Our wonderful team at HostCo is here to help you create a remarkable event. Our connoisseurs in the kitchen are Executive Chef Gordon Brown and Sous Chef Shaun Johnston. Both chefs share a passion for food and flavours that is beyond words.
“Food to me is about good quality ingredients, simplicity and cooking with passion.” – Gordon Brown, Executive Chef
“I am passionate about cooking. I enjoy experimenting with different techniques and presenting dishes that are unique, delicious but overall memorable.” – Shaun Johnston, Sous Chef
Read their full profiles below:
I am a Scotland-born chef with a real passion and zest for cooking. From an early age I would always help my grandfather in the kitchen, which I would say sparked my passion. I’ve been working in the industry now for over 16 years and have invested heavily in building up my diverse resume of experiences to enable me to manage the process of running a top-performing kitchen and delivery of excellent food.
On immigrating to Sydney eight years ago from western Scotland, I began at the Union Universities & Schools Club of Sydney as Sous Chef. This led to an exciting role of setting up a modern Australian café and restaurant with a capacity of 200 guests, which really exposed me to the real elements of running a successful kitchen; from designing menus to employing top-rate staff. From this base, I then sought to build up my skills on catering to scale – at the Royal Agricultural Society I built up four years of experience leading teams that catered for up to 2,500 persons and ran the acclaimed Jamieson Restaurant at The Royal Sydney Easter Show for three consecutive years.
Having always wanted to be a chef, it wasn’t until I started working in the industry I realised I really loved it! Previously employed at the Park Hyatt Sydney at a Chef de Partie level, I have covered all aspects of the kitchen. My knowledge and skills as a chef at Park Hyatt Sydney developed over the five years spent there, from a third year apprentice to eventually being named employee of the year in Back of House, largely thanks to my mentor chef Andrew McKee. Since then I have joined the team as Sous Chef at The Venue Collection an am extremely excited about the transition into HostCo with the opportunity to continuously develop new menus, experiment with new food techniques, managing functions and delivering contemporary food.