ABOUT US

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).
Brian also brings a wealth of leadership, risk management and communications experience to any endeavour based on his background as a military pilot. He has seen combat in multiple campaigns ranging from Counter Terrorism Operations in Northern Ireland, to Anti-Tank Helicopter operations in the first Gulf War. His leadership experience is reinforced with a Masters Degree in Leadership and Management.