As a Chef, food innovator, brand builder and author, Sean has learnt a lot throughout his 40+ years of hospitality industry experience. He now wants to use this experience and knowledge to help others feed large numbers of people with recipes that have been specifically developed to produce full flavoured, nutritious and cost effective food across a range of country's cuisines, incorporating much loved dishes from yesterday and popular dishes of today.

Sean is well known within Australia's large scale catering industry having worked across many of its sectors, including aged care, airports, business and industry, defence, fine dining, education, health care, leisure, mining and retirement living over the course of his career to date. This experience has also included time working in the United Kingdom, New Zealand and the United States of America.

Sean's culinary career commenced in the United Kingdom with an apprenticeship in fine dining restaurants whilst completing his City and Guilds of London qualifications. This was followed by several years working with boutique contract caterer Hall Ellison Catering Services under the mentorship of it's owner Gary Hall whilst completing a HCIMA qualification. During this period Sean worked at a number of iconic locations including the Shepperton Film Studios and Technicolour's headquarters. He also led large scale workplace catering operations for Panasonic and Proctor & Gamble. After relocating to Australia in 1989, Sean's culinary roles have included tenure cooking for the ex-Governor of The Reserve Bank of Australia, Bernie Fraser, his VIP guests and its board. During the course of his career in Australia, Sean has had the privilege to work or collaborate with a number of Australia's high profile chefs including Neil Perry, Maggie Beer, Stefano Manfredi and Sean Connolly.

Additionally he has been involved in many high profile events including the Sydney Olympic Games and a number of highly regarded companies including Qantas, David Jones, Ernst & Young, Taronga Zoo and Coles in a senior culinary capacity. Sean has co-authored 5 books for the hospitality industry including Catering For Large Numbers in 1993 and Recipes For Large Numbers in 1996.

Jenna Is an Accredited Practising Dietitian and a current member of the Dietitians Association of Australia. She graduated from the University of Newcastle with a Bachelor of Nutrition and Dietetics and Honours Class I. Over the course of her career to date, Jenna has gained experience working with senior chefs, catering managers, hospitality managers and facility managers developing and reviewing menus and recipes across many of Australia's large scale catering industry sectors including, aged care, business and industry, education, health care, mining and retirement living. This experience has given Jenna a good understanding of the common challenges and barriers faced when catering for large numbers of people with many individual requirements.

As well as the hospitality industry, Jenna has also gained valuable experience working in a clinical setting at a large tertiary hospital providing medical nutrition therapy for individuals with complex medical and nutrition requirements. She has also been involved in running nutrition research projects including systematic reviews and clinical trials, keeping up to date with current nutritional research and evidence.

Whether working with individuals, groups or sectors of the hospitality industry, Jenna is passionate about translating evidence based nutrition information to educate and enable others to live a healthy lifestyle, whilst aiming to reduce the diet related diseases that are a burden to Australia and many other countries around the world.