top of page


Malcolm has been in the Food & Beverage Industry for approximately 23 years and has worked with some of the industry’s premier chefs in designing and installing some of Sydney’s landmark restaurants. From a beginning with Hobart, being educated in the fundamentals of kitchen operations and the importance of quality in a demanding kitchen, he proceeded to project management for one of Sydney’s larger kitchen contractors and settled into a role managing design and construction of commercial kitchens. Malcolm works on a simple philosophy that has been instrumental in maintaining good, long-standing relationships with our diverse client base – "Always apply what you have learned from your successes and mistakes, and never ask somebody to accept something that you wouldn’t be completely happy with yourself."

bottom of page