Internationally-acclaimed chef, Massimo Di Luca, has been Executive Chef at RACV Club, Melbourne since 2003. Massimo commenced his culinary career in Switzerland in 1979 and completed his Swiss Chef Certified Master Diploma in 1990. In 1984, Massimo was a member of the team that was awarded two Michelin stars for the Terrace Restaurant.

Massimo has a wealth of international and national experience spanning more than 25 years in the hospitality and dining industry. Previous roles include 15 years in European hotels and restaurants, such as:

• Suvretta House in Saint Moritz
• Hotel Dorchester in London (Sous Chef and 1er Sous-Chef Banqueting)
• Restaurant Canvetto Ticinese (Executive Chef/Owner)

Massimo has thorough experience in all phases of top food operations, from prestigious hotels, luxury cruise liners and five star catering services. Other international and national roles include:

• Corporate Executive Chef for Costa Cruise Lines in Genoa, Miami USA for 4 years; catering for an international clientele or a fleet of 10 ships,
• Executive Sous Chef Crown Entertainment Complex (1996).
• Director of Food Operations, Food & Beverage at Crown (2001)

Massimo is a member of the following associations:

• President of Les Toque Blanches - Victoria
• Member of the Académie Culinaire de France
• Member of the Australasian Guild of Professional Cooks
• Officier Maitre Rôtisseur of the Victorian Chapter of the Chaîne de Rôtisseur

Julie Donohoe has 20 years experience working with food and beverage. She is currently Executive Chef at Intercontinental Sydney and has worked there for the last year. Before this she was the Area Executive Chef for NSW for IHG. She has traveled extensively and her work has taken her to Greece, Austria, United Kingdom and back to Australia.

Julie describes her cooking style as Modern Australian infused with Pacific Rim, Asian methods with a twist of French.

Julie's passion for producing dishes using great produce used simply is inspired by Neil Perry & her time at Wockpool with Kylie Kwong; who wouldn't compromise product for anything!

Director of X-Treme Chef Consulting is recognised as one of AustraliaÕs leading food service experts, Peter brings extensive operational experience and depth to any project as summarised below

Clients and Titles

1. Australian Culinary Federation National President
2. National Judge for WACS and ACF accredited competitions
3. Recent Australian Culinary Olympic Team Member
4. Monthly Columnist Open House Magazine
5. Melbourne Markets, Market Fresh recipe development
6. Consultant to Clubs, Hotels and Restaurants Australia wide
7. Yoshikin Japan industry advisor
8. Fonterra Global team member
9. Bocuse D'Or culinary Committee member Australian
10. Cook Chill Council

Awards and Australian representative Teams

1. Gold medallist at the 2004 Culinary Olympics
2. Australian International Culinary Team member
3. Australia Pork Limited 2006 Porkstar
4. Nominated for a City Melbourne Award 2005 recognising contribution to the fabric of Melbourne

Career highlights

1. Project Manager Sydney Olympic Villages
2. Contract Manager Manchester Commonwealth Games
3. Design consultant Melbourne Commonwealth Games Village
4. Design Consultant Kitchen operations Davis Station Antarctica
5. Design Consultant Kitchen operations NSW Sports and recreation.
6. Public Speaking - major corporate events
7. Project management of the Hong Kong Government Cook Chill Program
8. Redevelopment of the Melbourne Cricket Ground

Summary

In Summary I have been involved in many major food service projects and events over the past 20 years and have a proven track record for providing the necessary business outcomes.

Learning many skills along the way creating long-term sustainable business models and managing budgets to achieve the required financial returns. I Have developed excellent interpersonal and networking skills, a highly developed strategic thinking and planning platform and a general acceptance as a reliable and trust worthy team person.

Peter Wright

Bernd-Michael Uber began his professional career in Stuttgart Germany in 1960.

Having moved to Australia, Bernd-Michael worked in various positions with Commercial Travellers' Club Melbourne, Lido Restaurant & Cabaret, and La Casa de Manana before in 1963, he ventured out as an owner operator of his own Restaurants in Melbourne. Since 1974 Bernd-Michael has been involved in educating the future Chefs of Australia through William Angliss College and Whitehorse Technical College, Box Hill

Bernd-Michael's professional associations include:

• Gold Pin member of Verband der Loeche Deutschlands E.V.,
• Acadamie Culinaire de France Aus
• Australian Culinary Federation
• Les Toques Blanches Vic. and
• Master Member and Life Member of Australasian Guild of Professional Cooks Ltd

As an accredited judge Bernd-Michael has had much experience over many years, judging in events such as:

• Australian Salon Culinaire
• Work Skills Australia
• Nestle Golden Chefs Hat
• Les Toque Blanches Award for Excellence
• Chief Judge, Organising Committee for Australian National Selection "Bocuse D'Or" for Lyon, 2005 and 2007

Glenn Austin's credentials are extensive and currently include, Continental Director World board of Chefs Pacific Rim. Glenn has been Corporate Chef for Constellation Hotels, operating as Australis, Chifley and Country Comfort, for 6 years, and Saville Hotels for 3 years. He is an accredited Judge for WACS and ACF accredited competitions.

He has participated in numerous National and International events, including twice as a Team Member, and currently as Team Manager of the Australian Culinary Olympic Team. Other international events include:

• World Culinary Grand Prix
• World Cooks tour for Hunger South Africa 2003
• Australian Representative Chef Paris 2003, World Cup Paris 2003 medal winner.

Glenn has acted as a consultant in product and concept development to companies that include: Nestle Australia, Ernst & Young, Australian Pork Limited, Yoshikin Japan, and to clubs, hotels and restaurants Australia wide.

Glenn prides himself on his flair and commitment to client satisfaction. Glenn believes that his background and experience qualifies him to successfully take on any challenge in the hospitality industry and that he is yet to reach his full potential.