1. Craig MacKenzie
M. 0431 813 047 E. cmackenzie@silkeducation.com.au
CAREER HIGHLIGHTS
Events and international success
As well as operating these fantastic restaurants I was also involved in large scale events with the
New Zealand Government organizing with New Zealand Tourism all APEC seminars with booking
of accommodation to catering of all events and security this was a mammoth task but went without
a hitch This aided my future appointment with President Bill Clinton and his family at the white
house.
 I am still involved in some tourism accounts for new Zealand with Events and tourism NZ
Below are some of my contacts whom I still have dealings with on an international level
 New Zealand culinary Olympic team junior chef of the year 1987 -1989
 T.V personality with my own cooking show for 7 years as well as a radio show for 5 years
 Worked at 4 Michelin star restaurants La Tante Clair , Ramsey’s, La Gavroche
 Working with the following internationally renowned chefs:
– Dieter Dopperfield (Culinary Institute of America)
– Michael and Albert Roux (famous U.K Chefs)
– Alistair little (English Restaurateur)
– Wolfgang Puck (Owner of Spargo in LA and TV chef)
– Nico Ladins (TV Chef and well known book author)
– Gordon Ramsey (TV personality – chef and author)
EMPLOYMENT HISTORY
SILK Education & Training - Sep 2015 - current
QLD Hospitality Program Manager / Regional Manager
In this role I am responsible for the introduction and development of our hospitality program in the
Queensland market. This encompasses writing all of our own delivery material to an international
standard and making sure our local trainers are upskilled to this level. I have 12 trainers I manage
and assist on an ongoing basis, I also hold frequent Master Classes to help them with their
knowledge base for their own PD as well as knowledge to pass on to our students. All our material
is CRICOS approved and checked by Federal Government Bodies for compliance. I work closely
with large corporations like Mantra Hotels, Marriott hotels and Spicer’s Retreats to name a few and
I build and implement specific training programs for these companies.
Duties and Responsibilities:
 Selection and training of staff across Sales & Training
 Management of User Choice, Certificate 3 Guarantee and Higher Level Skills programs
 Budgets and forecasts for QLD
 Reporting of sales figures and projections to be presented to the Board
 Actively promoting SILK in the market and developing new client relationships
 Coordination of training programs and delivery
 Compliance against QVIP & ASQA requirements
 Development of training and assessment materials
 All reporting for the QLD branch to DET
 P&L
 Staff performance reviews and performance management

2. Craig MacKenzie
Vegerama Group Jan 2014 Aug 2015
Group Executive Chef Training and Development GM
As Group Executive Chef I was responsible for the creation and implementation of menus for 3
sites across Brisbane CBD including one fine dining establishment. As well as running these
kitchens I would also be called to cook for such Hollywood stars as Johnny Deep, Madonna and a
list of other celebrities when they visit Queensland – This would be on personal request from my
background when I was in the U.S.A
Duties and Responsibilities:
 Responsibilities include the overseeing of the entire groups food outlets and fine dining
restaurant
 Day to day production of all vegetarian/ vegan food
 All menus design and implementation of all menus
 Staff employment and rostering
 Managing Chefs/ for all celebrities while in Queensland writing and personalizing their
menus as well as instructing my team to produce these dishes
Regional Group Training (RGT) – For Chefs – Dec 2013- Dec 2014
Queensland Business Manager
 Overall compliance and running of the business programs for Commercial cookery and
hospitality Writing of all programs from Business to Advanced diploma
 Recruit and Train of all 85 students enrolled in to our program
 Writing of course material ,getting CHRICOS application for internationals in
business/commercial cookery/ hospitality
 Setting up of training kitchens equipment, layout and getting operational kitchens
 Overseeing managing and running of very successful café alongside of the training facility
Cornell Business of Technology (New Zealand) – Oct 2005- Dec 2013
Head of Department for Hospitality and Commercial Cookery Program Manager
Responsibilities included writing of course out lines for all level 5 culinary arts programs as well as
teaching level 6-7 business management and practical teaching of the culinary arts program.
Duties and Responsibilities:
 Running the entire hospitality/commercial cookery program through to hotel business
management for Cornell overseeing 16 tutors and 1500 students from cert 4 commercial
cookery to Advanced diploma International culinary Arts
 Writing all courses relevant to London city and guild qualification
 In charge of international students and domestic mapping of all documentation
 Sitting on industry boards Beef and lamb ,NZQA , NZ seafood council
Personal Chef to Michael Jackson – April 2002- August -2005
I was based on site at his home at Neverland Ranch however I also accompanied him on his world
tour. Having very specific dietary requirements this role was varied and a great opportunity to
broaden my culinary skill set. This was just the beginning of my vegan, vegetarian cooking
adventure
 Personal Chef to Michael Jackson writing all menus and implementation
 Training of all kitchen staff

3. Craig MacKenzie
 Day to day running of operations
 World tour menu planning this was very intensive and we had to work ahead from country
to country
 Junket trips for new release of Albums/CDs hiring of all kitchen premises to cook in
 Trail and implementation of all new products for Michaels food business
 Managing other Executive chefs at hotels we stayed in
Personal Chef to President Bill Clinton in White House – Jan- 2000 march-2001
This was a live in role at the White House where I got to work alongside executive chef Walter
Schelb. We had a team of around 38 full time chefs in total however I was head Chef in the private
residence which had 4 chefs working under me.
 Personal chef to the Clintons and personal residents in the White House
 Day to day operations of running the kitchen
 Presidents personal chef on overseas trips
 Organization of all menus supplied overseas
 Consultation with all chefs in other country’s overseeing all products and produce supplied
to the president
 Menu planning and design alongside Executive chef Walter Schleb
1990 – 2000 Owner Operator of 4 top New Zealand Restaurants
 Porterhouse Blue ltd
 Skoozi bar and bistro ltd
 Moet & Chandon Oyster bar
 California pizza kitchen
 All management operations of all 4 restaurants form Business plans through to accounting
and employment and staffing contract writing / day to day operations
 Having my own T.V cooking show on Prime TV NZ for 7 years ( Prime living )
 Having my own Radio slot for 5 years on classic hits 97.0 FM
EDUCATION AND TRAINING
International Qualifications
 London city and guild 706/1 706/2 706/4 /5 (Advanced pastry)(game)
 N.Z Trades certification food hygiene
 General Managers Certificate # gm 1201/95
 Diploma HACCAP in airline catering
 Advanced BA adult educator training and writing assessments level 5
 Advanced Diploma international culinary Arts London City and Guilds
Australian Qualifications
 TAE 40110 – Certificate IV in Training and Assessment
 Code Cert 3 III in Commercial Cookery Qualified Barista level 4
 Working with children blue card holder