HALL OF FAME

FSAA HALL OF FAME ALUMNI

Welcome to the FSAA Hall of Fame Awards — the pinnacle of recognition in the foodservice industry. It's here that we celebrate the outstanding contributions and achievements of businesses and individuals who've set the bar high. With each induction, we're not just honouring excellence; we're documenting a legacy of inspiration for the future.

JEFF DHU

Jeff Dhu, currently at the helm as CEO of Countrywide Foodservice Distributors, brings a wealth of experience from his years in the food industry.

Notably, he led Fonterra Australia’s Foodservice division for nine years, turning it into a driving force in the Aussie food scene. Jeff’s commitment runs deeper than numbers; he’s on a mission to bring about real change in the Foodservice industry.

A dedicated mentor, he has a knack for shaping future leaders, ensuring a bright path for the sector. While at Fonterra, Jeff transformed their Proud to be a Chef program from a simple contest into a benchmark apprenticeship initiative. His new role promises to broaden his already significant impact on the industry.

LINDSAY YEOMANS

Lindsay Yeomans

Lindsay, who holds a degree in Earth Sciences, shifted his career focus in 1980 to establish The Armory, a specialised Foodservice communications agency. Alongside his business partner, Lorraine Lovelock, and a team of seasoned professionals, The Armory has become a pioneer in Foodservice communications within Australia.

Their integrated marketing strategies have been instrumental in successfully launching various new Foodservice companies, brands, and products.

The Armory doesn’t just stop at traditional communications; they’ve diversified their portfolio with industry-specific assets like FSR WebMag, a web-based trade journal, the Hello Foodservice Video Channel, and the newly minted FoodRadio, a podcast adopting a ‘radio-style’ format.

This multifaceted approach underlines their passion for the sector, encapsulated by Lindsay’s own words: “Foodservice is an exciting business to be in.”

Additionally, Lindsay has been a foundational member of the Foodservice Suppliers Association Australia (FSAA), serving on the Board since 2005. His volunteer work also extends to other key organisations, including the Australian Culinary Federation, reflecting his commitment to the broader industry.

HARRY PETERS

With more than 50 years in the seafood sector, Harry Peters is a veteran whose influence has been deeply felt.

Starting his career at South African firm Irvin and Johnson, Harry quickly rose through the ranks, becoming a Director in just eight years. In 1978, he co-founded All States Frozen Foods, turning his focus to what would become a lasting passion: innovating new products.

In 1984, Harry struck out on his own, founding Marine Product Marketing. Since then, he’s been committed to bringing innovative products to the market. But his contributions extend far beyond his own company; Harry has been an active participant in setting industry standards and policies.

Currently, he serves as Vice Chairman of the Seafood Importers Association of Australia.

His past roles include foundational membership in the FRDC Fish Naming Committee, as well as memberships in the AQIS Imported Food Consultative Committee and AQIS Imported Food Active Surveillance Working Group.

Harry was recognised for his industry contributions with the Member of the Order of Australia award in the Queen’s Birthday Honours List in 2005.

SEBASTIAN GALIPO

From selling home-grown vegetables at age 12 under his father’s guidance, Sebastian unknowingly honed sales skills that would later prove crucial.

In 1983, he founded Galipo Foods with minimal resources: a single tonne truck and a handful of domestic refrigerators in his garage. At that time, the term “foodservice” was unfamiliar to him.

Over the course of 34 years, Sebastian transformed Galipo Foods into a leading foodservice distributor in South Australia. The company now employs over 130 individuals and operates a fleet of 42 trucks. Sebastian takes immense pride in his dedicated and skilled staff, acknowledging that their efforts have earned the company several state and national accolades, including the FSAA National Distributor of the Year in 2014 and 2016.

In addition to his role as Managing Director of Galipo Foods, Sebastian has served 20 years on the Board of Countrywide Australia, including a seven-year term as Chairman.

He has also chaired the Super Group, demonstrating his significant influence and leadership within the foodservice distribution sector.

BRUCE ROBSON

With a career spanning 30 years in the Foodservice sector, Bruce brings extensive knowledge gained from diverse roles and industries. Bruce initially ran his own brokerage firm for seven years, partnering with notable brands like Nestle and Tetley Tea, and covering sectors from confectionary to packaging.

