Hi, i'm George.
trained sommelier, restaurateur and experienced luxury hotelier.
Relentless in creating memorable guest experiences.
I have over 20 years of experience in food and beverage operations across the globe in luxury hotels, bespoke cruise lines, award winning wineries, hatted and 5 Diamond restaurants, and large scale entertainment and event centres, and am driven by an unreserved commitment to quality and service.
I hold a WSET Level 3 certification in wine, have twice been awarded with a Wine List of the Year Glass Award from Gourmet Traveller Wine and specialise in outlet conceptualisation, pre-opening operations, training and service delivery. I’ve been featured in numerous publications around the world for my dedication to the industry and my genuine passion for wine and artisanal produce.
From the Cayman Islands to the South Pacific, Europe and Australia, I have worked for 5 Star Resorts such as The Ritz-Carlton, Grand Cayman and Australia’s premier eco-luxury lodge, Emirates One&Only Wolgan Valley. International hotel and cruise companies such as Marriott, Sheraton, Westin Resorts & Spas and Princess Cruises. Award winning and Two Hatted, Paringa Estate Winery & Restaurant, historic Customs House in Brisbane.
I currently own and operate The Sourdough Crust Co. restaurant, am co-founder of Sourdough Flakes and I am also the Director of Operations overseeing the Ipswich Turf Club, and Ipswich Entertainment and Events Centre preparing to deliver the annual Ipswich Cup to over 20,000 guests and considered the largest provincial club race meet in Australia.
WSET Level 3 Luxury Hotelier
Food & Beverage Director
Award winning Menu curation
Events design Artisan produce
I consult and advise restaurants,
hotels, retailers and private collectors to create
memorable wine and food experiences
Contact me to curate and craft your wine list, conceptualise your restaurant or outlet, support as product brand ambassador, trainer and mentor or even host a bespoke private wine tasting or dinner in your home.