Executive Chef / Fonterra
Mark Normoyle

Current roles

  • Executive Chef Anchor Food Professionals Oceania
  • Chef Resident Mentor and co ordinator of the Proud to be a chef program
  • Hospitality consultant in Australia, Asia and beyond
  • Ambassador for Hida Japanese Wagyu Beef
  • Ambassador Kochi Yuzu Japan
  • Guest chef and Industry advisor

Previous roles

  • 2019 Executive Chef Royal Melbourne Show
  • Executive Chef of the RACV city Club and Le petit gateau
  • Executive sous chef Australian Club Melbourne
  • Sous Chef Hotel Sofitel Melbourne
  • Sheraton Mirage Gold Coast

Career highlights

  • 2017 Runner up Australian Executive Chef of the year
  • Kitchen and tasting judge for Chef of the year
  • Multiple young chef competition judge
  • Appearances on My Market Kitchen on Channel 10
  • Awarded the title of Australian Iron chef by the original Japanese Iron Chefs Hiryoki Sakai & Kenichi Chen after cooking challenges and events in Melbourne, the Sydney Opera house and Tokyo Disney Land.
  • Culinary Food Tour host to multiple countries, India, Sri Lanka, Thailand, Vietnam, Cambodia & Japan.
  • Former President and current member of Les Toques Blanches Executive Chefs association
  • Member of the Australian Culinary Federation & Technical chefs association
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Australian Professional Chef of the Year Judges
Glenn Flood
Leadership Training & Facilitation
John McFadden
Squizify
Beth Candy
Executive Chef
Hotel Sorrento
Jerry Mai
Roll'd
Mark Normoyle
Executive Chef
Fonterra
Markus Werner
Culinary Director
Delaware North
Redefining Kitchen Culture: Leading the next generation of chefs
Monday 19 May
2:00 pm - 2:40 pm
The Business Stage
Glenn Flood
Leadership Training & Facilitation
Mark Normoyle
Executive Chef
Fonterra
Angelica Iuliano
Group Pastry Chef
MoVida
Paul Rifkin
Chef and Consultant
Paul Rifkin Consulting