After completing his apprenticeship Jamie travelled to Canada where he worked as sous chef at various resorts including The Hilton at Whistler, Canada.

Restaurant Gordon Ramsay, London was his next move where he had an incredible time during his work experience before heading North to take up a postition as Head Chef. He has worked in the industry for over 12 years.

Jamie returned home to Australia and was given the opportunity to become the Head chef at Three Chefs restaurant, Wagga Wagga before opening his own restaurant/cafe, Graze @ the factory, Junee licorice & chocolate factory, Junee.

www.grazerestaurant.com.au

Early in Ryan's career he gained a position at Waters Edge, Canberra where he worked under head chef Pablo Tordesillas Garcia (Pablo was former head chef at Otto restaurant in Sydney & prior to that had worked in several Michelin Star restaurants in London & Barcelona).

SMH two hatted Aubergine preceded Waters Edge, where he worked for the man who dished up two of Canberra's finest restaurants, James Mussilon . During his time in Canberra Ryan also spent time at Hotel Kurrajong (International Hotel school).

After starting his apprenticeship in Wagga Wagga in September, 2008 Ryan decided to return and opened the now multi-award winning Restaurant Thyme Out.

• 2009 Thyme Out - Winner Best New Restaurant in Southern NSW at the Restaurant & Catering Southern NSW & ACT Awards.
• 2010 Thyme Out - Winner Best Contemporary Restaurant/ Formal dining in southern NSW/ACT
• 2010 Thyme Out - Winner Major Award -  Restaurant of the year in southern NSW/ACT
• 2011 Thyme Out - Winner -  Best Contempary Restaurant/Formal dining in Southern NSW
• 2011 Thyme Out - Winner Major Award for second year running - Restaurant of the year in southern NSW.

 Warren has recently relocated to Wagga Wagga and is excited about the abundance of quality produce regional areas provide. He likes to foster a close working relationship with local suppliers & enjoys the knowledge they share. Moving to  Wagga has been a real culinary adventure to date, as with Newcastle & the Hunter both areas are very focused on providing excellent local produce. This enables Warren to share his passion for food and wine combinations and focus on allowing dishes to evolve with the seasons.

Prior positions include:

• Executive Chef of Crowne Plaza Newcastle where the hotels signature restaurant Breeze won numerous awards during his tenure; including best Tourism Restaurant and Catering Service at the 2008 NSW Tourism Awards for Excellence & Best Restaurant in a Hotel/Resort, Restaurant & Catering Awards for Excellence 2009;
• Hamilton TAFE in conjunction with his Executive Chef role in Newcastle which in addition to his passion for food, saw him training Apprentices & assisting them achieve their goals and ambitions.
• Finalist for the prestigious AHA award Chef of the Year 2009.
• Crowne Plaza Coogee Beach where he opened the first of several concept food and wine bars.
• Executive Chef at Shoal Bay Resort and Spa
• Executive Chef at Novotel Brighten Beach in which time he saw the restaurant recognised as the best of its class with ACCOR Australia, New Zealand.
• Positions at the Sydney Harbour Casino and The Park Hyatt Sydney, which during his time was rated in the top 2 boutique hotels in Australia, and is internationally recognized as being a world premier hotel.