Meet FSR’s Consulting Chefs

George Diamond

George Diamond has been cooking for over 30 years.  Classically trained in French cuisine and with a passion for creating classical marriages of flavour that boast a contemporary twist, George’s career began in 1987 as an apprentice at The Greek Club in Brisbane, Queensland. This was followed by three years at The Powerhouse Hotel where George had the opportunity to work closely with renowned Chef, Keith McNeil - an experience he cherishes.

In 1997 George was awarded a Salon Culinaire Gold Medal for his five-course degustation cold set and within one year was elevated to the role of Executive Chef de Cuisine at Queensland’s acclaimed Siggis restaurant, an outstanding achievement for someone still relatively young in his career. He won numerous accolades during his seven-year tenure including five time winner of Best Restaurant in Queensland, and Best Fine Dining Restaurant in Australia in 1999. 

In 2009 Diamond joined The Keystone Group as Group Executive Chef where he was in charge of all things culinary. In 2017 he took up his current position as Group Executive Chef of the Trippas White Group, and in 2020 was awarded Chef of the Year at the Restaurant & Catering NSW Awards for Excellence.

George is a seasoned operator, highly experienced and knows what it takes to manage a $200m business. Today he and his team of over 750 chefs focus on creating amazing dishes and experiences and strive to work with produce that is locally sourced, working with local farmers to support their business and the region.

“One of the best parts of my job is spending time with TWG chefs from around the country,” George says. “Working side by side in our kitchens has enhanced my desire to mentor chefs and provide the right training, environment and atmosphere for them to develop. I understand that being a chef also requires me to be responsible to the very industry that supplies ours; therefore I endeavour where I can to implement environmentally sustainable practices within the food and beverage area at Trippas White Group.”

Other career highlights have included cooking for Her Majesty Queen Elizabeth II and His Royal Highness The Duke of Edinburgh during their visit to Brisbane in March 2002, as well as numerous international performers such as Rod Stewart, Sir Cliff Richard, John Farnham and Kylie Minogue to name a few.

It is George’s Greek father, Nicholas Diamond, whom he cites as his greatest inspiration when it comes to cooking.  Mr Diamond has worked at a number of prestigious international restaurants including the Excelsior Hotel in Cairo and continues to encourage George to explore his passion for fine food and wine.

Adam Moore

With more than 25 years in the industry to his credit, Adam has worked in restaurants, foodservice, retail, food manufacturing, marketing and sales. In the corporate sector, his employers have included Mars Australia, George Weston Foods, Suntory and Cerebos Foods, multinational Campbell Arnotts and NAFDA. Adam currently runs his own business, focused on consumer-led recipe development, creating culinary trends, engaging in new product development and helping food and drink companies with their innovation. 

Adam is a Research Chefs Association Certified Executive Chef (CEC) , a member of Australian Institute of food scientists and a judge for Clubs NSW Chefs Table, TAA chef of the year, AHA Chef of the year, Le Cordon Bleu cooking school, Sydney Royal Fine Foods and more. He’s an active member of the Australian Culinary Federation and the Global Research Chefs Association. He has lectured at the University of NSW Kenvale College and is a renowned industry mentor for young chefs.

Adam has a strong portfolio of TV and video appearances and presenter roles including Channel 10 and his own show Talk ‘n Chef, and writes for culinary trade magazines. In social media, Adam has a strong presence on Twitter and Instagram with an Australian and international audience. He is currently working on his first cookbook, centred on his love of pork.

Alex Patterson

Alex Patterson is the Executive Chef of the award winning ZIVA Eats & Pizza restaurant within The Ary Toukley on the Central Coast of NSW.

Starting his career as a chef in 2006 within clubs, Alex learnt early that to succeed in this ever-changing, fast paced profession you have to be more than a good cook. Under the mentorship of Steve Jones, Alex excelled in the management side of the kitchen, and establishing profitable food destinations with creative and inviting cuisine is where he found his strength.

