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Presenters at the 2010 Club Food & B . . .
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Presenters at the 2010 Club Food & Beverage Management Summit
At this year's Summit, you will be educated and inspired by the following industry experts... Check full details of the Summit Program, and book online at CMAA. Summit Presenters:
Garry Burgoyne provides skills afforded over the many years working within Hotels, Restaurants, Cafes, Off Site Catering, Boutique Bakeries and In flight Airline Catering and is a fully qualified Chef and Business Manager. Presently, he is the Director of Business Operations for Maroon Group Catering, a joint venture Australian based hospitality management and services company servicing the remote mining industry sector.
According to Garry, successful business operations evolve by creating and supporting effective, innovative strategic teams. He proactively provides directional support enabling teams to be empowered to manage their respective business units. He believes that modern management of personnel must embrace skilled people to actively engage, further develop and permit members to demonstrate their ability by empowering their decision making process. This process, once implemented, secures the business model to operate seamlessly. Garry says: "Fundamental change does not occur without an efficient, effective and visionary leadership directing a common purpose."
Kim Chilcott has lived and breathed every aspect of catering since childhood, Kim B. Chilcott is a Founding and Life Member of the Australian Culinary Federation with all the right boxes ticked. It began for Kim as a 10 year old in a jacket and tie waiting tables in his father's restaurants and would follow a few years later with the Young Chef of the Year title in 1975. At the tender age of 22, Kim accepted the role of Executive Chef at Twin Towns Clubs & Resorts and held the position from 1978-1986. He would later return to the establishment as Food & Beverage Banquet Manager in 2008.
From 1986-1994, Kim was a self-employed private contract caterer, before spending three years as Chef Apprentice Master at Conrad Jupiter's Casino. This followed with a decade as owner and Executive Chef of the famed Montego's Restaurant in Main Beach, Gold Coast. Throughout this time, Kim's thorough understanding of food costing kept his businesses financially successful, whilst others around him struggled.
Along the way, Kim has found the time to win two Culinary Olympic gold medals, become an Australian Accredited culinary judge, a regular trekker on the Kokoda Track, a Justice of the Peace and a Marriage Celebrant, but he is never quite as happy as when in the kitchen with a sharp knife.
Paul DiMattina is Managing Director of the DiMattina Group, following his early career playing over 100 AFL games for the Western Bulldogs. Growing up in a family that has accumulated a wealth of knowledge in the hospitality industry for over three generations, Paul is a hospitality person through and through. Many family members are involved. The group is now running several restaurants -- the Blue Train Café in Southgate, DiMattina's and Il Gambero in Lygon Street, Society on Bourke Street, as well as Mario's and Alton on the Gold Coast.
The DiMattina Restaurant Group is hard to surpass when it comes to traditional family run establishments specialising in modern Italian and International fare, and Blue Train in particular is extraordinary success story of maintaining style and quality when catering for volume and a broad demographic.
Michael Foulkes is originally from New Zealand. In his early career, Michael travelled across Asia and Europe, and worked in a number of established hotels in London. In 1983, he returned to Sydney to begin a long and illustrious career in the food and beverage industry. Notable highlights include 10 years as Executive Chef at the Sydney Opera House where he trained more than 20 apprentices and also managed the kitchens at the Art Gallery, Power House Museum and Wharf 7 Theatre Restaurant.
In 1993, Michael moved out of the kitchen and into catering management before eventually landing in the club industry. During this time, he held various management positions for a number of large clubs in Sydney including Revesby Workers and West Leagues Ashfield. He is currently Food and Beverage Manager at Cabra Vale Ex Active Servicemen's Ltd Club. Michael's passion for the food and beverage industry is evident, and he enjoys giving guests a pleasurable experience at all levels. His observation on life is that you are only as good as your last meal.
Jason Fullerton is the Senior Business Executive with Barrington Group Australia. In a previous life, Jason was a Detective with the New South Wales Police Force in high crime areas of western Sydney before moving into specialist investigation of organised crime within the liquor, gaming and racing industries throughout New South Wales.
After 11 years as a Detective Jason resigned from the NSW Police Service with view to using his liquor industry skills in corporate Australia and commenced a career as a Senior Manager within the registered club industry. He has managed at clubs including St Marys Leagues Club, Rooty Hill RSL Club and Wests Illawarra Leagues Club. Jason holds an Advanced Diploma in Security Risk Management and is often called upon to provide expert evidence in litigation matters relating to the security and licensed premises industries.
Jason now consults to businesses with regards to security risk management and his common sense approach to such an issue ensures minimal interruption to the continuity of business.
