Directory (Jan 08):Directory (Sept 06) 13/12/07 10:53 AM Page 1
CORPORATE DIRECTORY LIQUOR
Advertiser Newspapers Malcolm Balcerak 8206 2000 Coopers Brewery Penny Johnson 8440 1800
Channel 9 Cameron Scott 8267 0134 Chace Agencies Chanda Rice 8363 7881
Entertainment Publications Tony Leak 0438 273 311 Empire Liquor Brenton Quirini 8351 7666
Foodservice News Anthony Huckstep 02 9281 2333 Festival City Wines & Spirits Don Totino 8349 1200
Ontime Publications Steve Moxey 0400 473 200 Fine Wine Partners Brenda Roney 8333 9407
AUDIO VISUAL Fosters Australia Tom Parkin 0418 849 173
Novatech Leko Novakovic 0411 718 252 Harbottle on-Premise Stewart Ferguson 8152 8757
BANKING SERVICES Hardy Wine Company Kane Stoddard 0417 865 466
American Express Call Centre 1300 363 614 Lion Nathan 8236 9444
ANZ Bank Call Centre 1300 366 988 Mt Horrock Wines Stephanie Toole 8849 2243
Bank SA Andrew Dallison 8424 4738 Negociants Australia Margot Muir 8112 4210
Commonwealth Bank Michael Fournarakos 8206 4013 Nepenthe Wines Anna Rassias 8389 5270
Diners Club Linda Lawson 0417 826 968 Pernod Ricard Australia Allan O'Neil 8208 2460
NAB Call Centre 13 10 12 Peter Rumball Wines Peter Rumball 8332 2761
Westpac Bank Phil Couchman 8230 2291 SA Brewing Melanie Towler 0439 810 674
BUSINESS ADVISORS Samuel Smith & Son Susanna Brown 8231 3963
George Pantahos & Co George Pantahos 8223 7649 Woodstock Winery Geoff Barker 8383 0156
Michael Corigliano Chartered Acc. Michael Corigliano 8400 6090 MARKETING
Profitable Hospitality Ken Burgin 02 93694558 Aust. Mushroom Growers Assoc. Pam Tobin 8234 8601
CAR HIRE Blue Nectar Brett Helgerson brett@ bluenectar.com.au
Budget Rent-a-Car 1300 362 848 City Search Gabrielle Oldaker 03 8653 4726
CLEANING menulog.com.au Irene Williams 1300 664 335
Alsco Linen Debra Dixon 8346 1391 SA Tourism Commission John Evans 8463 4500
Chesser Chemicals Dominic Maurici 0421 384 666 webmenu.com.au David Stocker 1800 609 255
Nitschke Liquid Waste Phil Nitschke 0412 857 441 MEDIA
FOOD SERVICES Advertiser Malcolm Balcerak 8206 2000
Adelaide Produce Markets Leanne Bruno 8349 4493 Channel 9 Cameron Scott 8267 0134
Allfresh Frank Romeo 8349 7899 MENU
AMJ Produce Margy Abbot 0418 833 351 Menu Stylist Nadia Stamp 1300 660 309
Angelakis Brothers Mitch Sperou 8400 1300 POINT OF SALE
Bidvest Paul Moore 0400 709 284 H&L Australia Mandy Caines 8291 9555
Coca Cola Amatil Pat Carpenter 0419 813 387 Possum IT Pat Hollis 8410 0950
Cosmo Foods/King Is.Group Sean Kay/Matt Cooper 8359 1466 PRINTING
Dairy Farmers Mario Sboro 0418 844 403 Bowden Printing Ivan Bartholomew 8340 3588
Fleurieu Milk Co Alan Steinert 0401 026 648 SHOP-FIT
Goodman Fielder Stuart Greenwood 8209 4234 Built Perspective Scott Langford 0438 795 343
Holco Fine Meat Suppliers David Culbert 0407 604 853 SOLICITORS
Meat & Livestock Australia Bill Lindsay 0411 680 519 Norman Waterhouse Sathish Dasan 8210 1253
Parmalat Dean Plutino 0438 730 274 SOUND & LIGHTING
Rio Coffee Michael Marin 8362 3376 Novatech Leko Novakovic 0411 718 252
Squid Inc Trevor Bowden 0412 607 147 SUPERANNUATION
Vittoria Coffee Pasquale D’Apice 8346 2399 Host-Plus Scott Measday 0418 327 607
FOODSERVICE EQUIPMENT & SUPPLIES THEMING
Caterfix SA Lui Maurici 0421 344 703 Chaircovers Over All Heather McQuade 8362 0772
Curtin Pty Ltd Steve Uppington 8340 1677 TRAINING
Macmont Greg Cordingley 8245 6200 Business SA New Appren Centre Phil Methofer 8300 0015
Woodroffe Equipment Aust. Gary Hayley 8368 1102 Food, Tourism & Hospitality
FURNITURE SUPPLIERS Skills Advisory Council SA Inc John Cassebohm 8232 0311
James Richardson Corporation Graeme Spence 8211 8966 Hospitality Group Training Wendy Ettridge 8223 6766
GLASS REPLACEMENT Int College of Hotel Management Michael Brearley 8348 4654
