Diana Thomson

Diana Thomson Food Consulting was established in 2004.

As a Sydney based consultant chef, I have worked on a wide range of projects including:
• New café launches
• Concept development
• Product development
• Menu development
• Menu costing
• Menu and café assessment
• Sourcing produce
• Commercial kitchen design
• Cookery classes and demonstrations
• Visual merchandising and food styling
• Food preparation for photography
• Training

See my Services page for more information.

My areas of special interest include: wholefoods, seafood, nutrition, desserts, pastry and sourdough bread.

I like to be both creative and pragmatic in my approach and have a collaborative working style. Every project is an exciting opportunity for growth.

Contact me to discuss your project.

Prior to launching the food consulting business, I worked for four years at Sydney Fish Market where I was engaged in the promotion of under-utilised species through a series of local and regional events. The role also involved editing a consumer newsletter that was distributed to 4,000 subscribers and managing Auction tours for overseas delegates, business, education and consumers.

Liaising with consumers, suppliers, trade and industry bodies helped me develop a solid and deep knowledge of seafood cooking and the industry.

I began my career in hospitality in the front of house, working at a silver service restaurant. I soon found my heart was in the kitchen and went to study Home Economics which resulted primarily in presenting cookery demonstrations and testing and developing recipes for retail packaging and promotions. After an apprenticeship at The Bathers Pavilion in Balmoral, I went on to work as a professional chef in some of Sydney’s hatted restaurants including Bayswater Brasserie and Bistro Deux. I also worked with a Kosher caterer and taught Commercial Cookery at Le Cordon Bleu, Sydney and Ryde College of TAFE.

With over 20 years of experience in the food industry I can offer an array of skills and expertise across hospitality. I’m passionate about food and relish the opportunity to work with like-minded people.