He later ventured into the plastics and steel industries before rejoining the Foodservice sector in 2007. That year, Bruce lived in Shanghai, where he founded a company offering deodorising solutions to the hospitality industry.

Returning to Australia in 2008, Bruce assumed the role of Managing Director for Robot Coupe Australia. Under his leadership, the company has become the preeminent market leader in both Australia and New Zealand and is acknowledged as Robot Coupe’s top-performing global entity.

Bruce has also made considerable contributions to the industry’s governing bodies. He has held various roles including board member, Vice President, and President of the National Association of Food Equipment Suppliers (NAFES). Additionally, he has served as board member, Treasurer, and Vice Chairman of the Foodservice Suppliers Association Australia (FSAA).

TERRY RANDALL

Terry Randall, who served as the Managing Director of FSM for over twenty years, stands as a hallmark of industry excellence. With more than 30 years of engagement with FSM, his deep understanding of the food service sector has been nothing short of transformative. Under Terry’s leadership, FSM has not just sold equipment; it’s built relationships and offered solutions that have advanced the entire Australian food service industry.

He’s been instrumental in introducing groundbreaking products to the market, like induction cooking two decades ago and Gastronorm systems back in 1976.

Terry’s commitment to innovation is reflected in FSM’s reputation for high-quality, productivity-boosting equipment. He’s been a catalyst for change, always pushing for the next big thing by engaging with global manufacturers and designers.

Terry’s leadership extends beyond FSM’s walls. His sales team, armed with diverse industry backgrounds, exemplify his dedication to nurturing expertise. His impact reaches from FSM’s well-equipped headquarters in Laverton North, Victoria, to its nationwide distributor network and beyond.

For his consistent leadership, commitment to innovation, and unwavering dedication to uplifting the industry, Terry Randall more than merits his Hall of Fame status with the Foodservice Suppliers Association Australia (FSAA).

PAT STOBBS

Starting his foodservice journey as a summer delivery driver in high school for Sysco in Canada, Pat eventually found his way into a remarkable 34-year career with Nestlé.

He’s been around the world, tackling diverse roles in marketing, sales, training, and supply chain, across four continents.

Landing in Australia in 2005, Pat came on board as Head of Marketing for Nestlé Foodservice. What was supposed to be a three-year stint became an 11-year adventure, not just for him but also for his family. In 2008, Pat took the helm as the Country Business Manager for Nestlé Professional in Australia and New Zealand. His influence has been transformative; he’s instilled a strong culture of innovation and professionalism. This is mirrored in Nestlé Professional’s ongoing sponsorships like the Golden Chefs Hat and Toque D’Or, aimed at nurturing young chefs.

A vocal supporter of the Foodservice Suppliers Association Australia (FSAA), Pat’s now steering Nestlé Professional’s business growth in a regional role out of Singapore, covering Asia, Africa, and Oceania. His career isn’t just a series of positions held but a legacy of contributions that have enriched the global food service community.

WILLIAM YEE

William’s foray into food service kicked off 35 years ago at Epic Trading’s Half Case Warehouse in Sydney’s Haymarket. By 1982, he found himself at the helm of the Sydney branch, following a joint venture with Wright Heaton Ltd. Fast forward to 1984, and William took control of what would evolve into EWH Food Services in New South Wales.

Under William’s careful guidance, EWH has flourished into a significant player in the NSW food service sector, boasting three branches and employing over 150 people. The company’s multiple state distributor awards over the years reflect William’s knack for building strong partnerships with suppliers and customers, alongside his brilliant leadership.

What sets William apart is his blend of visionary thinking and attention to detail, wrapped up in his unassuming manner. Known for treating staff like family, he puts a premium on developing talent and retaining quality personnel. As you’d expect, he’s earned a top-notch reputation and is a highly regarded figure in the food service landscape.

PETER LUCAS

Peter initiated his career in the foodservice industry at Chippy’s, a family-owned seafood distribution enterprise, in 1976. He took on a multitude of roles, from operations and sales to marketing and executive leadership, acquiring comprehensive industry insight.

Under Peter’s direction, Chippy’s was the recipient of various state and national distributor awards, testament to his excellent relationship management with suppliers, customers, and internal teams. In 2006, when Chippy’s was acquired by PFD Food Services, Peter continued in his role for an additional three years. He subsequently transitioned to new opportunities at NFD, where he remained until 2011.

