Meet FSR’s Consulting Chefs

Claire Van Vurren

Claire Van Vuuren has been the chef and owner of Bloodwood in the inner-Sydney suburb of  Newtown for more than 14 years. Her food is heartfelt, packed with flavour and reflects the close connection to her suppliers and producers.

Claire focuses on the local community, sustainability and supporting those around her, working tirelessly to promote the industry from all aspects whenever possible. Running an independent business is something she is very proud of, and she strives to support up and coming producers and aid career development of those who cross her path.

 She is a mentor, judge, passionate leader and super creative chef. She was a previous NSW Chef of the year, is a proud PorkStar and founding Board Member of Women in Hospitality (WOHO), an organisation that mentors and supports the career development of women in the hospitality industry.

Adam Moore

With more than 25 years in the industry to his credit, Adam has worked in restaurants, foodservice, retail, food manufacturing, marketing and sales. In the corporate sector, his employers have included Mars Australia, George Weston Foods, Suntory and Cerebos Foods, multinational Campbell Arnotts and NAFDA. Adam currently runs his own business, focused on consumer-led recipe development, creating culinary trends, engaging in new product development and helping food and drink companies with their innovation. 

Adam is a Research Chefs Association Certified Executive Chef (CEC) , a member of Australian Institute of food scientists and a judge for Clubs NSW Chefs Table, TAA chef of the year, AHA Chef of the year, Le Cordon Bleu cooking school, Sydney Royal Fine Foods and more. He’s an active member of the Australian Culinary Federation and the Global Research Chefs Association. He has lectured at the University of NSW Kenvale College and is a renowned industry mentor for young chefs.

Adam has a strong portfolio of TV and video appearances and presenter roles including Channel 10 and his own show Talk ‘n Chef, and writes for culinary trade magazines. In social media, Adam has a strong presence on Twitter and Instagram with an Australian and international audience. He is currently working on his first cookbook, centred on his love of pork.

Gary Johnson

Gary Johnson is an award-winning, internationally recognised chef with more than 40 years of culinary experience and leadership in restaurants, pubs and hotels from several different countries. In 2011 he was named Chef of the Year by the NSW Hotel Association and National Chef of the Year by the Australian Hotel Association (AHA). In 2019 he was recognised by the Australian Culinary Federation as an Honorary Life Member.

Gary’s culinary philosophy is focused on regional Australian produce and “simple excellence” in the kitchen. He believes that locally sourced, good quality and sustainable produce is best served fresh, yet skilfully prepared to enhance its natural flavour and presentation.

In his previous position as National Food Manager for Spirit Hotels (Coles), his role included conceptual development, procurement and menu management of 89 hotels nationally, as well as the selection and mentoring of the head chefs preparing more than five million meals, generating close to $80 million of food sales for the group annually.

In May 2019 Gary was appointed National Executive Chef with the ALH Group, overseeing 1100 chefs in 340+ hotels generating $450 million annually in food sales.

Markus Werner

As Corporate Executive Chef for Delaware North Australia, Markus is responsible for new trends and concepts, and for revitalising more than 50 existing sites as part of its wide range of hospitality venues in Australia, New Zealand and Asia. He insists that every site must be seen as an individual enterprise, with its own identity, and planning is done to ensure every venue can realise its full potential. Markus understands that in the world of hospitality nothing stands still, so his role is crucial to maintaining a freshness of approach and vitality of delivery at each site.

Markus was trained in Germany in a small restaurant where everything was freshly made onsite from local products. Having close connection to the producers inspired his passion for the “paddock to plate” concept which has never left him, and he still chooses today to work very closely with local farmers to get the best possible products to his customers.

The foodservice industry is Markus’ passion and his life. He is committed to thoughtfully sourcing, cooking and serving the best possible products for the wellbeing of his guests, communities and the environment. As hospitality continually changes and innovates, so does his interest in keeping up with its demanding nature. As he will tell you, “you are only as good as the last meal you served!”

Peter Wright

Peter’s career commenced in the 1980s following his graduation from Melbourne’s eminent culinary school William Angliss College. During the 1990s and 2000s Peter honed his skills working across major events and stadiums throughout Australia and Internationally, including the Sydney Olympics which became his launchpad for the next 20 years.

Following his work at the 2007 Commonwealth Games at the iconic Melbourne Cricket Ground, Peter started his first consultancy business and also became President of the Australian Culinary Federation, a position he held for nine consecutive years.

Peter has successfully positioned his Global Hospitality Group brand for consulting and catering on the world stage, having recently completed catering at the 12 stadiums for the Japan Rugby World Cup in 2019.  Global Hospitality Group has grown substantially over the past five years and now comprises offices in Melbourne, Tokyo, Kuala Lumpur and London. Peter’s portfolio also includes boutique Melbourne Caterer Calibre Feasts, CaterNut menu nutrition and allergen service and his recent acquisition of Borthwick Foods - Melbourne’s menu solution food distribution service.

Peter has represented Australia twice at the Culinary Olympics bringing home Gold medals on both occasions. He has completed an Advanced Diploma in Hospitality at NMIT, is a qualified sports nutritionist and holds the title of World Association of Chefs Societies Certified Master Chef.

Peter is this year’s Director of Foodservice Australia’s Chef of the Year competition and Les Toques Blanches’ Awards of Excellence, positions that underline his commitment to the culinary development of Australian Chefs. He is also a life member of the Australian Culinary Federation and a member of Les Toques Blanches.