AI, blockchain, and the metaverse, Toby has quickly gained a reputation as an engaging speaker. \u003C\/p\u003E\n\u003Cp\u003EDrawing from his experience, Toby offers accessible insights, practical applications, and real-world examples that inspire and empower attendees to embrace the evolving technological landscape.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/b1518d19ff564326b7f4c221be0488c1.jpeg"},{"id":"18278","type":"speaker","firstName":"Tom","lastName":"Hitchcock","company":"Spirit House","position":"Head Chef","description":"\u003Cp\u003EA young chef pushing\u003Cbr \/\u003E\nfor excellence. Supporting sustainability of chefs and produce. A strong belief\u003Cbr \/\u003E\nin educating guests and chefs on the food that they are eating and cooking.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/a7f531fa2caf451eae9c946469d97fef.jpeg"},{"id":"18505","type":"speaker","firstName":"Tom","lastName":"Pye","company":"Good Ways Deli","position":"Director","description":"\u003Cp\u003ETom is the co-owner and co-director of Good Ways Deli, a sandwich shop-bakery working on Gadigal Land in Redfern and Alexandria. Tom has 15 years experience in the hospitality industry, across a variety of roles, in Australia, New Zealand and the UK. Tom has worked to open venues in Melbourne, London and now Sydney, and built Coffee Supreme\u0027s wholesale operation in NSW.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/08\/035a643a826a4bc4a7d04c013e29ca25.jpeg"},{"id":"18243","type":"speaker","firstName":"Tony","lastName":"Green","company":"Australian Foodservice Advocacy Body","position":"CEO","description":"\u003Cp\u003EMy passion for our foodservice industry has lasted over 30+ years, first as a chef\/end-user, then in a number of sales \u0026 marketing roles within food manufacturing, foodservice distribution and now utilising all of that experience to lead the newly formed Australian Foodservice Advocacy Body.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/6435d73503b0450285111b2e99f77ee7.jpeg"},{"id":"18314","type":"speaker","firstName":"Tracy","lastName":"Nickl","company":"The Gumnut Patisserie","position":"Owner\/executive Pastry Chef","description":"\u003Cp\u003ETracy started working in a Pastry kitchen in 1984, as a casual dishy before school. He started his apprenticeship under a Swiss Master Pastrychef Viktor Dietiker where he learnt all of the fundamentals. He completed his apprenticeship at the Sheraton Wentworth in Sydney.\u003Cbr \/\u003E\nIn 1994 Tracy wanted to gain more experience and progressed to the Ritz Carlton Sydney.\u003Cbr \/\u003E\nTracy worked his way up the ladder to Executive Pastry chef.\u003Cbr \/\u003E\nThen in 1995 fell in love, got married started the Gumnut Patisserie with his wife Vicki.\u003Cbr \/\u003E\nIn the pasts 28 years, Tracy has trained 30 apprentice with his son Josh being No. 20 and is youngest son William starting his apprenticeships last year. He has train many apprentices to National WorldSkills.\u003Cbr \/\u003E\nThe business has grown to 3 outlets all in the Highlands a Pastry team of 22 and a total team of over 70.\u003Cbr \/\u003E\nProudest achievement are our the successes of the apprentices along with the\u003Cbr \/\u003E\n14th Sydney Royal Presidents Medal\u003Cbr \/\u003E\n2023 Australian Patisserie of the Year\u003Cbr \/\u003E\nTracy loves passing on knowledge and training the Pastry chef of the future.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/61a4e49de0224d20a75437c9fed35ac3.jpeg"},{"id":"18255","type":"speaker","firstName":"Wes","lastName":"Lambert","company":"Australian Foodservice Advocacy Body","position":"Deputy Chair","description":"\u003Cp\u003EWes Lambert is the Senior District Sales Manager for OpenTable, responsible for NSW, QLD, NT \u0026 ACT. He is the Former CEO of the 2020 Association of the Year Restaurant \u0026 Catering Australia (R\u0026CA) and a winner of the AuSAE 2020 Influencer Award. He was praised by the Board for his \u0022tireless\u0022 advocacy efforts on behalf of the industry. \u003C\/p\u003E\n\u003Cp\u003EHe is CPA qualified, a Fellow of the Governance Institute, earned his Certified Association Executive designation from AuSAE, and for over 23 years, has progressively built his executive level change management, lobbying, negotiation, governance, finance \u0026 accounting experience in diverse roles across multiple industries and sectors around the globe and enjoys the art of deal-making.\u003C\/p\u003E\n\u003Cp\u003EWes is the Author of Saving Hospitality, One Venue at a Time and was named one of Australia’s “Most Influential Hospitality Heavy Hitters”. He has appeared on the Today Show, ABC News Breakfast, Weekend Sunrise, \u0026 Sky News, including on Alan Jones, interviewed live on 3AW, 2GB, 4BC, \u0026 ABC radio, and has been featured on ABC RN The Money. Wes has been quoted in The Australian, The Australian Financial Review and AFR Magazine, The Sydney Morning Herald, Good Food, The Age, The Herald Sun, The Daily Telegraph \u0026 The Courier Mail, and featured in numerous podcasts, webinars and as a guest speaker at multiple conventions and events, speaking about his hospitality experience and on behalf of the industry.\u003C\/p\u003E\n\u003Cp\u003EWes sits on the Board of COSBOA, the is the Deputy Chair of AFAB, is the Chair of the Audit \u0026 Risk Committee of the Children\u0027s Tumour Foundation.\u003C\/p\u003E\n\u003Cp\u003EWes previously served on the ATO Shadow Economy Advisory Forum and as Executive Director, Secretary and Financial Controller for Pacific Restaurant Group Ltd (Kingsleys, ChopHouse, \u0026 Jamie’s Italian), Australia’s first public unlisted Full-Service Restaurant Group, from where he was responsible for the restructure and IPO of the Group as well as securing the Master Franchise Agreement for Jamie’s Italian in Australia\/NZ.\u003C\/p\u003E\n\u003Cp\u003EPrior to that Wes was an Investment Banker in Restaurant Capital before owning and managing multiple hospitality venues in Asia and the United States. He possesses a strong work ethic; a can-do attitude with the problem solving ability to make anything possible. “No” and “I can’t” are not in his vocabulary.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/4c71bc26b68545069d8f6e125dea7b23.jpeg"},{"id":"18264","type":"speaker","firstName":"Westerly","lastName":"Isbaih","company":"ALTO Olives","position":"Sales and Marketing Manager","description":"\u003Cp\u003EDepending on the day, you might find Westerly wandering through the ALTO olive groves on her family farm in NSW, or in one of the many forested areas of Southern Tasmania, which she now calls home.