After working with a leading group of clubs on the central coast for six years, Alex decided in early 2016 that it was time to create his own dining destination with The Ary Toukley. General Manager Trevor Haynes offered Alex the opportunity to make ZIVA Eats & Pizza the award-winning dining destination it is today. With an experienced and supportive team behind him, the club has gone from strength to strength. Back to back wins of the prestigious Chefs Table gold awards from Clubs NSW in 2017 and 2018 were just the start of the accolades to come. The club was voted the best dining destination within a pub/club/tavern category in the 2018 NSW Restaurant and Catering awards.

The question was once asked “where is Toukley?” Alex and his team have definitely put Toukley on the map and Alex is now a recognised industry leader in club kitchens.

Gary Johnson

Gary Johnson is an award-winning, internationally recognised chef with more than 40 years of culinary experience and leadership in restaurants, pubs and hotels from several different countries. In 2011 he was named Chef of the Year by the NSW Hotel Association and National Chef of the Year by the Australian Hotel Association (AHA). In 2019 he was recognised by the Australian Culinary Federation as an Honorary Life Member.

Gary’s culinary philosophy is focused on regional Australian produce and “simple excellence” in the kitchen. He believes that locally sourced, good quality and sustainable produce is best served fresh, yet skilfully prepared to enhance its natural flavour and presentation.

In his previous position as National Food Manager for Spirit Hotels (Coles), his role included conceptual development, procurement and menu management of 89 hotels nationally, as well as the selection and mentoring of the head chefs preparing more than five million meals, generating close to $80 million of food sales for the group annually.

In May 2019 Gary was appointed National Executive Chef with the ALH Group, overseeing 1100 chefs in 340+ hotels generating $450 million annually in food sales.

Markus Werner

As Corporate Executive Chef for Delaware North Australia, Markus is responsible for new trends and concepts, and for revitalising more than 50 existing sites as part of its wide range of hospitality venues in Australia, New Zealand and Asia. He insists that every site must be seen as an individual enterprise, with its own identity, and planning is done to ensure every venue can realise its full potential. Markus understands that in the world of hospitality nothing stands still, so his role is crucial to maintaining a freshness of approach and vitality of delivery at each site.

Markus was trained in Germany in a small restaurant where everything was freshly made onsite from local products. Having close connection to the producers inspired his passion for the “paddock to plate” concept which has never left him, and he still chooses today to work very closely with local farmers to get the best possible products to his customers.

The foodservice industry is Markus’ passion and his life. He is committed to thoughtfully sourcing, cooking and serving the best possible products for the wellbeing of his guests, communities and the environment. As hospitality continually changes and innovates, so does his interest in keeping up with its demanding nature. As he will tell you, “you are only as good as the last meal you served!”

Peter Wright

Peter’s career commenced in the 1980s following his graduation from Melbourne’s eminent culinary school William Angliss College. During the 1990s and 2000s Peter honed his skills working across major events and stadiums throughout Australia and Internationally, including the Sydney Olympics which became his launchpad for the next 20 years.

Following his work at the 2007 Commonwealth Games at the iconic Melbourne Cricket Ground, Peter started his first consultancy business and also became President of the Australian Culinary Federation, a position he held for nine consecutive years.

Peter has successfully positioned his Global Hospitality Group brand for consulting and catering on the world stage, having recently completed catering at the 12 stadiums for the Japan Rugby World Cup in 2019.  Global Hospitality Group has grown substantially over the past five years and now comprises offices in Melbourne, Tokyo, Kuala Lumpur and London. Peter’s portfolio also includes boutique Melbourne Caterer Calibre Feasts, CaterNut menu nutrition and allergen service and his recent acquisition of Borthwick Foods - Melbourne’s menu solution food distribution service.

Peter has represented Australia twice at the Culinary Olympics bringing home Gold medals on both occasions. He has completed an Advanced Diploma in Hospitality at NMIT, is a qualified sports nutritionist and holds the title of World Association of Chefs Societies Certified Master Chef.

Peter is this year’s Director of Foodservice Australia’s Chef of the Year competition and Les Toques Blanches’ Awards of Excellence, positions that underline his commitment to the culinary development of Australian Chefs. He is also a life member of the Australian Culinary Federation and a member of Les Toques Blanches.