Darren Cooper

Darren started his career in the hospitality industry at the age of 12, working in local hotels and restaurants in the UK. Darren went on to successfully complete a B/TEC Diploma in Hotel Catering and Institutional Operations before working as trainee manager at The Grims Dyke Hotel in Harrow, UK. After completing his traineeship, Darren moved into the contract catering industry as a butler and then Assistant Manager for Directors Table in London.

With a change in career direction at 19 years old, Darren joined the Royal Navy as a cook and completed his 706/1 professional qualification as a Chef. Darren travelled to many parts of the world, and served high ranking officers, including Admirals and HRH Prince Andrew. During Darren’s naval career he completed his advanced cookery certificate 706/2 and was also awarded a medal for campaign service in the Arabian Gulf.

After leaving the armed forces Darren returned to the contract catering industry and managed many high profile outlets in London and the South East of England, using his skills as a manager and chef, with a real passion for excellence. It was at this point, while Darren was the General Manager for Sutcliffe Catering at Cable and Wireless head office, that Brendan and he first met.  Darren recalls “I was looking for a Sous Chef to manage one of our kitchens and was introduced to Brendan by our pastry chef. Straight away we were impressed by his flair and attitude, the rest, I guess, is as they say history”.

In 1997 Darren and his wife moved to Brisbane from the UK and he continued to work in the contract catering industry managing high profile business outlets in Brisbane including Suncorp, Metway and QIDC head office catering outlets. Darren then moved into a sales role for Douwe Egbert’s coffee, before starting his own coffee roasting business (Viva Dourado Coffee Company) which was later sold to Primo Coffee in Sydney.

Since then, Darren has worked extensively in the hospitality industry focusing on high technology catering equipment and in 2007 started his catering consultancy business. Darren now operates four arms to his business including training, business consultancy, the supply of high technology cooking equipment and marketing advice. With over 32 years experience in the industry Darren is committed to offer professional advice with flair, passion and dedicated experience.

Brendan Russell

Brendan’s career started in 1984 when he entered Rockwell Hotel Boarding College, commencing 2 years of intense training, on site experience and outside placement to become a qualified chef. Rockwell College was a self-sufficient organisation on 1000 acres of surrounding farm land, where chefs were trained from the abattoir to the plate, incorporating cooking styles from industrial to French classical, a la carte.

A 16 year chef career followed, taking him to different establishments from restaurants, 5 star hotels, clubs and catering facilities where he achieved positions of Head Chef, Chef/Manager and then Catering Manager.

Ten years ago Brendan expanded his knowledge in the hospitality industry by focusing on the front of house and management aspect of catering. Beginning as a Cafe Manager, he carried on to attain the higher levels of Restaurant Manager, Area Manager and then to Restaurant Development Manager for a franchise cafe business.

Brendan, like Darren, prides himself in the importance placed on keeping high standards of quality, taste and presentation of food while maintaining compliance with all health, hygiene and safety issues and regulations, Brendan says “my focus was always to run an efficient and well managed kitchen, setting challenges for myself and my team of staff to achieve the budgets and deliver the highest standards of food and service”.

Arriving in Brisbane in 1997 he managed local cafe businesses before joining a coffee franchise group. Focusing on staff training, customer service and establishing the importance of good relations, he understands the importance of respect between front of house and kitchen staff to create a team friendly environment thus increasing turnover. Brendan then moved into the role of Area Manager, before being promoted to Restaurant Development Manager, where he became more involved in dealing with architects, designers and shop fitters.