\u003Cbr \/\u003E\nBorn in Australia, Westerly spent her formative years in South East Asia, which instilled a deep-rooted curiosity and appreciation for all things edible. She is a qualified Cordon-Bleu chef, and worked in the kitchens of a hatted Sydney restaurant before transitioning her attentions to wholesale food distribution, firstly with Nicholas Foods and then Australia on a Plate, connecting Sydney’s chefs and retailers to great Australian farmers and food producers.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/eef5f62bf58f4133b3b6c73b4aa0f325.jpeg"},{"id":"18284","type":"speaker","firstName":"William","lastName":"Barton","company":"Gundagai Meat Processors","position":"Chief Executive Officer","description":"\u003Cp\u003EWill has been the Chief Executive Officer at Gundagai Meat Processors (GMP) since 2014. GMP was founded in 1974 and forms part of the Barton Group brand, which has a longstanding association with the town of Gundagai dating back to 1874.\u003C\/p\u003E\n\u003Cp\u003EDuring his time at GMP, Will has led a multi-million dollar facility expansion project and secured Tier 2 Export certification. He is passionate about shaping the future of the industry and has been an active member of various committees including the Sheep Sustainability Steering Group, National Agricultural Labour Advisory Committee and the Objective Measurement Adoption \u0026 Commercialisation Committee. Will was also part of the Red Meat Memorandum of Understanding Taskforce in 2019.\u003C\/p\u003E\n\u003Cp\u003EIn 2020, we established Gundagai Lamb, which is a new and exciting lamb brand, backed by the Barton family’s 100+ years of meat industry experience. Gundagai Lamb will revolutionise the lamb supply chain into the future with innovative approaches to the producer \/ processor relationship. \u003C\/p\u003E\n\u003Cp\u003EPrior to joining GMP as CEO, Will was Director of Agribusiness within CBRE Asia-Pacific, the world’s largest commercial real estate firm. After establishing the agribusiness arm of CBRE Asia-Pacific with a group of three colleagues, we grew from 4 to 34 team members in just 18 months.\u003C\/p\u003E\n","photo":"https:\/\/finefoodaustralia.com.au\/wp-content\/uploads\/2023\/07\/5b33d25283c7435e94166a6f5fab5c6b.jpeg"}] }, { "id": "Schedule2", "name": "Program", "type": "feature-schedule", "icon": "13", "settings": { "type": "schedule-settings", "timeZone": "Australia/Melbourne", "timeFormat":"12", "isPersonalized": false, "multiTrack": true }, "sessions": [{"id":"18912","type":"schedule-session","title":"Wednesday – Door 1, Level 2","startTime":"2023-09-13T00:00:00Z","endTime":"2023-09-13T07:00:00Z","description":null,"location":"","tracks":[{"name":null,"color":null}],"speakers":[]},{"id":"18894","type":"schedule-session","title":"Chef Adam Moore – ACF Demo Kitchen","startTime":"2023-09-12T05:00:00Z","endTime":"2023-09-12T05:45:00Z","description":"\u003Cp\u003EMark your calendars fro Tuesday September 12 because Adam Moore is about to take us all on a sensory adventure you won\u0027t forget. Dive into the captivating world of Australian Native Products\u0027 Lemon Myrtle. It\u0027s not just about the flavour; it\u0027s a whole experience, and nobody knows ingredients like Adam. Don\u0027t miss this chance to learn about this aromatic Aussie gem. Trust us, this is one session you won\u0027t want to skip\u003C\/p\u003E\n","location":"","tracks":[{"name":null,"color":null}],"speakers":[]},{"id":"18893","type":"schedule-session","title":"Chef Karl Seidel – ACF Demo Kitchen","startTime":"2023-09-11T05:00:00Z","endTime":"2023-09-11T05:45:00Z","description":"\u003Cp\u003EAre you looking for some inspiration for your menu then join Karl Seidel, Nestlé Professional\u0027s Commercial Advisory Chef, at the Fine Food Sydney show.\u003Cbr \/\u003E\nKarl is all about keeping things fresh in the kitchen. He\u0027ll be whipping up some pulled pork sliders, gnocchi al Pomodoro, and finishing off with a delightful coconut and lime macaron filled with Milkybar. And the best bit? Tasters are on the menu!\u003C\/p\u003E\n\u003Cp\u003EKarl\u0027s not just a pro behind the stove; he\u0027s got heaps of experience in the broader food world. From running cafes and catering companies to leading the Auckland branch of the NZChefs Association, Karl knows his way around. He\u0027s also a part of a global network of advisory chefs with Nestlé Professional, so you know you\u0027re learning from one of the best in the biz.\u003C\/p\u003E\n","location":"","tracks":[{"name":null,"color":null}],"speakers":[]},{"id":"18892","type":"schedule-session","title":"Sam Burke \u0026 Doug Piper – ACF Demo Kitchen","startTime":"2023-09-11T02:45:00Z","endTime":"2023-09-11T03:30:00Z","description":"\u003Cp\u003ESam Burke and Doug Piper from MLA are geared up to share some valuable insights. Doug will break down a lamb, showing primals and sub-primals, and Sam will guide you on how to make these cuts a hit on your menu. This is hands-on, practical learning at its best. Come say g\u0027day and walk away with fresh inspiration for your own kitchen.\u003C\/p\u003E\n","location":"","tracks":[{"name":null,"color":null}],"speakers":[]},{"id":"18891","type":"schedule-session","title":"Chef Eddie Cofie – ACF Demo Kitchen","startTime":"2023-09-11T00:00:00Z","endTime":"2023-09-11T00:45:00Z","description":"\u003Cp\u003ELet us introduce you to a legend in the food game — Chef Eddie Cofie.\u003C\/p\u003E\n\u003Cp\u003EWith roots in the UK and a palate shaped by world flavours, Eddie\u0027s been in the biz for over 40 years. From cooking big family feasts to Executive Chef gigs at polished London hotels and even a stint at the Olympics, Eddie has just about done it all! ALl that is left is to present at the ACF stand at Fine Foods!\u003C\/p\u003E\n\u003Cp\u003EIf you are wondering what Eddie has been up to - These days, he is the brains behind QSR Foodies\u0027 Pappa Flock. 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":null,"color":null}],"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. 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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":"Bake Skills","color":"#ffba1f"}],"speakers":["18370"]},{"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":"Bake Skills","color":"#ffba1f"}],"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. Unravel the mysteries of food science and discover the secrets behind creating exceptional food products, ensuring their quality, and satisfying the taste buds of consumers.\u003C\/p\u003E\n\u003Cp\u003EFor more information, please visit: finefoodaustralia.com.au\/whats-on\/concept-to-consumer-masterclass\/ \u003C\/p\u003E\n","location":"","tracks":[{"name":"Bake Skills","color":"#ffba1f"}],"speakers":["18385","18350","18286","18259","18257"]},{"id":"18236","type":"schedule-session","title":"Quick Bite Producer Tasting Yogi Nectar","startTime":"2023-09-12T04:15:00Z","endTime":"2023-09-12T04:30:00Z","description":"\u003Cp\u003EFeel energised as you taste Yogi Nectar; a live probiotic, kefir sparkling water.