Known for his astute understanding of food trends and commitment to product innovation, Peter remains a respected figure in the foodservice sector. His robust relationships and continual drive for innovation underline his longstanding reputation in the industry.

BILL DENMAN

Bill’s journey in the food industry began in 1962 with Four’n Twenty and has spanned five decades. His initial role as a Sales Representative laid the foundation for a remarkable career. In 1968, as Sales Supervisor at Wedgwood, Bill was instrumental in reaching a milestone $1 million in sales, introducing Australia’s first frozen pies.

Promotions followed, including becoming Field Sales Manager in 1971 where he managed relationships with major retailers. His contributions were pivotal in establishing Four’n Twenty’s Fresh Division in New South Wales, before overseeing its Sales Administration from 1982-1985.

In 1987, his role expanded as National Food Service Coordinator following Herbert Adams Bakeries’ acquisition by Petersville. By 1990, Bill became National Sales Manager, representing multiple brands and coordinating international trade shows.

Bill continued as National Sales Manager at Patties Bakery until his retirement in 2012. Throughout his career, Bill was not just a leader but a mentor, sharing his knowledge as a 34-year member of the Food Industry Association. His industry contributions were recognised in 2006 when he was named the FIA’s “Legend of the Year.”

Now retired, Bill enjoys bike riding and home improvements, yet his impact on the food industry remains indelible.

BARRY GIBSON

Barry Gibson’s three-decade career in foodservice sales is nothing short of impressive. Currently serving as the Foodservice Distributors Manager at Ingham Enterprises, Barry has been an essential figure in top-tier companies like Provincial Traders, Meadow Lea, Goodman Fielder, and Chickadee.

Known for his honesty and a sense of humour that keeps colleagues and clients in good spirits, Barry has earned a well-deserved reputation as a reliable National Account Manager for major distributor groups. But his influence doesn’t stop there; he’s also been a pillar in community organisations.

His commitment to community health saw him serve 15 years on the NSW Healthy Kids Board of Directors, representing the food industry. Whether he’s cracking jokes or cracking deals, Barry’s impact on foodservice and community organisations alike is undeniable. With such a varied and robust career, it’s clear that Barry’s influence in the industry is both broad and deep.

GREG PETERSON

Greg Peterson is far more than a seasoned professional in the foodservice sector; he’s a cornerstone of the industry. Starting at the family-run H&M Frozen Foods in 1981, he later teamed up with his brother Michael to purchase and rebrand the business as Foodservice Central (FSC) in 1994. Under their stewardship, FSC has won prestigious FSAA awards for Best NSW Regional Distributor in both 2001 and 2009.

But Greg’s influence doesn’t stop at FSC. He’s served pivotal roles in influential organisations. A Director of IFFDA NSW and a Founding Director & Chairman of the National Independent Liquor Wholesalers, Greg also devoted 20 years to NAFDA, including 14 years as its Chairman. His leadership has consistently steered the industry towards success and innovation.

In a career spanning decades, Greg’s far-reaching influence has fortified not just a company, but an entire industry

BILL STODDART

Bill Stoddart is the quintessential Aussie trailblazer in the foodservice equipment sector. Starting his professional journey with a Bachelor of Engineering from The University of Queensland, Bill initially joined the corporate world as a sales rep for Comalco. In 1967, he shifted gears and joined Tom Stoddart Pty Ltd, known today as Stoddart Manufacturing. He’s been shaping the company’s vision since 1980 and now serves as its Managing Director.

Under Bill’s helm, Stoddart Manufacturing has evolved into an industry titan, employing over 370 Aussies nationwide. More than just a job creator, the company under Bill has become a hallmark for quality and innovation in foodservice equipment, marking its territory as one of Australia’s market leaders.

But Bill’s footprint extends beyond the corridors of Stoddart Manufacturing. He’s been a key player in various industry and governmental bodies. From being a founding board member of the Australian Stainless Steel Development Association to chairing the National Industry Skills Council, his influence is felt widely. Add to that, he’s been an integral part of boards like the Australian National Association of Foodservice Equipment Manufacturers, the Queensland Manufacturing Leaders Group, and Skillstech Australia.

