Our Team
Publisher, Editor & Senior Foundational Contributor: Dane Richards
Dane’s passion for exceptional food and wine experiences since his formative years, led him to successfully publish his own culinary website https://lbvlebonvivant.com/ in 2009, where his respected insights, opinions and unique skill set were quickly recognised by his peers and peak industry bodies. He was recruited for various reviewing positions, culminating in him being appointed as Chair, Industry Relations prior to his promotion to General Manager and Head of Reviewing in Australia for the respected global food guide Gault&Millau. He was part of the original AussieCuisine Project Team in 2016, and now heads up its revival in 2024.
Dane has judged food and wine at all levels for a diversity of organisations, with his honest and objective assessments valued by both competitors and panels alike, and through News For The Food Lover and his LBV Le Bon Vivant brand he also provides independent consultancy to various hospitality operators to assist them in achieving their full potential. He also currently holds the position of President for the NSW Bailliage of the global food organisation Chaîne des Rôtisseurs, prior to being the Vice-Conseiller Gastronomique and Vice-Argentier. Most recently he judged at the 2024 NSW Wines Sommelier’s Wine List Awards and the 2024 Royal Agricultural Society of NSW (RAS) Fine Food Show. Dane is highly sought after for industry judging and events.
Today, he lives in Sydney, and is a passionate advocate for the industry with his palate, opinions and food critique considered in the top echelon, both in this country and abroad, always firmly believing in the philosophy that the next plate of food could well be that ‘special moment’ that first inspired his journey.
Email: dane@aussiecuisine.com.au
Senior Foundational Contributor: Jeremy Ryland
Jeremy Ryland is a passionate food professional with more than 40 years’ experience in the Australian food industry. He has a degree in Food Technology, an MBA in Marketing and a Master of Arts in Gastronomy from Le Cordon Bleu, Academie d’Art Culinaire de Paris. Jeremy has worked in research, manufacturing, hospitality and marketing and has spent the last 20 years marketing and running hospitality operations. He currently has his own consultancy business that develops new restaurants and provides audit/review services to hospitality groups.
Jeremy is passionate about good food, good wine and the importance that food plays in our history, culture, social lives and health. He writes on food and gastronomy for the press and has appeared on both radio and television, promoting food science, good food and commensality. Jeremy teaches gastronomy at Le Cordon Bleu Australia and is an Adjunct Professor in the School of Business & Tourism at the University of Queensland. He was “l’expert gourmand” at Gault&Millau, the respected French restaurant review organisation and is a qualified judge for the RAS, RNA and GDA. Jeremy is an experienced restaurant reviewer, writing reviews on food and restaurants for 4BC, Ch9, BMag, Virgin Australia Airlines, The Good Food Guide and Gault&Millau. He was part of the original AussieCuisine Project Team in 2016, and is now part of heading up its revival in 2024.
Jeremy lives in Brisbane, Queensland, with his wife and beagle, and is also the Publisher of https://worthadetour.com/.
Email: jeremy@aussiecuisine.com.au
