After 25 years working in the Australian Meat industry I have had a career change and am now running the iconic Railway Hotel in Chapel Street Windsor.The Railway Hotel has arguably the best bottle shop in Melbourne trading 24 hours a day 7 days a week. We completed of an extensive renovation in October 2014 with the addition of a new restaurant- Highline. In this time we have been awarded:A Chef's Hat by the Australian Good Food and Travel Guide for 2015, 2016 and 2017.Runners Up Best Pub Food by TimeOut Magazine 20151 Wine Glass by Gourmet Traveller for our Wine list for 2015 and 20163 Wine Glasses by Gourmet Traveller for 20179th Best Dish in Melbourne for 2016 by The Age Good Food Guide Top 10 Degustations in Melbourne for 2016 by The Age Good Food GuideThe Best Pub Restaurant Metropolitan by The A.H.A (Australian Hotels Association) Victoria 2015 and 2016Best Restaurant by the AHA National 20161 Chefs Hat by The Age Good Food Guide 2017 and 2018Our restaurant focuses on true gate to plate. We source as much as we possibly can from our farm (Oak Valley) located in the Stratbogie Ranges of Victoria where we have an extensive orchard, vegetable garden and bee hives. We also grow our own Angus cattle, Dorper sheep and berkshire pigs to our specifications. In house we butcher, age, cure, ferment and smoke all of our own meat. Highline is open Tuesday to Saturday from 6pm.Aside from Highline we also have the largest deck bar in Windsor with sweeping views of the city skyline where we offer an express lunch (Monday to Friday) between 12 and 3pm and family feasts for dinner every night. DJ's play on the deck every Friday, Saturday and Sunday night.We also have 2 function rooms that can cater for a variety of different events (Corporate, reunions, Birthdays, launches, training days etc) with a capacity up of to 100 people.If you are ever in the area pop in and say g'day.

Managed production at Clayton which produced a wide range of smallgoods for customers including Aldi, Coles, Costco, IGA and Woolworths.

National Livestock Procurement (Pork)Managed Pork Boning and Processing facilities nationally (5 sites)Instrumental in 2 Lead Business Initiatives- Coles finest Free Range Pork and Sow Stall Free PorkLaunched 'SA Pork' and 'Buy West, Eat Best' Pork in Western Australia

Livestock procurement including open market buying.Managed two boning rooms and 1 processing facility.Operations Manager at Blue Ribbon Smallgoods (Launceston, Tasmania).

Responsible for all Pre-Pack, Slicing, Shaved Meat, Dicing and Pate production.6 Area Managers responsible for 10 high speed packing lines.Managed 250+ Employees.