Simply put, Bill Stoddart is not just a professional; he’s a vital cog in the wheel that drives Australia’s foodservice and manufacturing sectors.

ANDREW FECHNER

Andy Fechner is a person of remarkable resilience and tenacity. In 1974, he and his family survived Cyclone Tracy, one of Australia’s most devastating natural disasters, by taking shelter in an eight-tonne truck. Following the storm, Andy remained in Darwin for four months to safeguard his company’s interests, demonstrating his steadfast commitment to his professional responsibilities.

After beginning his career in sales with a company named Tickles, Andy transitioned into the foodservice industry in 1975, based in Brisbane. His career trajectory has been consistently upward, marked by a series of promotions, successful completion of an external university course, and a period of entrepreneurship in foodservice management.

In 1992, he joined Manettas, which was acquired by Bidvest in 1995. Andy played an integral role in the company’s Australian operations, progressing from Marketing and Sales Manager for Queensland to Director of Purchasing and Marketing in 2005. One of his significant contributions was his involvement in key acquisitions, notably the acquisition of John Lewis & Company in 2000, which positioned Bidvest as Australia’s leading foodservice wholesale distribution business.

Andy’s philosophy for success has been grounded in accepting responsibility, maintaining a positive attitude, and cultivating honesty in all interactions. His decades-long career serves as a testament to the effectiveness of these principles in achieving professional success.

BRUCE YOUNG

Bruce began his food industry career at Nestle Australia, working his way up over 27 years from office boy to Group Marketing Manager for the Foodservice division. He honed his skills at Nestle’s global headquarters in Switzerland before taking his talents to Goodman Fielder Foodservice. There, he was instrumental in the Bunge Defiance acquisition, solidifying the company as Australia’s then-largest foodservice supplier with a staff of 300.

His influence was widespread, serving on foodservice committees like ICTF and CTFA. He was a fervent supporter of the Catering Institute of Australia and the Australian Culinary Federation. In 1992, he led the first manufacturer team at the Culinary Olympics in Germany. Bruce was also a key figure in Goodman Fielder’s support for Sydney’s 2000 Olympic bid.

Bruce was a mentor, cultivating the next generation of foodservice leaders. His dedication to professional development has left an indelible mark on the industry.

Tonight, his wife Wendy and daughters Emma and Kate are here to celebrate his legacy. Though gone, Bruce’s impact is far from forgotten.

FRANCIS DE BEAUJEU

Francis moved to Australia in 1965 and quickly became a force in the foodservice sector. Beginning with Noyes Brothers in 1977, he focused on marketing and selling commercial food equipment. He held senior roles at companies like Curtin, where he introduced the successful Zanussi brand, and Goldstein, where he strengthened distribution networks. By 1996, he was with Comcater, managing sales for heavyweight clients like McDonald’s and KFC.

Outside of work, Francis was heavily involved in industry groups. A member of the Catering Institute of Australia since 1977, he served as its vice president and was named a Fellow. He also held committee roles in other industry associations, contributing significantly to their growth and programmes. Though he retired in 2011, Francis continued to offer his expertise as a board member for several more years.

His career encapsulates dedication, skill, and a real knack for steering the foodservice industry forward.

BOB PEBERDY

n 1994, Bob Peberdy and Trevor McKean took over Queensland Frozen Foods Services (QffS), then a small foodservice distributor in Brisbane. What began as a team of 40 has now grown five-fold. Bob’s son, Mike, joined in 2002, adding a new layer of expertise in IT and business management.

A defining moment for QffS was the construction of the Darra warehouse. Completed in two phases by 2009, the facility set a new standard in food distribution and included a state-of-the-art meat processing unit. Trevor retired in 2007 but retains an interest in the Darra Warehouse.

Today, QffS is a leader in the Foodservice sector, a reputation built on Bob’s core principles of honesty and fairness. These values have made the company a respected name in South-East Queensland’s foodservice market.

Bob’s commitment to industry progress didn’t stop at QffS. He served as a NAFDA board director for several terms and chaired the organisation between 2000 and 2002. It’s clear that under Bob’s leadership, both QffS and the broader foodservice community have been able to grow and innovate.

