Chef Andrew Wisken
Founding Member Australian Technical Chefs
Introducing Andrew Wisken, a 40-year veteran of the kitchen.
Commencing his trade at 16, working in hotels and resorts throughout Australia, Executive Chef Planet Hollywood, owning several hospitality business and many years on events such as the Australian Open, Bathurst, Grand Prix, Commonwealth games, FINA world swimming championships and the Melbourne cup carnival. Currently working in the health sector.
Founding member Australian Technical Chefs.
Member: Australian culinary Federation.
Les Toques Blanches
Experienced Culinary judge both regional and international.
Graduate Diploma in Business (Hospitality)
Advanced Diploma Hospitality.
Recognized Hospitality Trainer
Chef Antony Scholtmeyer
Executive Chef - Patina Hotels
Born in Australia, Chef Antony Scholtmeyer honed his craft over more than 30 years in top establishments around the world.
Before moving to vibrant Bangkok, he spent several years working in England and Japan where he embraced the local culture, growing his deep passion for Japanese cuisine and developing his culinary techniques to create a unique dining experience.
His career includes positions at five-star properties in China, Portugal, US and Singapore,
among them InterContinental Shenzhen and Ritz-Carlton Millenia Singapore.
Antony came to Bangkok in 2011 as the Executive Chef overseeing 7 food & beverage outlets at The Sukhothai Hotel, Bangkok. He then moved to the Okura Prestige in 2015 and elevated Elements, the French-Japanese restaurant, to Michelin-star status in the first Bangkok guide.
Antony has recently started his new culinary journey at Patina Hotels, opening in 2020, where he will oversee 7 food & beverage outlets, one of which will be overseen by a culinary icon chef Mauro Colagreco, the only Argentinian chef in the world to have three Michelin stars and his restaurant in France, Mirazur currently ranked 15 in “The World’s 50 Best Restaurants 2019”.
David emigrated to Australia with his young family in 1996 after being a successful Restauranteur in his Homeland of Scotland. He was passionate about Health and wanted to pursue his career further working solely in the health and fitness industry.
He secured the position of Executive Chef and later became National Executive Chef of the prestigious Golden Door health retreat. This was a position he held for over 19 years.
During this time, he became one of Australia leading innovators and educators in the culinary health industry. Featuring on TV shows, Magazines like gourmet traveler and vogue entertaining. Presented countless cooking seminars and workshops for large corporate company events. He has written 4 Cookbooks and Spearheaded one of Australia’s first Healthy Low fat cooking Schools. Currently I have spent the past 9 years as Concept Development Chef at the highly successful Lite n Easy Company responsible for creating Health nutritious menus for client base customers including Specifically Designed Meals to meet the requirements of aged care clientele.
Chef Don Lawson
Culinary Director “Go Samui Catering”
Chef Don Lawson brings over 30-years of worldwide culinary experience, having worked in many popular 5-star resorts and hotels, locally and abroad. I believe the key to success is training staff to the highest standards. With his distinguish culinary style, presenting original taste in a stylishly contemporary manner, Don has often been more than a Chef to the guests he’s served, going above and beyond to ensure total satisfaction of one’s overall dining experiences.
“Our philosophy at Go Catering is to focus on freshness and innovation for our customers. We don’t like to complicate dishes but rather focus on taste and plating of our food. We want the combination of flavors to invite you on a journey”
Chef James Bradbury
Founder of B Cuisine | Culinary Visionary | Driving Growth & Profitability
Food Service & NPD Innovator specializing in QSR, Fast Casual, and large food ecosystems.
With over 20 years of dynamic leadership in the food industry, I specialize in orchestrating the fusion of culinary artistry, strategic R&D, and high-impact commercial food streams. My mission: to craft exceptional food solutions that redefine industry standards.
Join me in exploring the culinary horizons and transforming the future of food.
Chef Mark Hagenbach
Ambassador & Alumn Chef
With over 25 years working as Executive Chef in Luxury Hotels and Resorts, working in countries all over the globe, Australia, Indonesia, middle east, India, Europe, Thailand, properties Including Oberoi, Banyan Tree, Hyatt Hotels, 6 years as Executive Chef at Grand Hyatt Erawan Bangkok,
Accor hotels and resorts, opening restaurants and running business, and still very much hands on, I am currently GM of CODE Hotel, Samui
Chef Martin Probst
CEO – Chief Education Officer
Martin Probst, a qualified chef with over 30 years of experience working across six different continents, brings a wealth of diverse culinary knowledge and cultural expertise. He is an esteemed #1 International Bestselling author on Amazon and renowned leadership expert, holding the prestigious title of ‘Learning Professional of the Year’ from the Australian Learning Impact Awards.
As the founder and CEO of the eLearning platform Global Leadership Hub as well as PROfound Leadership, winner of the 2023 MBN Leadership award and listed among the ‘Top 10 Leadership Development Training/Coaching Companies’ in the Asia Pacific region, Martin is deeply committed to making a lasting impact in the leadership space and assisting individuals, teams and organisations to reach their full potential.
