We are a market leader offering a diverse array of hospitality experiences including electronic gaming, sports bars, bistros, restaurants, cafes, accommodation, nightclubs, live sports and racing. Our portfolio includes iconic hotels and neighbourhood pubs, each tailored to its local market. ALH Hotels continues to grow and develop our range of leisure and entertainment venues across Australia offering an exciting night out, whichever your location and styleOver 350 venuesOver 60,000 meals a dayOver 2,400 accommodation roomsSponsor over 800 clubs nationallySpend over $30M p.a. on bands, acts and DJ’sEmploy over 12,000 people

I am responsible for operations at 10 separate venues within the Howard Smith Wharves group. I also manage a total of 185 chefs with 14 direct reports. Over the past 17 months, we have achieved remarkable employment stability with just 4% staff turnover, saving recruitment and training costs. My other responsibilities include the management of all opening processes, overseeing staff recruitment and kitchen design.During my tenure here, we have won multiple awards, including Queensland chef of the year 2019 and the Best New Bar for Mr Percival’s at the Savour Awards, a ‘One Hat’ award for Arc Restaurant and ‘Best New Venue’ Queensland for the Felons Brewing Company.

As Group Executive Chef, I managed the entire culinary organization at 7 separate sites, maintaining the highest culinary standards and driving creativity and innovation. It was a complex task involving the supervision of 320 chefs with 22 direct reports.My responsibilities extended across several outlets including the Chin Chin, Kong, Baby, Hawker Hall and Kisume restaurants. I also headed the operations of the procurement team and oversaw the important areas of OH&S, HACCP hazard analysis training, controlled the cost of goods and the Group’s entire production facility.

For just over two years, I filled the role of operations manager at Oscar W’s Wharfside fine dining restaurant in the tourist hub of Echuca on the Murray River. After putting systems in place and establishing the highest quality standards, Oscar W’s was rewarded with ‘One Hat’ by The Age Good Food Guide.A second responsibility for me was the opening of the multi award-winning American Hotel in March 2013. I began by setting up processes and procedures, conducting full training of staff through my managers and insisting on performance to budgeted figures. My prior 17 years’ experience in hospitality made the transition into this role both comfortable and challenging.

This great role with George Calombaris’ renowned restaurant group involved a senior, supervisory duties – covering for all head chefs within the group. It demanded versatility and called on my broad range of skills as I would assume all responsibilities of each chef at each restaurant. The outlets involved included the Press Club, Maha, Little Press, PM24, Hellenic, St Katherines and Mama Baba

I spent 18 months in the vibrant city of Hong Kong, working as Head Chef at these award-winning Tapas Bars. My key duties included the management of the kitchens of two outlets, controlling every aspect of operations including food costs, menu design, health and safety and staff training

Harveys Restaurant was a Melbourne institution and roundly regarded one of the best places in the city for breakfast. As the Head Chef of this very popular all-day restaurant, I managed every aspect of the kitchen, supervised 6 chefs and set and maintained the highest culinary and service standards.

This was a very busy pub where my kitchen served 300 covers daily. As the Head Chef in charge of 12 staff, I delivered a consistently high standard of food as well as managing menu design, staff training, OH&S plus all food and labour costs.

My first stint in Echuca where I put new systems and improved standards in my role as Head Chef of this 100-seat restaurant and large café attracting the tourist trade. My changes involved staff training and a refreshed menu design, as well as the control of all food and labour costs. We were thrilled to receive with the Regional Restaurant of the Year award in 2008.

I spent eight months in Dubai, working at this extraordinary 5-star deluxe hotel. It boasts no fewer than 442 rooms and a total of 14 food outlets. I started out as Chef de Cuisine of the resort’s British restaurant but after just one month, I was rapidly promoted to Chef de Cuisine Tournant – working across each of their restaurants. It was a brief but remarkable experience.

August 2003 - May2004 Park Hotel, Falkirk June 2002 - August 2003 Auchrannie House Hotel, Isle of ArranMarch 2001 - June2002 Airds Hotel, Port Appin May 2000 - March 2001 Beardmore Hotel GlasgowFebruary 1999 - May 2000 Staple Ford Park, London December 1996 - February 1999 Skibo Castle in Scotland