James Gross is the Executive Chef at Phillip Island RSL Club. James started his apprenticeship in the summer of 1998/1999 at a cafe in Elwood, Melbourne. After 15 months and the guidance of five head chefs, James moved to greener pastures and spent two years completing his apprenticeship at Melbourne's busy Italian restaurant, "Il Solito Posto".
In 2003, he moved to the Rhyll Tavern/Foreshore cafe (bistro/fish 'n chip shop). Two years and a complete refurbishment later, The Foreshore Bar & Restaurant was born. It was then that James moved into his first head chef role serving Al a carte modern Australian cuisine to an average of 170 covers per night in peak season.
In December 2007, James accepted the role of sous chef at the Phillip Island RSL, and was later promoted to his current position of Executive Chef in August 2009 -- a position he continues to hold today. James now runs the Phillip Island RSL bistro with a sous chef, a commis chef, and five apprentices. Together, his team caters for up to 700 meals per night during peak season and major events.
Christine Haynes is the Executive Manager of Marketing, Communications & Beverage at diggers@the entrance - an award-winning entertainment venue in New South Wales. Prior to this position, Christine has held previous roles in customer service, sales, project management, event management, and Information Technology. Just shy of her 10 year tenure at diggers@the entrance, Christine's portfolio has rapidly expanded and continues to be a unique and diverse role. Thanks to a tremendous team effort, the popular entertainment venue has undergone a successful transformation and ensuring ongoing growth continues to be a personal passion and challenge to Christine.
Geoff Hunter has been in the industrial and consumer durable appliance industry for over 25 years. Heading up Sales and Marketing roles with Australian leading manufacturers including Rheem/Solarhart, Vulcan Heating and is now the General Manager of Hobart Food Equipment. Geoff has seen the introduction of significant advances in products designed to cut energy consumption whilst maintaining the increasing demands of commercial and domestic premises.
Tony Johnston cut his teeth as a lawyer working for a number of years in large city law firms before becoming a founding partner of Eastern Commercial Lawyers in early 2007.
Tony has extensive experience advising the club industry, and is a trusted advisor to a broad range of licensed clubs. Tony's clients include a number of large and small clubs, gaming machine manufacturers, hotels, resorts, liquor manufacturers, retailers and wineries across Australia.
Tony's practice is built on a reputation for providing prompt, clear, concise and practical legal solutions to his clients in a broad base of commercial areas.
Tony is a regular presenter for the Club Managers Development Association in club law and associated issues relating to registered clubs.
Tony Moxey began his career at the National Australia Bank when he left school in 1985. When he turned 18 the following year, he started as a glassy at a local pub, then moved on to the position of barman. In 1993, he left NAB and joined the Leongatha RSL as a Supervisor just prior to the introduction of gaming machines. He stayed for six years and left for a more structured lifestyle centred around his family. Tony took up a position with Murray Goulburn in Leongatha as their Production Planning/Procurement Manager. This position involved ordering of ingredients, materials, chemicals, and the scheduling of production for all Devondale & generic brands of UHT Milk, table cream, butter & spreads, as well as bulk powders for all the local & international markets.
After six years with Murray Goulburn, Tony made the sea change to Phiilip Island where he managed two motels over a three year period before joining the Phillip Island RSL in November 2007 as Operations Manager. During this time, he successfully completed a Diploma in Business Management and Diploma of HR Management. Additionally, both Tony and his wife are now back in the accommodation industry as backup managers for another motel on Phillip Island.
Peter O'Brien has had Food & Beverage through his veins from an early age. Some fond memories include poaching pheasant and rabbits and avoiding gamekeepers from Lord Derby's estate at the age of 14 and picking grapes for vintage in France at 17.
Peter was employed by Crest Hotels in the United Kingdom in various management positions before venturing to Australia in 1983. Additionally he was employed in a number of management roles in night clubs and hotels before spending five years at the Four Seasons in Sydney (formerly the Regent Sydney) and then Hayman Island Resort. His career in F&B continued with positions at the Reef House and Angsana Resort Palm Cove in Tropical Queensland before accepting a role at Milton Park, Bowral for three years. This was followed by a series of restaurant openings in Sydney before successful employment at The Epping Club and now Dee Why, as well as projects with his own business, The Incredible Edible Company.
Tom Rutherford has been a leader in the food and beverage industry for 30 years. After honing his craft as a restaurateur under Roux's personal tutelage at Le Gavroche, Tom went on to create the Truffle Group Catering Company which developed innovative special events for prolific companies world-wide. From Chanel and Hermes to the Atlanta Olympic Games and finally the jewel in the Sydney venue crown -- the Sydney Opera House.
