I’m a chef, sustainability consultant, and co-founder of The Table Food Consultants, dedicated to helping hospitality businesses implement practical, cost-effective sustainability solutions. With over 18 years in the industry, I focus on reducing food waste, ethical sourcing, and sustainable menu design, always balancing people, planet, and profit. Sustainability isn’t just about doing the right thing—it must enhance profitability to be truly viable. I show businesses how to integrate sustainable practices that reduce costs, improve efficiency, and drive long-term success without compromising on quality or guest experience.
8-11 Sept 2025 | ICC SYDNEY, DARLING HARBOUR