Over 30 years as an Executive Chef          CPR for your catering operation

Consulting - Menus - Kitchen Design - Catering Analysis



  • Menu review and training

  • Catering audit and report

  • 3-12 Month Implementation

  • Real Chef Kitchen Designs

  • Cost control analysis

  • Conference presenter

  • Senior Chef Education

  • Product development

  • Sales endorsement

  • Cooking demonstrations                                                                                                                                                                                                                                                                                                                                                                                                                                                         




My extensive hands on knowledge gives me the edge to be able to identify areas that require attention and the skill to implement change effectively..                                                                                                                                                      



Peak Trade Kitchen Audit:

To identify gaps and opportunities to improve systems, work flow, food safety, staff connectivity and menus.





Implementation of changes:

To enable catering teams and chefs to perform at their peak through training and change, enabling implementation over a 3 -12 month period. 




Cost Control Catering Audit:

To get a clear picture of the financial health of your catering operation and the systems being used.






Yarraville Club

Wests Illawarra

Club Menangle

Coolum Surf Club

Parkes RSL

Club Taree

Corowa RSL Club

Kingscliff Bowling Club

Burleigh Bears RL Club

Shoal Bay Country Club

Barrington Group

"Thank you for such a thorough report into our catering operations,  it will prove to be invaluable to the club’s future."


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