As Hotelstaff’s Culinary Development Consultant my role is to identify new business opportunities where kitchens and catering environments would benefit from permanent and temporary workforce solutions.Prior to joining Hotelstaff I worked for Peter Rowland Catering, responsible for the logistical planning and management to major events that include Melbourne Cup Carnival at Flemington, Formula 1 Grand Prix at Albert Park and Moto GP at Phillip Island.Other professional experiences have included being a director of Crave Catering as it transitioned from Capwise Catering Crave Catering as well being the Catering Director for Village Nine Leisure - the entertainment arm of Village Roadshow. With a degree in Hotel and Catering management, coupled with over 30 years of hands on industry experience, I am uniquely positioned to understand the challenges that catering operations face every day.My name is Paul and I am at your service…….

Spice Island has been at the forefront of all things culinary for the last 10 years, based mainly on Phillip Island. We've been managing big events, catering weddings, been involved in writing a book and run a bed and breakfast. We've been the 'go to'​ people for food for over 10 years now.If your joining the dots between food and Gippsland we're the place to call first.Check out our video to see what we've been up to for Multix!

Managed event operations – up to 6000 a day.Major events included: The Motorcycle GP - Phillip Island, The Melbourne Cup (Winning Post and Crown Casino high rollers marquee), The F1’s in Melbourne, The Avalon Airshow, The Kooyong Classic as well as a number of large one off events.Was also responsible for the effective operation of the onsite kitchens at these events, including deliveries, production, team management, OH&S and bump in and out.

VCAL Stream Consultant. Paul assisted with Gippstafe working with special needs adolescents working towards attaining qualifications in catering.Developed a programme called 'Headstart' which has now been adopted throughout VictoriaTaught students up to Certificate 3 level core modules in Commercial Cookery

Sydney based hospitality recruitment agencyNosh supplies a large percentage of Sydney's quality personnel and secured a contract with Sodexho for the Olympic Games. Recruiting, training and managing a team of 800 casual personnel. Supplying such clients as Bluerock Catering, Neil Perry at Rockpool, The Opera House, Sodexho and The Convention Centre.

Formed a company specialising in the opening of restaurants. Opened 'The Tan'​ in South Yarra, followed by 'One Fish, Two Fish. Both sold in 1997Leasing of The Cherry Tree Hotel, Richmond, Kitchen. Built kitchen from $1000 per week business to $4000+ per week.Consultancy to Meera Freeman at her Prahran restaurant 'Kin Kao'​. Consultancy to Brian Goldsmith. Catering for The Royal Botanic Garden 'Moonlight Cinema'​ operation. Catering in both food and liquor for up to 3000 guests per night.Opening of 'La Porchetta'​ in St Kilda. Acting consultant to property developer. From shell to post opening, responsible for all aspects of the project. Unusual project as opened within 6 weeks of being appointed and immediately climbed to*** $50k per week in sales.Purchase and revamp of 'La Porcini' in Moonee Ponds. Mini La Porchetta style operation. Sold in November 1998.

Recruited as part of the initial start-up team to handle the f&b side of the businesses along with 6 other key executives from around the globe. Board consisted of David Lowy. Jamie Packer. Graham Bourke and John Gandell.lntencity Hurstville and Parramatta are now open and trading very successfully (in excess of 25,000 patrons weekly each).Conceptualisation of food and beverage outlets and running of financial feasibility's involving concepts turning over in excess of $20 millions per annum. Also development of Business Plan for joint venture partners.Development of Concepts and full identification of product.Development of personnel plans and all training material to achieve goals outlined in '1' above. The teams for these facilities range from 150 - 600 people. This involved putting together training manuals for all aspects of the business.Management of facility through construction to after opening to ensure that the facility delivers exactly what was envisaged

General Manager of one of the UK’s biggest brewers in developing and launching 3 new concepts. Calendars, Muswells and the Exchange Brand. Was an integral part of an aggressive roleout throughout the UK. Allied Breweries opened 30 stores over 3 years.