JONN CLOSE  FCSI, CPBB, LREA - Principal Consultant and Licencee

Jonn has an extensive background in the Restaurant, Hospitality and food service Industry with qualifications in commercial cookery trade as a qualified chef, business mentor, workplace training & assessment and is a licensed real estate and business agent.

Over 30 years has provided Jonn with experience in all aspects of the hospitality industry in Australia and overseas including: restaurants, corporate & private catering, cafes, restaurant & hospitality business sales & marketing, food manufacturing, major venue management, accommodation, private mega yacht management and provisioning, retail concept development & implementation, project management, marketing, business mentoring and Jonn has held numerous positions on industry boards, committees, associations and is a Professional Consultant Representative of Foodservice Consultants Society International (FCSI) ANZC Board of Trustees 2012, board member of Restaurant and Catering NSW and Member of Green building Council of Australia.

KIM WHITE  CPR CPBB - Senior Consultant

Kim White has worked extensively in the retail sector, human resource management, executive management of corporate catering at such venues as Sydney Opera House, Art Gallery of NSW, Powerhouse Museum, The Wharf Restaurant as well as owning her own catering company with multiple cafes, restaurants and corporate contracts. Before joining Close Encounters in 2007 Kim owned and managed the Lockhart White consultancy for 14 years, specialising in the Hospitality Industry.

PETER DOYLE  OAM CPR - Senior Consultant

Peter is currently the CEO of the Peter Doyle Family Group, which owns and operates the Peter Doyle @ The Quay Restaurant, the Watsons Bay Hotel and Fisherman’s Fine Wines, employing over 200 staff. Peter has worked in the restaurant and hospitality industry for over 30 years, including repeated work in Japan, and served as both Vice President and President of Restaurant and Catering NSW and was the former National President of Restaurant and Catering Australia. Peter has also been involved with numerous charitable organisations.

IAN MARTIN - Senior Consultant

Ian Martin is a qualified chef and has tertiary qualifications in catering supervision, marketing, wine evaluation and business management. Ian has cooked in commercial kitchens both domestically and internationally for over 28 years including his own licensed restaurants and catering business.

Ian is a founding director of The Avocado Group catering company and is currently General Manager of the group.

With his extensive experience Ian is President of Restaurant and Catering Association of NSW, previously Vice President (catering) of the Association and sits as a member of the Caterers Accreditation and National Boards.

GREGORY FRAZER - Senior Consultant

Greg’s experience in food and beverage service spans thirty five years, setting up and managing cafes, restaurants, Rockpool Catering and, more recently, luxury private villas. He has also been involved with a fresh food, online shopping business  greengrocer.com.au

Greg’s skills encompass wine consultancy, underpinned by grass roots experience in vineyard and winery, both in Australia and abroad. His core understanding of food and beverage service has been enhanced by years spent with Berowra Waters Inn and the Rockpool Group.

MASAJI HASIMOTO (known as Hashi) - Chef Consultant

Trained in Osaka Japan in French Cuisine; competence in European and Japanese cuisines provides him the scope of knowledge and relevant experience to provide sound consulting advice on a practical operational
level including menu development, implementation, training and kitchen design strategy.

He has been chef at numerous Five Star Hotels, Private Clubs, events and Restaurants in Australia,  New Zealand and Japan including: The American National Club, Close Encounters Food Group, Japan World Exposition, Osaka 1970, The Summit, The Regent and Sofitel Wentworth Hotel.

ANTHONY OTTEWILL - Chef Consultant

Anthony Ottewill has worked in the hospitality industry for over 20 years, with qualifications in commercial cookery as a chef, working in all aspects of the kitchens in varying styles of restaurants including Michelin Star restaurants in Europe. Anthony has worked for suppliers to the industry and has been involved in organic food manufacturing. Anthony also provides professioanl brokerage services to our clients.

MICCAL CUMMINS - Senior Consultant

A leading Sydney Caterer, Miccal Cummins has over 20 year experience in hospitality and business management.　 Gastronomy Australia Pty Ltd has been consistently awarded for its food and service over the past 10 years including boardroom caterer of the year 6 years in a row and awards for Site, Venue and Wedding caterer. In addition Gastronomy was the recipient of the UNSW environmental and Leadership award for food outlets in 2008.

Evolving from Training and Development Manager for the Summit Restaurant Group until 1994, Operations Manager for the Botanic Gardens Restaurant and catering facilities until 1996, Miccal’s focus was developing systems to ensure the creativity of chefs and the service skills of waitstaff are utilised to their full potential.

Miccal strives to ensure change is positive, systematic and customer focussed.

ROGER DEDMAN  - Client Services & Administration Director

Roger is Co-Director of Close Encounters and has a extensive backgound in the Finance sector and in Hospitality. Roger also has qualifications in Commercial Cookery and is an approved Full Restaurant & Caterers Licensee.

Roger is responsible for all Marketing, Administration and Client Services at Close Encounters.