MEET LINCOLN HOOLE
Meet Lincoln. Wine & Dine’m songbird and Executive Chef. Lincoln has been a qualified Chef for over 29 years and we have been lucky enough to have him a part of our team for the past two. We sat down with Lincoln to find out more about who and what inspires him in his element.
WHAT DO YOU ENJOY MOST ABOUT YOUR ROLE?
I enjoy the challenges of off-site catering, the ability to think outside the box and problem solving situations that arise. I also receive a great deal of satisfaction from building a catering team full of like minded creative humans who all understand the end goal.
Anything cooked with passion and thought (or by someone else).
WHAT’S ONE FOOD TREND THAT YOU WOULD BE HAPPY TO LET GO OF?
Donut walls and anything Gatsby themed.
WHAT FOOD TRENDS WOULD YOU LIKE TO SEE MORE OF?
Freedom with food. I’d love to see more letting go of the reigns and trusting the provider to customize your event. When a client provides us with their vision you can be confident that we can create something really special. From custom presentations like the recent Saski product launch or the custom desserts we created for the Australian Super Yacht Rendezvous last year.
WHAT DO YOU CONSIDER TO BE THE MOST IMPORTANT EVENT OF YOUR LIFE SO FAR?
The birth of my three daughters.
Professionally though, I worked at an International Mining conference in Kalgoorlie which had over 1,400 attendees over 3 days with back to back catering , lots of fast turn arounds, thousands of foods items per session, and most importantly a great bunch of chefs and front of house crew all living out in the West Australian outback working and laughing hard. It was definitely a fulfilling experience to look back on.
WHERE DO YOU SEE YOURSELF PROFESSIONALLY IN THE FUTURE?
One day I’d like to venture outside of the kitchen and get into Event Project Management. I’ve always enjoyed coming up with big ideas for events and I think this would be a natural career change for me in the long term.
WHAT IS IT ABOUT WINE & DINE’M THAT YOU THINK SETS THEM APART?
We have solid creative experience, we are not institutionalised and we really care about what we serve and how it reflects our brand.
WHAT MENU ITEM IS CURRENTLY YOUR FAVOURITE?
Pastry Chef Alex’s pill dessert. It is visually spectacular and it’s colour entices you to want to crack it open. Plus it’s amazing to eat and shows restraint in plating up.
WHAT’S YOUR NUMBER ONE TIP FOR ANYONE LOOKING TO HIRE A CATERER FOR THEIR NEXT EVENT?
Do your research, look at their social media profile, check reviews and if it is at all possible give them a budget (or have one in mind). When the caterer knows this they can make the appropriate suggestions.
WHAT IS YOUR FAVOURITE WNDM EVENT?
The Sensus Red Event. This was an event showcase for event professionals and corporate clients that gave us total freedom to push the boundaries of food service and presentation. We brought out the gimp, the cowboy and the mask.
IS THERE A CHEF OUT THERE WHO INSPIRES YOU?
I can’t say just one because there are so many chefs out there who are really at the top of the game. Social media platforms give every chef the ability to better themselves, learn new techniques, styles and always be evolving. My concepts and thoughts on food and catering are never stationary because we (our team) are always moving with the times and making our own version of it . Food is a lot like fashion in that it’s a process of designing to entice the consumer.
Follow Lincoln’s food journey and plating prowess @chef_lincoln_hoole.