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David is a strategist, author, researcher, speaker and facilitator with over 20-years of experience in working with organisations and their leaders to reshape the mindset, skill-set and strategic focus that is required to pursue opportunity and manage risk in fast-moving, disruptive environments. He has worked with a range of organisations and communities in Australia and United States and has significant experience in the areas of corporate strategy, organisational transformation, education and training, learning and development, social enterprise, community development and resilience. David is the co-author of Disrupted: Strategy for Exponential Change and The Disruption Readiness Test and his recent speaking engagements include National Future Work Summit, Digital AI Summit, CSR Way National Conference, NAB Leadership Matters National Conference and Best Practice Network National Summit.

- https://www.resilientfutures.com/about-us -



Hilary McNevin is a Melbourne-based freelance food writer, digital content manager and events planner.

 After working in and managing restaurants in Australia and the UK for 15 years, Hilary moved into food writing. Her written work has appeared in The Australian, SBS Food Online, 9Kitchen, Winestate magazine, Eat Drink magazine and Broadsheet.com.au . She wrote for Epicure, The Age for 10 years and was the Australian contributor of the book 1001 Restaurants You Must Experience Before You Die (Murdoch Books). She has written, co-written and edited others books including The Atlantic at Home with chef Donovan Cooke.

Hilary works as an events planner through her business Pep Events and in 2017, she founded Turnip Media. Turnip is a food media busines that shares culinary and agriculture-based stories  to encourage urban-and-rural connection and community. Through Turnip Media she also creates digital content for clients in the food and drink industries.



Richard Cornish is a Melbourne based food writer, author and events host.

He is well known in the food scene as an independent writer and commentator on food issues and an affable and humorous host and presenter.

Richard was the acclaimed commentator on the 7 Network series Iron Chef Australia and is a regular contributor to the Sydney Morning Herald and The Age’s Good Food section in which he writes the popular and humorous Brain Food column.  He writes a weekly column in the Saturday Age called Six Reasons to Visit. He has written four cook books on Spanish cuisine with Spanish born chef Frank Camorra. He has written another cookbook on Spanish food and one on Mexican food for publisher Gourmet Pilgrim. He is a frequent contributor to Gourmet Traveller Magazine.



Boris Musa is the Managing Director of Mainstream Aquaculture Group (Mainstream), a vertically integrated producer and supplier of Barramundi. Mainstream is one of the largest suppliers of Barramundi table fish products in Australia under the Infinity Blue Barramundi brands and is the global market leader in the supply of juvenile fish (seed stock) to the Barramundi aquaculture industry, exporting to 24 countries across five continents. Mainstream operates four farms in two states, including the world’s largest aquaculture production facility of its type, as well as the world’s largest Barramundi hatchery. Boris has been Managing Director since 2012 and under his stewardship; company value has increased by a multiple of 30 times on a 20-fold increase in revenue.

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From humble coastal beginnings to working with some of the city’s most demanding kitchens, Nick Mahlook is built to captain The Atlantic ship

Raised in Lakes Entrance, on his family’s vineyard, from an early age Nick was surrounded by the freshest regional produce, developing his personal ethos of “only the best”

His career in the kitchen began at the age of 16, in his sister’s restaurant Miriam’s, where his passion for food and creating was the driving force in expanding his culinary horizons.

Age 18, Nick moved to Melbourne landing in the kitchen of the acclaimed Stokehouse restaurant where he would spend the next decade working with Melbourne’s leading chefs.

In 2007, Nick was appointed Head Chef of Stokehouse Café with menus influenced by his travels through Europe and South America.

Nick was appointed Executive Chef at The Atlantic in October 2017, and has brought with him an honest and simple approach his kitchen.

As Executive Chef, he will continue to celebrate the world’s best seafood, working with the freshest wild and sustainable fish, oysters and shellfish but will let his let his passion for nostalgic childhood dishes reinvent some of the classics.


Alejandro Saravia - Executive chef ‘Pastuso’

Alejandro grew up in Peru, South America where he was introduced to the strong flavours of Peruvian cuisine, which he continues to be influenced by in his cooking today. Alejandro then spent eight years travelling the world working as a chef, engaging and indulging in an array of foods and cultures.

It is during this time that Alejandro developed his impressive culinary resume with a list of esteemed venues in Peru and also in Europe – including Heston Blumenthal's Fat Duck in the UK and Les Ambassadeurs in Paris, as well as many well known Sydney establishments, such as Pier Restaurant, Salon Blanc in Woolloomooloo, Opera Bar and as Sous Chef at Sails Restaurant at Lavender in Lavender Bay.

