Albert Park, Victoria, Australia
An award winning, creative, and progressive Senior Culinary Director with experience in diverse establishments from Michelin star and upscale restaurants to franchises, globally. Possesses a unique blend of creative flair, passion for food and strong business acumen. With an exceptional record of developing/managing/streamlining operations to aid Organisational growth and revenues has led the geographical and product diversification for Emirates Leisure Retail, in addition to winning prestigious awards - Best Bar & Best New Concept: The Draft House Dubai International. Best Food to Go: Giraffe Stop Dubai International; Best Airport Casual Dining Restaurant of the Year: Kitchen by Mike Sydney airport NSW, Best Airport Coffee Shop: Hudson's Coffee Perth International WA, Outlet Best Reflecting Sense of Place for F&B: James Boags Upper Deck Launceston Airport TAS, FAB Awards- Best Airport Coffee Shop of the Year: Brisbane International QLD, Drinks International Travel Retail Awards: Best Airport Bar of the Year: Brisbane River Grill Brisbane International QLD, FAB Awards Winner Best Airport Bar: Coopers Alehouse, Sydney airport NSW. Natural ability to create enthusiastic and productive work environments with a proven track record of building, developing and leading high-performance teams. Has driven the alignment, vision, and strategy for Organisations, to grow market share and presence, and turned around loss making operations. A visionary industry leader, recognised and awarded for exceptional performance. Commercially astute with an entrepreneurial spirit, has owned/managed the Devonshire House, London (sold to Gordon Ramsay) and launched/overseen operations for Paris Imports (for MPW Company).
Independent family run business operating in Tourism, Hospitality, Renewable Energy, Technology & Aviation Reporting to Chris Morris & CEO Moriis Group. Driving the culinary team responsible for internation recruitment, project development, creative innovation, strategic forward planning and quality with consistency across all levels on F&B Overall responsibility Morris Hospitality - 7 restaurants, Melbourne -Victoria CBCO Brewery - Victoria & WA Ville Cassino &, resorts, Ardo Hotel - Townsville - QLD Morris Escapes -4 luxury lodges - QLD Morris Nautical - 3 luxury boats - Cairnes -QLD Key Achievements: Project managed the opening Ardo Hotel 5-star, 3 concepts Marmor wood fired restaurant, Tersasu Japanese Dining, Roof Top Bar, Tapas food concept & In room dining Marmor & Tersau both achieve 1 Hat in the 1st year of operation
Reporting to the Managing Director, responsible for providing strategic guidance and leadership for the Culinary operations for the ME, Asia, Australia and New Zealand regions. Overall responsibility of spearheading the brands, culinary operations, and market growth regionally. A member of the Senior Management team, with overall responsibility of spearheading the development and execution of the business strategy and market growth for 300 outlets with 85 outlets in airports. Project managing the openings of new outlets, from concept, menus to recruitment and overseeing daily operations to ensure brand consistency and quality standards are met. Key Achievements: Responsible for leading 150 Costa Coffee outlets, landside operations in UAE and Abu Dhabi including Premier Inns, Après MOE, Seafarers Jebel Ali Port. Project managed the simultaneous opening of 5 outlets in terminal 1 DXB, including training of staff for Pret a Manager, Wolfgang Puck, Giraffe, Noodle House and ELR own concept Draft House Sports Bar. An integral team member drove geographical diversification of the Company through the leading the successful opening of 4 outlets in Changi Airport within 4 months, including the 1st Hudson’s Coffee store outside Australia, Pret a Manager, Wolfgang Puck and the collaboration with Singapore Tiger beers. Developed the food concept for Costa brand partner, through the introduction of Costa Deli – in 12 stores across UAE – the first franchise partner globally to do so. Overhauled and refreshed the Costa food offering in 2019, with the introduction of new products focussed on health and wellbeing. Improved net profit margin through the identification and implementation of streamlined processes. Spearheaded the business to become a market leader for F&B offering in global events: Dubai Rugby 7s, The Race to Dubai Golf at Jumeirah Golf Estates.
Reporting to the Managing Director, responsible for providing strategic guidance and leadership for the Culinary operations for the ME, Asia, Australia and New Zealand regions. Overall responsibility of spearheading the brands, culinary operations, and market growth regionally. A member of the Senior Management team, with overall responsibility of spearheading the development and execution of the business strategy and market growth for 300 outlets with 85 outlets in airports. Project managing the openings of new outlets, from concept, menus to recruitment and overseeing daily operations to ensure brand consistency and quality standards are met. Key Achievements: Responsible for leading 150 Costa Coffee outlets, landside operations in UAE and Abu Dhabi including Premier Inns, Après MOE, Seafarers Jebel Ali Port. Project managed the simultaneous opening of 5 outlets in terminal 1 DXB, including training of staff for Pret a Manager, Wolfgang Puck, Giraffe, Noodle House and ELR own concept Draft House Sports Bar. An integral team member drove geographical diversification of the Company through the leading the successful opening of 4 outlets in Changi Airport within 4 months, including the 1st Hudson’s Coffee store outside Australia, Pret a Manager, Wolfgang Puck and the collaboration with Singapore Tiger beers. Developed the food concept for Costa brand partner, through the introduction of Costa Deli – in 12 stores across UAE – the first franchise partner globally to do so. Overhauled and refreshed the Costa food offering in 2019, with the introduction of new products focussed on health and wellbeing. Improved net profit margin through the identification and implementation of streamlined processes. Spearheaded the business to become a market leader for F&B offering in global events: Dubai Rugby 7s, The Race to Dubai Golf at Jumeirah Golf Estates.
Executive chef, responsible for fine dining restaurant, bistro, gastro pub, private dining rooms. Bakery providing all bread for our restaurant. Farm with 180 head of welsh black faced Sheep. Trinity Hill winery New Zealand
Designed and refurbished 1930 pub to a morden british gastro pub in the heart of Chiswick London. Daily changing menu, local and regional produce. Best new comer of the year 2004 The good food guide. Bid Gourmand Miichlen guide 2005 Sold to Gorden Ramsay Holdings 2007