Gavin Gray
With over 20 years of industry experience, Gav has a true understanding of what it takes to run a successful kitchen.
He has held management, head chef and operational roles in kitchens in both Australia and Singapore. Trained by Catalina’s John Vendeveer, Gav has handled operations for AJC racing carnivals, Clovelly Hotel and North’s Rugby Club – which he guided to multiple accolades including Australian Club of the Year.
In 2009, he became GM and partner at Vic’s Meats Singapore and combined a lifelong love of meat with the logistical nuances required to run an international startup. In this position, Gav dealt with Michelin Star chefs including Wolfgang Puck, supplying and consulting for some of the world’s best restaurants. Today, Gav’s passion and work ethic see him inspired to make a difference to pubs, clubs and restaurants.
GAVIN GRAY
Mitch Davis
Since the early 2000s, Mitch has immersed himself in the hospitality industry.
Having mastered his craft throughout Europe, Mitch combines his knowledge of food with strong business acumen. It’s this unique fusion that has seen him secure senior positions at establishments including The Hilton Sydney, The Paragon Hotel and Calligeros Hotel Group – where he was fortunate enough to be crowned Pub Chef of the Year by the 2012 Good Pub Food Guide.
Mitch prides himself on a constant appetite for innovation and evolution, which has landed him at the forefront of the burger revolution. He recently represented Australia overseas at the Jack Daniels Invitational BBQ Challenge and has been consulting for several leading Sydney-based pubs and clubs.
