Charity & Community
Looking out for the community and ensuring a sustainable approach to business are essential ingredients at Peter Rowland. Our collaboration with Victoria Racing Club sees us support Second Bite – an organisation committed to ensuring access to fresh, nutritious food for people in need across Australia. During each Melbourne Cup Carnival we provide around 3,000kg of fresh food to Second Bite – with these donations helping provide over 7,000 meals to people in need.
With our role managing major events and various venues, we also work to reduce food miles and foster sustainable purchasing practises. We’re a proudly Australian owned business and seek out local food producers, micro suppliers and other local organisations to partner with as a priority.
The youngest and first female Chief Executive Officer of Peter Rowland is a leader in the fast lane and tasked with keeping the team focused squarely on their responsibilities to deliver exceptional experiences on time and under budget – every time. This spans exclusive major events, iconic Melbourne venues, weddings, corporate dining and private parties. Emma joined the company in 2010 and was proudly appointed CEO in 2017. Her impressive qualifications include a Bachelor of Applied Science (BASc) – Hospitality Management at RMIT, an Advanced Diploma in Hospitality Management at William Angliss, and is completing a Masters in Human Resources at Swinburne University. Emma leads one team with one dream!
Favourite food: “I love a Peter Rowland chicken sandwich!”
Group Executive Chef
Chef Haigh’s reputation for exceptional quality, creativity and innovation ensures a first-class experience for everyone who savours the Peter Rowland difference. He inspires all the chefs in his kitchen to deliver the essence of his thoughtful Food Philosophy that honours refined elegance on a plate. After dreaming of becoming a chef when he was a child, he fulfilled his ambition by completing an apprenticeship at the Cranbourne Hotel while undertaking a Certificate in Cooking at the Peninsula Institute of TAFE. He joined Peter Rowland in 2000 and positions held include Head Chef – Major Events, and Group Executive Sous Chef.
Favourite food: “Pork, beef or lamb slow-cooked over a real flame with wood or coals and placed in a nice crusty bread roll.”
Business Services Manager
The key operator in the engine room, Kim provides high-level administrative support to the CEO, Emma Yee, the Executive Team, the Board of Directors and the greater business by facilitating internal communication, day-to-day troubleshooting and office management. She brings a wealth of knowledge to the role after graduating with a Bachelor of Hospitality Management from the University of Western Sydney and attaining a Certificate IV in Small Business Management from the Open Training and Education Network. Kim has excellent attention to detail and can skillfully multitask and prioritise tasks when there is a lot on her plate!
Favourite food: “Anything that someone else cooks for me!”
General Manager – Finance
Daniel has his eye firmly on the books and keeping them in the black with his highly-driven proactive commercial outlook and positive attitude to work. Armed with a strong background in the corporate sector and retail environment, he brings an international outlook to the role after relocating to Australia from London, where he qualified with the Association of Chartered Certified Accountants (ACCA). At the University Of Nottingham, he developed a scientific approach to finance after graduating with a Bachelor of Science (Hons) in Biology.
Favourite food: “I love Italian food or anything with a bit of spice.”
General Manager – Catering – Peter Rowland at Victoria Racing Club
Andrew is firmly in the saddle working with the VRC, the company’s largest and most prestigious contract, in the thrilling Birdcage, Chairman’s Club and across Members’ dining. He works with all VRC departments to maintain and nurture valuable relationships and deliver the world’s premier racing event, the Melbourne Cup Carnival at Flemington across Derby Day, Cup Day, Oaks Day and Stakes Day. Andrew understands all facets of hospitality after starting his career as a food and beverage attendant, and senior waiter. He undertook courses in Food Safety for Food Handlers, and the Responsible Service of Alcohol (RSA).
Favourite food: “Vietnamese pho (sliced chicken and rare beef).”