our team: decades of experience and success
Paul Diamond
Paul’s specialties are service, service training, systems, communication and PR. Paul has worked in and managed some of London’s and Australia’s best restaurants over a period of 15 years. Paul has a customer centric and business appropriate approach to service, service standards, systems and training.
Paul has a journalism degree from the University of QLD and a post graduate degree from UNSW. As the Publisher of Selector Magazine, Paul combines his passions for food, wine communication and education. As a food and wine publisher Paul works with restaurateurs, food and wine producers around the county in building promotions and events nationally.
Tim Montgomery
From fine dining to burgers, Tim has it covered.
Tim has worked all over the world and is by far one of Newcastle’s best chefs. Hewas executive chef at Newcastle's original fine-diner Bacchus, is partner / Executive Chef of The Prince of Merewether and the famous Rascal burger chain. Tim is a mentor to many young chefs from the Hunter region and contributes regularly to many charities. Tim's specialties are: high volume, fast-paced service, take away and cafe operations. He is an exceptional kitchen systems manager with a flair for kitchen and menu costings, stock control, supplier management, team and skill set building.
Chris Thornton
Chris has always had a passion for food. During his apprenticeship, he won the Brett Graham Shield and worked under acclaimed Michelin Star Chef Brett Graham in London and later took over as head chef at Newcastle’s Bistro Tartine before opening the award-winning Restaurant Mason. Chris's specialties are fine dining and bistro styled operations, kitchen design and fit out, menu development, cost management and team building.
After recently closing Restaurant Mason Chris is focusing on his family and creating special private dining experiences.
Stephane Pommier
A native of France's Chablis, Stephane studied Oenology Viticulture at Maison Familiale Rurale De Grandchamp in Burgundy.
Stephane further developed his craft making wine and working with numerous Burgundy producers including Moreau-Naudet and Azo.
In 2004 Stephane moved to Australia and started working for McWilliam’s Winery, then to become a Sommelier at Rock Restaurant in the Hunter and eventually Muse. Today Stephane produces and imports his own wine from France for SOM, whilst also representing a variety of other wine producers. Steph's strengths are wine education, wine service, list construction, pricing, sales and stock management.