Caitlyn Rees is Head Sommelier at Charlie Parker’s and Fred’s in Sydney
She was an instrumental part of the opening team that launched Fred’s in 2016. Prior to that she worked in some of Sydney’s most respected restaurants including Momofuku SeiÅbo and Mr Wong. Caitlyn’s passion for product knowledge stood out to the judges as well as her strong desire to foster and share knowledge within the industry.
Caitlyn will embark on a once-in-a-lifetime trip to work across the world at three world-class venues and wineries along with a year-long mentorship on her return. She will be working closely with Melbourne Food and Wine to determine her dream places to work overseas, and has already expressed an interest in visiting the cideries in Normandy, France.
Starting his career in the Yarra Valley Michael moved to London to work at David Thompson’s Nahm in 2011. Upon returning to Victoria, Michael began working at Attica, first as a stagiaire then on the wine team and finally as Assistant Restaurant Manager.
In 2016, Michael alongside his business partners opened acclaimed Bar Liberty. Its formula for success is in its focus to create an environment free from the constraints of the industry, where all products – food, beverage and service share the same importance as each other. In a huge year, Michael also co-founded Grow Assembly which aims to be a source of inspiration and education to provide the skills, both emotional and technical, for the future generation of hospitality professionals.
Zackary’s philosophy in the hospitality industry is firmly rooted in the balance of knowledge of your produce, technique through hard work, time and discipline and care of your colleagues and customers. In his constant quest for personal growth Zackary’s work in restaurants Embrasse, Brooks of Melbourne and Attica have lead him to his most successful role to date, Sous Chef at IDES.
Working at IDES under Peter Gunn since its beginnings as a monthly degustation to its permanent bricks and mortar home in Collingwood, Zackary leads the team with tireless dedication and unwavering attention to detail.
Cameron amassed a wealth of experience working at Dinner by Heston Blumenthal in London before relocating to Melbourne with The Fat Duck for its six month residency at Crown. Following the residency’s success Cameron played a major role in the opening team for Melbourne’s adaptation of Dinner by Heston Blumenthal as Assistant Restaurant Manager.
Cameron now brings his flair for service and attention to detail to Scott Pickett’s iconic Melbourne restaurant Estelle by Scott Pickett.
He thrives on the opportunity to motivate and energise his team as a leader and his dedicated pursuit to create memorable guest experiences based on knowledge, genuine care and hospitality.
After working with ARIA restaurant in Sydney for 2 years Megan made the move to the Merivale Group with Est. With hard work and dedication Megan climbed the ranks at est. Restaurant, initially as a waiter, through Supervisor, Sommelier and finally Restaurant Manager all at just 22 years old. Megan was integral to the team that developed and executed the Merivale Development program and continues her commitment to her team through mentoring and training.
A true young gun of the industry, Megan’s philosophy is without a great team, nothing will succeed . Megan leads with practical skill and unwavering work ethic and believes when everything from the food, wine, atmosphere and people come together you can truly create a moment of magic.
Each year we send one person across the world to work.
You can be from any area of hospitality - from the cellar, the kitchen, the paddock, to front of house.
We'll fly you to three different countries to work in internationally acclaimed hospitality businesses, tailored to your career.
Prize includes flights, accommodation, spending money and year-long mentorship in Australia.
The winner will work closely with us to select three world-class venues anywhere in the world.
You will be sent on the three week trip to three destinations, with flights, accommodation and spending money included.
On return to Australia you will embark on a year-long mentorship with a local industry leader.
Applications are open to Australian residents aged between 22 years and 35 years who are employed and working in any area of hospitality.