Thanks to my Guardian Angel, who ensured I met the right mentors and lucky to be in the right place at the right time.
2023 Retired The Breeze, Point Lonsdale, and General Manager A.I.T.C Communications. (Hon)
2022 – 23 Conducted a series of cooking classes in The Breeze community (Hon)
2022 Volunteer to cook for “Feed me” community support for people in need across the Bellarine Peninsula
2022 Initiated and chaired selection panel for a Professional Development Scholarship for an Australian Commercial Chef.
2021 Initiated “Best of The Best”: National Unique Award For Cookery /Students and /Mentors.
2020 Conducted six National Forums (Zoom) exploring Covid issues industry will encounter (International participation – China Korea – Thailand).
2020 Initiated and conducted over five months a professional chef forums on Zoom, exploring Covid issues industry will encounter after Covid.
(International participation included chefs from – China – Korea – Thailand) Topics addressed:
1. Will the Australian Commercial kitchen culture change be following this pandemic?
2. What support and / or online resources will help cooks and chefs through this crisis?
3. Will membership of a professional association be a career asset  post Covid-19,
4. Is this the final curtain for chefs’ associations as they currently operate.
5. How could the pandemic reshape the culinary education 
6. What we expect in the new normal?
2020 Initiated and conducted with Catherine over 10 monthly zoom sessions for the Lilydale Probus Club to keep club alive during lockdown:
-Initially conducted training by phone for members who were usure of how to connect and use zoom.
– Participants were given a theme and in turn discuss over zoom.
1. Progressive dinner each had to prepare, a course to show at home, 
2 All about Flowers?
3 Demo cutting a cooked chicken”. -” Making an iced Christmas Pudding.
4 My favorite Book.?
5 My Favorite Music?
6 My pet in incarceration (Where their pet could be their partner)
7 Trivia night.
8 What painting is this?  
9 Would I lie to you?
2017 – 2019 Chair of Jury Wandee International Culinary Competition- Bangkok – Thailand
2018 Wrote and published members handbook for A.I.T.C.
2016 Wrote and webmaster A.I.T.C website. Re wrote – – Chefpedia.
2015 Convened a committee to start the Australian Institute of TechnicalChefs Association (AITC)
2014 Published “AM I CHEF?”.  2 Editions sold out prior to current online version.
2014 Restaurant Reviewer – Gault and Millau & AHA
2013 Jury for Les Toques Blanches – Chaired CHEF Jury – and Copper Skillet Competitions.
2012 Ministerial Appointed Board Member of Fish Names Committee Australia.
2012 – 2011 Chaired Jury for the National “Chef of the year” in Sydney and Melbourne.
2010 Awarded “Foodservice Suppliers Association Australia” (For Excellence) Chairmans Award.
2011 Introduced “The Knowledge Now” program into Tafe and Private providers.
2010 Chairman National “Chef of the year” Sydney and 2009 Melbourne Jury.
2010 Wrote and introduced the “World Championships in Culinary Knowledge” on the web.
2009 Developed Australia’s first program to deliver a Certified Chefs Program. ( Web Driven)
2009 Created an online Global Championships in Culinary Arts Knowledge. – Hundreds participated.
2009 Identified in “Great Chefs of Australia” as originator of “Australian Culinary Codes of Practices” for Professional Chefs.
1994 – 2008 Owner Manager “Rosehill Lodge” Epicurean B&B – Rated 5 Star Food by the Age Newspaper
-Three consecutive years Tourism Award Winner -Dandenong Ranges Tourism.
-Twice Victorian Finalist -Hosted Accommodation (Victorian Tourism Awards)
1995 – 2007 Proprietor “Hills Hospitality Training and Consulting”.
2009 Designed and delivered skills upgrade and training programs for cooks on Lihir Island
2009 Initiated, a panel to develop the “Australian Culinary Codes Of Practices”. Now accepted by all Australian Culinary Associations.
2007 Delivered first ever web broadcast of a culinary competition in Australia (Nestle Golden Chefs Hat) Western Australia
2007 Developed and published extensive web driven professional quizzes for chefs on Salon
2006 – 2008 Identified in “Great Chefs of Australia”.
2005 A Training Kitchen named after George Hill. Wagga.
2005 Invested with National Life membership of the Australian Culinary Federation.
2005 Initiated and published the World’s First Virtual Salon Culinaire on the internet.
2004 Inaugurated by Les Toques Blanches as a “Pioneer”.
2000 Awarded Black Hat by Australian Culinary Federation Victoria.
1999 Director Fine Foods / A.G.P.C Salon Culinaires, 1995 -1997- 1999.
1997 – 2003 Initiated, directed, and sponsored two Food service exhibitions Salon Culinaires for the Dandenong
1975 – 1999. Director – Fine foods Salon Culinaires,
1999. Designed skills upgrade and training program for cooks on Lihir Island
1998 Director of the Individual World Championships in Cookery in Melbourne. 19 Countries participated.
1998 Awarded Life Membership of the Australasian Guild of Professional Cooks.
1996 Recognition for support from “Australian Hospitality Review Panel” and “Tourism Training Network”.
1994 National Australian Food service Equipment Suppliers “Excellence and Dedication as a Hospitality Educator
1986 – 1994 Chisholm Institute of TAFE -Head Hospitality and Tourism Studies Department.
-Initiated Internship program, which sent groups of students to Japan.
-Arranged a reciprocal visit of member of cookery staff to University of Houston, USA.
1994 A training demonstration bar classroom dedicated in the name of George Hill at Chisholm Institute of TAFE.
1992 – 1993 On Victorian committee for the development of competency curriculum in commercial cookery.
