Food is a passion that I have upheld as my career for the past 15 years. Throughout my career I have held a variety of positions including assistant, consultant, non-paid team member of a kitchen brigade, business owner and most recently, executive chef. In these roles, I am fortunate to have been exposed to both international and local hospitality markets. While my business experiences have been varied, the fundamental prerequisite expected of me has remained the same: “the delivery of the correct product to the correct market”. This well-grounded notion holds true from the most basic kitchen space to the most lavish development, and is a notion that serves as a guiding principle. I understand and run kitchens with inspiration and order to achieve goals set by the business. When I'm not working I am an amateur carpenter and a serious dog-dad. I appreciate that a role such as this will invite many enthusiastic applicants but I believe that I have the relevant skills to make me successful in this role. I very much look forward to having a conversation about the advertised role. Garth