Tawyna Bahr – MC
Tawyna is a chef, educator and advocate for sustainable, seasonal food. As Group Executive Chef for Orchard Early Learning Centres and co-founder of Straight To The Source, she leads with purpose, championing ethical sourcing, meaningful producer relationships and actively supporting women in hospitality through mentorship, collaboration and advocacy.

Laura Goldberg
Laura Goldberg is a hospitality leader, speaker and mental health advocate, and the founder of Women in Cafes & Restaurants, a growing community created to champion, connect and elevate women across the hospitality industry. She is also a Burnt Chef Project Ambassador, using her lived experience to advocate for better mental health support, open conversations and more sustainable leadership in hospitality. Alongside her role as COO in the family-owned Hurricane’s Grill Restaurants, Laura is an author, regular industry speaker and proud mum, passionate about shining a light on the women behind the scenes, building strong industry networks, and creating spaces where women in hospitality feel supported, valued and empowered to thrive.

Amanda Thompson
Amanda is the founder of Endurance Financial and a passionate advocate for financial confidence and independence. With decades of experience in financial advice, she is known for her clear, empowering approach, helping women and business owners build resilience, clarity and long-term security through informed financial decision-making.

Sally Branson
Sally is a trusted advisor and crisis-leadership specialist, supporting leaders to navigate challenge with clarity and confidence. As Founder of The Sally Branson Consulting Group, she is passionate about values-led leadership, calm communication and empowering women to lead with strength, authenticity and purpose.

Vanessa Craigton
Vanessa Crichton is the CEO of The Margaret Family, with over 30 years in hospitality, including 25 in senior executive roles. She leads one of Australia’s top dining groups alongside founders Neil and Sam Perry, overseeing strategy, development, and financial performance.

Her career includes leadership roles at The Mathis Group, Rockpool Dining Group, Made Establishment, and Restaurant Associates. Vanessa has won the Good Food Guide Service Excellence Award and was named Maître D of the Year by Gourmet Traveller, known for her focus on team development and sustainable business practices.

Sandra Hudson
Sandra Hudson is the owner and founder of Hudson’s Bakery, an award-winning artisan gluten-free bakery. What began in her home kitchen through persistence and experimentation has grown into a dedicated bakery recognised for quality and innovation.

Her work has earned multiple industry awards, and Hudson’s Bakery was recently selected for the American Express International Backing Small Restaurants Program, which recognises independent businesses making an impact in their local communities.

Driven by the belief that gluten-free baking should stand on equal ground with traditional baking, innovation is central to the bakery’s growth. Sandra focuses on new techniques and improved processes to create better products for everyone to enjoy, regardless of dietary requirements.

Anna Pavoni
Anna Pavoni is the co-owner of Maestro Hospitality’s portfolio of restaurants. She manages back of house operations from the centralised support office for all their businesses—everything from Accounts to PR, Marketing, HR, Reservations, Events, Legal, and more.

Anna is also a restaurant consultant and enjoys the opportunities it provides to work with others. In 2014, Anna was a finalist in the Appetite for Excellence Young Restaurateur of the Year. In 2021, Alessandro and Anna were jointly awarded the Restaurant and Catering Association’s state Restaurateurs of the Year.

Anna holds a Bachelor of Business (Accounting, Management, Latin Languages), a Bachelor of Arts in International Studies (French), a Diploma of Human Resources, a Diploma of Hospitality (Sommelier), and a Certificate IV in Training and Assessment. Plus RSA, First Aid and FSS, of course.

Anna was also a founding member and was on the original board with WoHo, a not-for-profit association supporting women’s career development in hospitality. She also developed an informal networking initiative for female restaurateurs called the Council of W.A.R (Women and Restaurants). Anna is dedicated to spreading the message that hospitality is a career path, not just limited to the traditional back and front-of-house chef/waiter/manager positions.
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In her ‘spare time’, she volunteers at her local surf club, holding her current Bronze Medallion and coordinating the nippers program. She also regularly patrols the beach as a volunteer lifeguard.

Amanda Fuller
Amanda Fuller is an internationally recognised chef and hospitality leader, currently serving as Director of Food & Beverage at The William Inglis Hotel, MGallery.

She rose to prominence during a decade-long career in London under the mentorship of Oliver Peyton OBE, working in some of the city’s most prestigious establishments and cooking for high-profile clientele, including the British Royal Family.

Since graduating from Ryde TAFE, Amanda has pursued diverse culinary experiences across Australia, from working with Indigenous Australian flavours in Uluru to embracing seasonal, produce-driven cuisine in Tasmania.

Formerly Group Executive Chef for Sam Prince Hospitality Group, she led culinary strategy across Sydney and Melbourne venues Mejico, INDU and Kid Kyoto. A passionate advocate for the next generation of chefs, Amanda is a Board Member for Women in Hospitality, an RAS of NSW associate judge, and an Australian Professional Chef of the Year judge, recognised for mentoring talent, driving innovation, and championing sustainable cooking practices.