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.
KYLE WHITBOURNE - DEPUTY cHAIR
Kyle Whitbourne has over 20 years of experience working in professional kitchens. His journey has taken him through national and international hotels, fine dining establishments, hatted restaurants, wineries, and cafes. A diverse background that reflects versatility and passion for creating culinary experiences.
Since 2017 Kyle has served as a committee member of the Hunter Culinary Association. In this role, contributed to the growth and vibrancy of the culinary community, sharing insights and supporting initiatives that celebrates the incredible food and wine community in the Hunter region.
A year ago, Kyle started his own small catering company, White Noise Catering. This business allows him to channel creativity and expertise into bespoke culinary experiences. Around the same time, he had the opportunity to explore a new career path with Eustralis Foods. This transition provided a more family-friendly work environment, while keeping Kyle immersed in the industry and the world of food that he deeply loves. In this role, Kyle continues to engage with the culinary sector, contributing his knowledge and passion for food.
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.
HARRISON PLANT
Harrison is the General Manager of Iron Gate Estate and Iron Gate Kitchen, overseeing winery, restaurant, and event operations with a strong focus on service excellence, team culture, and operational consistency. His leadership style is calm, hands-on, and people-first, working alongside teams on the floor and behind the scenes to deliver warm, genuine hospitality while maintaining high standards across premium dining, weddings, and large-scale events.
Formally trained as a professional butler, Harrison’s approach to leadership and service is grounded in discipline, discretion, and an unwavering attention to detail. This foundation continues to shape his work at Iron Gate, where he blends European-inspired precision with the humility, warmth, and authenticity of backyard country Australia.
Harrison is proud to bring this passion for hospitality to our Hunter Culinary team.
HARRY Callinan
Harry is a chef with over 35 years of industry experience, having worked alongside many of Australia’s leading culinary figures. A career-shaping chapter was spent under the mentorship of Robert Molines, which helped define his classical foundations and professional standards.
Harry went on to spend 10 years with Marriott International, the world’s largest hotel company, where he held Executive Chef roles and led large, diverse kitchen teams.
For the past 12 years, Harry has been a Commercial Cookery Teacher with TAFE NSW, dedicated to developing the next generation of chefs. His ethos centres on mentorship, leadership, and real-world skills, values that also underpin his hospitality podcast, Rostered On, where he champions positive culture and sustainable careers in the industry.
Harry joined Hunter Culinary Association in 2025.
JOSH HANNAN
Josh Hannan, Head Chef at EXP. in the Hunter Valley, began his culinary path in Campbelltown before training at Sydney’s Pony Dining. There, he discovered a passion for cooking over coals and rustic Australian food.
His journey continued through the Bentley Group’s award winning restaurants, where he explored vegan cuisine at Yellow and refined pastry techniques at Bentley.
Moving to the Hunter in 2022, Josh quickly stepped into a leadership role at EXP., helping earn a Good Food Guide Hat and winning an Eustralis Pastry Scholarship. His style blends precision, curiosity, and heart - driving the restaurant’s reputation for creative, memorable dining.
Josh joined Hunter Culinary Association in 2026 to share his knowledge with the next generation of young chefs.
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.
PLATINUM
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