Key Personnel
Duncan has been in the Food Service industry for over 20 years. Starting his career as an apprentice chef with Hospitality Group Training and competing successfully in several Salon Culinaire competitions, when qualified he worked throughout Australia and overseas. Upon returning to Adelaide Duncan worked as the Sous Chef at AAMI Stadium. Working his way to the top he went on to become the Executive Chef for AAMI Stadium from 1994 to 2005. His achievements saw Duncan led his team to win the State Venue Caterer of the Year award in 2002. Moving out of the kitchen in 2005, Duncan joined Top Cut Foods in an operational role. In 2010, Duncan took on the role of Sales Manager for Holco and now heads up the Food Service Division as General Manager. Whilst mainly focused on the operational functions of the business Duncan still manages major accounts including the newly refurbished Adelaide Oval, Major Hotels, Government Contracts and The Northern Territory to name a few.
Duncan has been in the Food Service industry for over 20 years. Starting his career as an apprentice chef with Hospitality Group Training and competing successfully in several Salon Culinaire competitions, when qualified he worked throughout Australia and overseas. Upon returning to Adelaide Duncan worked as the Sous Chef at AAMI Stadium. Working his way to the top he went on to become the Executive Chef for AAMI Stadium from 1994 to 2005. His achievements saw Duncan led his team to win the State Venue Caterer of the Year award in 2002. Moving out of the kitchen in 2005, Duncan joined Top Cut Foods in an operational role. In 2010, Duncan took on the role of Sales Manager for Holco and now heads up the Food Service Division as General Manager. Whilst mainly focused on the operational functions of the business Duncan still manages major accounts including the newly refurbished Adelaide Oval, Major Hotels, Government Contracts and The Northern Territory to name a few.
Heading abroad to satisfy his culinary dreams Shane spent nine years overseas working for various establishments across the United Kingdom, Scandinavia and parts of Europe.
He has worked at the Hyatt Regency in Knightsbridge London, and even in the Grissini Restaurant under the guidance of renowned Italian Chef Fabio Trabocchi. Upon returning to Australia Shane gained experience as a cooking lecturer with a major focus on Meat Butchery.
Joining Holco in 2004 in a Sales Development role allowed Shane to communicate with like-minded people about his passions and our food industry. Specialising in new business development and major catering coordination Shane enjoys sourcing some of the finest beef products available to us in Australia.
Heading abroad to satisfy his culinary dreams Shane spent nine years overseas working for various establishments across the United Kingdom, Scandinavia and parts of Europe.
He has worked at the Hyatt Regency in Knightsbridge London, and even in the Grissini Restaurant under the guidance of renowned Italian Chef Fabio Trabocchi. Upon returning to Australia Shane gained experience as a cooking lecturer with a major focus on Meat Butchery.
Joining Holco in 2004 in a Sales Development role allowed Shane to communicate with like-minded people about his passions and our food industry. Specialising in new business development and major catering coordination Shane enjoys sourcing some of the finest beef products available to us in Australia.
Ashley Lawson
Business Development Executive - SA
Ashley Lawson
Business Development Executive - SA
Chris started in the industry 25 years ago as a labourer in a boning room and worked his way through to a sales position. Chris has varying experience while spending some time in areas of production, costings and purchasing. Chris has a great understanding of the Australian beef and lamb market. Since joining Holco in 1995, Chris has also had some experience managing a food service division at Underdale. Chris's focus is strongly on developing sales.
Chris started in the industry 25 years ago as a labourer in a boning room and worked his way through to a sales position. Chris has varying experience while spending some time in areas of production, costings and purchasing. Chris has a great understanding of the Australian beef and lamb market. Since joining Holco in 1995, Chris has also had some experience managing a food service division at Underdale. Chris's focus is strongly on developing sales.
Ian is a qualified butcher and has previously owned retail shops in the Southern Highlands of NSW. After leaving the retail market, Ian worked for other Food Service meat companies, most recently he was Queensland Sales Manager for Viande Mastercut. Having spent his working life in the food industry he have an extensive knowledge of of what it takes to deliver quality products from the farm gate to our clients. Ian has a commitment to delivering the right product to the customers requirements.
Ian is a qualified butcher and has previously owned retail shops in the Southern Highlands of NSW. After leaving the retail market, Ian worked for other Food Service meat companies, most recently he was Queensland Sales Manager for Viande Mastercut. Having spent his working life in the food industry he have an extensive knowledge of of what it takes to deliver quality products from the farm gate to our clients. Ian has a commitment to delivering the right product to the customers requirements.
