Iain has over 30 years experience and has worked for some of the most famous facilities in the world, including Grosvenor House Hotel London, Sheraton Park Towers London and The Savoy Hotel London.

Classically trained in the UK (French & English) to the very highest standard; under the guidance of Chef David Miller (of Sheraton Park Towers London & The Ritz) and World renowned Chef Anton Edelmann (of Grosvenor House Hotel London).

Iain has dual British and Australian citizenship. Conrad International Hotels brought Iain from London to Australia for the opening of Conrad International Hotel and Jupiters Casino on the Gold Coast.

His experience spans the very finest a la carte French style cooking in boutique restaurants in Stratford Upon Avon UK; executive chef - managing Food and Beverage operations in numerous hotels and resorts; being restaurant licensee; event catering for thousands including organising and managing Indy Grand Prix track-side catering and associatd special events; cooking for the specific dietary needs of celebrities and elite sports teams; catering for exclusive private functions; culinary cook-offs and public demonstrations; and establishing new kitchen operations for 5 star facilities.

His passion for his industry has led him to meet great Chefs such as Marco Pierre White and the entertaining Ainsley Harriett, and he has personally experienced some of the very best restaurants, such as the Roux Brothers Waterside at Bray and Gavroche in London, La Tante Claire, Claridges and The Connaught.

Iain continually strives to stay at the cutting edge of the industry, researching global trends; attending trade shows and seminars around the world; experiencing all that is good and bad in the food service industry from fast food, to pub dining to fine dining.

With a proven track record for running streamlined, profitable and popular food outlets, managing to surpass forecasted budgets without compromising the standards, taste and presentation of the food, Iain is very quick to assess the efficiency of any kitchen operation and works with hoteliers, restaurateurs and caterers to help them achieve optimal efficiency.

Iain sets very high standards for his team, and all chefs that he places on behalf of clients. Many chefs who have trained under Iain have gone on to have very successful careers worldwide. Iain has a loyal following, and is regularly contacted by chefs wanting to work with him again.

Founder & Contract Chef/Consultant
2 Stubborn Mules
CURRENT - SINCE DEC 2007

Executive Chef / Food and Beverage Operations and Licensee
Outrigger/Mantra Sun City Resort
Surfers Paradise
SEPT 2002 - AUG 2007
:: Establish new restaurant
:: Established standards for facility
:: Manage F & B operations facility wide (room service, functions, restaurant, pool bar/dining)
:: Indy Grand Prix Food and Beverage Operations - 6 years

Self-Employed Contract Chef
July 2001 - Aug 2002
:: Executive Chef - Surfers Paradise Marriott Gold Coast
:: Contract Chef - The Gabba Brisbane
:: Contract Chef In Charge - The Australian Open Golf Tournament

Executive Chef
Marriott Hotel
Brisbane
May 2000 - June 2001
:: Manage F & B operations facility wide (room service, functions, 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 Resort
Gold Coast
1988 - 1994

Head Chef Garde Manger
Banquet Chef de Partie
Conrad Jupiters
Gold Coast
1986 - 1988
:: Brought 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 UK
1984 - 1985

Commis Tournant
Chef Garde Manger
Chef Saucier
Grosvenor House Hotel
London UK
1982 - 1984
:: Launch of 90 Park Lane Restaurant

Commis Tournant
Sheraton Park Towers
London UK
1980 - 1982

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):

City & Guilds of London
Hotel Chef’s Diploma
:: 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

Ramada Hotels Leadership Success
:: Creating a Leadership Culture
:: Balancing Scorecards
:: Team Communication
:: Conflict Management
:: Effective Meetings

Marriott International Training
:: Train The Trainer
:: 5 Star Service Advantage [ Guest Relations ]
:: The Intercultural Leadership Advantage
:: Foundations of Leadership

Queensland Health Department
:: Food Safety Training

Queensland Liquor Licensing Brisbane
:: Responsible Management of Licensed Venues [Licensee Outrigger Sun City Resort]

Inbound Tourism Org. Australia
:: Aussie Host

Our chef, Iain McCombe, first worked on special events in London at The Savoy Hotel, Grosvenor House Hotel and Sheraton Park Towers. As Sous Chef at the Michelin rated “Marlowes” French restaurant in Stratford Upon Avon, he ran premium, intimate events for VIPs, and as Sous Chef at the exclusive Billesley Manor in Stratford Upon Avon he ran the event catering for larger premium functions and weddings, before being brought to Australia by Conrad Jupiters to work in their banquet kitchens, catering for up to 1500+ seated, 3000+ cocktail style.

Iain has tailored menus, and managed event catering for:
:: Royal Pines Resort
:: Sea World Resort
:: Marriott Brisbane
:: Marriott Surfers Paradise
:: Ramada Surfers Paradise
:: Courtyard Marriott
:: Outrigger Sun City Resort

Large Scale Special Events Catering includes:
:: Gold Coast Indy Grand Prix:
For six years, Iain managed Indy Grand Prix event catering for Outrigger Sun City Resort which covered exclusive trackside VIP catering, private parties, room service, restaurant dining and poolside dining - all out of one, compact kitchen. He dealt with the complexities of licensing requirements (as the facility licensee), menu designs, product ordering (a fine balance to ensure adequate supply with minimal waste), delivery permits and track accessibility, staffing levels and infrastructural limitations, achieving incredible profits (a major percentage of the annual net profit) and repeat custom, every year.
:: Gold Coast Convention Centre (various events)
:: Skilled Park Robina - Michael O'Brien Catering
:: Gold Coast Turf Club (various events incl Magic Millions)
:: Parklands Gold Coast (various events)
:: The Arts Centre (various events)
:: Jacob’s Creek Premium Wine Launch
:: Brisbane River Festival ‘Dinner on the Bridge’
:: Big Brother Official Eviction Cocktail Parties
:: Australian Open Golf Tournament Platinum Corp Boxes

Renowned for demanding impeccable standards and for having very specific requirements, Iain has personally cooked for more celebrities than he can even remember, including:
:: Pamela Anderson
:: Ronnie Corbett
:: Diana Rigg
:: Bob Geldof
:: Kenny Everett
:: Miss World 1981 (one week’s special diet requirements)
:: Sarah Michelle Gellar
:: Ed Fuller

Iain has catered for the very specific dietary needs of elite sports men and women, including the:
:: 2000 American Olympic Team
:: Australian Davis Cup Team (inc. Pat Rafter)
:: Canterbury Bulldogs
:: WWE Team (inc. The Rock)