
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
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