Foodservice Rep profiles Domenic Di Deo of ALH Group, which serves more than 12 million meals a year across its nationwide hotel chain.

Promising young Aussie chef Angela Brown’s appointment to junior sous chef at London brasserie The Balcon is the latest step in a comparatively short but already distinguished culinary career.

Almond Bar in trendy inner-Sydney Darlinghurst has been a labour of love for sisters Carol and Sharon Salloum. Inspired by their Syrian heritage and the food, hospitality and traditions remembered from their childhood home, Carol (the owner/manager) and Sharon (chef) have successfully recreated a little slice of Syria in Sydney – despite their lack of past experience in foodservice.

Aussies Abroad talks to Alan Orreal, Executive Chef at the massive Resorts World Sentosa development in Singapore.

John Mangan Miller OAM, Chevalier de L’Ordre du Mérite Agricole and patron of Bocuse d’Or Australia, boasts a professional history as varied as it is impressive.

Restaurant manager at Melbourne’s Gingerboy Camm Whiteoak speaks out on how many foodservice establishments could benefit from formalised staff appraisal and feedback systems.

Producing beer in the middle of a French wine lovers’ heaven was never going to be easy.

In this exclusive interview, SATS Executive Chef Rick Stephen discusses his recent appointment as WACS Continental Director – Asia.