Goodman Fielder Food Service

Our Contributors

Our Contributors

We’re proud to work with chefs from all around the country to bring you the freshest ideas, recipes and trends. Check out our chef contributors below and reach out to us if you’d like to get involved!

 

Adam Khazaal

I believe one of the biggest keys to longevity in our industry is to stay physically fit, which assists with mental well being and it is a great stress relief from the pressures of a commercial kitchen.

Andrew Sibley

I have been a chef for many years and am currently working between three kitchens.  I take pride in the dishes I create because they represent you when they are taken front-of-house to your customers.

Angelo Karakousis

I started as a casual worker at Barnacle Bill at the age of 14-years-old and have been with the business ever since. It is a family-run business in South Australia and I am very proud to be a part of it.

Avik Kanjilal

I started my career at 19 in Dubai. Since becoming a chef, I have made an effort to travel the world to non-traditional locations every year to find inspiration and ideas that I can then showcase on my menus. I believe a menu is an opportunity to express your true self and show off the flavours from across the world.

Benjamin Nicholls

I'm a passionate chef that strives to make people feel good by delivering a product that is authentic and real.

Liam Crawley

I believe it's important to build relationships with farmers and producers of great Australian produce so I can use the freshest and highest quality produce on offer.

Lisa McGill

I am a qualified chef and journalist and have tried to make my career varied and combine my two skills. If my work is not creative then it’s not the right fit!

Mark Stone

I have worked as a chef since I was 16-years-old and have really enjoyed being able to travel the world as part of this career path. Over the years, I have been trained, worked and lived in London, Paris and now Sydney.

Robin Rana

I have been a chef for many years and it's simple, I just love what I do!

Terry Dickson

I’m just a man trying to feed the world!!

Tim Gatt

I believe in striving for excellence in every aspect including as a chef, this saw me work at Tetsuyas were I learnt some amazing skills and techniques. I was then the successful recipient of the Oliver C Shaul Scholarship which allowed me to travel to Europe and work in some amazing establishments. Once returning I have now dedicated my career to education and the training of Australia’s upcoming young Chefs.

Tim Wesley

During my early days, I travelled to Europe and was based in the UK county of Shropshire for 10 years, where I gained a Michelin listing whilst head chef at the Hadley Park House Hotel. While I love my job, outside of work I am also a passionate mountain biker and find this a great stress release from work, although my body does not always agree.

Vasilios Donoudis

I worked in many “hatted” and Michelin starred venues before working at a private school.

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