Chris has a passion for cooking that shows in his creations. His career as a chef has been diverse and colourful, taking him from luxury resorts to running award winning restaurants. This broad experience has given him the knowledge and skills to plate up exciting and fresh food for any size event.
Quentin has cooked professionally since 1991, starting in a family run function venue in New Zealand, he specialised in wedding and conference catering. He was awarded the New Zealand Beef and Lamb Hallmark of Excellence award, and catered as a private chef to the households of the Defence Attaché to the British High Commission and US Embassy.
His personal food interests have turned to consultancy, sourdough breads, and all things fermented. He has bought a property in the central west, where he intends to grow heirloom varieties and process his own charcuterie.
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