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Our Professional Team | Hospitality and Cookery

The APSI professional team are essential staff members who are committed to provide top quality training services to our students. Student learning experience is essential to the overall satisfaction of our training. Our trainers and administrative staff members are highly qualified with years of professional experience in education and training. Many of them gained their professional experience and education overseas and bring in a diverse skills and knowledge to our students.

Paul Walker

Executive Chef and Course Coordinator

Paul Walker is a chef trainer and  owner of Culinary Soul  which is a catering and consultancy company. Paul has coached a number of chefs who received gold and silver medals in the Oceanafest Salon Culinaire. Over the years, Paul was employed as an award-winning chef at prestigious venues such as Bread in Common (Best new restaurant in the 2015 WA Good Food Guide) and Halo, and Head chef at boutique catering company Brush, Fork & Pencil. During his training as a chef he was employed at a number of Michelin star venues in the North West of London, also receiving the award for North West Young Chef of the Year 2003. Paul believes the secret to a good training is to fully immerse yourself in it and most importantly to have fun doing it!

Shannon Ferro

Shannon Ferro

Senior Chef Trainer and Workplace Assessor

Shannon is a fully qualified chef trainer through the Australian Apprenticeship system. Originally from Victoria, she has worked around Australia and the UK but always gravitated back to Perth. Shannon has worked in hotels, resorts, cafes, fine dining and also mining camps. Shannon has a particular passion for desserts and enjoys seeing the reactions and the pride of the students when they have produced something they are truly proud of. Shannon also looks after the chef apprentices at APSI in various client’s venues.

Rainer Konstanty

Chef Trainer and  Workplace Assessor

Rainer was born in Germany and from a young age, Rainer has always been interested in food – he credits his mother as one of the most gifted cooks that created the tastiest food from an enormous veggie patch, fruit orchard, flowers, herbs and rabbits that nourished his family.

Rainer’s professional career started in a small hotel and restaurant in northern Germany in 1986 and completed a 3-year apprenticeship as a chef.  During this time he learnt the culinary basics from renowned European chefs that shared their knowledge and skills.

He continued his passion for food, travelling to Hamburg, London, Zurich, Sydney and in Perth since 2009. Rainier spent 6 years “banging pots and pans around” in two upmarket Perth restaurants. With his industry networks and connections, Rainer has successful placed APSI students in prestigious dining venues such as the Wild Flowers in Como the Treasury hotel, Hadiqa in Hibernian Place and Westin Hotel.


Jill Duncan

Venue Manager

Jill has 18 years Hospitality  Management experience and has 10 years Teaching experience. Her credentials are an Associate Diploma of Hotel Management through TAFE and a Bachelor of Education through Curtin University. She was awarded Best Front Office Staff Member by Australian Hotels Association and she was nominated for Teacher of the year through the Department of Education. Jill’s passion is providing quality service/education as it is paramount in ensuring guests/customers/students have the utmost experience/training.

Sylvia Cuthbertson

Work Placement & Events Coordinator and Hospitality Trainer / Workplace Assessor

Sylvia possesses over 10 years of work experience in the hospitality industry and her duties stretched over a wide range from Events and Catering Management and Food & Beverage Operation to Front Office and Reservations. Her diverse experience comes from a career involving varied hospitality working environments Australia-wide and worldwide such as resorts & safaris (e.g., Heritage Hotels Group, Kenya), corporate chain hotels (e.g., Hyatt Hotels and Pan Pacific Group, Australia) or unique boutique style hotels (e.g., Hotel Hotel, Canberra or Alex Hotel, Perth).

Sylvia holds a Bachelor of Hospitality and Tourism Management and an Advanced Diploma in International Hotel and Tourism management. She is currently in charge of training hospitality management students, supervising workplace training and maintaining industry relations at APSI.

Nathan Sanders

Chef Trainer

Originally from Western Australia, Nathan kick-started his cuisine training at West College of TAFE. He then rotated through various positions in the hospitality industry before he became the Head Chef of Willow—an 80-seat restaurant, in 2003. Throughout the following 20 years of his culinary journey, Nathan undertook different positions as executive chef, head chef, sous chef and venue manager at several restaurants and hotels such as Gloucester Park, 300 Acres and ANZAC House.

In 2021, Nathan joined APSI and he is currently delivering commercial cookery classes as a qualified trainer and assessor with us.

Garth Cleveland

Assistant Chef Trainer

Garth has over 20 years of experience in the hospitality industry. Before joining the team at APSI, he was the Head Chef at Young George Bar & Kitchen—the East Fremantle located restaurant that ranked 9th in the list of WA restaurants.

Garth gained his cookery qualification from Christchurch Polytechnic, New Zealand. He lived and worked in several European countries like Holland, Spain and France over a course of 10 years. There, he had the chance to experience exotic local cuisines, which significantly contribute to his expertise and skills.

Kiran Jetti

Pastry Chef Trainer

Kiran has been working as a pâtissier (pastry chef) for over 15 years, which gives him extensive experience and knowledge in the specialisation of pastries and sweets. He holds a Bachelor of catering Technology and Culinary Arts.

Kiran is currently a trainer of patisserie courses at APSI and working as the head pastry chef at Westin Hotel Perth.​


Jeremy Henaut

Food & Beverage Coordinator

Jeremy has achieved 16 years of involvement in the hospitality industry, working around the world in a variety of top tier restaurants. Before landing in Australia, he worked in England and Boston, bringing back rare worldly knowledge to the kitchen.

Some of his notable work experiences can be highlighted as managing the largest wine cellar in the northern hemisphere (Boston, USA) and working with many renowned Master Chef public figures. Jeremy also holds a brevet d’études professionnelles certificate. (Centre Promesse).