Foodservice Rep talks to Brent Bonnette, Director of Culinary Operations for P&O Cruises Australia, about the rewards of a culinary career on board cruise ships and the unique challenges of working in this environment.
Read MoreFoodservice Rep profiles three rising Sydney chefs forging distinct paths: Giles Gabutina's Italian-inspired Cricca, Jack Basoff navigating fine dining tragedy to lead The Newmarket Room, and Christianna Bernarte's journey from Philippines nutrition student to Erko head chef, each shaped by mentors, resilience and a drive to lead well.
Chef Oliver Garricoh of Melbourne’s iconic Gimlet takes out the 2026 Australian Professional Chef of the Year title at Food & Hospitality Week, impressing a judging panel of industry leaders such as Jamie Gannon and Simon Sandall with creative dishes built around Australian native ingredients.
Foodservice Rep spoke to Caroline for insights into how her past work experience equipped her with the skillset to take on this interesting role and found that her background is not that of the typical chef’s journey but embraces some interesting twists and turns.
Mindy Woods is the first indigenous female chef to receive an Australian Good Food Guide hat, for her Karkalla restaurant in Byron Bay on the NSW north coast. A former physiotherapist, Mindy says she has “gone from kneading bodies to kneading bread!”, having realised some 15 years ago that connecting with people through food was her true passion.
Fine dining and luxury accommodation go hand in hand, but creating and sustaining such an offering in today’s hospitality environment can be a daunting process. For David Cook-Doulton and Martin Shew, the challenge was one they met head-on – converting a 19th century doctor’s home in the heart of Ballarat into Hotel Vera, whose Babae restaurant won a hat in last year’s Good Food Guide.
Terry Seremetis is a seasoned hospitality industry professional whose remarkable career journey includes such highlights as introducing baristas to Sydney’s coffee scene, working for major players including Vittoria Coffee, Campbell’s, Mars, Douwe Egberts and DKSH, and even co-founding a five star Greek Island resort.
In every professional kitchen across the globe, from fine dining restaurants in Paris to aged care kitchens in Australia, there stands an unmistakable symbol of skill, discipline and culinary heritage: the chef’s uniform.
Foodservice Rep talks to Brent Bonnette, Director of Culinary Operations for P&O Cruises Australia, about the rewards of a culinary career on board cruise ships and the unique challenges of working in this environment.
Born in Melbourne, then raised in Singapore, Executive Pastry Chef Kay-Lene Tam blends the traditional with the contemporary – combining classic techniques with current flavours and presentation trends to create new and exciting pastries and desserts. Her passion for pastry has taken her around the world and back to Australia, including stints as Executive Pastry Chef at Melbourne’s Tonka and Coda restaurants, then the Ritz-Carlton, her most recent position.
Ninety-nine days on the road, seven festivals successfully planned and delivered. The dukes of catering feeding artists, performers, medics and all support staff.
Huge thanks to the GHG staff who worked tirelessly behind the scenes and to our clients Festival Republic and FMS, big thanks for your support.
David De Vito has built a reputation as ‘the singing chef’, having successfully married an eclectic vocal repertoire with his self-taught cooking skills across several foodservice ventures. His latest business, The Vault Bar and Tapas in the Gold Coast’s buzzy Broadbeach, features not only David himself entertaining customers with his power vocals, but also customers performing with him, as well as several of his staff – even his mother, who can often be seen taking orders and serving drinks, will occasionally sing a duet with him! We spoke to David to find out how he combined his love of music with food to create a one of a kind dining experience.
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