Tom was nick-named 'Mr FnB' after his success with Beach Road. In 2008 'fnb' -- a boutique food and management agency delivering result-oriented caterer/catering models to major clients including the Panther Group was established. Mr FnB's outstanding reputation as an industry expert inspired Harrods (London) to offer him the role of Creative Director -- Food & Beverage for 30 restaurants and five renowned food halls.
Tim Smallwood is a qualified Industrial designer who has been involved in the foodservice industry for 44 years and since 1978 has run Foodservice Consultants Australia, an independent consultancy specialising in the design of commercial kitchens and the development of operating systems.
Tim is a past Chair and World Wide board member of Foodservice Consultants Society International and a professional member of the Design Institute of Australia. He has worked with a wide range of projects from Clubs, Restaurants and Hotels to Sporting Venues, Theatres and Convention Centres.
Over the past decade, Tim has been researching and developing environmentally sustainable systems and facilities for commercial kitchens that can also contribute to the profitability of catering operations. He is currently working with a client on the design of the "Greenest Restaurant in the World" which will have zero global warming potential (GWP).
Bill Shirley has been in the hospitality industry for more than 25 years with management positions at the Sydney Opera House, the Wharf Restaurant and The Pavilion on the Park.
For the past six years Bill has been a co-trainer for Profitable Hospitality, Training and Staffing Coordinator for Trippas White Catering, Trainer and Assessor with Restaurant Catering NSW and the Club Managers Association of Australia.
Based on his experiences, Bill has been able to educate clubs, restaurants and cafés on the importance of on-the-job training.
Anne Stovin has been employed by Currumbin RSL for 12 years -- having worked up the ranks from Hospitality Coordinator and HR Manager, to now celebrating 10 years as Chief Executive Officer. Prior to this, Anne was employed at Gold Coast Institute of TAFE as a Trainer and in Business Development Manager. Since leaving school Anne has worked in numerous hospitality venues including, pubs, restaurant and cafes. Formal qualifications include Diploma in Hospitality, Associate Degree Vocational Education and an almost completed Bachelor in Business in Club and Gaming Management.
Alex Taskov has worked in the food & beverage equipment, manufacturing & design industry for the past 25 years (20 years with Stoddarts and 5 years with Castlemaine XXXX). Proficient in the design of commercial bar and kitchen products, benching, exhaust hoods, refrigeration, food heating, display and handling systems, including the efficient layout and flow of food and beverage spaces, Alex has delivered projects from small staff canteens, through high volume food outlets at stadiums, to boutique bars, cafes and 5 star restaurants.
Alex takes a Client's brief for their food and beverage concept, and develops this into a functional, efficient and profitable solution. Alex has been with the Rohrig Group for the past 6 years.
Angela Vithoulkas has spent her life in small business, virtually from birth. Angela says: I have been a hands-on owner operator for the past 25 years. My resume attests to the depth of my practical experience and achievements.
The last few years have been spent building a brand and chain of cafes called VIVO Cafe in the Sydney CBD, developing the business and positioning it as a leader in the industry. This has resulted in many career highlights and awards including winning the Telstra Women's NSW Business Owner Award. I am passionate about all small business - not just mine, the people that own them and the challenges we face. My views on these issues are often sought and I am interviewed frequently by a range of media forums including; Sky Business News, the Australian Financial Review, Sydney Morning Herald, and The Daily Telegraph. I have had a regular spot on 2GB Radio and have been featured on Qantas radio (Peter Switzer).
In addition to many media requests I am also invited to speak at a variety of forums.
I am a firm believer in giving back to my business community in many ways. This involves being a mentor for the Women in Business program and sitting on Advisory Boards for two charities. I am fortunate to have a business structure in place that affords me both the time and opportunity to do this. Participation is necessary for growth and development of the small business industry to make it stronger and prouder.
I have extensive and practical experience in small business, and a sound understanding of small business issues and the economic environment affecting small business. I have a commitment to the success of small business in Australia and as such I enjoy any and all the opportunities that may present to serving this industry.
David Vokes is currently Business Development Manager for the Rohrig Group. Just shy of his 14 year tenure with the company, David's responsibilities include working with a team of in-house food and beverage designers and as such, has overseen the delivery of many hospitality projects incorporating clubs, pubs, restaurants, cafes and accommodation venues. He brings to the table a wealth of knowledge including a registered builders certificate and formal education in Applied Science for Construction Management. Among other things, David's years of experience renovating kitchens and bars ensures that he understands what is important when staging projects in a manner which maintains trade and minimises disruption.
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Restaurant Management
