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Adam Moore“The Chef behind the Brands” | Presenter | Food Educator | Product development consultant

‘‘The Chef behind the Brands’’ | Presenter | Food educator | Product development consultant

Adam Moore is the chef behind some of the biggest brands in Australian supermarkets.

His expertise is in product development and innovation from concept to shelf, turning ideas into recipes and supervising their production, packaging and marketing. He is regarded as one of the world’s top corporate chefs.

Yet in his youth, Adam couldn’t decide whether to be a chef or a teacher. In his last years of high school, he attended technical college after hours to gain cooking qualifications. Putting his skills to immediate effect, he opened a charity soup kitchen – earning a Commendation of the Order of Australia for community service at 18.

Adam began his chef’s apprenticeship in hotel kitchens. He worked his way up through the ranks until he could set out on his own, running multiple branches of a restaurant chain in his home town and beyond. In his pursuit of professional development, he’s gained formal qualifications in pastry, charcuterie and butchery, food styling and food photography.

With more than 25 years in the industry to his credit, Adam has worked in restaurants, foodservice, retail, food manufacturing, marketing and sales. In the corporate sector, past employers include Mars Australia, George Weston Foods, Campbell Arnotts and Cerebos. He’s currently in high demand as a product development and innovation consultant.

Adam is a Research Chefs Association Certified Executive Chef (CEC) and a judge for Clubs NSW Chefs Table, TAA chef of the year, AHA Chef of the year, Le Cordon Bleu cooking school, Sydney Royal Fine Foods and more. He’s an active member of the Australian Culinary Federation and the Global Research Chefs Association. He has lectured at the University of NSW Kenvale College and is a renowned industry mentor for young chefs.

Adam has a strong portfolio of TV and video appearances and presenter roles, and writes for culinary trade magazines. He is currently working on his first cookbook, centred on his love of pork.

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