What motivates your kitchen team and how does your leadership impact their overall performance?
Join us in this two hour leadership workshop where our panelists will take you through their top tips towards creating great communication, motivation and delegation skills, essential for great teamwork, and for a great kitchen team.
This session will also be live-streamed so if you would like to attend remotely from your computer please let us know.
Robert Baxter – Head Chef
Rob joined Villa Maria as Executive Chef in May 2010 with a wealth of knowledge and experience with food and the hospitality industry. Rob is well known in the Auckland food industry for his past roles at Dawson’s Catering, SKYCITY's Planet Hollywood and leading restaurant Cibo. Rob’s career as a chef started 28 years ago at Clichy Bar and Bistro in Auckand’s Britomart. After spending several years in Australia, Rob returned to New Zealand to work at Sails Restaurant and Killarney Street. He then traveled to London and attended Slough College where he gained City and Guilds Level Three in pastry, all whilst working for some of the most high profile establishments in and around London. On returning to New Zealand Rob oversaw the opening of Cibo, then spent several years with the G.P.K chain before taking on the challenge of Executive Chef for Dawson’s Catering for 6 years.
Neil Brazier, Executive Chef - The Sugar Club and Bellota
Neil Brazier is an Executive Chef, overseeing Peter Gordon’s two restaurants at SKYCITY – Bellota and The Sugar Club. Neil began as Head Chef of The Sugar Club when it opened in July 2013 and in 2015 took up his current role of Executive Chef. Neil’s approach to food is very simple - it’s all about punchy flavours, fresh seasonal ingredients cooked with respect and a touch of playfulness. Originally from England, Neil has over 20 years’ industry experience in various award winning kitchens around the world and in New Zealand, including Kerikeri’s award-winning Pear Tree restaurant which he owned for 5 years.