Mike Tafe - Chef & Managing Director Foodstuff Australia
Mike Tafe is the Chef and Managing Director of foodstuff Australia, a specialist food marketing and promotional services company based in Sydney. foodstuff provides food styling, food recipe development and international food promotion. Mike brings to all projects a unique and focused perspective as a chef with considerable global experience in a variety of target markets.
Mike began his career studying hotel and catering management coupled with an apprenticeship at Sydney's Pavilion on the Park Restaurant. Awarded Australian Apprentice Chef of the Year in 1981, Mike followed on with individual and NSW team Gold medals at the World Culinary Championships in Osaka, Japan in 1983. Appointments to the Regent Sydney, The Regent Beverley Wiltshire Los Angeles and the Grand Hyatt on Collins followed with the launch the first of the Wood Fired Pizza concept restaurants in Australia, the Red Centre at Crows Nest in Sydney (1990).
As a response to an increasing demand foodstuff Australia was set up to consolidate all food styling, recipe development, promotional and hospitality consulting services.
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Food styling and recipe development clients include Meat & Livestock Australia, Nestlé Foodservices, Unilever Australia, Campbell's Foodservices and Arnott's Biscuits.
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Hospitality Consulting clients have included - Bluebird Restaurant - London (Pre Opening Product / Menu Development - 1996), Sydney Superdome - Sydney Olympics (Pre Opening and Catering for the Media Launch - 1999), Establishment Hotel - CBD Hotel Sydney (Recipe Cost Management - 2002)
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Promotional clients include Meat & Livestock Australia and Mulwarra Exports (representing Australia's leading fine food companies). foodstuff promotions highlight Australian produce at the world's leading Five Star Hotel Properties throughout S.E. Asia, N.E. Asia, America and the Middle East. This international exposure adds to the ideas and observations incorporated into all projects conducted by foodstuff.
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