Duncan Robertson - Chef

If kitchens are the theatre for food, Duncan was born for the lead role. Having dabbled in acting and theatre, this rising star of the kitchen is perfectly skilled to entertain and teach. Duncan has appeared on Channel Ten's GMA and the Good Food & Wine Show's celebrity theatre, and is regarded by some media as Australia’s answer to Jamie Oliver.

Growing up in the majestic wine region of McLaren Vale surrounded by producers, vignerons and restaurateurs and with a Mum who was a great cook, Duncan’s destiny was always going to be food.

His major influences have included Chong Liew, Russell Jeavons and Colleen McLeod, along with places such as Fergusson's Winery, Cicciolina, Hilton on the Park, Melbourne Bakehouse and the Salopian Inn.

George Skaliotis - Chef

George blends the very best of classical French cuisine and modern Australian influences in our culinary retreats and cooking classes. His love affair with fine food spans more than three decades, as he worked in hospitality, as a judge in catering competitions and as the highly knowledgeable leader of food tours in New Zealand, Queensland and NSW.

The winner of a Gold Medal in the 1986 Culinary Olympics, George has also been awarded many accolades at other leading culinary competitions. So bring your questions about any ingredients and cooking techniques for classic and contemporary dishes, and let George expand your culinary horizons.

Tony Milton - Chef

Some of the world’s fussiest diners are those on luxury cruise ships, and Tony Milton has delighted the most demanding of them. During his 20 years cooking in Australia and around the world, Tony honed his skills aboard the luxury Cunard cruise liner the QE2 and in the world’s food capital, Paris.

He has run his own restaurant in the heart of Melbourne's renowned food district of North Carlton, is currently General Manager of Ajays Catering Cuisine in Melbourne and trains the next generation of Australian chefs at the highly respected Northern Melbourne Institute of TAFE.

Tony's teaching credentials are impeccable, as he holds a Diplome de Cuisine from Ecole Ferrandi in Paris, Certificate IV and Diploma of Training and Assessment Systems, and a Diploma of Hospitality Management

Lori Wilson – Host

Lori’s vibrant personality and vast food and beverage knowledge make her the perfect host. Highly skilled in dealing with people by virtue of a career in hospitality and tourism Lori has spent nine years working for many of the countries best restaurants. Lori understands what it means to give and receive great service and is looking forward to welcoming you, your family and friends and work colleagues to the George’s experience.