Further information can be found on:
Chef Philippe Gaudal
Executive Chef - The Landmark Bangkok
Born in Tours (France) Philippe has over four decades of stellar culinary experience start as an apprentices at Saint Maure de Touraine (the cradle of the goat cheese)then continue his career with the “Great Chef of Lyon” Jean-Paul Lacombe’s famed restaurants; Le Bistrot de Lyon, Le Bouchon Aux Vins and the Michelin-starred Le Leon de Lyon as Sous Chef.
Then move to executive sous chef with Master Chef Claude Girard at Les Santons in Grimaud village in south of France. From there move to Miami Beach for 3 years cooking for stars such as Stalone, Prince, Melanie Griffith and Miami dolphin and Miami heat players… then move to Hong Kong China at the intercontinental to reopen Le Belvedere as a chef de cuisine, then The landmark Bangkok for 7 years before moving to south of Thailand in Phuket for 4 years, and come back at The Landmark.
I’ve always loved food. Growing up in France, I’ve always curiously hovered around my mother in the kitchen, eagerly assisting her as she lovingly prepared meals for the family. The “Declic” was when we had a former chef of the cruise ship “Le France” cater to a wedding banquet for a family member. I was so amazed watching him passionately prepare his specialities and equally amazed at everyone’s joy while they partake in them.
I’ve always found satisfaction in making people happy. I realized at an early age that one of the easiest ways to achieve this is to sit people around a table with good food and good wine. That is probably why food in France is so much a part of our “patrimoine”…
Shaun Venter, a South African-born Executive Chef, joins Australian Vocational Thailand with over 20 years of distinguished international experience. Shaun has honed his craft in luxury hotels, high-end resorts, and fine dining establishments across Thailand, Dubai, South Africa, and Europe, mastering a wide range of cuisines, from Western and Southeast Asian to Middle Eastern and fusion. His culinary journey is defined by a commitment to excellence, creativity, and an in-depth understanding of diverse culinary cultures.
Throughout his career, Shaun has developed a reputation for not only creating outstanding, innovative menus but also for his leadership in building skilled, motivated teams. His approach centers on instilling a strong foundation in culinary techniques while encouraging chefs to embrace creativity and modern trends. His experience in establishing award-winning venues and implementing high standards in food quality, hygiene, and guest experience has been instrumental to his success.
With a dedication to mentoring the next generation of culinary talent, Shaun brings his expertise, passion, and vision to Australian Vocational Thailand, enriching the program with real-world insights, innovative techniques, and a global perspective that will inspire aspiring chefs to excel.
Steven Terrence Craig, Master Butcher, Charcutier, Trainer.
professional, quality focused, customer driven.
Where it all began, many decades ago as an apprentice in high end meat retailing, Select Meats Canberra, Aust., in the mid 80’s till today having founded ‘The Accidental Butcher’ (Est. 2013) and still going strong.
With a few stops and a number of countries in between. New Zealand was the first foreign adventure (1988 – 1992) working as retail manager for Top Cut Meats, Parnel, Auckland. Tasked with raising the merchandising, variety and innovation of value-added meat cuts along with customer service levels to attract and expand new business. Upon moving back to Australia which was really only a brief visit I was off again, this time it was Singapore in ’92 involved in a joint venture between a local Singapore owned company and an Australian Lamb producer. Where we would import whole lambs, process them and sell into the hospitality market while training staff along the way.
1997 saw my first venture into the world of multi-national Big Box retailing with Carrefour (S’pore). Employed in pre-opening as Department head of butchery, this position brought with it new challenges, opportunities and learnings.
MNC Retail Management, Meat industry Joint Ventures, Food service production Butchery (Meat & Seafood) management, Fresh Food Production line & packaging concept initiation, line equipment sourcing, commissioning and implementation.
Still learning, having studied Life, Nutrition, People, Food, still have a long way to go
Chef David Brown
Culinary Arts Lecturer & Chef | ACF NT Director
David Brown is an experienced culinary art professional, combining over 35 years of expertise as both an educator and a practicing chef. Passionate about the art of cooking and food innovation, David Brown currently serves as a senior culinary art lecturer at Charles Darwin University.
David worked at renowned establishments such as Sheratons, MGM Grand Casino and Darwin Turf Club.
David Brown is also the Director of the Australian Culinary Federation (ACF) of the Northern Territory (NT).
Personal Philosophy:
David is driven by the belief that food is not just about nourishment but a powerful medium for storytelling, culture, and connection. In both the classroom and the kitchen, he emphasizes the importance of precision, creativity, and sustainability in the culinary arts. David seeks to inspire future chefs to be both skilled technicians and imaginative artists, ready to elevate the culinary world with their unique perspectives.
Chef Werner Kimmeringer
Head of Culinary Operations, Rinas, Riyadh KSA.
Located inside Wandee Culinary Technological College
8 Soi Ramkhamhaeng 25, Ramkhamhaeng Road,
Huamak, Bangkapi, Bangkok 10240 Thailand
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