Industry Advisor

Commencing his culinary career as a 16 year old apprentice chef in a small CBD restaurant, he soon progressed his career to be the Executive Chef at Oatlands House, a large historic Restaurant and Function Centre. His career also saw him as a waiter and chef for two years at a fine dining establishment in Double Bay. His role at HTN has him involved in judging cookery comps, judging world skills and Le Cordon Bleu assessing. George is dedicated to developing culinary talent.