Carlos Swinton-Lee

Carlos Swinton-Lee - Director

Having worked in hospitality since 1990; Carlos has extensive operational experience across most sectors with both large corporate groups and independents. After a long stint with Scottish & Newcastle, Carlos was employed as the General Manager for the iconic Rock Garden restaurant and nightclub on the piazza in Covent Garden he became the Group Operations Manager for the same company in 2002 before moving to the Spirit Group (the largest pub & restaurant co in the UK) as a Business Development Manager in 2004. At the Spirit Group he headed up the South East of England in the branded Chef & Brewer division running 15 restaurants with an annual turnover equal to $30m. Whilst with Chef & Brewer Carlos developed new service styles that were rolled out across the brand and he was also the cost control systems expert for the brand.

In June 2006 Carlos was hired as the Operations Director of CG Restaurants. He was responsible for the entire business at an operational level including sales and profit development, quality controls around product and service, human resources and compliance. Carlos was integral to the growth of the company, more sites were introduced and he made sure that the new employees (350 in total) grasped the culture and the values of the company so that the sales and profit targets were met. A gourmet pizza brand; Fire & Stone was rolled out between 2006 and 2010 and the group enjoyed a considerable expansion at a time where most operators were just trying to cope with the downturn due to the economy.

Carlos is a qualified business and workplace coach. His expertise is in operations, business planning, strategy and people development. His passion and his mission is to improve and support the hospitality industry in Australia and to ensure that the industry is seen as a career of choice across the nation.


Glen Bagnara

Glen Bagnara – Food, Beverage & Concept Consultant

With over 20 years’ experience, owning & running multiple restaurants in Melbourne, Glen is a hospitality lifer who brings a wealth of experience, specialising in concept development, food & beverage menus, service and product training.

Glen`s career started with Crown Casino in 1997, from there he became a Head Sommelier and travelled the world as a key part of the fine dining teams on board the Renaissance Cruise Line ships. Eventually, returning home to Melbourne; Glen opened his first restaurant, Tazio on Flinders Lane, serving ‘Nonna’ style Italian food and pizza alongside an extensive drinks list. The 80-seat pizzeria and boutique beer bar still exist today, remaining virtually unchanged from when it was sold. By 2014, Glen had opened two more restaurants, re- inventing the neighbourhood dining scenes with quality casual dining. All 3 restaurants regularly received praise from Epicure, Gourmet Traveller, The Age Good Food Guide, Broadsheet and Urban List, they were also featured in the Quantas on board flight guides for dining in Melbourne.

Glen`s love of wine led to him working with Santé wines to establish their brand in regional Victoria and in the last few years he has also worked with Made Establishment, The Van Hendel Group, Crispin, Embla and Retail Zoo.

The industry moves extremely quickly in Australia and Glen`s love of dining ensures that he is on the money with regards to ever changing patterns and future proofing businesses with great concepts and fantastic menus.


Anthony Morrison

Anthony Morrison - Food & Beverage Consultant

Anthony Morrison has over twenty year’s experience in a diverse range of operations in both Australia and the UK. Anthony first trained as a chef in the late 80`s with the 5 star Renaissance group of hotels before going on to senior positions in prestigious restaurants and hotels in Sydney, the Hunter Valley and the Great Barrier Reef.

Following this in 1998 Anthony moved to London where he was appointed Executive Chef by the world renowned Sir Terrence Conran at his flagship Soho restaurant “Mezzo” where he oversaw the operation of what was Europe`s largest restaurant with over 100 kitchen staff and offering four different experiences under one roof.

In 2002 Anthony was appointed Food and Beverage Director of Covent Garden Restaurants where he oversaw the groups’ growth from 3 sites to a total of 11, during this time Anthony was principally involved in the development and construction of new sites and also the concept development of the food and beverage offers. Anthony created a new brand called Fire & Stone and the roll out that took place across London and the outer suburbs.

Anthony returned to Australia in 2011 and has since been involved with a restaurant group in the Hunter Valley implementing cultural and product changes over a diverse range of hospitality businesses.

Anthony`s core strengths lie in strategic and operational planning, restaurant and bar building and project works and design, menu and concept development.