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":["18463"]},{"id":"18210","type":"schedule-session","title":"Diogo Ferreira – Tuga Pastries","startTime":"2023-09-14T03:30:00Z","endTime":"2023-09-14T04:15:00Z","description":null,"location":"ICC Sydney","tracks":[{"name":"Innovation in Patisserie Stage","color":"#450c90"}],"speakers":["18717"]},{"id":"18209","type":"schedule-session","title":"Hanna Leinonen – Vanrooy Corporate Chef","startTime":"2023-09-14T02:15:00Z","endTime":"2023-09-14T03:00:00Z","description":null,"location":"ICC Sydney","tracks":[{"name":"Innovation in Patisserie Stage","color":"#450c90"}],"speakers":["18720"]},{"id":"18208","type":"schedule-session","title":"Josh Nickl \/ Tracy Nickl – Gumnut Patisserie","startTime":"2023-09-13T04:45:00Z","endTime":"2023-09-13T05:30:00Z","description":null,"location":"ICC Sydney","tracks":[{"name":"Innovation in Patisserie Stage","color":"#450c90"}],"speakers":["18316","18314"]},{"id":"18207","type":"schedule-session","title":"Sina Klug – Miss Sina","startTime":"2023-09-13T03:30:00Z","endTime":"2023-09-13T04:15:00Z","description":null,"location":"ICC Sydney","tracks":[{"name":"Innovation in Patisserie Stage","color":"#450c90"}],"speakers":["18796","18794"]},{"id":"18206","type":"schedule-session","title":"Vegan Plated Dessert Theory Day 3","startTime":"2023-09-13T02:15:00Z","endTime":"2023-09-13T03:00:00Z","description":"\u003Cp\u003EHow to transform your current recipes to be vegan friendly without losing flavour or texture\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Innovation in Patisserie Stage","color":"#450c90"}],"speakers":["18296"]},{"id":"18205","type":"schedule-session","title":"Eddie Stewart – Tokyo Lamington","startTime":"2023-09-13T01:00:00Z","endTime":"2023-09-13T01:45:00Z","description":null,"location":"ICC Sydney","tracks":[{"name":"Innovation in Patisserie Stage","color":"#450c90"}],"speakers":["18276"]},{"id":"18204","type":"schedule-session","title":"Kyle Liston – Owner – Uprising Bakery","startTime":"2023-09-12T04:45:00Z","endTime":"2023-09-12T05:30:00Z","description":null,"location":"ICC Sydney","tracks":[{"name":"Innovation in Patisserie Stage","color":"#450c90"}],"speakers":["18465"]},{"id":"18203","type":"schedule-session","title":"Elijah Holland – Chef and Forager","startTime":"2023-09-12T03:30:00Z","endTime":"2023-09-12T04:15:00Z","description":"\u003Cp\u003EWidely described as a modern-day hunter and gatherer, Elijah has made a global mark with his encyclopaedic knowledge and ingenuity in procuring and cooking with wild ingredients around the world and, as a result, has forged an impressive career and gained a substantial following in a short space of time.\u003C\/p\u003E\n\u003Cp\u003EElijah recently left Loti St Kilda, and All of this, coming straight from a 4-year stint in China where he ran a large group of restaurants across the country, namely Botanik, that earned him multiple awards and accolades; including attending the World\u0027s Top 50 Restaurant Awards and Asia\u0027s Top 50 Restaurant Awards as an honorary guest for two consecutive years. Elijah chef and forager now based in-between Melbourne, Shanghai and overseas has an exciting list of new projects and upcoming venues in the works. In-between running Natures Pick his wild food company that makes Ronin Kelp Soy Sauce and more! \u003C\/p\u003E\n\u003Cp\u003EElijah has also worked for Noma Australia as head forager \u0026 chef, Aria, Jonahs, Quay, Fishface and Darren simpson among some, across his 18 years of cooking.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Innovation in Patisserie Stage","color":"#450c90"}],"speakers":[]},{"id":"18202","type":"schedule-session","title":"Vegan Plated Dessert Theory","startTime":"2023-09-12T02:15:00Z","endTime":"2023-09-12T03:00:00Z","description":"\u003Cp\u003EHow to transform your current recipes to be vegan friendly without losing flavour or texture\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Innovation in Patisserie Stage","color":"#450c90"}],"speakers":["18296"]},{"id":"18201","type":"schedule-session","title":"Matt Stone – Ciao Mate, You Beauty","startTime":"2023-09-12T01:00:00Z","endTime":"2023-09-12T01:45:00Z","description":null,"location":"ICC Sydney","tracks":[{"name":"Innovation in Patisserie Stage","color":"#450c90"}],"speakers":["18713"]},{"id":"18200","type":"schedule-session","title":"John Ralley – Bush River Kitchen","startTime":"2023-09-11T04:45:00Z","endTime":"2023-09-11T05:30:00Z","description":null,"location":"ICC Sydney","tracks":[{"name":"Innovation in Patisserie Stage","color":"#450c90"}],"speakers":["18294"]},{"id":"18199","type":"schedule-session","title":"Alejandro Luna – Sonoma Bakery","startTime":"2023-09-11T03:30:00Z","endTime":"2023-09-11T04:15:00Z","description":null,"location":"ICC Sydney","tracks":[{"name":"Innovation in Patisserie Stage","color":"#450c90"}],"speakers":["18804","18797"]},{"id":"18198","type":"schedule-session","title":"Simon Veauvy – AP Bakery","startTime":"2023-09-11T02:15:00Z","endTime":"2023-09-11T03:00:00Z","description":null,"location":"ICC Sydney","tracks":[{"name":"Innovation in Patisserie Stage","color":"#450c90"}],"speakers":["18533"]},{"id":"18197","type":"schedule-session","title":"Jack Mylott – Pastry Chef","startTime":"2023-09-11T01:00:00Z","endTime":"2023-09-11T01:45:00Z","description":null,"location":"ICC Sydney","tracks":[{"name":"Innovation in Patisserie Stage","color":"#450c90"}],"speakers":["18553"]},{"id":"18181","type":"schedule-session","title":"Quick Bite Producer Tasting: Seaweedery","startTime":"2023-09-14T00:15:00Z","endTime":"2023-09-14T00:30:00Z","description":"\u003Cp\u003ECome taste and learn about Seaweedery\u0027s zero waste prawn oil and seaweed vinegar,\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":["18304"]},{"id":"18173","type":"schedule-session","title":"Demonstration Kitchen Day 4","startTime":"2023-09-14T00:00:00Z","endTime":"2023-09-14T05:00:00Z","description":"\u003Cp\u003EA series of free 30 minute demonstrations relevant the culinary industry from industry professionals will include medal presentations for static \u0026 live individual competitions.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"18172","type":"schedule-session","title":"Yum Cha Challenge [Competitors Only]","startTime":"2023-09-13T22:00:00Z","endTime":"2023-09-14T03:00:00Z","description":"\u003Cp\u003ETwo (2) Competitors per team have (60) minutes to prepare \u0026 cook and twenty (20) minutes to serve 25 pieces of Yum Cha cuisines with appropriate garnishes and sauces, using duck, pork, seafood, beef and vegetables with accompanying sauces\u003Cbr \/\u003E\n - 1 x duck dish (5 pieces)\u003Cbr \/\u003E\n - 1 x pork dish (5 pieces)\u003Cbr \/\u003E\n - 1 x seafood dish (5 pieces)\u003Cbr \/\u003E\n - 1 x beef dish (5 pieces)\u003Cbr \/\u003E\n - 1 x vegetarian dish (5 pieces)\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"18171","type":"schedule-session","title":"National Apprentice Competition Day 4 [Competitors Only]","startTime":"2023-09-13T22:00:00Z","endTime":"2023-09-14T03:00:00Z","description":"\u003Cp\u003EThe NAC is a culmination of many apprentice competitions being held throughout the year in each state and territory and includes training chefs in each year of apprenticeship and a culinary students section. National Apprentice Competition Final Year Apprentice Cooks.