Growing up in the Adelaide food scene as a chef in the 1990’s, Tristian was surrounded by the superstars of the Australian food scene. From working with the likes of Maggie Beer – industry icon & winner of Best restaurant in Australia 1994, to working with the award winning The Red Ochre Grill – Best Restaurant in SA 1996. Tristian’s early cookery years were surrounded by the best regional ingredients SA had to offer & with some of the nation’s most exploratory chefs.

Tristian arrived in Sydney for the 2000 Olympics, to take up the Head chef role at one of Sydney’s coolest restaurants, Hugo’s Bondi Beach – Voted SMH Good Food Guide One Chef Hat. Tristian ran this busy, beach side restaurant, for 9 years, awarded Best Breakfast in Sydney in 2005.

Whilst at Hugo’s Tristian worked with the Australian Tourism Commission & The Le Meridien Hotel Group from 2002 – 2010 promoting Australian food at various Tourism Australia events in Indonesia, Thailand, Singapore & Malaysia. These events were promoting Australian ingredients & Australia’s eclectic cuisine style throughout Asia.

In 2008 Tristian’s first foray into business ownership was at the hugely successful Local Wine Bar & Restaurant in Paddington & which was awarded a SMH Good Food Guide 15/20. This business went on to win many accolades & industry awards most notably Best New Restaurant at the time.

In 2010 he saw a niche in the market for an up-market pizza restaurant, in the style of his hometown & created Mad Pizza e’ Bar & made the move from kitchen to running front-of house. Part wine bar with some of the best pizzas in Sydney across 6 venues supplied by a company owned warehouse & supply chain, ‘Mad’ was an overnight success with line-ups at the door. Tristian was CEO of this venture overviewing all creative & fiscal undertakings whilst employing a quasi QSR franchise model.

In 2015 Tristian invested & launched The Natural Wine Co wine label to much success, producing a contemporary organic, all-natural sauvignon blanc, rose & shiraz out of the Conawindra wine region. The Natural Wine Co. won Best Shiraz, a Bronze Medal & featured in Selector Magazine as one of the ‘Best organic wines’ in Australia at the time.

In 2018 Tristian took on an overarching F & B Group Operations role managing 55 hotels for the Event Hospitality & Entertainment Group. Leading the charge on new openings & all group-wide F & B development. This role took him across Australia & New Zealand managing hotels across the stable of QT, Rydges & Atura Hotel brands.

In 2021 Tristian launched Flying Spaghetti Hospitality which offers recruitment services to the hospitality industry, post covid with staffing levels at an all-time low… Flying Spaghetti taps into 20 years of experience to find staffing solutions for businesses struggling to find candidates.Next for Flying Spaghetti Hospitality is to expand upon its already successful business model of assisting the industry with a full consultative service offering for all facets of cookery, beverage & cocktail list creation & business development. Tapping into industry legends & peers for best-in-practice offered by specialists in their fields in a consultative manner.

Introduction

NZ born consultant chef Phillip Davenport began his career in Sydney, at The Sydney Morning Herald One chef ‘Hugo’s at Bondi Beach’, one of the city’s most popular restaurants for dining & celebrity spotting, whereas he was Head Chef for 3.5 years. His passion & drive next took him to London, to open ‘Aura’, an exclusive private members’ supper club in Mayfair frequented by a who’s who of British foodies & celebrities. This was followed by a post in the Caribbean, where Phillip consulted in the setting up of the 5 star resort, ‘Hermitage Bay Hotel’ in Antigua creating authentic Caribbean soul food – voted one of the Caribbean’s best all-inclusive resorts.

Phillip next moved to the blue shores of Bali & took up residency at the famous restaurant & day-club KU DE TA for 7 years, overseeing all kitchen management & food creative of one of Asia’s top 10 eateries. KU DE TA is famous for its best in sector dining, lavish events & the fine dining “Mejekawi” restaurant offering an only degustation menu of which is deemed the best on the island.

https://www.kudeta.com/

Phillip’s global success was launched after the release of his television series “The Toque 12” released on the ABC (Australian Broadcasting Network) in the UK on Blinkbox Streaming Service (live now) & throughout Asia & BonGusto throughout Europe.

https://www.imdb.com/title/tt18293470/

“The Toque 12” second season is currently being aired across 60 countries & available on demand on Singapore Airlines. The current series “Epicurean Market” is based around the celebrity chef restaurants at The Marina Bay Sands Hotel in Singapore with such chefs as Nancy Silverton (James Beard Foundation Outstanding chef); David Myers (One Michelin star 3 years running); Wolfgang Puck (USA most celebrated chef), Tetsuya Wakuda (Australia’s most celebrated chef), Mario Batali (Best restaurateur 2007 James Beard Foundation – owner of 24 restaurants in the USA); David Thompson (2 Michelin stars London)

The Toque 12 fourth Series “Malaysia” was released to much success in October 2017 with a reach of 500million across Australasia & European markets.

External to TV cookery, Phillip opened a café in Sydney to much applause in 2015 called “Mentmore & Morley” which went on the redefine the sector & also owns the New York Pizza bar “Hanks pizza & liquor” in Bali, Indonesia – which was launched in December 2014 which fast became a magnate for tourists & celebrities alike.

https://www.broadsheet.com.au/sydney/food-and-drink/article/mentmore-morley-opens-rosebery

https://walktheplankcollective.com/hanks-pizza-liquor/

Ongoing & Previous Projects:

Shoal Bay Country Club 2021 – ongoing

Bird & Bear Group – Foys Kirribilli & Mosman Rowers Club 2020 – 2021

Jacks Creek wagyu beef company 2019 – ongoing

Isabel Bondi beach – Japanese izakaya Bar 2019

Guapa Bali – Mexican style restaurant 2019

Franco – Potts Point Award winning French Brasserie 2019

Manly Pavilion, Sydney – Modern Seafood Eatery prior to Boathouse 2018

Zeus Sydney – Greek street food QSR menu concept 2016 – 2021

Raes Restaurant, (Frpm Byron bay) Paris eatery 2017

The Eastern group, Bondi Junction – Burger concept 2015

The Robinhood, The Tamworth & Gunnedah Pubs 2015 – ongoing

Also assists Celebrity Chef friends:

Pete Evans – My Kitchen Rules

Manu Feildel – My Kitchen Rules

Gary Mehigan MASTER CHEF

My Kitchen Rules Contestant Training

Brand Ambassador:

Phillip has been a brand Ambassador for the world-class refrigeration & cooking appliances Sub-Zero & Wolf https://au.subzero-wolf.com/en/

Currently ambassador for Serax Plates from Belgium. https://www.serax.com/en/products/tableware

Also promotional chef for Jacks Creek wagyu beef company http://jackscreek.com.au/