Alumni Profiles

Passionate about fresh produce and dedicated to educating others on selecting, storing and cooking food, William Angliss Institute alumnus Thanh Truong has officially launched his book Don’t Buy Fruit & Veg Without Me!

Supratha Thinakaran, has her eyes set on working with global food tech companies such as Nestlé and HelloFresh.

Angliss alum Samrat talks about how studying a degree in culinary management brought him sweet success through opening up his own business

Alum Elisha had always dreamt of opening her own dessert bar, and a qualification from Angliss helped make the dream come true

Brittany McLean is taking her Bachelor of Tourism (Eco-Tourism) qualification from strength to strength, first gaining the role of Visitor Experience Officer at The Shrine of Remembrance before progressing to become the Sales & Product Coordinator for Sightseeing Tours Australia (STA).

Angliss alumni Gina has been listed in the Australian Cake Artists & Decorators Association as one of their top 20 picks for Rising Stars and also won second place at the Sydney Art of Cake Competition 2022.

Meet Bianca Tenaglia, one of Sydney’s William Angliss Institute alum. Bianca used Sydney’s on-campus Café Imparo to launch her career into the patisserie industry.

Angliss alum Buddha is at the top of his game. He is the Executive Chef at Marky’s and Huso New York and he also won Season 19 of the US television series TopChefs.

As Melbourne enters in and out of lockdowns last year, people were constantly searching for reasons to push forward. Enter Angliss Alumni Zahara Valibhoy's charming cake business, Beurre Cakes.

Melbourne-based pie maker extraordinaire and cookery alumni Carla Montanaro was dubbed one of the foodie highlights of Melbourne's lockdowns by Broadsheet Melbourne and Beat Eats.

After a couple of years working as chef and travelling around Europe, Liam decided it was time to step outside of his comfort zone and explore his lifelong curiosity for Australian cuisine!

Moving to work in a field she was passionate about led to Vimmi finding a job through her William Angliss Institute training and work placement, where she continues to work 10 years on.

Both John and Minh have over 20 years of combined hospitality experience working for fine-dining and contemporary establishments. They became patisserie and cookery experts during that time and absorbed how restaurants at the top of their game run their businesses.

Networking and making the most of student opportunities led Jacinta Tasker on her path to become Head Chef at Nikos in Fairfield. She now has some valuable career advice for those keen to study foods and, in particular, Patisserie.

Feeding hungry kids is working at a different pace to his previous job at Mya Tiger in The Esplanade Hotel St Kilda, otherwise known as ‘The Espy’, and is a far cry from Henry’s former work as an accountant.

With careers advisors, networking opportunities, recruitment sessions from industry leaders and industry guest lecturers all year round at Angliss, Kosta's best advice in excelling your qualification is to take advantage of what's on offer on campus.

It's not hard to find a proud Melbournian - whether it's a scenic drive you're after or a spontaneous adventure in the city - there's something for everyone and we love it.

Pushkar began a journey into veganism and decided to work in an environment where monetary success wasn’t his only goal. Pushkar was looking for purpose, and Mahadeva's Kitchen was his answer.

We're excited to continue to share these stories of triumphs with Founder of KittyBakes and ex-Pastry Chef at Vue De Monde, Kitty Budiharjo.

Angliss graduate Yan Lei has built a successful career in hotel management working as manager of the four-star Jinyuan Mingdu Hotel in Xiangshan Zhejiang, China.

After working in the finance and consulting industries for 20 years in project management, Nathan felt it was the right time for a career change. It was time to pursue his travel career dreams.

Through hard work and enthusiasm, Amelia has turned this into a reality, and she has even more bright ideas for her future goals.

Angliss alumni Alana Benson is going from strength to strength with her unique patisseries now hailed as one of Melbourne’s finest artisan vegan patisserie and dessert shops.

Angliss graduate Nabil Ansari was inspired to create Indian dishes from his homeland to warm the hearts of Melburnians during the COVID-19 lockdown.

William Angliss Institute hosted a Young Chefs Panel event welcoming Brienna Belfrage-Young (Koko Cottage), Oscar Bui (The Eatery), Quok (Andy) Nguyen (Mr.Bun Mi and Andy's Kitchen) and Paritta Sridamart (Palm Sugar Thai Cafe and Union Tree Thai).

One of the things we miss the most while we can’t travel is getting to try local delicacies. What if there was a way we didn’t have to wait until we can hop on a plane to experience new dishes?