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"18170","type":"schedule-session","title":"Tabasco Team Challenge Day 3","startTime":"2023-09-13T00:00:00Z","endTime":"2023-09-13T07:00:00Z","description":"\u003Cp\u003EMaximum twelve (12) teams, two (2) chefs per team consisting of one (1) qualified chef \u0026 one (1) apprentice or trainee or student.\u003Cbr \/\u003E\n They will have 3 hours to prepare cook \u0026 serve a three (3) course menu for two (2) covers including\u003Cbr \/\u003E\n 1. Vegan Entrée\u003Cbr \/\u003E\n 2. Main course using size 16 whole Duck\u003Cbr \/\u003E\n 3. Dessert\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"18169","type":"schedule-session","title":"National Apprentice Competition","startTime":"2023-09-12T23:00:00Z","endTime":"2023-09-13T07:00:00Z","description":"\u003Cp\u003EThe NAC is a culmination of many apprentice competitions being held throughout the year in each state and territory and includes training chefs in each year of apprenticeship and a culinary students section. The best apprentice from each apprentice year and culinary student section from each state and territory are brought together to compete and decide the overall winners.\u003Cbr \/\u003E\n 9am – 11am 1st Year Apprentice Cooks\u003Cbr \/\u003E\n 11am – 2pm 2nd Year Apprentice Cooks\u003Cbr \/\u003E\n 2pm-5pm Culinary Students\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"18168","type":"schedule-session","title":"Petit Fours\/pralines Five x Six (5 x 6) [Competitors Only]","startTime":"2023-09-12T21:30:00Z","endTime":"2023-09-13T07:00:00Z","description":"\u003Cp\u003EFive (5) varieties of six (6) portions with an appropriate sweet centrepiece.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"18167","type":"schedule-session","title":"Static Medal Presentations Day 2","startTime":"2023-09-12T01:00:00Z","endTime":"2023-09-12T02:00:00Z","description":"","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"18166","type":"schedule-session","title":"Individual Live challenges Day 2","startTime":"2023-09-12T00:00:00Z","endTime":"2023-09-12T07:00:00Z","description":"\u003Cp\u003E60 minute live individual cooking competition including Lamb, Beef, Veal Main Course Live Challenge\u003Cbr \/\u003E\n Seafood Main Course Live Challenge\u003Cbr \/\u003E\n Poultry Main Course Live Challenge\u003Cbr \/\u003E\n Live Filled Pasta Challenge\u003Cbr \/\u003E\n Plant Based or Vegetarian Main Course Live Challenge\u003Cbr \/\u003E\n Paella Live Challenge\u003Cbr \/\u003E\n Tapas Live Challenge\u003Cbr \/\u003E\n Burger Live Challenge\u003Cbr \/\u003E\n Traditional Croquembouche Challenge\u003Cbr \/\u003E\n Dessert Live Challenge\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"18165","type":"schedule-session","title":"Torte or Gateaux for Eight (8) Competitors [Competitors Only]","startTime":"2023-09-11T21:30:00Z","endTime":"2023-09-12T07:00:00Z","description":"\u003Cp\u003EPresent torte\/gateaux of your choice with a maximum size 22cm x eight (8) portions. All components of the decoration and cake must be edible.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"18164","type":"schedule-session","title":"Four Different Desserts Competition [Competitors Only]","startTime":"2023-09-11T21:30:00Z","endTime":"2023-09-12T07:00:00Z","description":"\u003Cp\u003EPrepare \u0026 display four (4) different individual desserts suitable for restaurant service. One (1) dessert is to be prepared twice for tasting purposes.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"18163","type":"schedule-session","title":"Nestle Golden Chefs Hat Day 2 [Competitors Only]","startTime":"2023-09-11T21:00:00Z","endTime":"2023-09-12T02:00:00Z","description":"\u003Cp\u003EThe 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":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"18162","type":"schedule-session","title":"Food Truck Comp","startTime":"2023-09-11T03:00:00Z","endTime":"2023-09-11T07:00:00Z","description":"\u003Cp\u003E6 teams of two (2) Chefs. Each team will serve fifteen (15) portions of one (1) savoury dish suitable to be served from a mobile food truck served in sustainable packaging. \u003C\/p\u003E\n\u003Cp\u003EY4 Food Truck Live Kitchen Challenge\u003Cbr \/\u003E\nTwo (2) Competitors per team have (90) minutes to prepare \u0026 cook \u0026 serve fifteen (15) portions of one (1) savoury dish.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"18161","type":"schedule-session","title":"Static Medal Presentations","startTime":"2023-09-11T01:00:00Z","endTime":"2023-09-11T02:00:00Z","description":"","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"18160","type":"schedule-session","title":"Demonstration Kitchen Day 1","startTime":"2023-09-11T00:00:00Z","endTime":"2023-09-11T07:00:00Z","description":"\u003Cp\u003EA series of free 30 minute demonstrations relevant the culinary industry from industry professionals will include medal presentations for static \u0026 live individual competitions\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"18159","type":"schedule-session","title":"Individual Live challenges Day 1","startTime":"2023-09-11T00:00:00Z","endTime":"2023-09-11T07:00:00Z","description":"\u003Cp\u003E60 minute individual live cooking competitions including Lamb, Beef, Veal Main Course Live Challenge\u003Cbr \/\u003E\n Seafood Main Course Live Challenge\u003Cbr \/\u003E\n Poultry Main Course Live Challenge\u003Cbr \/\u003E\n Live Filled Pasta Challenge\u003Cbr \/\u003E\n Plant Based or Vegetarian Main Course Live Challenge\u003Cbr \/\u003E\n Paella Live Challenge\u003Cbr \/\u003E\n Tapas Live Challenge\u003Cbr \/\u003E\n Burger Live Challenge\u003Cbr \/\u003E\n Traditional Croquembouche Challenge\u003Cbr \/\u003E\n Dessert Live Challenge\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"18158","type":"schedule-session","title":"Nestle Golden Chefs Hat Day 1 [Competitors Only]","startTime":"2023-09-10T21:00:00Z","endTime":"2023-09-11T02:00:00Z","description":"\u003Cp\u003EThe 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":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"17920","type":"schedule-session","title":"Quick Bite Producer Tasting Kootingal Pecan Company","startTime":"2023-09-14T02:15:00Z","endTime":"2023-09-14T02:30:00Z","description":"\u003Cp\u003ENew season, single source air-dried pecans.