Lead Consultant - Product
For the last 20 years, Hilary’s career focus has been in food development; encompassing brand and product strategies, supplier relationships, packaging innovation, food photography, television food campaigns and leading concept to launch range and product offers. She has worked for major retailers, food manufacturers, hotels and restaurants in Australia, the United Kingdom, Asia and New Zealand.
Hilary holds a Le Cordon Bleu Master of Gastronomic Tourism and a Diploma in the Hautes Etudes du Gout program from the University of Reims Champagne- Ardenne. She teaches a course in food ethics and has spoken at the Oxford Food Symposium, the Australian Food Symposium, Global Table and at Food and Words. Hilary believes MFK Fisher said it best:
“First we eat, then we do everything else.”
Consultant – Food & Product
James is the ‘Food Brain’ here at Crabtree&.
Following a career spent over many years at a management level in some of Sydney’s most highly respected Kitchen Brigades - behind several Multi Hatted Restaurants including Marque, Moog & Pello, James recently converted his talents towards NPD and joined Crabtree& in 2015.
James’s focus is centered in food development; creating and delivering products to brand strategies and client needs in both Retail and Out Of Home sectors. He has also worked on several Product Refresh Projects.
James places a strong emphasis on food knowledge, values and attention to detail in all disciplines and is more than capable of working efficiently to tight deadlines and within budgetary constraints.
Combining a passion for raw materials that exceeds most mortals with a highly innovative and creative approach towards Client needs and the level of cross-functional interface required.