COMMITTEE
gus maher - cHAIRMAN
Gus Maher has resided in the Hunter with his family for 30 years, firstly in the wine region and more recently in Newcastle. Gus’ background is tourism marketing, which has refined into food and wine tourism marketing specifically. Gus is a Director of Hunter Valley Events (a HCA member since inception) and Newcastle Events. Amongst other events, Gus and his business and life Partner Louise, are the creators and organisers of Newcastle Food Month.
Gus was appointed as Chairman of the Hunter Culinary Association in 2018 and has overseen significant growth in both membership and Commercial Partnerships.
JOEY INGRAM - deputy chair
Joey Ingram has been working as a chef for 20 years in some of Sydney’s finest dining establishments. Training under such mentors as Tetsuya Wakuda, Martin Benn, Matt Kemp and Greg Doyle, Joey has developed a passion for the hospitality industry and now places his focus on helping the next generation of industry professionals achieve their own goals.
He moved to the region with his family and has had roles including Head Chef at Margan Restaurant, Executive Chef at Circa 1876 and is now Executive Chef at Iron Gate Kitchen.
Joey joined the Hunter Culinary Association committee in 2022 and has now taken on the role of Deputy Chair.
KYLE WHITBOURNE
Kyle Whitbourne grew up on the Central Coast before relocating to Newcastle with his wife three years ago. Kyle has worked his way through the ranks of kitchens in hotels, restaurants and cafes including Head Chef at Restaurant Mason and Mount Pleasant.
Kyle in now working in the Valley as a rep for Eustralis who supplies an exclusive range of premium products to local restaurants.
Kyle joined the committee at the beginning of 2017.
SOPHIE ANDREWS
Sophie Andrews is a Hunter Valley local, who started her career while at university working at Crowne Plaza Hunter Valley. Loving the hotel industry Sophie spent the next 13 years working for Intercontinental Hotels across several different hotels brands within Australia and aboard.
Sophie moved back to the Hunter Valley in 2019 and became Regional General Manager of Hospitality for Mulpha Group working from Bimbadgen Estate.
Sophie is now working at Rydges Resort Hunter Valley.
She joined the Hunter Culinary Association committee in 2022.
HARRISON PLANT
Harrison has been amongst the vineyards since he was 11 years old. Having a rich history and passion in the wine trade, he began his professional career in the Hunter when he was 18 years old in cellar door. However, he always felt that there was more to the industry that meets the eye - he wanted more.
After working as a Sommelier for 4 years at one of Australia’s most beloved restaurant Bistro Molines - he did just that. After achieving a certificate IV in Hospitality and Tourism, he won the First Creek Front of House scholarship and soon after left for the International Butler Academy (the best school in the world for silver/private service).
Successfully he made it back to the Valley with the most prestigious title of an International Butler (Graduating with distinction - the youngest person to ever do so yet in the world).
Harrison returned to the Hunter for a role as Restaurant Manager at EXP Restaurant and is now Restaurant Manager at Iron Gate Kitchen. He joined the HCA as a committee member in 2020.
STEPHEN SCOTT
Born and trained in Newcastle, and having spent several years in London working under Gordon Ramsay where Stephen started as Sous Chef at The Warrington in Maida Vale, he progressed through the ranks to Claridge’s then into Maze Grill at Mayfair.
Stephen returned to Australia in 2013 to head up Matt Kemp’s new kitchen at the Charing Cross Hotel, winning 2016 AHA Best Restaurant, before moving across to the Matt Moran stable as head chef at The Paddington Inn earning a spot in the Delicious Top 100 2017.
After moving to Newcastle and a highly successful relaunch of The Lucky Hotel, Recieving a 'Highly Commended' in the AHA Best Regional Casual Dining 2023, Stephen is now the Executive Chef for the newly relaunched Del Hotel in Cooks Hill, revitalizing one of Newcastle's most iconic, and historic hotels into a more modern, community focused food and beverage venues.
With a passion for encouraging the next generation of chefs, Stephen joined the Hunter Culinary Association in 2023.
angela greentree
Angela Greentree is a long term Hunter resident and has worked in the wine and hospitality industry for over 20 years including roles as Operations Manager at Margan Wines and Accounts at De Iuliius Wines.
Specialising in all thing Admin and Accounts, Angela has worked for Hunter Culinary Association since April 2018 as Secretariat. She is the point of contact for emails and website enquiries and manages information flow between Committee, Commercial Partners and Members. Angela also manages HCA events, financial reporting, meeting agenda’s and minutes.
For ticket sales and any other enquiries you can email Angela mail@hunterculinary.com.au
PARTNERS
Our commercial partners make possible so much of what we achieve with our scholarship programme's. For that we thank them and recommend their products and services to you.
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