HETTY PRUIS

Starting in 1977, Hetty embarked on a long-standing career in foodservice, initially working on various annual publications at Peter Isaacson Publications. She then spent two decades focused on Hospitality Magazine. In 2001, she joined AES, working on the Fine Food Shows until her retirement in 2008, with a brief return in 2010.

Hetty’s commitment extends beyond her work; she was an active committee member for the Victorian FIA from 1983-1988 and became their first female President. Known for her vivacity and humour, she has been an industry favourite at countless events.

In recognition of her contributions, Hetty received an industry Legend award from FIA Victoria in 2009. She also holds the distinction of being the FSAA’s first female Hall of Fame inductee.

A pioneering figure in the foodservice sector, Hetty’s influence and charm have left an indelible mark on the industry.

MARC EDWARDS

With nearly four decades in the foodservice industry, Marc has an extensive background that spans sales management roles across reputable food, beverage, and equipment companies like Café Bar, Taylor HPL, Berri, National Foods, Lion, and Fonterra.

From 2001 to 2006, he was a board member and then President of AFMA. His leadership was pivotal in the organisation’s transformation into the Foodservice Suppliers Association Australia (FSAA). He continued to serve as Deputy Chair of the FSAA from 2006 to 2011. In these roles, Marc was a driving force in establishing the FSAA as the premier national body for foodservice suppliers in Australia.

His enduring impact on the industry is underscored by his commitment to organisational excellence and stakeholder representation.

KEVIN WOOD

Currently serving as the Comcater Board of Directors Chairman, Kevin has amassed a wealth of experience in the foodservice industry, starting with his early career at the refrigeration company, the Luke Group. He’s held various managerial roles, gaining expertise both domestically and abroad. In the ’80s, Kevin rose to prominence as President of the Catering Institute of Victoria, later becoming Senior Vice President of the Catering Institute of Australia. He was a catalyst for professional growth, advocating for training initiatives and health and safety standards.

Kevin’s influence didn’t stop there; he was a founding member of the National Association of Food Equipment Suppliers, setting industry benchmarks for safety and employment. In 1991, Kevin broke new ground by becoming the first Australian to earn a Doctorate of Foodservice. He was also honoured as the first-ever Honorary Life Member of the Institute of Hospital Catering in Australia.

His contributions to elevating food production standards and professional education have earned him widespread respect in the industry.

BOB CREIGHTON

Bob’s name is synonymous with his long-standing leadership of McCormick’s Foodservice division. Starting his career in Sydney with Unilever, he relocated to Melbourne in 1980 to become the State Sales Manager for McCormick’s Foods. Climbing the ranks, Bob was promoted to National Sales Manager in 1984. Under his guidance, McCormick’s Foodservice has flourished, becoming a robust and respected business within the industry.

Beyond his business acumen, Bob is widely acknowledged as a genuine professional who brought a unique blend of passion and humour to his work. His legacy isn’t just one of commercial success, but also of strong relationships built across both distributor and end-user channels in the foodservice sector.

TED DAVIS

Starting as an apprentice cook and earning his stripes at East Sydney Technical College, Ted’s career in the foodservice industry has been both diverse and impactful. After honing his culinary skills in London, he returned to Australia to teach commercial cookery before ascending to Operations Manager at the same college.

Transitioning into the commercial equipment sector, Ted has held leadership roles in esteemed companies like J. Goldstein & Sons, Luke Equipment, and Le Cordon Bleu Sydney, among others. His expertise isn’t limited to just one aspect of the industry; he’s made contributions across the board.

Active in industry associations, Ted has served as the National President of CKECA and a board member for both NAFES and the HTN. He remains a dynamic figure in the industry, still serving as a convenor for NAFES.

Ted’s influence reaches far, yet his commitment to elevating industry standards remains steadfast.

MIKE PHILLIPS

With a reputation for humility, fairness, and friendliness, Mike is nothing short of a pioneer in the Foodservice industry. For 30 years, he’s been the driving force behind John Lewis Foodservice, earning him the moniker “Mr John Lewis”. As its Managing Director, Mike introduced groundbreaking systems and programs, elevating the company into an industry leader and setting benchmarks for other distribution businesses.

Furthering his commitment to professional growth, Mike formed a strategic alliance with William Angliss Food School, aimed at enhancing the skills of his team through an accreditation process.