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":["18298"]},{"id":"17919","type":"schedule-session","title":"Quick Bite Producer Tasting Smoketrap Eels","startTime":"2023-09-11T04:15:00Z","endTime":"2023-09-11T04:30:00Z","description":"\u003Cp\u003EDiscover Smoketrap\u0027s freshwater eel pate created by chefs for chefs.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":["18327","18325"]},{"id":"17914","type":"schedule-session","title":"Quick Bite Producer Tasting: Redbrick Coffee \u0026 Tastebuds Toothpaste","startTime":"2023-09-12T00:15:00Z","endTime":"2023-09-12T00:30:00Z","description":"\u003Cp\u003EJoin us on a sensory journey, exploring the innovation of coffee-friendly toothpaste.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":["18509"]},{"id":"17848","type":"schedule-session","title":"Straight To The Source Happy Hour!","startTime":"2023-09-14T04:45:00Z","endTime":"2023-09-14T05:30:00Z","description":"\u003Cp\u003ECelebrate the week that was with a fancy martini and lobster roll. Join the Straight To The Source team for a dirty martini mixed by SoHi Spirits using ALTO Olives brine. Joining them in conversation will be Michael from Australian Bay Lobster and Westerley Isbaih from ALTO. Let\u0027s go out with a bang learning from these inspiring Australian farmers, growers and producers. \u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":["18261","18292","18280","18259","18264"]},{"id":"17846","type":"schedule-session","title":"Innovation in food through the lens of a culinarian","startTime":"2023-09-14T04:00:00Z","endTime":"2023-09-14T04:30:00Z","description":"\u003Cp\u003EIn today\u0027s fiercely competitive business landscape, staying ahead of the curve is crucial for success. As industries evolve and consumer preferences rapidly change, innovative product development is the key to capturing market share and winning customer loyalty. When it comes to unleashing creativity and enhancing your offerings, partnering with a skilled culinarian can be a game-changer for your business. Adam Moore A globally recognised Culinogist, Industry Thought Leader and Innovator has reshaped many Australian and Global Brands with this innovative approach.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Trends","color":"#f87b1f"}],"speakers":["18385"]},{"id":"17845","type":"schedule-session","title":"The role of sustainability data in differentiating food service in today’s competitive landscape","startTime":"2023-09-14T03:00:00Z","endTime":"2023-09-14T03:30:00Z","description":"\u003Cp\u003EThe food we eat is the greatest driver of biodiversity loss. Our food systems are responsible for a quarter of global greenhouse gas emissions. By 2050, we will struggle to feed a population of 9 billion people, unless we change the way we grow, produce and consume our food. Companies of all sizes are struggling with how and where to start addressing sustainability. Join Cara as she talks through what sustainability means for the food industry, why you should get started and how to differentiate with data. It’s easier than you think.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Tech","color":null}],"speakers":["18855"]},{"id":"17844","type":"schedule-session","title":"Pack a Punch with Nutrition and Flavour","startTime":"2023-09-14T03:00:00Z","endTime":"2023-09-14T03:45:00Z","description":"\u003Cp\u003EWith ever-growing movements towards mental and physical well-being, global food trends are aligning with healthier choices. Join us as we introduce two innovative producers putting nutrition and flavour front and centre, and producer chef Michelle (Mishy) Powell from Naturally Sauced whose mission is to create menus to help diners eat well, waste less and feel good, naturally. Adding insights on incorporating these products into menus that cater to conscious diners seeking nourishing meals without compromising on flavour, is renowned chef Adam Moore.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":["18280","18385","18612","18653","18310"]},{"id":"17843","type":"schedule-session","title":"What’s more important in the kitchen – an iPad or a chef’s knife?","startTime":"2023-09-14T02:30:00Z","endTime":"2023-09-14T03:00:00Z","description":"\u003Cp\u003EAs financial pressures mount in the culinary world, there is sentiment that an iPad could evolve into a chef\u0027s closest companion, potentially rivalling the significance of a trusty chef\u0027s knife.\u003C\/p\u003E\n\u003Cp\u003EIn an environment where time is a precious commodity, especially when exceeding 45 hours per week, it\u0027s imperative to shift towards a smarter, more efficient approach rather than relying solely on arduous effort. Alongside the prevailing challenges concerning wage equity and mental well-being, the current excessive work hours are no longer tenable.\u003C\/p\u003E\n\u003Cp\u003EJoin this session to explore the ways in which iPads and cutting-edge software can play a pivotal role in orchestrating a financially sustainable kitchen. Discover how these tools can contribute to the transformation of kitchen operations for the better.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Trends","color":"#f87b1f"}],"speakers":["18517"]},{"id":"17842","type":"schedule-session","title":"Take Control of Your Restaurant Numbers","startTime":"2023-09-14T01:45:00Z","endTime":"2023-09-14T02:30:00Z","description":"\u003Cp\u003EHow successful business owners are using the latest digital tools to reduce costs with same-day information and easy-to-understand reports. \u003C\/p\u003E\n\u003Cp\u003EA Foodie Coaches panel discussion.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Tech","color":null}],"speakers":["18587","18583","18592"]},{"id":"17841","type":"schedule-session","title":"Reduce, Reuse, Repurpose, Recycle","startTime":"2023-09-14T01:00:00Z","endTime":"2023-09-14T01:45:00Z","description":"\u003Cp\u003ELearn from leading chefs and venues about the challenges they face and the remarkable achievements they have made in their quest for a greener future. Discover ideas and leave inspired and equipped with practical tips to implement in your own businesses and communities from these forward-thinking venues who are waging an innovative war on waste.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Showcasing NSW Produce","color":null}],"speakers":["18318","18270","18684","18342","18259"]},{"id":"17840","type":"schedule-session","title":"Future in Foodservice. Stop pivoting and BECOME AGILE. The Pandemic proved that we can adapt quickly. What else can we innovate to improve our foodservice business?","startTime":"2023-09-14T01:00:00Z","endTime":"2023-09-14T01:30:00Z","description":"\u003Cp\u003EThere are already well over 200 foodservice robotic solutions around the world. Hear about and explore the latest and most captivating developments in innovation, AI, IoT, digitization, automation, and robotics in foodservice.