The Culinary Kitchen

15 years in hospitality running some of the best bars & restaurants in the world, now bringing cultured meat to your favourite venue.

As DMG Fine Wine’s Head of Sales, Operation & Export, Pierre looks after House of Arras, Handpicked, Moutai and DMG Organic. He has 20 years of global experience, a global outlook and a deep love for great wine.

Gregory Hurrell – National BDM & Corporate Chef at Frutex Australia With over 15 years of experience as a Corporate Chef specialising in Spices and Seasonings, I have had an amazing opportunity to work with leading Restaurants and Manufacturers in the Food Service & Retail Industries. This role has provided

Phil Lavers has been farming vegetables on Moonacres Farm since 2006. After living an working in Tokyo as a financial trader for 14 years, he packed up his family and moved to the Southern Highlands of NSW and started again. This time as a vegetable farmer. During his time in

Experienced Executive Chef/ Consultant with a demonstrated history of working in the hospitality industry in all departments and training the future of our industry. 2019 Chef of the Year Northern Territory & twice National finalist, DTBI Training winner. Multiple awards over many years. Chef, judge, trainer, mentor.

Ross Anderson is a Chartered Accountant with over 30 years’ experience, now channeling his deep agribusiness and capital markets expertise as CEO of Murray Cod Australia (MCA), the company behind the Aquna brand. Ross played an instrumental role in in launching Aquna, a vertically integrated operation that’s redefining premium freshwater

Richmond Rodrigues, Australian Chef of the Year 2025, grew up in his family’s catering business in India, where he discovered the joy and connection food creates. After an apprenticeship with Hilton Hotels in Cairns, he refined his craft at The Press Club in Melbourne under George Calombaris, then worked at

Lucy Ruff is a Sales Team Lead at Too Good To Go, the world’s largest marketplace for surplus food. Based in Sydney, Lucy leads the expansion of the platform across New South Wales and WA, working closely with food businesses to help them fight food waste while growing sustainably. With

As the manager of GoodFish’s Sustainable Seafood guide for 8 years, Adrian has a near encyclopaedic background knowledge of fishing, sustainability and seafood in Australia. His passion for fishing, surfing, and being underwater drives him to work towards healthy oceans forever.

Bio info for Carolyne Helmy Originally from New Caledonia, I draw upon my French culture and background to design and create menus. Food has always held a special space in my heart and in the household growing up. My mom has always been an amazing cook and I knew early