His contributions haven’t gone unnoticed; in 1996, he was honored as Foodservice Person of the Year by AFMA, a worthy follow-up to John Lewis being named Wholesaler of the Year from 1989 to 1996.

Since 2001, he has chaired Combined Foodservices of Australia, further cementing his legacy as an industry trailblazer.

ALAN PLUMB

Known for his leadership and vision, Alan rose to prominence as the General Manager of Menu Master Foodservice in 1979. He then co-founded Chefs Pride with Brian Marshall, serving as its public face and elevating the brand to premium status over a 25-year span.

In addition to steering his own venture, Alan has been an influential player on various industry boards.

He served as President for both the CTFA and ICTF, took on the role of Board member and President of AFMA, and held a 16-year tenure on the board of the Association of Professional Cooks & Chefs. Remarkably, Alan was the first and only “non-chef” to receive a Life membership from the association, a testament to his considerable impact on the foodservice industry.

RICK SMITH

Starting as a salesman/driver for PFD Foodservices in 1959, Rick quickly climbed the corporate ladder. By 1970, he was the General Manager and in 1975, he led a group to acquire the company. Rick took PFD to new heights when he opened an expansive Knoxfield facility in 1977, doubling its capacity within just three years.

In 1988, Rick bought out his partners and acquired Glacier Foods Group, setting the stage for nationwide expansion.

Today, PFD is a powerhouse in Australia’s foodservice market, employing over 2,000 staff and boasting national coverage.

This success story is largely thanks to Rick’s unyielding commitment and vision for the company.

ROB YEOMANS

Starting as an ad rep for Peter Isaacson Publications, Rob quickly moved with the company into the hospitality sector, contributing to the launch of Hospitality magazine. He joined the committee of the International Catering Trade Fair and spent an impressive 40 years there, even serving as President.

In 1972, Rob founded his own publishing venture, giving rise to Open House magazine, a well-regarded name in the foodservice industry. But he didn’t stop there. Rob was the catalyst behind the formation of an association for foodservice suppliers, leading to what we know today as the FSAA. A trailblazer, Rob’s initiatives have left an indelible mark on the industry.

TOM COLLESS

Starting his food industry journey by peeling potatoes and preparing chickens with his dad in 1955, Tom has earned his nickname as the “Blue Mountains Fossil.” He’s been foundational in creating key associations, including IFFDA in 1967 and NAFDA in 1989. Tom even took his leadership skills international, forming a partnership with Unipro in the USA during the early ’90s.

Known for his old-school faxing to everyone from suppliers to CEOs, Tom’s personal touch has built enduring relationships. In 2008, he upped the game, establishing a state-of-the-art distribution facility in Katoomba. This community leader isn’t just about business; he’s also a recipient of several charity awards and was honoured with the OAM in 2009 for his service to both community and industry. A living legend, Tom’s impact is felt far and wide.

MAURICE KEMP

Maurice’s culinary journey began with a Commercial Cooking Apprenticeship at the Royal Automobile Club Victoria, followed by a graduation from William Angliss Food School in 1967. He fine-tuned his skills in top-tier restaurants and hotels across Melbourne, Canberra, and Sydney before joining White Wings Food Service Division in 1973 as a Product Development Chef. His role evolved to include sales and R&D, culminating in managerial positions in South Australia, NT, and Sydney.

Switching lanes, Maurice joined Hobart manufacturing as a Product Manager. Notably, he captained the Australian team at the 1987 World Culinary Arts Festival in Vancouver and launched his own commercial catering equipment business in 1991.

Maurice’s commitment to elevating the industry is well-recognized. He’s a Fellow of the Catering Institute of Australia, a member of the Chefs Chapter of the CIA, and has been honored with a Doctorate of Food Service from North American Food Equipment Manufacturers. He was also the first to receive the Certified Food Service Professional (CFSP) award from NAFES and has served as past President of both the International Catering Trade Fair Association and the National Australian Food Equipment Suppliers Association.

NOEL BENSON

Noel’s entrance into the Australian Food Service market began in 1970 as a Sales Clerk for Unilever’s margarine division in Melbourne. Climbing the ranks in various sales roles, he moved to Queensland in 1982 as State Sales Manager for Unilever’s Non-Grocery sectors. He headed up Bakery, Food Service, and Industrial Cleaning units until 1993 when he transitioned to Sydney as National Distributor Manager.

