COMMITTEE
gus maher
Gus Maher has resided in the Hunter with his family for 30 years, firstly in the wine region and more recently in Newcastle. Gus’ background is tourism marketing, which has refined into food and wine tourism specifically. Gus is a Director of Hunter Valley Events (a 15 year HCA member) and Newcastle Events; amongst other events, they are the creators and organisers of Newcastle Food Month.
Gus was appointed as Chairman in 2018 of Hunter Culinary Association.
KYLE WHITBOURNE
Kyle Whitbourne grew up on the Central Coast before relocating to Newcastle with his wife three years ago. Kyle has worked his way through the ranks of kitchens in hotels, restaurants and cafes including Head Chef at Restaurant Mason. Kyle in now working in the Valley as Head Chef at Mount Pleasant Wines.
Kyle joined the committee at the beginning of 2017 and is now Deputy Chair.
HARRISON PLANT
Harrison has been amongst the vineyards since he was 11 years old. Having a rich history and passion in the wine trade, he began his professional career in the Hunter when he was 18 years old in cellar door. However, he always felt that there was more to the industry that meets the eye - he wanted more.
After working as a Sommelier for 4 years at one of Australia’s most beloved restaurant Bistro Molines - he did just that. After achieving a certificate IV in Hospitality and Tourism, he won the First Creek Front of House scholarship and soon after left for the International Butler Academy (the best school in the world for silver/private service).
Successfully he made it back to the Valley with the most prestigious title of an International Butler (Graduating with distinction - the youngest person to ever do so yet in the world).
Harrison is now back home where his heart belongs relishing his role as Restaurant Manager at EXP Restaurant. He joined the HCA as a committee member in 2020.
SOPHIE ANDREWS
Sophie Andrews is a Hunter Valley local, who started her career while at university working at Crowne Plaza Hunter Valley. Loving the hotel industry Sophie spent the next 13 years working for Intercontinental Hotels across several different hotels brands within Australia and aboard.
Sophie moved back to the Hunter Valley in 2019 and is now the Regional General Manager of Hospitality for Mulpha Group working from Bimbadgen Estate.
Sophie joined the Hunter Culinary Association committee in 2022.
JOEY INGRAM
Joey Ingram has been working as a chef for 20 years in some of Sydney’s finest dining establishments. Training under such mentors as Tetsuya Wakuda, Martin Benn, Matt Kemp and Greg Doyle, Joey has developed a passion for the hospitality industry and now places his focus on helping the next generation of industry professionals achieve their own goals.
He moved to the region with his family to take up the position of Head Chef at Margan Family Wines and Restaurant, and joined the Hunter Culinary Association committee in 2022.
SHAYNE MANSFIELD
With 20 over years experience as a Chef, Shayne Mansfield began his career in Brisbane and then progressed to London working with Michelin starred power chef Jason Atherton.
Shayne then returned to work at The Long Apron at Spicers Clovelly Estate and then relocated to Spicers Restaurant Botanica in the Hunter Valley before moving to The Flotilla.
Shayne has recently been appointed as the Head Chef at the QT Hotel in Newcastle.
He is a passionate advocate for the Hunter wine & food industry and joined the Hunter Culinary Association as a committee member in 2022 to pass his skills and passion on to the next generation.
STEPHEN SCOTT
Having spent several years in London working under Gordon Ramsay where Stephen started as Sous Chef at The Warrington in Maida Vale, he progressed through the ranks to Claridge’s then into Maze Grill at Mayfair.
Stephen returned to Australia in 2016 to head up Matt Kemp’s new kitchen at the Charring Cross Hotel before moving across to the Matt Moran stable as head chef at The Paddington Inn.
Moving to Newcaslte, Stephen is now the Head Chef at The Lucky Hotel in Newcastle having been attracted by the vision of the team and new owners wanting to move beyond standard pub grub and offer something more akin to our contemporary capital city and international gastro-pubs.
With a passion for encouraging the next generation of chefs, Stephen joined the Hunter Culinary Association in 2023.
PARTNERS
Our commercial partners make possible so much of what we achieve with our scholarship programme's. For that we thank them and recommend their products and services to you.
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