Joanne completed her cooking apprenticeship in both Brisbane and Sydney, working in superb restaurants such as Faces, Brisbane Polo Club, Two Small Rooms, Darley St Thai and Rockpool.

Moving to Melbourne Joanne continued her diversified cooking experiences, taking a position as Head Pastry Chef for Robins Bush Foods. Sub-contracted by Qantas airlines, this opportunity allowed Joanne to experiment and showcase Australian bush foods on an International level.

Joanne’s love of pastry drew her to the big Five Star hotels where she worked as Chef Tournant for approximately 3 years before taking a position to teach at the Victorian College of Apprentice Cooks.

Returning to Brisbane in 1999 after 8 years away Joanne took up a position as Industry Liaison with the Brisbane based knife company Furitechnics.

In the last 18 months Joanne has been working with The Cake and Icing Centre, a firm with over 28 years reputation for the best wedding and special occasion cakes.

Now Joanne looks forward to working with husband and partner John Meredith sharing the knowledge of what she loves with you.

John
Starting his cooking career in Brisbane on the Kookaburra Queen in 1986 whilst still in high school, John learned a fine appreciation of seafood and particularly the Queensland product.  John experienced Expo ’88 first hand from the Brisbane River.

Moving on to Rumpoles restaurant only further cemented John’s grounding in the kitchen and from there John moved up to Cairns and continued working with the best produce available.

After spending the next 2 years in Western Australia, John journeyed to Europe spending 6 months working in fashionable Knightsbridge, London and traveling extensively throughout the UK and the continent.

Returning to Brisbane in 1994 John found after a short stint with Qantas flight catering, that Brisbane was a bit small and with the promise of a job moved down to Melbourne.  There he worked under his now wife and business partner in a production pastry kitchen supplying a number of different airlines with business and first class dessert & pastry items.

After being part of Crown Casinos opening John returned to Qld and took a second Chefs position at Zenbar where he refined his love of Asian food and cooking techniques.