From 1993 to 1998, Noel managed national sales teams, including for Flora Foods, while also serving on the Australian Foodservice Manufacturers Association committee, including a year as President.

In 2000, Noel joined Top Hat Fine Foods, overseeing a significant rebrand as National Manager Food Service. By 2001, he was with SPC, navigating the merger with Ardmona in 2002 and acquisition by Coca Cola Amatil in 2005. During this tenure, SPCA’s Food Service business earned industry-wide respect, cementing its reputation as a crucial trading partner.

Noel’s varied career demonstrates a depth of experience and leadership that has had a lasting impact on the Food Service industry in Australia.

BRIAN ESPLIN

Celebrating 50 years in the Baking, Flour Milling, and Foodservice sectors, Brian Esplin is an industry stalwart whose impact resonates far and wide. Beginning his journey as an apprentice baker with Good Star Woonona in Sydney’s South Coast, Brian has meticulously worked his way up, earning senior Sales Director positions at well-known companies like Allied Mills and Goodman Fielder.

Over the past 19 years, he’s been a cornerstone at George Weston Foods and Tip Top Foodservice. There, Brian has proven to be versatile and invaluable, managing a wide array of projects, brands, and divisions. Known for his deep passion for the foodservice business, Brian serves as an internal fountain of knowledge not only within Tip Top but also across the broader industry landscape.

Brian Esplin’s 50-year milestone is more than just a personal achievement; it signifies an enduring legacy and a substantial contribution to the Australian Foodservice industry.

SISSEL ROSENGREN

With an impressive 26 years in the field, Sissel is a seasoned expert in marketing research, industry forecasting, and strategic planning. While her experience spans globally, covering Australia, Asia, Scandinavia, and the UK, she has for the past 15 years honed her focus on the food and beverage industry, notably in the Asia/Pacific region.

Equipped with extensive know-how in marketing research methodologies, as well as analysis and forecasting, Sissel has handled a wide variety of projects. These range from supply and demand modelling and market sizing to brand valuation and competitor analysis. Her contributions extend beyond these privately commissioned and syndicated studies; Sissel has offered valuable insights into both tactical and strategic planning in diverse markets including Australia, Asia, and the Middle East.

A stalwart in leadership, Sissel has been a key player on the FSAA Board for 11 years, serving four of those years as Chairman. Her passion for the industry is evident, making her a respected and influential figure in the food and beverage landscape.

VINCE CRAWLEY

Celebrating an incredible half-century in the field, Vince’s journey began as an apprentice cook at QANTAS Flight Catering. Over the years, he has worn many hats: a hospitality educator, restaurant owner, and consultant for high-profile events. Vince has ascended the ranks in major companies like QANTAS, Best Foods/Knorr, Goodman Fielder, and Chefs Pride, tackling roles in general management, strategy, marketing, sales, operations, and technical areas.

His influence extends to industry boards; he notably became the first Australian-born and trained President of the former Association of Professional Cooks & Chefs. Vince led Aussie teams to the Culinary Olympics in Germany in both 1988 and 1992.

For the last 11 years, Vince has served as the CEO of the Foodservice Suppliers Association Australia (FSAA), turning it into the country’s leading representative body for suppliers. His love for the industry took a literary turn in 2018 with the publication of his book, “A Cook’s Tour.” Passionate about family, the foodservice sector, cooking, baseball, and relishing new challenges, Vince is an industry stalwart whose contributions are immense.

ED MANTEL

From flipping eggs in his grandad’s LA restaurant to becoming a powerhouse in Australia’s foodservice sales and distribution, Edward’s culinary journey is nothing short of remarkable. He landed in Australia in 1981 and quickly pivoted from hands-on cooking to managing the business side of food. His roles took him on a tour of the country, from a stint in bakery sales with Tip Top Bakeries in Canberra to dairy with Bega Dairy Co-Op.

Edward’s expertise has spanned multiple cities—Hobart, Brisbane, Perth, and Melbourne—where he worked for a range of food producers. His standout role as National Food Service Sales Manager for Bartter Enterprises led him to Priestley’s Gourmet Delights. As their GM of Sales & Marketing for Australia and New Zealand, Edward steered the company to become a leader in frozen cakes and desserts among major distributor groups.

