Experience

HBC Trading Australia P/L

• Australia
• Food and Beverage Services
• 1 - 100 Employee

• CEO

  • Jul 2005 - 18 years 6 months

  Sydney, Australia HBC Trading Australia is an international importer, exporter and distributor of specialty and gourmet foods to Australia and international foods. A far cry from its humble beginnings, HBC now has over 5,000 different products, a large warehouse located in Regents Park, over 100 employees and more than 10,000 satisfied customers across Australia and around the world. Today, HBC is one of Australia’s largest importers of gourmet foods, importing from over 45 countries and supplying to some of the… Show more HBC Trading Australia is an international importer, exporter and distributor of specialty and gourmet foods to Australia and international foods. A far cry from its humble beginnings, HBC now has over 5,000 different products, a large warehouse located in Regents Park, over 100 employees and more than 10,000 satisfied customers across Australia and around the world. Today, HBC is one of Australia’s largest importers of gourmet foods, importing from over 45 countries and supplying to some of the biggest and best established food wholesalers around the globe. I develop the new products for our Chef's Choice brand including BBQ rubs, sauces, blended grains, pre-mixed soup, pre-mixed rice range and many more. I also constantly collaborate with our designers to develop the artwork for the packaging of new products. Show less



Sydney based private company

• Freelance Chef

  • Mar 2000 - 2002

  Sydney, Australia I was invited to develop original sauces and mayonnaise for a large organisation which supplies to businesses, hotels and airlines including Quantas first class.



The Oaks Beer PTY LTD

• Owner

  • 1997 - 2001

  For four years I was the owner and chef of Kintaro in Neutral Bay. After I established the business 1997, this Japanese restaurant became highly successful and was constantly fully booked. Kintaro was visited by several celebrities and was positively reviewed by the Sydney Morning Herald three times.



Sydney Olympics

• Non-profit Organizations
• 1 - 100 Employee

• Head Chef

  • Aug 2000 - Sep 2000

  Sydney, Australia I worked as the head chef in the Main Press Centre for one month during the 2000 Sydney Olympics. Each day, I provided for over 500 international journalists, broadcasters and camera crews and I was also responsible for making dinner boxes for 70 Japanese media staff for the Closing Ceremony. After the Olympics I received great praise from diners, accepting gifts and being acknowledged as the best sushi chef they had ever experienced.