Clarksons Glass Wayne Sendon 1800 060 007 Le Cordon Bleu Liz Daniels 8348 3022
INSURANCE SITE Academy Nevada Jones 8346 2788
Aon Risk Services Ryan Edwards 8301 1130 TAFE SA - Adelaide Nth Kylie Gabell 8348 4447
LEISURE & LIFESTYLE TAFE SA - Adelaide Sth Mark Slatter 0418 693 335
Skycity - Adelaide Emily Vandersommen 8218 4204 William Angliss College of TAFE Sandra Lunn 0421 344 965
APRA Gary Burrows 8239 2222 Envestra Peter Keogh 8217 5211
PPCA Christie Hayes 02 8569 1100 Power Direct David Eriksen 8357 7511
Directory (Jan 08):Directory (Sept 06) 13/12/07 10:54 AM Page 2
RECIPE FOR SUCCESS Brought to you by
Name: Jerome Tremoulet. Name: Kathy Kitt.
Restaurant: Current Restaurant:
Penfolds Magill Estate Restaurant. Lenzerheide Restaurant.
Past operations you have owned:
Claim to Fame:
Schoenenberg & Alphutte Restaurants.
Restaurant and Catering Awards:
SA Best Restaurant of the Year 2007. Proudest Achievements:
Restaurant and Catering Awards: Besides being a Mum – Amex 2001 “Best” Hall of Fame Award.
SA Best Fine Dining Restaurant of the Year 2007.
Restaurant and Catering Awards: What inspired you to become a restaurateur?
Nominee for Best Australian Restaurant of the Year 2007. To make a difference – the general standard of Restaurants in the 70s
was quite low.
My beautiful family. Someone you admire? Why?
Bill Sparr – He has made a significant impact on the restaurant industry
What made you want to become a chef? in Adelaide and at the same time he has overcome many challenges
Growing up in a big food focussed family. both in business and personally.
Person you most admire and why? Who was your best mentor and what did they teach you?
Philippe Mouchel, because of his success in Australia and his skill. My father – he instilled in me good values and work ethics.
Who was your best mentor and what did they teach you? What is your philosophy for success?
Guy Krenzer - he taught me patience. Stay true to yourself – if you don’t believe in yourself no one else
What is your philosophy for success?
Hard work, patience, passion and creativity. Favourite part of being a restaurateur?
Every day is different with new challenges.
Ingredient you most enjoy using?
Overseas – fresh foie gras and here, Kangaroo Island Marrons. Worst part of being a restaurateur?
The impact it has on family life – so often missing those important
What is your favourite original recipe and why?
Duck confit because I grew up eating it and it is full of flavour.
What was your biggest lesson?
Most rewarding part of being a chef? Be prepared and then prepare some more – you can never be over
Making people happy when they eat my food. prepared.
Worst part of being a chef? What words of advice would you give prospective restaurateur?
As a family man, sometimes the hours get to me, as I am not often Recruit quality staff & suppliers and keep improving and updating the
home at night. documentation of procedures, recipes, lists, plans, notices, meetings etc.
What, in your opinion, distinguishes an average chef from a What is one of your most memorable dining experiences?
great chef? Tetsuya’s – but this memory may be a little blurred, as the wine (as
Commitment and passion. well as the food and service) was outstanding.
What advice would you give to your staff? If you could change one thing about our industry what would it be?
Be open to advice, listen and share. Improve the public perception of our industry by eliminating the
unethical operators who exploit staff and customers.
What is one of your most memorable meals?
Garlic Snails at my Grandmas farm in France.
What’s hot at the moment?
What is your vision for the future of our industry?
Young chefs taking the time to learn the important basic skills of
cooking and taking the time to grow.