Our Professional Team | Hospitality and Cookery
Executive Chef & 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!
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.
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.
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.
Chef de Partie/ Trainee Chef Trainer
Royston is a fully Qualified Chef, and has been in the Industry for 16 years. His career has led him to kitchens in Singapore and Canada, as well as have a large part of his time competing in cooking competitions which led him to be recruited as part of the Australian Culinary Team, competing on the national and international stage, including taking part of the IKA Olympiade der Koche (Culinary Olympics held in Germany) in 2008 and 2012. During his time as Chef at Clarke’s of North Beach, he attained The Restaurant and Catering Australia (WA) Chef of the Year Award.
Moving forward, Royston would like to expand his career into training and share his knowledge and passion with the next generation of young chefs.
Work Placement & Events Coordinator | Hospitality Trainer and Assessor
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.