With over forty years of experience in the Hospitality Industry spanning various international locations including New Zealand, London, Fiji, and Australia, Leon Carson is a seasoned career chef and hospitality expert. Holding tertiary qualifications in Education, a Certificate IV in Workplace Training and Assessment, and extensive certifications in Culinary Arts, Patisserie, and Hospitality Management, Leon excels in both operational management and culinary arts.
Throughout Leon’s career, notable roles include Executive Chef positions at prestigious establishments such as the Melbourne Hilton Hotel and the London Hilton Hotel Park Lane, where he honed his skills as Commis Garde Manger, Chef Saucier, and later as Executive Function Chef. He further distinguished himself as Chef de Cuisine at Yvette’s Restaurant in Sydney, earning consecutive American Express Best Restaurant of the Year awards from 1982 to 1984. His executive leadership roles include Executive Chef positions at the Sebel Town House Hotel in Sydney, the Adelaide Hilton Hotel, and the Rooty Hill RSL Resort. Leon’s international experience includes a tenure as Executive Chef at the Warwick Hotel in Fiji and overseeing culinary operations at JoJo’s Restaurant in Darling Harbour.
Beyond culinary excellence, Leon has significantly contributed to industry education and training. He has served as a Trainer and Assessor at prominent institutions such as Sterling College, Carrick Education, and Holmes Institute, where he coordinated Commercial Cookery programs. In 2006, Leon founded Academy Culinaire, his own Registered Training Organization (RTO), focusing on developing the next generation of culinary professionals.
Leon is recognized for his superb communication skills, meticulous attention to detail, and a strategic approach to business and operational management. His ability to build strong client relationships and mentor aspiring chefs underscores his commitment to excellence in hospitality. Currently seeking new challenges, Leon Carson is poised to bring his wealth of experience and entrepreneurial spirit to an organization that values innovation, productivity, and performance-driven growth.
Tanoy Biswas is a distinguished culinary professional with over two decades of hands-on experience in the hospitality industry. His career journey reflects a commitment to excellence, innovation, and team leadership across a variety of esteemed establishments, from award-winning restaurants to dynamic hotel operations.
Currently serving as Group Head Chef at Laundy Hotel Group in Bass Hill, NSW, Tanoy oversees the culinary operations across multiple venues, where he has been instrumental in setting up and launching new restaurants from concept to execution. His leadership extends to managing diverse chef teams, ensuring cohesive collaboration and consistent quality standards throughout the group.
Tanoy’s career highlights include his tenure as Head Chef at Young Hotel Group in Mortlake, where he significantly enhanced kitchen operations, menu development, and cost management strategies. Under his leadership, the team achieved notable milestones such as maintaining 100% staff retention and achieving 5 star ratings through meticulous adherence to food safety and health regulations.
Prior to this role, Tanoy made significant contributions as Head Chef at 3 Weeds Hotel in Rozelle, where he elevated the dining experience through innovative menu creations and achieved prestigious culinary accolades, including earning twohats for excellence in dining. Tanoy holds certifications in Hospitality Commercial Cookery, Kitchen Management, and Training Assessment, complemented by formal studies in Accounting and Business. His expertise are spans menu planning, dietary restrictions, nutrition knowledge, and vendor relationship management, ensuring optimal operational efficiency and guest satisfaction.
Tanoy’s career is marked by a passion for culinary arts, a talent for team development, and a commitment to
delivering exceptional dining experiences. His dedication to high standards, creativity in menu planning, and strategic cost management continues to drive success in the competitive hospitality landscape.