HGT Staff

Mark Sainsbury is an accomplished Executive Chef and hospitality leader with an international career spanning the UK, Australia, Asia, and the Pacific. Beginning his career in London, Mark trained and worked in some of the city’s most prestigious luxury hotels, including The Savoy Hotel and The Ritz London, building a strong foundation in classical cuisine and five-star hospitality.

He later served as Executive Chef of the award-winning two-AA Rosette restaurant at Hyatt Regency London – The Churchill, where he gained recognition for culinary excellence, innovation, and operational leadership. His career has since included senior leadership roles at Park Hyatt Melbourne, Executive Chef at Hyatt Regency Perth, and most recently Complex Executive Chef at Sheraton Fiji Beach Resort & Golf Course, overseeing multiple restaurants, extensive banquet operations, and large culinary teams, restaurant openings, developed innovative dining concepts, and delivered exceptional culinary experiences across luxury hotels, destination restaurants, and major outdoor events. His expertise encompasses fine dining, high-volume catering, menu development, operational excellence, and leading diverse teams in complex hospitality environments.

Passionate about developing people as much as creating exceptional cuisine, Mark is dedicated to mentoring the next generation of chefs and hospitality professionals. He is a strong advocate for career development, culinary excellence, and fostering a culture of teamwork, innovation, and continuous learning.

As General Manager of the Hospitality Group Training (HGTWA), Mark is passionate about developing the next generation of chefs and hospitality professionals. He is committed to strengthening the industry’s future through quality training, mentorship, apprenticeships, and career development, while championing hospitality as a rewarding and sustainable profession.

Lydia completed a BSc Degree in Hotel & Restaurant Management at Middlesex University in London. She was brought up in an English Village Pub since the age of 9 so hospitality was always in the family. She completed a Post Graduate Management Course with the group “Marston Hotels” where she got to work in a variety of hotels all over England gaining valuable experience.

In 2003, Lydia relocated to Australia and commenced her position as Functions Manager at Matilda Bay Restaurant.

2005 saw Lydia’s love for training and helping others develop into a job role as a Training Consultant with HGT. Then after starting a family, Lydia moved into the accounts department working part time oversighting payroll, accounts and training administration.

Toward the end of 2025, Lydia transitioned into a full-time role as Training & Business Development Manager. She is deeply passionate about driving the ongoing growth of HGT, with a strong focus on apprenticeships and training.

Craig joined HGT in 2019 and as a qualified accountant is a Fellow member of CPA Australia, being elevated to Fellow status in 1998. He has Bachelor of Business Degree (Accounting) and a Graduate Diploma in Business (Marketing).

Craig has had extensive experience in the corporate world, an array of businesses in manufacturing, training industry and general consulting in business development, financial management and improvement.

Jasmine has recently joined our team, bringing extensive experience from international corporations, small businesses, and government agencies. She holds a Bachelor of Economics with a major in International Trade. Jasmine began her career as an Export Officer and has since worked as a Sales Representative, Bookkeeper, and Accountant, developing strong capabilities in accounts management, payroll, compliance, administration, and client service. She is committed to supporting our operations and delivering high-quality outcomes.

Sarah began in the hospitality industry working on a 1930s Tourist Train in Northern NSW. Whilst studying Arts and Education, Sarah worked in various hospitality venues, from Café Bistros through to 5 Star hotels. After completing her degrees, Sarah travelled throughout Australia, taking hospitality jobs on the Gold Coast, in the Whitsundays, and then relocated to Perth.

After teaching in Perth, the working travels began again with Front of House positions in Canada, then on to Scotland. On returning to Perth, Sarah moved into the world of VET, combining a love of education with hospitality. Sarah joined Hospitality Group Training in 2019 and has delivered training to trainees throughout WA, along with her key role in auspicing with schools

Mila came to Australia from Eastern Europe as a skilled independent migrant with scientific and engineering background in 2010. As a person who always liked cooking and private catering, she got her first kitchen job in one of the oldest Italian restaurants in Perth. Mila worked her way up from cook to sous chef then on to head chef whilst she completed her Certificate III and IV in Commercial Cookery and a Diploma of Hospitality Management. In 2015 Mila started her own catering business and worked as a trainer and assessor in an international student college.

Mila joined HGT in 2021 and enjoys working within Vocational Education and Training.

Originally from New Zealand, Garth is an experienced chef with over 25 years in the hospitality industry. He has lived and worked across Europe for more than a decade, primarily in Spain and France, and is bilingual in Spanish with conversational French.

Most recently, Garth worked as Head Chef at a restaurant specialising in charcuterie, whole-animal and fish butchery, and fermentation, with a strong focus on sustainability and locally sourced, produce-driven cuisine.

In 2021, Garth transitioned from the commercial kitchen into a Commercial Cookery Trainer role, where he found great satisfaction in teaching both local and international students, while mentoring and supporting the development of the next generation of chefs.

Kiren, is originally from Wales in the UK where his passion for local and wild produce began. He was trained in the prestigious three AA rosettes Wolfscastle Country Hotel and Spa in Pembrokeshire before looking for a change of scenery across the English Channel. Kiren took a role in the 3 Michelin star seafood focused restaurant, Christopher Coutanceau in the coastal town of La Rochelle France, where he was trained in the refined French service. This role created his love and passion for cooking and taught him the skills he still uses today. Kiren then moved to San Fernando Alfonso XIII, in Seville Spain and was trained in Andalusian Michelin starred cuisine.

In 2001 his love for travel brought him to Australia where he settled in the Swan Valley and purchased Dear Friends restaurant. This award-winning restaurant allowed Kiren to aspire to utilize only locally sourced organic and biodynamic produce from the surrounding region. Dear Friends was awarded five Gold Plates including the prix de honor and the Premier’s Award plus a string of national awards including being named in Gourmet Travelers Hottest 100, Three hats in the Australia Good Food Guide and much more. Kiren then purchased Co – Op Dining in East Perth where many more awards were won over the following 8 years.

Kiren has also headed up the kitchens of Bread in Common, Coogee Common, and Ode to Siren, Working as the Group executive Chef. Also, Executive Chef and Director of food and beverage at Pullman bunker bay.

As the Chef ambassador Kiren Mainwaring is excited to share with students and future culinary professionals, key industry insights, hospitality awareness and in trend cooking demonstrations. With nearly three decades of experience, He is also passionate about the future of the industry, and his aim is to show the fantastic opportunities being a chef can bring.

I began my career in the hospitality industry as teenager and spent many years working across cafés and restaurants. Throughout this time, I travelled and worked in various parts of Australia, gaining experience in a wide range of venues and service settings. Having worked across both front of house and back of house roles, I developed broad skills and knowledge across all areas of hospitality. This experience provided strong exposure to different teams, customer expectations, and operational styles within the industry.
Alongside my industry experience, I have also worked within a school environment, supporting practical learning activities and safe work practices. This role has helped to strengthen my skills in supervision, workplace compliance, and supporting learners in hands-on, real-world settings.