Andy comes from a strong engineering background having been in and around food processing for over 25 years. From that he has great deal of knowledge around all facets of processing in the meat and value-add sector and, in more recent years an in-depth understanding and practical knowledge of the ready-meal sector.
Having worked closely over many years with his father Horst, who is a German Master Butcher, developing long relationships with many of Germany’s leading equipment manufacturers, he is certainly Australia’s leading expert in the methods, processes and equipment needed for sustainable success in industrial food preparation and production. Andy is passionate about seeing his customers succeed and has a depth of knowledge over a wide spectrum of product applications.
Luke has been cooking for over 20 years, training with and working for such names as George Calombaris and Serge Vieira at a number of hatted and starred establishments, both in Melbourne and overseas. After the huge success of the Made Est restaurants following his return to Melbourne in 2012, he spearheaded the establishment of a production kitchen to service these outlets, whilst also servicing event based catering such as the Australian Open and more lately the FMGC and direct consumer markets. His wide range of experience in fine food preparation and his unique skills in planning and executing the transition from restaurant kitchen to production kitchen make him ideally qualified to assist you with your growth plans.
Where to find us
Unit 31/189B South Centre Road
Tullamarine VIC 3043