Alistair Fogg
Figtree
Summary
I completed my apprenticeship at acclaimed restaurants in Sydney, Wollongong, and Noosa before moving to North America. After a brief career hiatus, I secured roles as a personal and executive chef for high-profile billionaires, overseeing culinary operations on their yachts and in their private residences. This experience was both demanding and highly rewarding, requiring extensive global travel to meet the dynamic needs of my employers.
Upon returning to Australia with a strong business mindset, I founded Nighthawk Diner, a catering and food truck company, which I have successfully managed for the past 14 years. Building a business from the ground up was a significant challenge, and navigating it through the past five years has presented even greater hurdles. However, my ability to adapt, innovate, and lead has been instrumental in its continued success.
Overview
16
16
years of professional experience
Work History
Director
Nighthawk Diner
08.2011 - Current
- Founded 'Nighthawk Diner 2011, in which my main role was Managing Director.
- As a chef, I oversaw all aspects of menu planning and recipe development, while also providing hands-on culinary support to my team as needed, particularly in the early stages.
- Developed high-performing teams by providing mentorship, guidance, and opportunities for professional growth.
- Managed budgets effectively to ensure optimal use of resources while maintaining financial stability.
- Enhanced team collaboration through regular communication, goal setting, and performance evaluations.
- Strengthened internal controls by reviewing existing policies and procedures, ensuring compliance with regulatory requirements.
- Established a culture of continuous improvement by fostering open communication channels and empowering employees to voice their ideas.
- Proactively identified potential risks and implemented mitigation strategies to minimize negative impacts on projects or business operations.
- Cultivated a positive work environment that fostered employee engagement, increased retention rates, and boosted overall team morale.
- Leveraged professional networks and industry knowledge to strengthen client relationships.
- Negotiated favourable contracts with vendors for reduced costs and improved service quality.
- Increased company revenue by streamlining processes and implementing cost-saving measures.
- Navigated company through periods of significant change, maintaining focus on long-term strategic goals.
- Boosted client satisfaction rates through exceptional relationship management and prompt resolution of issues.
- Optimized inventory management to minimize costs and ensure product availability.
- Secured key partnerships that contributed to the company''s overall growth strategy and market reach.
Executive Chef
Suleyman Kerimov (MV ICE)
11.2009 - 03.2011
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget in very challenging conditions all over the world.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests (high profile global elite).
- Created visually appealing plate presentations, enhancing the overall dining experience for diners.
- Maximized budgets by effectively managing food costs through portion control and minimizing waste.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards (was involved with the build of the vessel in Amsterdam).
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community wherever the vessel was.
Exectutive Chef
Francis Feritta (MV Fortunato)
12.2008 - 09.2009
- As per my job description for Suleyman, this was a more challenging role as the employer had a far more intensive expectation, being a very high profile casino/hotelier in Las Vegas, who also owned and ran the UFC at the time.
- Along with managing his yacht kitchen operations, I spent time in Las Vegas at his multiple residences and 20+ hotels.
Education
Training And Assessment Certificate IV - Training And Assessment
Pinnacle Safety And Training
02-2025
Commercial Cookery Certificate III - Commercial Cookery
TAFE NSW
NSW12-2004
Skills
- Clear Communication Skills
- Strategic Development
- Efficiency Optimization
- Project management
- Effective Negotiation Skills
- Team management
- Creativity and innovation
- Strategies and goals
- Project coordination
- Employee development
- Budget management
Personal References
David Williams (recently retired) - MBA, OAM
Has known me all my life and recently I was contractually employed with his last employer MWLP for their annual VETstedfood program to manage students in a commercial kitchen, serving 400 patrons per day in order to complete their VET school training. I have been asked back this year by the NGO.
Stephanie Clingan - We have been friends for 28 years
Christian Marin - Principle Legal Officer for The Department of Creative Industries, Tourism, Hospitality and Sport
I went to high school with Christian and have been close friends ever since.
Timeline
Director
Nighthawk Diner
08.2011 - Current
Executive Chef
Suleyman Kerimov (MV ICE)
11.2009 - 03.2011
Exectutive Chef
Francis Feritta (MV Fortunato)
12.2008 - 09.2009
Training And Assessment Certificate IV - Training And Assessment
Pinnacle Safety And Training
Commercial Cookery Certificate III - Commercial Cookery
TAFE NSW
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