FSAA Viewpoint Lunch – Melbourne

Behind the Large-Scale Kitchen: Standards, Logistics, Innovation & Supplier Expectations
St Vincent’s Care with guest speaker David Martin

Join FSAA in Melbourne for a Viewpoint Lunch as we step inside the realities of large-scale foodservice operations.

This session goes beyond the pass. We will unpack what it takes to deliver consistent, safe and high-quality food at scale — from operational standards and logistics to supplier expectations, innovation and performance under pressure.

You’ll hear how large organisations are approaching menu development, procurement models, supply continuity, cost control and the role of innovation in improving efficiency, quality and resident experience. For manufacturers, distributors and procurement professionals, this is a practical look at how large-volume kitchens operate and what supply partners need to understand to secure and retain long-term relationships.

Date: Tuesday, 24 March 2026
Time: 11:45 am – 2:00 pm
Venue: Duke of Wellington
Audience: Foodservice manufacturers, distributors, procurement professionals, group chefs, category managers
Includes: Seated lunch, keynote presentation, Q&A and networking

Places are limited. Registration is essential.

Guest Speaker: David Martin

St Vincent's Care - Hotel Service Manager & Executive Chef Manager VIC & NSW

David Martin is an accomplished foodservice leader with over 18 years’ experience across fine dining, hotel operations and aged care services. As Executive Chef Manager and Hotel Services Manager at St Vincent’s Care Victoria and New South Wales, he oversees culinary and hospitality operations across multiple facilities, driving consistency, compliance, nutrition and resident experience at scale.

With more than a decade in aged care, David has focused on lifting the standard of meals in the sector. His approach blends operational discipline with creative thinking, bringing modern techniques and structured systems together to improve quality, presentation and nutritional outcomes. He has played a leading role in advancing meal service innovation, including contributing as Creative Director to an industry IDDSI cookbook supporting texture-modified dining.

David is widely respected as a mentor and industry leader. In 2023, he was named a Top 32 Finalist in the National Chef of the Year competition and invited to speak at the Foodservice Aged Care Catering Summit, sharing insights on raising standards in large-scale care environments.

His work has earned national and international recognition, including two Gold Medals at the ACF Restaurant Challenge and two Silver Medals at the London Culinary Salon.

David brings a practical and forward-thinking perspective to aged care foodservice, with a clear focus on innovation, supplier collaboration and delivering meals that support dignity, nutrition and quality of life.