Alejandro has also pursued a career on his own, running "A taste of PERú", a company which demonstrates and educates foodies in the ingredients, flavours and cooking methods of Peru and Latin America. He has hosted a series of degustation nights of Modern Peruvian Cuisine while also running cooking classes and gourmet tours to his home country.

In 2011 Alejandro opened MORENA restaurant in Sydney in the ultra-cool postcode of 2010. The menu at MORENA showcased fine-dining dishes that drew on a variety of flavours from Latin America and Peru.

Alejandro can now be found in Melbourne working the kitchen at Pastuoso. This Peruvian crowd-pleaser is from the same team behind Argentine grill San Telmo.

Alejandro's love and passion for his native country can only be described as contagious, and he aims to educate Australians on the vibrancy and variation of Latin American haute cuisine and the flavours and ingredients of Peru.

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Dr Kate Brooks - KAL Analysis Pty Ltd & FRDC Non-Executive Director

Social Scientist; NSW Coastal Council, Member; NSW Marine Expert Knowledge Panel, Member; & Non-Executive Director, OzFish Unlimited.

With twenty years’ experience in NRM and social research, Kate is focussed on maximising natural resource management outcomes through employing social research. Her particular area of interest - social capital and social license to operate - provides a basis for understanding community interactions, decision making structures, needs and development options, in changing environments.

Working in and with state, federal and international NRM policy domains, managing and undertaking social research projects and providing advice for policy development, has provided Kate with a unique understanding of the issues associated with community responses to policy and regulatory implementation. In all her work, ‘sustainability’ both of the environment for industry and community, and of industry, are fundamental to her world view. Exploring ways to not only optimise sustainability, in all its forms, but in ways that generate benefits to multiple people, is one of the foundations of Kate’s work.

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Internationally acclaimed seafood Chef, Pete Hilcke takes you on a culinary journey of the Ocean. His extensive traveling and work with seafood has become a pillar amongst his peers in the Seafood & Restaurant Industry. Pete’s enthusiasm and passion for beautifully cooked seafood and its health benefits keeps him on a journey of discovering new and exciting ways to bring the best to the plate. He is enthusiastic to educate and share this passion for seafood with creating exceptional dishes.

In 2015 Pete broke into the media, his appearances include host chef on the Australian Seafood Show on Foxtel Aurora, guest chef on My Market Kitchen on Channel 10, Channel 7’s Yummy Mummies reality show, Chef Radio UK now Host on SENPlus “The Breakfast Stable” 7am Saturday Mornings. He has cooked for Hollywood stars such as Jane Seymour and many influential persons of the Australian community. He has been part of numerous events such as the National 4 x 4 show, Melbourne International Boat Show, San Remo Fishing Festival, Lake Eildon Fishing Festival, Food Service Australia Show on a panel of speakers for the Seafood Summit.

He has plenty of stories to tell relating to his life and times from a DJ, to cooking in the Royal Australian Navy to the starting of his media life. Pete's concern is keeping it simple and having fun in the kitchen. "The day you relax and let things flow in the kitchen is the day you relax as the unique person you were meant to be" "Life is too short so get off your butt and treat this day as it is your last, live for now and the rest will follow" "Be responsible, cook with sustainable seafood where possible" Pete is natural performer and with a huge personality, wit and charm, he's a colourful and entertaining musical chef.

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Joseph Goodman Executive Sous Chef, Melbourne Convention and Exhibition Centre

After 15 years in the restaurant industry in Victoria at venues such as Crown Casinos’ Number 8, Treasury at The Sebel and Pure South Dining, Joe joined the award-winning Melbourne Convention and Exhibition Centre (MCEC) in 2008. He has spent time developing his skills in Europe, Asia and America, as well as closer to home in Tasmania and New Zealand.  

Joe uses his 26 years of industry experience to lead a team of over 60 full time and casual staff in the largest kitchen in the southern hemisphere.

MCEC hosts more than 1,000 events annually, attracting 2.5 million visitors and generating nearly $1billion worth of economic benefit annually to the Victorian economy.

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Ollie Glade-Wright - Environment Manager at Cooper Energy,

An Australian energy company with gas exploration and production operations that include the Gippsland and Otway Basins offshore Victoria.

Since earning a Bachelor of Science in Marine Biology from Flinders University, Ollie has lived and worked in Tasmania, Western Australia and South Australia. Ollie has worked as a commercial diver and consultant in industries ranging from aquaculture and fish processing to offshore gas exploration and development.

