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Dale Lyman

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Dale Lyman is a highly respected culinary leader with a distinguished over 40 -year career spanning fine dining and education. After two decades in renowned kitchens—Dale dedicated 23 years to shaping the next generation as a Professional Cookery Instructor at the William Angliss Institute. A passionate mentor, he was instrumental in founding the Australian Young Chefs Clubs and has mentored countless students into rewarding careers. Dale is a Life Member of the Australian Culinary Federation (Victorian Chapter), a Sidney Taylor Memorial Black Hat recipient, Today, he channels his lifelong culinary expertise and passion into self-employment and judging, mentoring and charity initiatives. Dale joins us as a judge, bringing expertise and a lifelong passion for mentoring culinary talent. 

TECHNICAL SKILLS AND EXPERIENCE:

  • Appendix A Full Work History September 2002 – Current William Angliss Institute Melbourne Australia Professional cookery instructor Responsibilities: • Development of resources and moderation of training. • Delivery and assessing certificate III and IV in Commercial Cookery Unit Kitchen (demonstration and student practice). • Menu development, food ordering, supervision and training of stage three trainees in Restaurant Kitchen. October 2005 – Current @cookingforcharity Squid ink Food Consulting ABN 58373806078 • Private Chef/ consultant • Dish/ menu/ product development • Chef ambassador • Private dinners August 2001 – September 2002 Consultancy work including Triple Three Brassiere. Under took training for Cert IV in workplace training. January 1999 – June 2001 The Mountain Inn Mount Macedon, Victoria Australia Head chef Employed by a previous employer, Mr. Bruce Dowling – Café Luge, to assist in upgrading the Inn to offer quality food, wine and service. • Set up logistical systems such as ordering, staff training. • Menu creation for Café/Bar, dining room, and functions. • Hands-on Head Chef and management of 7 kitchen staff in day to day running of operations. June 1997 – January 1999 The Metropolitan Hotel Melbourne Australia Head Chef A multi-faceted establishment encompassing bar, café, wood-fired pizza, deli, function room and fine dining restaurant. Functions made up a good portion of business during my employment, particularly in the festive season. July 1996 – June 1997 Syd’s Restaurant and Wine Bar Melbourne Australia Head Chef During my employment business increased steadily and both the restaurant and I received a large amount of favourable publicity. During this period, I joined well-known chefs including Olympia Bortolotto and Jacques Raymond to present cooking demonstrations. August 1994 – July 1996 Café Luge Melbourne Australia Consultant then Head Chef After equipping and setting up the kitchen, employing staff, establishing suppliers, writing menus etc., I worked hands on for a further three months to complete my consultant assignment. I stay on as head chef and did so until July 1996. September 1993 – August 1994 Joseph Koolinski’s at Chevaliers Brisbane Australia Head Chef 1995 Best Brisbane restaurant (2 Hats) In my capacity as Head Chef, I had a kitchen staff of four reporting to me. During my time of employment, this restaurant became well known as one of Brisbane’s best. January 1993 – September 1993 The Adelphi Hotel Melbourne Australia Executive Sous Chef Employed to assist the Executive Chef in setting up logistical systems such as ordering, staff training, administration/office set-up etc. Menu creation for Café/Bar, dining room, functions and room service was also within my job specification with the main course being my primary area of responsibility February 1992 – January 1993 Florentino’s Melbourne Australia Sous Chef The main course and grill sections for the fine dining room were my key areas of responsibility. I assisted the Head Chef with ordering, stock control, menu planning and staff training. January 1990 – December 1991 Travelled extensively throughout the United States, Central America, Europe and the Middle East: Work undertaken in England and Scotland Green Man Public House, Surrey, England Assistant Bar Manager (6 months) My duties took in all aspects of running a bar including staff training, ordering, stock control, cellar management and customer service. Colyumbridge Resort Hotel (4 Star), Scotland Chef-de-Partie As part of a large brigade, I was responsible for the sauce section and the supervision of four Commis Chefs. I worked in the main course and hot entrée sections November 1987 – December 1989 Petit Choux Restaurant Melbourne Australia 3 chefs hats Tournant Chef (3 months.) – Third Chef (16 months.) Second Chef (6 months) As Tournant I moved around the kitchen working in all sections. After a promotion to Third Chef I became more involved in kitchen management, menu planning and research (new dish ideas). Promoted to Second Chef in July 1989. February 1987– October 1987 Alan’s Restaurant Melbourne Australia Sous Chef Assisted Head Chef in running of kitchen and acted as Head Chef during his absences. The majority of my work was in the larder and hot entrée sections and I was also involved in staff training, menu planning and composition. May 1986 – February 1987 Henry’s Restaurant Melbourne Australia (Awarded best new restaurant 1987) Sous Chef (4th year apprentice) Assisted Head Chef in running of kitchen and acted as Head Chef during his absences. The majority of my work was in the sauce and main course sections and I was also involved in staff training, menu planning and composition. January 1984 – February 1986 Onion’s Restaurant Melbourne Australia 2nd. year apprentice, Third Chef Employed as apprentice in charge of larder section, I was involved in stock control, ordering and supervision of junior staff. Promoted to Third Chef, I worked in the hot section where I obtained a greater knowledge of kitchen management. September 1981 – December 1983 September 1981 – December 1983 Sno’s Restaurant Warrnambool Victoria Australia Assistant Cook I began training in larder section, learning all aspects of cold entrée and salad preparation. The last 6 months of my employment, I spent learning hot entrée and grill sections.
  • 44
  • self employed
  • Stewarts Lane Sunbury
  • 3429

TECHNICAL EDUCATION AND TRAINING:

  • • 1987: William Angliss College Successfully completed Apprenticeship of Cooking, attaining credits in all final year subjects.
  • Bachelor of Culinary Arts
  • Bachelor of Culinary Arts honors
  • Food Design Institute at Otago Polytechnic
  • 2019 oct
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