Chef Iain McCombe

DIRECTOR | CONSULTANT & CONTRACT CHEF

Iain brings extensive knowledge and experience to the table. Professional and intuitive, Iain is a pro-active problem solver who identifies issues that affect productivity and standards. He works hands-on, efficiently, on-the-job alongside your team with a positive and motivating approach. He has a strong business-to-business network and can assist with procurement and logistics.

If you are planning a new project, want to improve an existing business, or are hosting a special event, tap into the expertise of one of the Gold Coast’s most qualified and respected chefs.

Iain has decades of experience yet remains at the cutting edge of the industry, always studying food trends, diverse food cultures and techniques. It is hard to relay just how passionate Iain is about food. When not on a contract, he is testing new dishes, watching food shows and reading books about chefs or food culture worldwide. The span of his knowledge is quite unparalleled – like a walking, talking Larousse Gastronomique audiobook. When once asked to cater for a Jainism conference, he spent a week studying the religion and exploring potential recipes; such is his love of learning about food.

Iain was classically trained in London and has worked for some of the most recognised brands in the world. He has dual British Australian citizenship. Conrad International Hotels sponsored Iain to move from London to Australia to open Conrad International Hotel and Jupiters Casino on the Gold Coast.

An event catering aficionado, he is known for his remarkable organisational and production prowess.

Iain has catered for many celebrities and elite sports teams, private functions for dignitaries, culinary cook-offs and demonstrations. He has established new kitchen operations and restaurants for 5-star hotels from fine dining to fast food outlets, cafés and poolside dining.
Iain has run high volume room service operations and was the licensee for Outrigger/Mantra Sun City Resort. He has trained and mentored countless up-and-coming chefs and has been a guest judge at culinary competitions.

Personally, Iain is respected as a man of integrity and sincerity, a drummer with a passion for football and a proud father of four young men. Iain’s son Angus McCombe has followed in his father’s footsteps and is now a Head Chef. 

Chef Iain McCombe - Stubborn Group
“You’d be amazed at how frequently I see the same fundamental errors that cost a business time, money and reputation. Business owners and their teams can often be too close to see the real issues. With fresh eyes on your business and a lifetime in the food industry, I offer practical insights and solutions .”

Training

Classically trained (English & French) in London under the guidance of Executive Chef David Miller (of Sheraton Park Towers & The Ritz) and revolutionary Executive Chef Anton Edelmann (of Grosvenor House Hotel):

COVID Safe Training Certificate

TAFE Queensland


Australian Government
Certificate IV Commercial Cookery SIT40413

Food Safety Supervision SITSS00051


City & Guilds of London

Catering for the Hospitality Industry

In conjunction with The Hotel, Catering and Institutional Management Assoc. and The Cookery and Food Assoc.

  • 706-1: Basic Cookery for Catering
  • 706-2: Advanced Cookery for Catering
  • 707-1: Food Service
  • 707-2: Advanced Food Service
  • 707-3: Alcoholic Beverages Certificate

Hotel Chefs Diploma

Bournemouth & Poole College

The theory and practice of professional cookery:

  • Pastry work
  • Larder work
  • Food and beverage service
  • Hygiene
  • Nutrition
  • Food costing
  • Maintenance
  • English language
  • French language

Leadership Success

Ramada Hotels

  • Creating a Leadership Culture
  • Balancing Scorecards
  • Team Communication
  • Conflict Management
  • Effective Meetings

Train The Trainer

Marriott International Training

5 Star Service Advantage Guest Relations

  • The Intercultural Leadership Advantage
  • Foundations of Leadership

Food Safety Training

Queensland Health Department


Responsible Management of Licensed Venues

Queensland Liquor Licensing Brisbane

as Licensee for Outrigger Sun City Resort


Aussie Host

Inbound Tourism Org. Australia

Experience

Co-Founder, Director & Chef

Stubborn Group

Formerly ‘2 Stubborn Mules’ established 2007


Executive Chef / Food and Beverage Operations and Licensee

OUTRIGGER / MANTRA SUN CITY RESORT

Surfers Paradise Sept 2002 – Aug 2007

  • Set-up and run new restaurant, front and back of house
  • Established standards for the facility
  • Licensee
  • Executive administration and management duties
  • Manage F & B operations facility wide (room service, functions, restaurant, pool bar/dining)
  • Kitchen and front of house recruitment and training
  • Indy Grand Prix F & B operations for 6 years (trackside, VIP private events, etc.)

Contract Chef

July 2001 – Aug 2002

  • Contract Executive Chef

    SURFERS PARADISE MARRIOTT

    Gold Coast 3 Months

  • Contract Chef

    THE GABBA

    Brisbane

  • Contract Chef In Charge

    AUSTRALIAN OPEN GOLF CHAMPIONSHIP


Executive Chef

MARRIOTT HOTEL BRISBANE

May 2000 – June 2001

Manage food and beverage operations facility wide (room service, events, restaurant, bar)

Executive Chef

MARRIOTT COURTYARD HOTEL

Gold Coast 1996 – 2000

Re-branding Management Team
(Ramada Hotel Group to Courtyard Marriott)
Established new kitchen/restaurant “Res 252”


Executive Chef

RAMADA HOTEL

Gold Coast 1994 – 1996


Executive Sous Chef

ROYAL PINES RESORT

Gold Coast 1994


Executive Sous Chef

SEAWORLD NARA RESORT

Gold Coast 1988 – 1994


Head Chef Garde Manger & Banquet Chef de Partie

CONRAD INT. HOTEL & JUPITERS CASINO

Gold Coast 1986 – 1988
Sponsored by Conrad Jupiters to emigrate from the UK to Australia for the facility launch


Sous Chef

MARLOWES

Fine French Restaurant
Stratford Upon Avon UK 1985 – 1986


Sous Chef

BILLESLEY MANOR

Hotel Stratford Upon Avon UK 1985


Chef Garde Manger & Chef Saucier

THE SAVOY LONDON

1984 – 1985


Launch of 90 Park Lane Restaurant
Commis Tournant, Chef Garde Manger, Chef Saucier

GROSVENOR HOUSE HOTEL LONDON

1982 – 1984


Commis Tournant

SHERATON PARK TOWERS LONDON

1980 – 1982