“Thank you again Peter Rowland, the night, food, service, staff, they were all perfect”
– Rippon Lea wedding client
“Just wanted to say a big thank you for yesterday! I have had numerous attendees tell me how much they loved all of the catering, great job!”
– Jess Cividin, Deloitte, Sydney
“Beautiful food and beverage package, excellent service and friendly, helpful staff”
– Beth Williams, University of Queensland, client at NGV
– Cr. Oscar Yildiz JP,
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!”
General Manager Operations
John excels in high performance with a focus on operational improvement across all facets of the company. Lauded and respected for his hands-on approach to leadership, he brings the team together like a unified family around the dinner table and inspires them to always strive for excellence. After joining the company in 2012, he followed the traditional path to success by climbing the corporate ladder to become a company owner and director. His qualifications include a Diploma of Audio Productions at SAE Institute.
Favourite food: “A medium-rare rib eye on the bone (preferably 300 grams or more!) with salad, fat-cut chips and aioli on the side.”
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).”