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Testimonials for Adam Moore
Fee Range: POA
Adam Moore's Biography
Adam Moore is the chef behind some of the biggest brands in Australian supermarkets. He’s an expert in product development and innovation from concept to shelf, turning ideas into recipes and supervising production, packaging and marketing. He’s regarded as one of the world’s top corporate chefs.
Yet in his youth, Adam couldn’t decide whether to be a chef or a teacher. In his last years of high school, he attended technical college after hours to gain cooking qualifications. Putting his skills to immediate effect, he opened a charity soup kitchen – earning a Commendation of the Order of Australia for community service at 18.
Adam began his chef’s apprenticeship in hotel kitchens. He worked his way up through the ranks until he could set out on his own, running multiple branches of a restaurant chain in his home town and beyond. In his pursuit of professional development, he’s gained formal qualifications in pastry, butchery and charcuterie, food styling and food photography.
With more than 25 years in the industry to his credit, Adam has worked in restaurants, foodservice, retail, food manufacturing, marketing and sales. In the corporate sector, past employers include Mars Australia, George Weston Foods, Campbell Arnott’s and Cerebos. He’s currently in high demand as a product development and innovation consultant.
He recently developed Love Bite, a range of non-alcoholic beverages for Frucor, which is the brand’s fastest-growing international seller in its category. Adam is a Research Chefs Association Certified Executive Chef (CEC) and a judge for Clubs NSW Chefs Table, AHA Chef of the year, Le Cordon Bleu cooking school, Sydney Royal Fine Foods and more. He’s an active member of the Australian Culinary Federation and the Global Research Chefs Association.
He has lectured at the University of NSW Kenvale College and is a renowned industry mentor for young chefs. Adam has a strong portfolio of TV and video appearances, public speaking and presenting, and writes for culinary trade magazines. He is currently working on his first cookbook centered on his love of pork.
Adam is an experienced keynote speaker, motivational speaker, career mentor and MC, driven by his passions for food, education and charitable works. He has addressed audiences from country NSW to New York to Nepal. His presentations can also become interactive experiences, e.g. sensory science of food.
Speaking Topics Include
How I made $1 million from garlic bread
I failed maths and biology – now I’m a food scientist
Community service – how to give and make it count
Food trends – what’s hot, predictions from an expert
Food safety in the home, workplace, hospitality
Specialist food topics, e.g. the world of salt; the history of bacon
Cooking demonstrations, food and wine matching
Goal setting – the list I made at 13 and how I’ve done so far
Recognising and taking pride in your cultural heritage
RUOK? Mental health support in the workplace
How to get your dream product to market
Sensory evaluation: taste, see, smell, touch and hear what you eat