Food Wine Sleep

Australian born & trained, John has successfully moved through the kitchen ranks at venues such as Hayman Island, Xu Bistro at the Hyatt Regency and the ANA Hotel. A career highlight was being invited together with Carol Selvarajah to cook at the James Beard Foundation in New York for eighty top NY food critics.

John's more recent Head Chef roles, prior to Trippas White, have seen him manage multi-outlet venues such as The Sydney Club & the University/ Schools Club. His experience at some of Sydney's most profile catering companies has given him a broad perspective on managing a myriad of events happening on a daily basis throughout the group. Today his role encompasses the management of all the AIH Group.