Julie McCombe
DIRECTOR | BRAND CONSULTANT
Julie is a brand development specialist and principal of Stubborn Creative (formerly McCoy Design, est. 1998). She is a passionate foodie with a long standing association with the hospitality industry.
Julie’s 30+ year design career spans business start-up consultancy, brand development, re-branding, logo design, IP trademark registration support, fit out conceptualisation, signage design, menu design, product development, advertising and more. Julie oversees contract negotiation, administration, client standard operating procedure forms, food costings and b2b networking.
Julie has a City and Guilds Diploma of Accountancy and Bookkeeping and has cross-trained in all aspects of accounts (general ledgers, receivables, payables, inventory control), food and beverage administration, purchasing and executive administration. Prior to becoming a graphic designer, Julie worked in the Human Resources and Training Department for Conrad Hotel and Jupiters Casino and had an integral role in establishing Conrad College; a revenue making training centre for the hospitality industry. She coordinated the training programs, co-created lesson plans, was the apprentice co-ordinator (20+ apprentices) and PA to the Training Manager. Before that, Julie was Front Office Supervisor of an English country manor, the hotel of choice for several airlines at London Gatwick airport.
Logo Design
Brand Development
Graphic Design
Web Development
Trusted brand champion since 1998
Hospitality Specific Experience
Half Pint Kitchen & Bar
Bowen Hills
Menu costings, menu writing, standard procedures, logo design, menu design, social media set up.
Milan on Main
Menu costings, standard procedures.
Ridgeway Group
Menu costings, standard procedures.
Lord Byron Distillery
7 years
Brand developer, logo design, web developer, graphic designer, product designer.
Espresso Lane Drive Thru Coffee
Logo design.
Southport Yacht Club
Menu costings, standard procedures.
Evolution Facility Management by Maroon Group
Logo design, graphic design.
Zarraffa’s Coffee
9 years – from 2 outlets through expansion to 35
Brand development, shop fit-out graphics, uniform concepts, website development, menu design, merchandising design, packaging design, promotional graphics, advertising.
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Java Gourmet Coffee Co.
4 years
Brand development, logo design, promotional materials, display stand conceptualisation, packaging.
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Catalyst Hospitality Management
Logo design, website development, sales tools, stationery.
Mona Vale Hotel
Logo designs, signage design, promotional materials.
Park Royal Hotel
Menu design, promotional graphics, special events materials.
Outrigger Sun City Resort
Menu design, in room dining TV menu graphics, promotional materials.
Pizz-A-Cake
4 years
Menu costings, standard operating procedures, brand development, logo design, menu design, shop fit out graphics, advertising.
Mon Komo Hotel
4 years
Brand development, website development, menu design, signage, promotional graphics, events and wedding marketing materials, stationery, print and digital advertising, social media graphics.
“Best Marketing – Queensland Business Awards”
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Griffith University School of Hospitality and Tourism
Preferred Supplier.
Awards presentations, promotional materials, merchandise design.
Hyatt Regency Coolum
In-room compendiums, promotional materials.
Devour Breads & Café
Brand re-positioning from Baker’s Club. Logo design, conceptualisation, product conceptualisation, packaging design, stationery, update website to new branding, signage.
Grumpy’s Steak & Seafood Grill
Brand development, logo design, website development, uniform design, fit-out conceptualisation, menu design, signage design, promotional design, advertising.
Conrad Hotel & Treasury Casino
Brisbane
Julie was appointed to establish the Marketing Services department, pre-opening, during the refurbishment and launch phases. Julie continued to design and manage production for four years working closely with an executive committee that included Grant R. Bowie and David Hilton. Projects included implementing the loyalty program, working with the Heritage Society to oversee the production of a book and historic tour brochures, producing gaming machine graphics, signage, special events marketing materials, and all the day-to-day graphic design needs for hotel, casino, and casino multiple food and beverage outlets.
Conrad Hotel & Jupiters Casino
Gold Coast
6 years
In 1989 Julie was offered the opportunity to become Junior Graphic Designer: a role created especially for her, training with the Apple and Adobe teams (with co-developer of Photoshop, Russell Brown), to implement the early Apple Macs (IIFX) into the Marketing Services department. Promptly promoted, she enjoyed five years of big-budget campaigns, working with an executive management team from all over the world.
Gatwick Wena Hotel
London Gatwick UK
Julie was Front Office Supervisor at this 19th century manor house set in nine acres of countryside with 130 guest rooms; the hotel of choice for several airlines at London Gatwick airport.
Julie’s Training
Conrad College
Train The Trainer
Staff Instructor
Secretarial Workshop
Stepping Up To Supervisor
Edward de Bono Centre For Thinking
with Prof. Edward de Bono
Constructive Thinking
Six Hats
Lateral Thinking
Festival of Thinking
Inbound Tourism of Australia
Aussie Host Customer Service
AGDA with Robyn Robins
of Swinburne University
Design Management
Adobe Systems USA
Photoshop training with Russell Brown – original co-author of Photoshop
City and Guilds UK
Accountancy and Bookkeeping Diploma
Pitmans of London DIPLOMA
The Castle Inn Hickstead, Sussex
“Where my passion for food began, in the 80s. I literally lived at this pub, run by the renowned publicans Terry and Margaret Sherman. Terry was a classically trained chef from Westminster College, and along with his Sous Chef David, their food was sublime. With a fine dining restaurant plus traditional bar food, people came from across the UK and Europe to dine. Terry’s food cabinet displays were masterful, with superbly presented fresh seafood and house-made terrines. The exceptional presentation of his a la carte meals, the divine flavours, along with the impeccably well trained service staff, made for an outstanding customer experience. I admired that, even though his nights were late, he was up with the sparrows to get his produce fresh from Market. Picking crabs, preparing salads, watching and learning, soaking up the atmosphere, happy to even just collect and wash glasses, always rewarded with a divine meal with the team after service. Terry and Margaret took me on culinary journeys overseas, introducing me to new food experiences, teaching me how to eat (and pronounce) correctly, perfectly filleting whole cooked fish actually gave me a sense of pride. Terry and Margaret are now retired in France.” – Julie