\t\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Trends","color":"#f87b1f"}],"speakers":["18213"]},{"id":"17839","type":"schedule-session","title":"Doing more with less: How technology is strengthening the hospitality industry","startTime":"2023-09-14T00:30:00Z","endTime":"2023-09-14T01:00:00Z","description":"\u003Cp\u003EAs the hospitality industry responds to reduced spending, a tight labour market, and increasing costs, more and more venues are turning to technology to help their staff be more efficient and do more with less. In this talk, we’ll hear from leading venues about how they’ve tapped into technology to make bringing in customers, and delivering excellent service, easier.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Tech","color":null}],"speakers":["18696","18698","18831","18724"]},{"id":"17837","type":"schedule-session","title":"Sugar Paste Cakes Competition [Competitors Only]","startTime":"2023-09-10T21:30:00Z","endTime":"2023-09-11T07:00:00Z","description":"\u003Cp\u003EA decorated wedding cake of one or more tiers suitable for a modern wedding coated with sugar paste. Anything Goes,\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"17836","type":"schedule-session","title":"The Great Australian Pie Competition Day 4","startTime":"2023-09-14T00:00:00Z","endTime":"2023-09-14T06:00:00Z","description":null,"location":"","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"17834","type":"schedule-session","title":"Custodians of the Sea and Water","startTime":"2023-09-13T05:00:00Z","endTime":"2023-09-13T05:45:00Z","description":"\u003Cp\u003EWorld-class sustainability are at the heart of passionate award-winning producers, Chris Bolton Fish and Rocky Point Aquaculture. 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Drawing upon years of expertise and culinary mastery, Adam will delve into the essential elements that create a memorable dining experience that suits your venue.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Trends","color":"#f87b1f"}],"speakers":["18385"]},{"id":"17832","type":"schedule-session","title":"How to use Technology \u0026 Automation to Combat Rising Costs, Staff Shortages \u0026 Intense Competition for the B2B Trade","startTime":"2023-09-13T04:30:00Z","endTime":"2023-09-13T04:50:00Z","description":"\u003Cp\u003EEasyVend’s Client Relationship Manager, Jayden Massoud will delve into how adapting technology into b2b business operations can cut costs, tackle staff shortages, and make your business thrive. 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With her extensive expertise in the industry, she skillfully navigates through the state, size, and notable developments within this dynamic market.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Trends","color":"#f87b1f"}],"speakers":["18216"]},{"id":"17830","type":"schedule-session","title":"Pop-cult Tokyo Lamington presents the Ultimate Afternoon Tea","startTime":"2023-09-13T03:00:00Z","endTime":"2023-09-13T03:45:00Z","description":"\u003Cp\u003ETokyo Lamington co-founder and chef, Eddie Stewart will work his magic to create some uniquely flavoured lamingtons showcasing Singing Magpie Produce, Pepo Farms and Solomon Gold dished up with a cold-brew coffee tasting from The KIND Coffee Co.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":["18276","18251","18300","18266","18259"]},{"id":"17829","type":"schedule-session","title":"The third place: How hospitality creates and nurtures communities","startTime":"2023-09-13T02:45:00Z","endTime":"2023-09-13T03:30:00Z","description":"\u003Cp\u003EHospitality businesses are the third place - a place where people hang out between home and work. Running hospitality businesses is about much more than just feeding people - it’s about building communities, celebrating and reconnecting with those around you, and creating safe spaces where people come together. In this talk, we discuss the role of hospitality in fostering communities and creating third places.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Tech","color":null}],"speakers":["18692","18694","18743","18610"]},{"id":"17828","type":"schedule-session","title":"$Billion Investment Trends in Food Industry Startups","startTime":"2023-09-13T02:00:00Z","endTime":"2023-09-13T02:30:00Z","description":"\u003Cp\u003EJoin us for an insightful session that explores the high-stakes world of food industry startups. This session will illuminate the innovative trends that are attracting billion-dollar investments, making a transformative impact on the global food ecosystem.\u003C\/p\u003E\n\u003Cp\u003ECraig Rispin, Business Futurist who has been tracking investment trends for years will guide you through the complex landscape of food tech, revealing the startups that are catching the attention of venture capitalists and private equity firms. From plant-based protein startups and cultured meat technology to innovative food delivery services and cutting-edge agritech firms, we\u0027ll take a deep dive into where the smart money is heading.\u003C\/p\u003E\n\u003Cp\u003EYou\u0027ll learn about the criteria that investors are looking for in successful food industry startups, including scalability, sustainability, and disruption potential. 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This session explores this duality, discussing how AI can streamline transactions for businesses like fast-food chains, while enhancing personalised service for more human-centric organisations.\u003C\/p\u003E\n\u003Cp\u003EAs AI increasingly influences customer preferences, traditional touchpoints like reviews evolve in importance. This session investigates the transformative shift, exploring how to strike the delicate balance between employing cutting-edge technologies for operational efficiency and preserving the irreplaceable human touch in hospitality.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Tech","color":null}],"speakers":["18688"]},{"id":"17826","type":"schedule-session","title":"Beyond Prime: Pork’s Secondary Cuts Transformed!","startTime":"2023-09-13T01:00:00Z","endTime":"2023-09-13T01:45:00Z","description":"\u003Cp\u003EThree young gun chefs pushing the boundaries using secondary cuts of pork from NSW pork producers. The chefs will get creative with different techniques to preserve, pickle, smoke and ferment.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Showcasing NSW Produce","color":null}],"speakers":["18274","18288","18259","18278"]},{"id":"17825","type":"schedule-session","title":"Ways you can make your foodservice business more sustainable","startTime":"2023-09-13T00:30:00Z","endTime":"2023-09-13T01:00:00Z","description":"\u003Cp\u003EJoin Natalie Bolt from The Table Food Consultants for an inspiring presentation on adopting an environmentally conscious approach to revolutionize your foodservice business and enhance its success.