CHEF PROFILE

TOM MILLIGAN, EXECUTIVE CHEF

Award winning Chef Tom Milligan has joined Atlantic Group [v] as Executive Chef – Catering Operations, from the iconic restaurant The Botanical.

Born and raised in England, Tom trained in London at the prestigious Ritz Hotel Piccadilly. During his time in London, Tom worked under renowned Chefs including Terry Laybourne, Michael Quinn, and Bruno Loubert, before traveling to Australia to work at the three hat Hyatt Regency Adelaide restaurant Flerieu. Tom then went on to work as Chef de Cuisine of the Park Hyatt Buenos Aires, Argentina before returning back to Australia to take up the position as a chef instructor with Le Cordon Bleu Culinary School at the renowned Regency Institute for hospitality.

Moving to Melbourne, Tom took up the position as Head Chef to the iconic Chef Stephanie Alexander at her award winning Restaurant Stephanie's. Tom then joined Crown Casino as Chef de Cuisine of Cecconis restaurant. From 2001 to 2006, Tom was the Executive Chef at the Hotel Windsor, Australia's oldest five star luxury hotel, before joining Holmesglen Institute of TAFE as senior culinary teacher with the school of Hospitality Cookery and Bakery.

Toms's career highlights include winning the Seppelt Menu of the year competition with team mates Maggie Beer, Urs Inauen and Cheong Liew, as well as being chosen to represent Australia at the prestigious Bocuse d'or Culinary competition in Lyon France. Tom is also a member and past President of The Melbourne Chef Association Les Toques Blanches and Vice president of the Academie Culinaire de France Australia.

Atlantic Group [v] welcomes Tom and is excited to have a Chef of his caliber leading the kitchen.

RJ, HEAD CHEF - PENINSULA

Roberto is one of the Atlantic Groups most long serving and dedicated employees. He joined the Atlantic Group early in 2002 as a casual chef, soon after taking a full time position as a chef de partie. After six years Roberto has worked his way up to the top tier of the kitchen hierarchy.

Prior to joining the Atlantic Group V Roberto ( Rj) started his cooking apprenticeship with the Box Hill Institute Of TAFE. During this period he has worked on a few café's and restaurant . Roberto had the opportunity to step up on the industry, got a job in one of the biggest chain of Hotel in Australia, Sheraton Towers which is owned by the Starwood Enterprise who also owns The Westin Hotel, Here he spent almost 5 years learning and training the culinary art , he has worked with some of the top chef's Melbourne has to offer with the like's of Oliver Von Brunn, Andre Smaniotto, Mark Barnes , John Sharkey Eduardo Jalijali , Anthony Ross and the list goes on.

Roberto is in charge of the biggest kitchen operation in the Atlantic Group V- Peninsula which caters for a maximum of 1400 guests for sit down dinners. Roberto's philosophy on food goes back into putting much emphasis on using the freshest finest quality of ingredients backed by a lot of hard work to create and produce a dish that is not only technically solid but has a perfect flavour balance and contrast.