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Western Australian food Ambassador Don Hancey is recognised as one of Western Australia’s most dynamic and innovative chefs. Don’s 35-year strong career has seen him owning and operating two restaurants and catering for prestigious wineries such as Three Drops, Cape Mentelle, Voyager Estate, Howard Park, Cullens and West Cape Howe.
In addition Don has been closely involved in Australian food and wine promotions, cooking in Singapore, New York, Chicago, San Francisco, Los Angeles, New Zealand, France , Scotland, Hong Kong, Germany, Turkey, The UK, Cambodia and Timor Leste. Don’s company Panorama Catering also works and mentors in regional Western Australia, working closely on food and wine events in Broome, Margaret River, Taste Great Southern, Passion of the Pilbara, Taste of the Gascoyne and the fabulous Ord Valley Muster in the Kimberleys.

The son of professional fisherman and seafood processor Mick Manifis, Peter Manifis grew up in Onslow on WA’s Pilbara Coast learning how seafood was caught and processed; and from his mother Lynne, who ran the renowned Onslow Fish and Chip shop, how it was cooked. Peter is now Executive Chef and part owner of the successful South Perth restaurant InContro, and a consulting partner in the new Claremont Quarter seafood restaurant Beluga. The seafood industry has employed Peter, along with Don Hancey, to showcase Australian Seafood at the European Seafood Expo in Brussels and the Australian Good Food and Wine Show. He has also fronted cooking demonstrations at the Restaurant Expos in Melbourne and Sydney for SEA. Peter’s passion for seafood is as boundless as the sea.

We warmly welcome Don and Peter to this training day – participants in this session will have a fantastic time creating an array of seasonal vegetable and fresh fish dishes to delight the senses.