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Trends","color":"#f87b1f"}],"speakers":["18237"]},{"id":"17823","type":"schedule-session","title":"Demonstration Kitchen Day 3","startTime":"2023-09-13T00:00:00Z","endTime":"2023-09-13T07:00:00Z","description":"\u003Cp\u003EA series of free 30 minute demonstrations relevant the culinary industry from industry professionals will include medal presentations for static \u0026 live individual competitions.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"17822","type":"schedule-session","title":"The Great Australian Pie Competition Day 3","startTime":"2023-09-13T00:00:00Z","endTime":"2023-09-13T07:00:00Z","description":null,"location":"","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"17821","type":"schedule-session","title":"Plant based dining and why is it important for our future","startTime":"2023-09-12T05:45:00Z","endTime":"2023-09-12T06:15:00Z","description":"\u003Cp\u003EJoin Chef Adam Moore who has worked with leading plant based protein developers, and a pioneer in culinary revolutions, as he leads an engaging panel session. The focus of the discussion will be on the significance of plant-based dining and its profound role in our future. \u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Trends","color":"#f87b1f"}],"speakers":["18385"]},{"id":"17820","type":"schedule-session","title":"New Frontiers in Flavour, Innovation \u0026 Sustainability","startTime":"2023-09-12T05:00:00Z","endTime":"2023-09-12T05:45:00Z","description":"\u003Cp\u003EWe take a look at some cutting-edge ingredients or products exploring innovation in food and drinks. This will be a showcase event where each of the producers will share their story while the audience tastes a progressive tasting including the first Australian-made baijiu Chinese distilled spirit.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":["18527","18383","18247","18302","18259"]},{"id":"17819","type":"schedule-session","title":"Intelligent Hospitality: Generative AI’s Transformation of the Service Industry","startTime":"2023-09-12T05:00:00Z","endTime":"2023-09-12T05:30:00Z","description":"\u003Cp\u003EThe hospitality industry is starting to embrace the capabilities of Generative AI to redefine customer experiences, enhance operational efficiency, and foster innovation. This dynamic session will delve into the real-world applications, challenges, and triumphs of implementing AI within the hospitality landscape. This session is aiming to equip audience members with insights and starting points for their own AI experiments.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Tech","color":null}],"speakers":["18827","18805","18558","18688"]},{"id":"17818","type":"schedule-session","title":"Advocating for Change: Empowering the Future of Foodservice","startTime":"2023-09-12T04:15:00Z","endTime":"2023-09-12T04:45:00Z","description":"\u003Cp\u003EJoin us for an insightful and inspiring discussion with Wes Lambert and Tony Green, prominent figures in the foodservice industry and a passionate advocates. In this engaging session, Wes and Tony will share their extensive expertise and firsthand experiences, shedding light on the critical role of advocacy in shaping a thriving and sustainable foodservice landscape. Don\u0027t miss this opportunity to gain valuable knowledge, learn from a seasoned advocates, and be inspired to make a difference in the foodservice world.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Trends","color":"#f87b1f"}],"speakers":["18243","18255"]},{"id":"17817","type":"schedule-session","title":"Unveiling Recipe Costing Sheets: Essential or Excessive? A Guided Live Demo for Kitchen Efficiency.","startTime":"2023-09-12T03:30:00Z","endTime":"2023-09-12T03:50:00Z","description":"\u003Cp\u003EIs your menu comprehensively costed?\u003C\/p\u003E\n\u003Cp\u003EHave all your recipes been assigned ingredient costs?\u003C\/p\u003E\n\u003Cp\u003EHave all the sub-ingredients been thoroughly costed?\u003C\/p\u003E\n\u003Cp\u003EA standardised costing sheet enables you to calculate the complete expense of a recipe, determine the food cost percentage, and consequently establish a suitable selling price.\u003C\/p\u003E\n\u003Cp\u003EEspecially in today\u0027s landscape, this holds paramount importance for the culinary and business aspects of running a venue. Join this live demonstration to acquire the knowledge needed to fulfil these unique kitchen demands.\u003C\/p\u003E\n\u003Cp\u003ELet\u0027s cost a recipe!\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Tech","color":null}],"speakers":["18517"]},{"id":"17816","type":"schedule-session","title":"From Rivermint to Kakadu Plum – Do You Know The Source?","startTime":"2023-09-12T03:00:00Z","endTime":"2023-09-12T03:45:00Z","description":"\u003Cp\u003EWe sit down with the people behind some leading Aboriginal owned and operated businesses IndigieEarth, Pundi Produce and ABC presenter and native horticulturist, Clarence Slockee to find out about authentic supply channels. Be the first to taste Pundi Bitters - Australia\u0027s newly launched Indigenous bitters company. \u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":["18330","18338","18507","18511","18259"]},{"id":"17815","type":"schedule-session","title":"The Hottest AI Apps to Transform Your Food Business","startTime":"2023-09-12T02:45:00Z","endTime":"2023-09-12T03:15:00Z","description":"\u003Cp\u003EIn this engaging and enlightening session, attendees will explore a curated selection of the latest AI-powered applications revolutionizing the food industry. Whether you\u0027re an entrepreneur running a small-scale restaurant or the CEO of a multinational food corporation, you\u0027ll find valuable insights to streamline operations, increase customer satisfaction, and maximize revenue.\u003C\/p\u003E\n\u003Cp\u003EOur expert speaker for this session is Business Futurist, Craig Rispin - who will guide you through the latest trends in AI, from smart inventory management tools that predict demand, to AI-powered recipe developers creating innovative menus. Discover how AI can enhance precision farming practices, ensuring sustainability and improving food quality. Learn about how advanced predictive analytics can optimize your supply chain, reducing waste and increasing efficiency.\u003C\/p\u003E\n\u003Cp\u003EWe\u0027ll delve into real-world case studies of businesses that have effectively harnessed these technologies, providing you with practical strategies to implement in your own operations.\u003C\/p\u003E\n\u003Cp\u003EWith a focus on practicality and future trends, this session is essential for anyone looking to elevate their food business to the next level using AI. Get ready to step into the future of the food industry, where technology and cuisine blend to create extraordinary outcomes.