Ollie has been in the gas industry since 2011 managing environmental and related regulatory approvals, compliance and stakeholder liaison. He has a strong appreciation of the challenges of operating in a multi-user environment and the importance of industries building and maintaining a positive profile in their local and wider communities. 

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Alexandra Thomas - Director & Principal Consultant

A pastoralist’s daughter with over thirteen years’ experience in work health and safety, Alex is the 2018 AgriFutures Rural Woman of the Year (SA), the winner of the 2018 SafeWork SA Augusta Zadow Award and the proud Director and Principal Consultant of her own work health and safety consulting business, Alex Thomas Pty Ltd.

Having worked with over 80 businesses across a multitude of different industries, Alex’s core objective is to help her clients re-calibrate the value proposition of work health and safety from ‘box-ticking’ to empowering people, reducing risk and ultimately preventing people from getting hurt. Alex commenced working with commercial fisheries in early 2013, has conducted her own independent research into work health and safety in fishing (South Australia and Norway in 2014-15) and has also worked in collaboration with Dr Kate Brooks (Australia-wide) in 2017-19. 

Now based in Adelaide, Alex is a fierce advocate for all things agriculture, has recently completed the 2018 Governor’s Leadership Program and has been formally endorsed by the Executive Director of SafeWork SA for her approach to assisting industry.

Alex is an eternal empath, a master-collaborator and a new board member and she loves daring to do things differently. Alex is also a part-time carer for her disabled father, a lover of horses, a two-time trekker of the Kokoda track and an amateur yogi.

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Jonas Woolford- ABALONE DIVER


Jonas lives on the Eyre Peninsula, South Australia and has been diving for abalone in the Western Zone of the South Australian Fishery since 1997. Working with his brother Tobin and Tobin's wife Carissa, they now run the family business Eyrewoolf Enterprises Pty Ltd harvesting and exporting their Abalone. He holds a Graduate Certificate of Australian Rural Leadership, an Advanced Diploma of Accounting, is a graduate of the Lead on Seafood 2006 Professional Development Program, the Australian Rural Leadership Program 2010, a Nuffield Scholar 2017 and a member of the Australian Institute of Company Directors. Jonas has been a Director of the Abalone Council Australia Ltd. since 2009 and the President of the Abalone Industry Association of South Australia Inc. since 2009. Jonas has been Chair of South Australia’s peak seafood industry body Wildcatch Fisheries SA Inc and continues to sit on the board as representative for the Abalone sector. 


Patrick O’Flynn - WOOLCOOL (Operations Manager Australasia):

Patrick has been with Woolpack Australia for 3 years and through this time has managed the establishment of Manufacturing and Distribution across both Australia and New Zealand. Patrick’s 15-year career spans a number of Senior Management positions across both large public and private corporations in varying industries and his core skills and experience span End to End Supply Chain Management, Business Development and Financial Management.


Allen Haroutonian - CEO - x-lab

BLUE-X is a Blue Economy Innovation Cluster focused on developing scalable ventures that build and deliver solutions to stakeholder problems. Providing a place to connect, learn and build capability alongside a network of values-aligned people who embrace change and are focused on growing the blue economy. Together, we will discover opportunities, start and grow businesses that are sustainable economically whilst maintaining the natural resources of our planet for the benefit of future generations.

We source and curate industry problems before forming problem-solving teams, combining unique talent with deep industry knowledge. We then support these collaborations by embedding cutting-edge innovation methodologies such as Design Thinking, Lean Startup and Agile Solution Development. Our work demands tight timelines, controlled investments and a laser focus on the delivery of tangible and measurable outcomes. Blue-X is built on X-Lab’s 3 years+ of driving innovation in the Blue Economy sector through the Fish-X program sponsored by FRDC.

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Maru Samuels - Iwi Collective Partnership (ICP)

Maru Samuels manages the Iwi Collective Partnership (ICP) having originally started as an ICP founding director in 2010. ICP is a voluntary collective of Iwi tribal fisheries companies and traditional fishing rights reinstated via a national settlement of Treaty Fisheries claims between Maori and the New Zealand Government. ICP has grown to be the largest Iwi tribal fisheries collective now involving 20 individual Iwi tribal partners from throughout the North Island of New Zealand. ICP's primary role is the administration of 19,000 tonne of commercial fishing rights covering every species of fish within the scope of the New Zealand quota management system. Maru brings to the role over 20 years of experience in tribal governance, local government, commercial fisheries and environmental management, and holds qualifications in law and environmental management.