Keith Higginson is a qualified chef with over 31 years experience.
After training in Ireland and Switzerland he started off his career in
Michelin starred French restaurants , later in his career specialising
in fine dining and Italian cuisine.
Since moving to Sydney 16 years ago, he has worked in various
hatted restaurants. Although his early expertise was in French and
Italian cuisine, he has since gained direct experience in many other
cuisines including Spanish, Greek & Indonesian.
He has been a key part of the management team for the opening of
many restaurants in Ireland, London, Bali and Australia, including
several prominent cafes and restaurant venues across Sydney,
Brisbane and Melbourne.
Keith has a vast experience of catering for large-scale functions, both
in restaurants and off-site with catering companies, including Belinda
Franks and Fresh Catering.
Keith also has experience in Food styling, working alongside Sue
Farlie Cunningham and Susie Theodorou, for publications including
Gourmet Traveller & Australian Woman’s Weekly, as well as working
with Bill Granger on his television program “Simply Bill”.
Keith holds advanced commercial cookery and pastry certificates in
City and Guilds as well as a Certificate 4 in Training and Assessment.
He has also shared his passion ,skills and knowledge for his craft as
he taught commercial cookery at Ultimo TAFE NSW for over seven
His key strengths include his extensive industry knowledge, his
obsession with good food (from fine dining to little hole-in-the wall
local secrets) and his up to date knowledge of global food trends.

On a personal note, Keith is an active father of two busy boys and
feels increasingly passionate about children's nutrition and providing
children and adolescents with healthy but tasty food options. He is
full-time chef at home too - practising what he preaches - as well as
taking craving orders from his wife!