John McFadden's Profile

Australian born and trained, John has over 29 years in the food industry. With humble beginnings as a kitchen hand at the age of 12 in his home town on the Central Coast, John undertook his apprenticeship with the Lantern Palace at Wamberal, before completing at La Mer Fine Dining at Peppers on Sea. John moved quickly through the ranks with postings at notable restaurants including the 2 Hat Grand Fine Dining Room at The Winsor Hotel, Hayman Island and lead the brigade at Xu Bistro, Hyatt Regency winning best Hotel Dining Restaurant in Australia.

Career highlights include an invitation (together with Carol Selvarajah) as one of the first Australian chefs to cook at the James Beard Foundation in New York for eighty top NY food critics, and winning Caterer of The Year at The Restaurant and Catering Awards. As Group Executive Chef at Trippas White Group for the past 9 years he manages and continues to build our food philosophies across our high profile portfolio across the group. John has cultivated a strong passion for the hospitality industry throughout his career and brings almost three decades of invaluable experience to the Trippas White Group team.