1992 – 1994 Regular program on food with wine topics on radio-3UZ.
1992 Visited students attending the Hospitality internship program – “Now Resort Hotel chain “in Katsatsu, Japan.
1992 Chairman: Work Skill Victorian Region Cookery
1973 – 1986 Commercial cookery teacher, Senior Teacher, Head of Foods Department, Training Development Program Manager. William Angliss College
1990 Invited Dr Joseph Cioch, Dean, Conrad Hilton Hotel School, University of Houston, as a visiting professor to Department, Dandenong College.
1990 Advisor to the Armed services cookery and stewarding courses on trade qualifications.
1990 Advise Armed services cookery team to the Culinary Olympics participation in the 1990 Culinary Olympics.
1989 Member of Dandenong Council project committee into the review of meals on wheels services to the area.
1989 Judged the New Zealand Master Chefs Association at the “Food and Wine Festival.
1988 Initiated “Trans – Tasman Trophy competition for Australian and New Zealand culinary Institutions. (Initially Waikato v Dandenong)
1988 Recipient of a Churchill Fellowship to undertake a study of curriculum in culinary schools in the United States of America and Canada.
1987 – 2003 Head of Department selections panel for department staffing of Hospitality at Chisholm Institute of TAFE.
1987 Member of the selection panel for 1988 Victorian Culinary Olympic Teams.
1986 – 1989 On project team to assist with the design, and layout of the training kitchens, restaurant, classrooms of the Dandenong College of TAFE
1981 – 1987 Initiated, directed the biannual “Champion State of Professional Cookery Competition in which every State in Australia competed. 1981 –
1981 – 1987 Developed course materials and taught commercial cookery – Ice Carving – Sugar Work -Fruit and Vegetable carving -Margarine Modelling
1984 – 1985 Project manager and coordinator for curriculum course material for the apprentice cooks curriculum in Victoria.
1983 – 1984 Initiated, obtained sponsorship to send a team of apprentice cooks to the Culinary Olympics team. Team won Australia its first Gold.
1883 Represented Australia – as a cookery judge / technical expert in the 1983 WorldSkills international finals in Linz Austria.
1883 Invited as visiting lecturer and adviser on the introduction of apprenticeship in cookery to the Sunraysia College TAFE in Mildura.
1984 Awarded by A.F.M.A for “Outstanding Contribution to the Hospitality Industry
1984 Member of a committee looking at the skill / training and requirements of apprentice cooks in Victoria.
1981 – 1983 Project Manager for the Apprenticeship in Cookery Curriculum.
1983 Member of the Vic Institute of Secondary Education Accreditation Committee on the introduction of catering subjects into secondary schools.
1983 Industry representative committee to conduct a needs analysis for the first post apprenticeship qualifications in commercial cookery in Victoria.
1983 March Closing down all four training kitchens at 8 AM. And organising 7000 meals in 3 days at William Angliss College for Ash Wednesday
1977 – 1983 Invited to exhibit on President’s Table: 1977, 1979, 1981, and 1983.
1979 One of two chefs catering at the State Dinner for Their Majesties King Hussein and Queen Elizabeth held at Government House Melbourne.
1977 Secretary to the very first competition staged in Melbourne by professional cooks for industry.
1976 One of two chefs catering for functions for Majesties King Hussein and Queen Alia and Her Majesty Queen Elizabet0 Government House Victoria.
1972 – 1983 Medals won in Food Service competitions -Eighteen Gold, Silver and Bronze medals (Family total over 50 medals and competition awards)
1981 Awarded by A.F.M.A as a member of the National Australian Culinary Olympic Team.
1981 Competition Trophy In recognize the honoraria services given by George. Hill to that area.
1973 – 1974 Visiting Hamilton Base Hospital as honorary guest chef at Annual Charity Dinners.
1972 – 1881 Taught all three Apprentice cooks who were awarded the Victorian Apprentice of the year in all trades all Victoria.
1980 Gold medal in the 1980 Culinary Olympics -National Team Member” Germany. “
1981 Identified as “Hors Concours by A.G.P.C (Beyond competition) after winning three consecutive gold medals in the open category.
1970 – 2023 Author various technical books – Address at the World Association Speaker at Rotary Clubs -Speaker at National Art Council on Food Art
1956 – 1972 Commercial Apprentice cook Commis, Chef de Partie Executive Sous Chef Executive Chef and usual career steps between.
Apprenticeship in Cookery.
City and Guilds London Institute Cookery Qualifications 147 C149 – 151.
Certificates: Economics –Maintenance-– Small business Finance –- Wine and spirits– Introductory law – Time management.
Diploma of Applied Science (Food and Foodservice- R.M.I.T.)
Trained Trade Instructors Certificate.
Diploma of Technical Teaching.
Management Development Program: -Australian Administrative Staff College.
Workplace Assessor and Industry Assessor.
Registered Professional Chef Australian Institute of Technical Chefs
Les Toques Blanches – Pioneer
Australian Culinary Federation – Life Member
Past: – Australian Institute of Hospitality Management Past President – 1997 – 1998
– Australasian Guild of Professional Cooks – Foundation member – Now ACFV
– Past President 1984 – Vice President – Treasurer – Registrar 1974 – 1974
– Dandenong Accommodation Association – Vice President
– Dandenong Ranges Tourism Association – Vice President – Treasurer
– William Angliss College Council Staff Representative on Institute Council
– The Basin Primary School Council – Past President
– Boronia Technical School Council – Past Council Member
– Knox Sherbrooke Chess Club Past President
– Registered by: (C.H.R.I.E.) International Directory of Hospitality Educators
– William Angliss Institute Alumni