Talking to Hayley Fraser, it's clear she was destined to be a part of the travel and tourism industry and is relishing her current work as a visitor service consultant at Werribee Zoo.

Working as an Accreditation Manager Intern at the ICC T20 World Cup, Ollie said he gathered onsite and behind the scenes knowledge and gained valuable experience.

Pastry chef Francesco Ferrante has continued to set the bar high from working among Michelin-starred chefs at Icebergs Dining Room and Bar- to now managing the kitchen at the Nestlé KitKat Chocolatory which is due to open in July 2020.

A solo adventure around Europe inspired Georgia Danaher to turn her passion for tourism into a career by way of Spain and London.

Passionate travel alumni Mandy Ho has realised her dream job, providing clients with the experience of a lifetime hot air ballooning.

Since completing her Commercial Cookery apprenticeship program in 2019, she has worked in places such as Ezard, Lee Ho Fook and Dinner by Heston Blumenthal.

A life-changing moment at a wedding Brittany had styled in 2019, helped her realise she wanted to invest extra time and energy into her own events business rather than working for an external events company.

Julia Buceto is living her best life in Disney World. After wrapping her Advanced Diploma of Events Management, she jet-setted to Florida, where she is now working as a Character Attendant.

Having completed her patisserie qualifications in 2014, Mikayla has since been working at establishments as diverse as the Grand Hyatt, to the Chateau Yering where she works today.

Henry Pun is a young chef forging his way through the trying but ultimately rewarding career of hospitality. The buzzing Mya Tiger in the newly refurbed Espy Hotel St Kilda is a far cry from Henry’s former work as an accountant.

From waiting tables at Fat Duck in London to working as a Group Assistant GM at Andrew McConnell Restaurants - here's Cameron Maher's story.

Peter Bouchier has been the trusted name in premium butchering since the first store opened in 1983, but it took Peter’s daughter Danielle some time to join the company.

In 2015 lawyer Bruno Garibaldi left Brazil with his wife Milena to study English in Australia. Falling in love with the country, the couple decided to extend their stay.

When Angliss student Hannah Holden was invited to attend one of our speed networking events, she wasn’t aware how many career opportunities it would bring.

Earlier this week, Angliss alumnus and current board member for the Institute, Matteo Pignatelli, was awarded the 2019 Lifetime Achiever Award by the 2019 Victoria and Tasmania Savour Australia Restaurant & Catering HOSTPLUS Awards for Excellence.

Two Angliss graduates, Harrison Caruana and Stephanie Goetz, are on their way to representing Victoria in the regional final of the Nestlé Golden Chef's Hat Award.

As founder of the popular Melbourne food truck, Yo India, Conan Gomes lives and breathes Indian food, so it was a thrill to be featured in Lonely Planet's Around the World in 80 Food Trucks.

Michael Cole, an acclaimed chef and Angliss alumnus, has won the Foodservice Chef of the Year award for the second time.

Hospitality graduate Brad Cooke has found his passion opening and managing bars, and coaching hospitality business owners to help them succeed in Melbourne's dynamic bar scene.

One of our graduates, Ashlee Brazier, has kicked off her events career in fine form joining one of Australia's leading event management companies, Peter Jones Special Events.

It has been a stellar year for Certificate III in Commercial Cookery graduate Jack Lee who has gone from being named Chef of the Year by Foodservice Australia to opening a brand new café in Point Cook, Bean Smuggler.

Victorian chef and Angliss graduate Michael Cole is prepping for the cooking competition of his life against twenty-three other countries at the final of the Bocuse d'Or 2019 gastronomic Olympics in Lyon, France.

After graduating with a Diploma of Events, Clare McMennemin’s career is moving from strength to strength. As a conference sales executive at the Hotel Grand Chancellor in Melbourne city, Clare’s responsibilities encompass event enquiries, proposals and the full scope of project management.

Tourism and Hospitality Management Degree graduate Kara Waterworth has followed her passion for the hospitality industry and is now working as event sales coordinator at the Yarra Valley’s premiere food and wine destination, Stones of the Yarra Valley.

Tourism graduate Shanan Kovacic is going from strength to strength with his new business, Walk This Way Melbourne which offers walking tours around the city of Melbourne.

The world’s largest international serviced residence owner-operator, The Ascott Limited (Ascott), has employed its first Ascott Management Associates Program (AMAP) candidate in Australia.