Chris Johnston – a man of faith, not just in belief but in the power of self-belief. Never afraid to take a risk, he’s built a career on laying it all on the line to create incredible spaces for the Newcastle hospitality scene. As the owner and full-time barista at Good Brother, Slingtown, and the newly opened Pavilion in Carrington, Chris is a driving force behind some of Newcastle’s most beloved spaces.

Dylan Abdoo – Taylor Made Produce

Who would have thought that when our ancestors were cooking over open fires and the original landowners first worked the soil, they were laying the foundation for a future where farmers grow specific vegetables to meet the needs of the country’s best chefs?

Today’s guest is at the forefront of a movement that connects farmers directly with chefs, producing unique fruits and vegetables for award-winning menus. Dylan Abdoo is the owner of Newcastle Greens, perfectly blending the worlds of farming and hospitality.

We met on his farm, nestled in the hinterland of the Watagan Mountains, where he took me on an incredible tour and shared fascinating insights into his craft.

Tune in for a deep dive into the art of growing with purpose, sustainability, and the future of farm-to-table dining.

I knew when he said he was born in a barrel of wine we were in for a good story, todays guest Stephan Pommier is a winemaker/sommelier and founder of Som Australia

Thinking about the future of the industry, young and talented chefs always give me hope that we’re in great hands. Chef Garreth Robbs is one of those inspiring individuals. His dedicated stints at some of the Hunter Valley’s finest restaurants tell a story that any chef—or owner—would be envious of.

Young, intelligent, and wise beyond his years, today’s guest, Harrison Plant, is the kind of hospitality professional who could very well be the catalyst for the change our industry needs to thrive. His infectious love for wine, food, and exceptional service is truly inspiring, and we can’t wait for you to hear his story.

Full circle journeys are always interesting and todays guest chef Stephen Scott has done one that hits some pretty big culinary heights.

Dropping names like Gordon Ramsay, Matt Kemp and Matt Moran. You would think he would have his head in the clouds but as it turns out he is one of the most down to earth chefs in the game.

I love it when I speak to a chef that is so driven by the love of amazing produce, the provenance, the process, the product.

Todays guest is one of those chefs, Colin Selwood is the owner and Executive chef of the cottage restaurant in the upper hunter valley, and his obsession with dry aged meat has lasted through the ages.

Come and experience Colin Selwood's amazing hospitality and food: at https://www.thecottagescone.com

Exposed to sophisticated food experiences from a young age, Chef Andy Wright developed a firm understanding of where ingredients come from early on. Forty years later, he is still innovating and mentoring the young chefs of the future.

A strong community-focused father, fundraiser, mentor, businessman, and realist—these are just a few of the ways people describe today’s guest. With a background in HR and hospitality recruitment, Ben Neil is also one of the creators and founders of Newcastle’s pioneering burger joint, Newy Burger Co.

Today's guest describes himself as a pastry chef first and a passionate educator second, committed to passing on fundamental skills to the next generation.

Skills For Trades | Documentry | Chocolate Sculptures

Skills Collider innovative space for hospitality

SKILLS COLLIDER | Skills For Trades

Iron Shark

Iron Shark | Chocolate Sculpture | Dean Gibson Chocolate (deangibsonpastrychef.com.au)

Pastry Battlers

(1012) The Pastry Battlers - Documentary - YouTube