The passionate team behind G&M Australia now brings you a fully locally based food and beverage website and industry newsletter dedicated to supporting hospitality through the impacts of COVID-19, whilst also reconnecting food-loving diners with the whole dining and lifestyle experience that they love with a consumer newsletter!
Publisher, Editor & Chief Judge: Dane Richards
Dane’s passion for exceptional food and wine experiences since his formative years, led him to successfully publish his own culinary website https://lbvlebonvivant.com/, where his respected insights, opinions and unique skill set were quickly recognised by peak industry bodies. He was recruited for various reviewing positions, culminating in him being appointed as Chair, Industry Relations prior to his promotion to General Manager and Head of Reviewing in Australia for the global food guide Gault&Millau.
Dane has judged food and wine at all levels for a diversity of organisations, with his honest and objective assessments valued by both competitors and panels alike, and through his LBV Le Bon Vivant brand also provides independent consultancy to various hospitality operators to assist them in achieving their full potential. He also currently holds the position of President and Bailli for the NSW Bailliage of Chaîne des Rôtisseurs, prior to being the Vice-Conseiller Gastronomique and Vice-Argentier. Most recently he judged at the 2021 NSW Sommelier’s Wine List Awards.
Today, he lives in Sydney, and is a passionate advocate for the industry as it navigates through the immense challenges posed by COVID-19, with his palate and food critique considered in the top echelon throughout both this country and abroad, always firmly believing in the philosophy that the next plate of food could well be that ‘special moment’ that first inspired his journey.
Senior Contributor & Reviewer: Jeremy Ryland
Jeremy Ryland is a passionate food professional with more than 40 years’ experience in the Australian food industry. He has a degree in Food Technology, an MBA in Marketing and a Master of Arts in Gastronomy from Le Cordon Bleu, Academie d’Art Culinaire de Paris. Jeremy has worked in research, manufacturing, hospitality and marketing and has spent the last 20 years marketing and running hospitality operations. He currently has his own consultancy business that develops new restaurants and provides audit/review services to hospitality groups.
Jeremy is passionate about good food, good wine and the importance that food plays in our history, culture, social lives and health. He writes on food and gastronomy for the press and has appeared on both radio and television, promoting food science, good food and commensality. Jeremy teaches gastronomy at Le Cordon Bleu Australia and is an Adjunct Professor in the School of Business & Tourism at the University of Queensland. He is “l’expert gourmand” at Gault&Millau, the respected French restaurant review organisation and is a qualified judge for the RAS, RNA and GDA. Jeremy is an experienced restaurant reviewer, writing reviews on food and restaurants for 4BC, Ch9, BMag, Virgin Australia Airlines, The Good Food Guide and Gault&Millau.
Jeremy lives in Brisbane, Queensland, with his wife and beagle, and is also the Publisher of https://worthadetour.com/.
Senior Contributor & Reviewer: Brian Steel
Brian Steel is a restaurant critic, judge and industry consultant. He has a Cordon Bleu Master’s Degree in Gastronomy; more than a decade of experience in modernist cuisine; and is one of Australia’s few Sake sommeliers.
Brian’s molecular gastronomy expertise is highly sought after by industry professionals. As a consultant, Brian is employed to facilitate innovation based on an in-depth understanding of the chemistry of flavour, the physiology of taste, history, culture and contemporary techniques. His expertise has led to collaborations with global organisations such as Breville, Merisant and Lion. He has helped chefs extend their creativity; and joined forces with numerous small bar owners to develop innovative cocktails and cutting edge drinks.
Brian’s Master’s Thesis was an investigation into the effect of the media on restaurants and bars in 21st-century Sydney, with a global and historical analysis. He advises restaurateurs in optimising both menu content and front-of-house operations, with a focus on fostering return custom. He is an accomplished corporate speaker who is a regular lecturer at the Sydney Cordon Bleu, and and one of the Expert Speakers for CEO groups of The Executive Connection (TEC).
Senior Contributor & Reviewer: Christophe Chevallier
Christophe grew up in Normandy, one of the noted culinary regions in France.
With over 25 years of experience in the hospitality industry, his passion for gastronomy started from a young age – instead of the usual firefighter or policeman dreams, Christophe dreamt of becoming a chef.
Freshly qualified with his university degree in Hotel Management Catering, Cookery Art and Art of the Table and Service, he began working in some of the most prestigious restaurants and hotels in France, including Lucien Barrière Group and Concorde La Fayette (now known as The Hyatt Regency Paris Étoile). Chris has held positions from Bartender to Maître d’, Food & Beverage Manager to Head Chef. He has worked in a wide range of venues ranging from small cafés to commercial kitchens and Michelin-starred restaurants.
Chris experienced multiple opportunities to travel, flying all over the world to sample and develop his culinary expertise.
In 2005, he immigrated to Perth, Western Australia and since then, he has worked in different restaurants and cafés in Perth and Fremantle to bring him to where he is now. He continues to provide private catering services to many clients and for the past nine years he has been teaching the next generation about the hospitality industry at South Metropolitan TAFE. He expands the students’ knowledge by excursions to wineries and food festivals or having industry guests to the classroom. Over the years, Chris has also been part of judging competitions such as WorldSkills, and has reviewed for the international food guide Gault&Millau.
Christophe is excited to see how the industry will evolve during our current climate and hopes to be a positive influence in its future.
Senior Contributor & Reviewer: Darielle Ben-David
A writer, reviewer and lover of all things food and wine and dine, Darielle is a passionate enthusiast and advocate for the hospitality industry.
Her culinary journey began in restaurants over 20 years ago where she worked in numerous fine dining establishments whilst completing her arts / law degree at Monash University. With Israeli heritage, she spent several years living abroad in Israel, the Netherlands and travelling around the globe. Through her travel experiences she was able to engage with locals from different countries and sample a variety of local cuisine from different cultures. Her strong interest and thirst for knowledge in wine inspired her to use her international adventures to visit over 200 wineries and cellar doors worldwide (including Australia, New Zealand, Spain, Greece, Italy, France and Israel).
Darielle took her career into the corporate world, where she worked as in-house legal counsel in the banking industry. She has experience in HR, change management and is a communications specialist. She has been a contributor to several lifestyle publications, including Broadsheet and Daily Addict. Most recently, she was the Chief Judge of Victoria and senior restaurant reviewer for leading international restaurant guide Gault&Millau. She now shares a column from her blog ‘Dine with Dari’.
Today Darielle lives in Melbourne with her partner and their two adored young daughters. Despite juggling a busy lifestyle, she stays closely abreast of the hospitality industry and revels in the opportunity to continue her passion of dining, eating, drinking and writing.
Services we offer
Apart from publishing a dynamic website and a weekly newsletter that cover all the latest developments in food, beverage, lifestyle and travel, we also offer consultancy and independent evaluation of restaurants (including menu testing/tasting critique), hotels and any food and beverage-related products and lifestyle experiences. With our highly respected and specialised in-house skill set, and access to other highly skilled industry professionals, we can offer professional appraisal and identify the concepts and often cost-neutral changes that can make all the difference in today’s highly competitive and challenging landscape.
Also, we are available to both attend and cover your media launches, review cook books, and do evaluation on your latest food products or equipment that you are bringing to the market. If you have an idea or concept, simply run it by us, as we are here to assist you in realising your full potential!