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Trends","color":"#f87b1f"}],"speakers":["18249"]},{"id":"17814","type":"schedule-session","title":"Training Tech","startTime":"2023-09-12T02:00:00Z","endTime":"2023-09-12T02:45:00Z","description":"\u003Cp\u003EHow cafe and restaurant owners use digital solutions for fast, effective onboarding and training. \u003C\/p\u003E\n\u003Cp\u003EA Foodie Coaches Panel discussion.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Tech","color":null}],"speakers":["18573","18579","18521"]},{"id":"17813","type":"schedule-session","title":"Foodservice – State of the Australian Market Day 2","startTime":"2023-09-12T01:15:00Z","endTime":"2023-09-12T01:45:00Z","description":"\u003Cp\u003ESissel Rosengren, Managing Director of Food Industry Foresight, delivers an insightful overview of the Australian Foodservice Market. With her extensive expertise in the industry, she skillfully navigates through the state, size, and notable developments within this dynamic market.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Trends","color":"#f87b1f"}],"speakers":["18216"]},{"id":"17812","type":"schedule-session","title":"The Future of Farming","startTime":"2023-09-12T01:00:00Z","endTime":"2023-09-12T01:45:00Z","description":"\u003Cp\u003EHear from pioneers \u0026 changemakers in the meat industry, Gundagai Lamb, Martins Ridge Farm and Macka\u0027s Pastoral talk about innovation, regenag, and carbon neutral and how they are changing the farming landscape. R.J. Lines will be in the kitchen cooking up some tastings of their premium NSW produce.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Showcasing NSW Produce","color":null}],"speakers":["18280","18241","18555","18268","18284"]},{"id":"17811","type":"schedule-session","title":"How to grow your business: A conversation with The Love Tilly Group","startTime":"2023-09-12T00:30:00Z","endTime":"2023-09-12T01:00:00Z","description":"\u003Cp\u003EHow do you successfully scale from a handful of locations to dozens and beyond? In this talk, Nate Hatwell, Managing Director and Scott McComas Williams, Executive Chef, of The Love Tilly Group will share insights into how they’ve built The Love Tilly Group, and share tips on how to grow sustainably. How have they managed culture changes, scouted the best locations, overcome mistakes, in their path to growth?\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Tech","color":null}],"speakers":["18829","18737","18739"]},{"id":"17810","type":"schedule-session","title":"Demonstration Kitchen Day 2","startTime":"2023-09-12T00:00:00Z","endTime":"2023-09-12T07:00:00Z","description":"\u003Cp\u003EA series of free 30 minute demonstrations relevant the culinary industry from industry professionals will include medal presentations for static \u0026 live individual competitions\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"17808","type":"schedule-session","title":"The Great Australian Pie Competition Day 2","startTime":"2023-09-12T00:00:00Z","endTime":"2023-09-12T07:00:00Z","description":null,"location":"","tracks":[{"name":"ACF Culinary Challenge Arena","color":"#000"}],"speakers":[]},{"id":"17807","type":"schedule-session","title":"Restaurant Technology in Action","startTime":"2023-09-11T05:45:00Z","endTime":"2023-09-11T06:30:00Z","description":"\u003Cp\u003EThree experienced business owners share the tech tools they use to control costs, drive sales and manage their staff. \u003C\/p\u003E\n\u003Cp\u003EA Foodie Coaches panel discussion with guests. \u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Tech","color":null}],"speakers":["18558","18563","18568"]},{"id":"17806","type":"schedule-session","title":"Future in Foodservice. 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Winemakers, breweries and distilleries are spending big dollars creating their own no and low alcohol tipples, and drinks options for the sober curious are exploding in popularity. Learn about this huge growth market from industry pioneers leading the charge, what a fast-growing audience of customers are looking for, and how to leverage it on your menus.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":["18280","18239","18282","18513"]},{"id":"17804","type":"schedule-session","title":"Slice or Swipe: The Ultimate Kitchen Conundrum Deciding Whether to Make or Buy.","startTime":"2023-09-11T04:15:00Z","endTime":"2023-09-11T04:35:00Z","description":"\u003Cp\u003EAs passionate chefs, our love for creation knows no bounds. 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In this enthralling discussion, John McFadden will take us through his extraordinary path to culinary greatness, sharing the trials, triumphs, and invaluable lessons he learned along the way.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Trends","color":"#f87b1f"}],"speakers":["18243","18245"]},{"id":"17802","type":"schedule-session","title":"Wild for Culinary Challenges","startTime":"2023-09-11T03:00:00Z","endTime":"2023-09-11T03:45:00Z","description":"\u003Cp\u003EJohn Ralley from Bush River Kitchen in NSW joins forces with Telina Menzies, hotel esplanade + garden state hotel VIC . They will share the kitchen and conversation as they talk us through their love of wild game while getting creative with ingredients from Fair Game Wild Venison and Zokoko Chocolate.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"The Source Kitchen","color":"#e84043"}],"speakers":["18294","18290","18253","18259","18272"]},{"id":"17801","type":"schedule-session","title":"New revenue streams: How bars and restaurants are evolving their offering to build resilience","startTime":"2023-09-11T02:45:00Z","endTime":"2023-09-11T03:15:00Z","description":"\u003Cp\u003EAs consumer spending tightens, restaurants and bars are looking at how they can unlock growth in creative ways. In this talk, we’ll hear from industry leaders that are bottling up new sauces or drinks, selling merch, selling experiences, and finding other ways to build new revenue streams.\u003C\/p\u003E\n","location":"ICC Sydney","tracks":[{"name":"Talking Tech","color":null}],"speakers":["18690","18829","18741"]},{"id":"17800","type":"schedule-session","title":"MSC, a Solution to Supply Chain Integrity for Sustainable Seafood","startTime":"2023-09-11T02:00:00Z","endTime":"2023-09-11T02:30:00Z","description":"\u003Cp\u003EFind out how to provide assurance for sustainable seafood offering in a landscape confronted by global warming, population growth, mislabelling and substitution as well as greenwashing. Increasing the supply of blue foods through better fisheries management can make food more affordable for low-income populations, helping to avoid 166 million micronutrient deficiencies by 2030. MSC works in alignment with the UN SDG to meet some of these targets. 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