Andrew Briese |
Associate
Consultant
(kitchen cost
control)
Andrew Briese has been in the hospitality industry for over 20 years, starting and finishing his apprenticeship with the Ress family, The Faulkner club, Tiffany’s on the Park and the Mitre Tavern. After completing his apprenticeship he undertook a Bachelor of Business in Catering and Hotel Management at VUT. Using these skills he has worked for three years at the Park Royal Hotel, Melbourne. He moved to become the executive chef at the Mitre tavern and then the executive chef at the Marine hotel in Brighton for 4 years
He has also travelled extensively abroad, working and training overseas in Japan and London and also travelled through Europe, Asia, Africa and Mexico
For the last 3 years Andrew has been developing a kitchen management program called Cooking the Books. It is an interactive computer program, designed by a chef for chefs. It helps chefs with their food costing, ordering, menu planning and recipe cards as well as addressing many other chef management issues. For the last two years Andrew has been teaching the program and theory to over 2000 of the next generation of chefs and Managers in Victoria’s TAFE system
Andrew is married with two dogs Harley and Molly and in his brief down-time he loves to sit on his couch in his underwear.
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Andrew Briese: