John McFadden, from Australia, is now officially “World’s Best Seafood Chef”. Notwithstanding this is a contest judged in Texas, USA, it attracted thousands of entrants globally, so the win? Amazing. John gives us his secrets generously, and it’s almost a perfect playbook on how to win. I first interviewed John years ago, as he stood…
The fruit growing industry is complex, and ever changing. The history, particularly of Tasmania’s apple industry, is fascinating. Mark Salter, as a 4th Generation orchardist, dishes some surprising insights and his story is a long and winding road.
John is ever humble and quick to credit others, but he’s a shining example of what a good, no, great chef, should be. Just back as World Seafood Champion from Dallas, Texas, he slips back into his current job as National Development Manager at Squizify. The interview I did with him a while ago I…
Simon Holloway, one of the driving forces behind the Shark Tank sensation, Vegepod, (a home gardening solution but so much more), is the real deal. Dynamic, funny, and thoroughly entertaining, he also has valuable insights into business success. It’s probably not what you think, but then Simon dishes with Aussie humour and charm. What’s next? And…
Ruben Koopman’s journey just keeps getting bigger. And now for the next installment… When it comes time to interview a chef like Ruben Koopman, I know the story is always going to be big. And his story is bigger than most. Poised to launch a whole new series of outlets in the Caribbean, Ruben as…
From feeding royalty in Britain to camping out in northern Queensland, Sarah Maric has had already a big chef’s life. Now, it’s the best of the best. What’s important to Sarah these days, is the giving back and lifting up. With a fantastic program through Technical Chef, she’s helping open new doors for apprentices. Watch…
Darvis Walker leads men into the wilderness, and transforms their lives. A great guru himself – Darvis begins with a statement that encapsulates his life – his affinity with nature in all its forms. “Nature – and earth itself is the greatest guru and teacher and my role? As the archetypal guide it’s to facilitate…
From a pop-up restaurant at Base Camp, Mt. Everest, Joseph Lidgerwood has already had a big impact. But far away from the logistical conundrum that must have been, he presides now over peace and tranquility. At Restaurant Evett, in Seoul, South Korea, the locals dine early. And this is Michelin dining. In that rarefied air…
Hiring the right person has so long been hit and miss that it’s time a new system came along: this is it. 8 Words that represent your business. Genius and simple.
Karen Jones runs a tight ship at The Glass House, and freshness is key
