Speaker Profile

Markus Werner, Culinary Director for Delaware North. With a career spanning over 30 years,

My journey started as an apprentice Chef from a humble Germany country town. I gathered produce and connected with local farmers to create dishes that were respectful to Mother Nature.

I’ve gone on to obtain the most challenging and highest level of accomplishment a chef can receive: the Certified Master Chef designation in Germany and Australia.

I have been interjecting creative advances and innovative business models for highly regarded establishments and events, including Crown Casino, the Australian Open and Lizard Island Resort. Today, I'm the Culinary Director at Delaware North, responsible for 50+ catering sites across Australia, New Zealand that deliver rewarding results. Discipline, creative vision, stamina are critical requirements for this gig, as is keeping up-to-date on food safety knowledge. I operate an inclusive environment for my staff, offering training and development to ensure their ability to succeed.

I have had the honour of collaborating with acclaimed chefs and have served The Queen and many celebrity’s from around the world. But what fills my heart the most is contributing to charities: offering my skills to the Star Light Foundation and Million Dollar charity dinner has been a few of my proudest moments.

My philosophy reflects bridging the gap between farm and table. It’s important to me that I have a relationship with farmers, their produce and their stock, and knowledge that the animals have lived a happy and healthy life. I challenge the way people taste quality; I make sure each dish is both ethically sourced and bursting with flavour, thus allowing my diners to respect the food and leaving them wanting more.

This demanding industry is my passion and my life and I truly believe that “You’re only as good as the last meal you served".