Operations (FOH), Legal, Social Media, Financial reporting, Strategy, Events

Sophie lives and breathes food and hospitality. She’s been waitressing at many of Auckland's best restaurants from 17 years old; co-founded multi-site free range rotisserie chicken concept Bird On A Wire; and most recently honed her cooking skills at the Ballymaloe Cookery School in Ireland. Sophie applies skills from her time in commercial litigation and as a hospitality operator to advise, empower and drive positive change in the businesses that she works with.



Copy Writing, Digital Media, Creative Direction, Events, Media Relations

Leisha is a qualified journalist who has been working in hospitality for 17 years. From working the floor and owning a small café, to running a boutique catering company, she combines her love of food with her love of words by writing about Auckland’s dining scene for publications such as Metro, Stone Soup and The Spinoff. She uses her industry knowledge and media contacts to help businesses communicate their ideas through marketing and social strategies, press relations and unique events.



Menu development, Food control plan, Operations (BOH), Recipes/IP

Camille is an accomplished cook and kitchen operator. She has spent the last 20 years cooking privately; working for Books For Cooks in London; and most recently, left her role as Executive Chef of a kitchen team of 35 across Bird On A Wire sites. Camille excels in menu and recipe development, back of house operating and compliance systems and developing new products for FMCG businesses. She is an encyclopedia of food knowledge and makes catering for a crowd look like a breeze.



Operations/profitability, Training, Sales

Will is a huge sports fan who has spent the past 12 years working in hospitality under a number of different guises – from catering to bartending through to financial analytics and operations management. Will is passionate about great service, great beverages and making sure the numbers stack up to see businesses grow. Will uses his passion to assist owners and managers in understanding the importance of keeping costs in line, while providing unique beverage offerings and exceptional service.