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Le Cordon Bleu is proud to announce award-winning Executive Chef Tom Milligan as the newly appointed Australian Technical Director. Since starting his impressive 30-year career in England, Tom has worked with internationally acclaimed chefs Raymond Blanc, Terry Laybourne, Michael Quinn, Maggie Beer and Stephanie Alexander in the world’s most prestigious restaurants and hotels.
Describing his latest appointment Tom says:
“With the food industry on the cusp of innovation and change, this is a perfect time for me to take on the role of Australian Technical Director at Le Cordon Bleu. There are so many facets to the industry now, and the fact that you no longer have to be locked into a commercial kitchen, means great opportunities also exist for food writers, bloggers and food stylists.”
Having worked all over the world, Tom believes Australian chefs are more innovative than our overseas counterparts due to the quality of produce available and because Australian chefs are not restricted by a particular heritage. “In Europe you want to push forward but are ultimately restrained by tradition, whereas in Australia, our chefs come from a melting pot of different nationalities, so they tend to be more freestyle.”
It is this freestyle approach to food that Tom believes is driving the trend towards plant based diets and sustainability.
“Vegetarian butchers have become hugely popular within Australia with more foodies adopting a vegetarian diet or less meat options.”
Born and raised in England, Tom trained at the prestigious Ritz Hotel Piccadilly, working under acclaimed chefs Terry Laybourne, Michael Quinn and Bruno Loubert. His passion brought him to Australia to the Hyatt Regency Adelaide before heading overseas to the Park Hyatt Buenos Aires. The attraction of Australia’s innovative culinary industry saw him return to Adelaide as a Chef Instructor with Le Cordon Bleu Culinary School at Regency Institute for Hospitality. Ensuing roles included: Head Chef to the iconic Stephanie Alexander; Chef de Cuisine of Cecconis, Crown Casino; Executive Chef at Hotel Windsor; and Senior Culinary teacher for Holmesglen Institute of TAFE.
Key awards and achievements include winning the Seppelt Menu of the Year competition, and 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.
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