John Stewart - Cooking & Food Prep Product Manager

"If you’ve never tasted a 63ºC egg, then you haven’t lived!"

Read John's quickfire Q&A here.

Paul Ricketts - National Account Manager

“Hospitality offers so much variety. One day I could be in a military barracks, the next a Five Diamond hotel – no two days are the same.”

Read Paul's quickfire Q&A here.

Richard Barwick - Key Account Manager

“The manager said to me, ‘do you know how to cook?’ and I completely lied and said ‘yeah, of course I do…’. It was a real baptism of fire but I was a quick learner and it sparked something in me”.

Read Richard's quickfire Q&A here.

Evan Welsh - Area Manager Cooking

“For years in the trade, people were expected to take on a 40-or 45-hour contract and work 60+ hours a week without being paid for it. That can’t happen. It’s not expected in any other industry…”

Read Evan's quickfire Q&A here.

Mike Harlow - Area Manager Cooking

“It’s great to see more restaurants and pubs with their own kitchen gardens, growing things. It’s how it should be. We have such great produce here [in the UK].”

Read Mike's quickfire Q&A here.

Mike Stagg - Area Manager Cooking

“Hospitality doesn’t have the highest paying jobs but it’s great to see the pride and passion that people have for what they’re doing.”

Read Mike's quickfire Q&A here.

Mike Burns - Area Manager Cooking

“Being a part of the Hobart Chef Brigade - it’s the whole embodiment of what Hobart stands for and how we see ourselves in the industry…”

Read Mike's quickfire Q&A here.