Chris Davies is a highly skilled and experienced culinary professional who has made a significant mark in the industry with his diverse culinary expertise and passion for teaching. Chris was trained in Canada at the Northern Alberta Institute of Technology, where he earned a Diploma in Culinary Arts, and holds a Canadian Red Seal Chef certification. He also obtained a Certificate IV in Commercial Cookery from TAFE QLD North in Australia.

With over 25 years of experience in the hospitality industry, Chris has worked in various culinary roles around the world, including as a Chef de Partie at Green Island Resort in QLD, Australia, where he was involved in developing a special Bush Tucker menu. He also ran foodservice at a small getaway hotel in Bramston Beach, QLD. In Canada, Chris served as the former Executive Sous-Chef with Delta Hotels in Edmonton, and was a tasting judge with Skills Canada competition.

Chris has a unique background in working with free-range ducks and has also served as a chef consultant at a slaughterhouse. His culinary talents have been recognised in Alberta Chili cook-off, where he won the title of making the best bison chili two out of three years. Chris has also had the privilege of feeding celebrities such as Gianno Versace, Jon Bon Jovi, and the former Prime Minister of Canada, showcasing his culinary excellence.

Currently, Chris is a highly regarded culinary educator, teaching Certificate III and IV in Commercial Cookery, as well as face-to-face and online short courses in food safety. He started his teaching career after 25 plus years of working in the hospitality industry, driven by his passion to pass on his extensive knowledge and experience to the next generation of industry professionals. Chris takes pride in working closely with students from diverse backgrounds and needs, and he has developed a personalised approach to their training to help them achieve success.

What sets Chris apart is his informal and relatable training style, where he draws on his near 30 years of experience and storytelling abilities to illustrate teaching points. He loves to see smiling faces as the students find the content more relatable, and he actively encourages student engagement by drawing on their own experiences to reinforce learning. Chris believes in making the learning experience a two-way street, where students are actively involved in their own learning journey. His passion for working with students, developing their passion and enthusiasm, and seeing them flourish makes him a beloved and respected culinary educator.