An advocate for the industry, he’s also contributed as a board member for the FSAA. Passionate and experienced, Edward continues to be a vital asset to Australia’s foodservice landscape.

TOM DEAN

Tom carved out a stellar career in the foodservice industry, starting at Inghams Enterprises in 1990. He ascended the ranks from State Sales Manager to General Manager in Western Australia. In 2008, he took on the role of Group Sales Manager for Food Service in Victoria, a position he excelled in. Under his leadership, Inghams garnered numerous awards, including consecutive Countrywide Supplier of the Year titles, as well as FSAA and NAFDA Supplier of the Year honours.

In addition to his managerial roles, Tom served a three-year term on the FSAA board, sharing his valuable insights with the industry. Although he retired, Tom remains fond of his time in foodservice, especially the lasting relationships he formed with distributors and suppliers.

Now, Tom’s enjoying a well-deserved retirement. He’s cherishing the extra time with his two children and four grandchildren and honing his golf skills. Together with his wife Sue, he’s exploring new horizons, travelling extensively both within Australia and internationally.

CHAIRPERSON HONOUR AWARD

ANDRE KROPP

With a culinary career spanning over three decades, Andre has been a powerhouse in the food industry. For the past 15 years, he’s been with the Federal Group, currently overseeing a team of 70 chefs at Wrest Point Hotel and Casino. Not just a boss, Andre is a mentor. He’s invested in shaping the next generation of chefs through hands-on training, education, and competition.

Originally from Cape Town, South Africa, Andre has seasoned his skills in Europe and Africa before bringing his expertise to Australia. He’s a decorated chef, competing and medalling in events like the Culinary Olympics and the Culinary World Cup. His achievements aren’t confined to one continent; he’s been a proud part of the Australian National Culinary Team, bagging both gold and silver medals.

Andre’s also an ambassador for Aussie cuisine. Recently, he represented Tourism Tasmania and the Tasmanian Government in a high-profile gala dinner in Shanghai. Back home, he’s deeply involved with industry bodies. He founded the Australian Culinary Federation’s Tasmanian Chapter and serves as the National Vice President. In this role, he heads the Culinary Committee, shaping the landscape of culinary competitions across Australia.

In short, Andre is much more than an executive chef; he’s a leader, mentor, and a significant figure in shaping the future of Australia’s foodservice industry.

GEORGE HILL

Apprentice, cook, chef de partie, executive chef, cookery teacher, commercial cookery educational manager, owner operator of a 5 star “Foodie” B&B and a hospitality consultant have all contributed to a sparkling and exciting career.

During which he has been in some way responsible for the training of some 28,000 people in cookery and hospitality programs, authored a number of books and videos, and directed many salon Culinaires, including chairing the World Championships in Commercial Cookery held in Melbourne that attracted the participation of 19 countries. Is an ACF National commercial cookery judge and has been invited to judge internationally in Austria, Fiji, New Zealand and in every state in Australia. In an earlier era, George won over 18 Salons Culinaire medals including gold medal at the Culinary Olympics.

Career Experiences
From an apprentice cook at the Cumberland Hotel London to executive chef and typical steps between,
From professional cookery teacher to educational administrator and Head of School and steps between
From owner of an externally rated (The AGE) five-star Foodie B&B to industry consultant and some steps between
To currently sort of retired but still hopefully a contributor

Over a 53 year career George has experienced the most unbelievable and mind-boggling revolution the world has ever seen in commercial food preparation. A career that spans from the closing stages of the philosophy of the classical kitchen and the utter worship of all things stated in the bible of a “Le Repertoire de La Cuisine” or “Larousse Gastronomic”, enjoyed all the fads and fashion in-between, to the current freedom of expression, artistic license, with menus that draw upon many food cultures up to molecular gastronomy.

Throughout the many changes in food styles, fads and fashions, George has always leaned towards aspects of food art. Having taught ice carving, margarine and butter sculpture, beeswax, pulled sugar work, pastillage and food plate presentation, with each era changing the way food is presented. However currently fascinated by the way the way the chef is changing with technology, especially the computer.

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