Romeo, a native Frenchman, has over 18 years experience in the business. Trained in Brittany, France, Romeo took his skills to Harrods in London where he produced their charcuterie. After a few years Romeo moved into some of the best restaurants working in both London and Sydney with Marco Pierre White’s Mirrabelle in London and in Sydney with Guillaume at Bennelong and as Head Chef at GPO Restaurants and Bars. Romeo has been with Victor Churchill from the beginning.
As a chef-turned-butcher, Darren has the edge when it comes to answering all your culinary questions. He worked at Bathers Pavilion with Serge Dansereau and at Bird Cow Fish with Alex Herbert, before swapping the pans for the cleavers. Working behind the butcher’s block allowed him a fresh challenge and more time at home with his beautiful children Hunter and Olive. His passion for butchery continues to take the craft to new levels.
Nalla comes to Victor Churchill with over 15 years experience in retail management most recently with Dinosaur Designs and Acne Studios. Her eye for detail and passion for quality products, service and experience compliments the Victor Churchill team. When not helping you decide what to feed the family, she is cooking for her own picky four year old.
A local lad who brings a smile, Luke joined the Victor Churchill team as a qualified chef with over 5 years experience from venues across Australia. He offers friendly service and advice on the finest cuts of meat for either a special event or family meal. Luke’s creative mind will ensure visitors to Victor Churchill receive a delicious solution to any of their gastronomic needs.
Micky joined Victor Churchill nearly 4 years ago having come directly from Oxford. Completing his apprenticeship in a chain butchery, Micky then moved into a traditional English Butchery, honing his skills under the guidance of a traditional style butcher en route to becoming a sausage master. Micky and his sausages featured in various UK competitions where he won awards in various categories. His butchery skills and growing cooking knowledge make him a vital part of the small butchery team here at Victor Churchill.
Marcus loves working at Victor Churchill because we practice some of the highest quality and innovative butchery whilst using the best meat in Australia. He loves butchery because it is the backbone of cooking. As butchers we are able to provide people with quality raw produce so they too can fall in love with cooking.
Starting out as an apprentice chef with Rockpool, Luci swapped the knife for a cleaver and moved to Newcastle to complete her butchery apprenticeship. Now back in Sydney, Luci is Victor Churchill’s newest recruit.
Jane grew up in Lincolnshire England amongst a family of four brothers and now has four grown children of her own. She enjoys working at Victor Churchill for its wonderful environment, fine produce, magnificent food, and because it’s a melting pot of ideas, personalities and talent. Passion in one’s job and product is infectious.
Adele grew up with her mum, who owns a local continental deli around the corner from her home, where she worked after school and on weekends. Adele brings that knowledge, passion and understanding to our customers at Victor Churchill. Other than meat, Adele could live on cheese, especially those from Italy.
Jemima grew up on a cropping and grazing property in the Liverpool Plains. She started working at Victor Churchill as she wanted a change. She has been a passionate cook her whole life, so it seemed only natural to work where she would be surrounded by truly amazing food!
Sarah's favourite aspect of Victor Churchill is the extent to which the entire team works together to provide not only the highest quality products, but where the whole team strives to provide exceptional service to Victor Churchill's customers, whether they be an international guest seeking an incredible piece of David Blackmore's Wagyu or a local customer picking up their Sunday night rotisserie chicken.
Imogen started working at Victor Churchill because her family has always run small businesses, with a high level of professionalism which are always moving forward. She loves that Victor Churchill, once a small family business, has now become incredibly successful, but the way in which all staff are recognised on a personal level remains the same.
Starting with Victor Churchill two years ago was Tim’s first introduction into the meat industry. Being a BBQ cook, he is always in search of new cuts and having access to the knowledge of Sydney's most talented butchers enables him to discover and understand the more "curious" cuts of meat.
Simon has been working in food related industries since he was 17, working in wholesaling and retailing of fruit, vegetables and seafood, including working for Fratelli Fresh and Nicholas Seafood to name but a few. Why Victor Churchill? The opportunity to learn about another area of the food industry was too good to pass up!
Proficient in all areas of the kitchen, Vivien possesses a particular talent for working with pastry. His wares are on display in the range of incredible charcuterie masterpieces.
Stuart grew up on a farm in Uralla. As a chef he has worked at Black By Ezard and Momofuku Seiobo. He came to Victor Churchill to learn the art of Charcuterie. He loves that at Victor Churchill, you never stop learning.
Matt has been with Victor Churchill for two years. He is passionate about ethically sourced, quality produce. He is always the first one to notice new things in our cabinets and loves to get into the detail of our cuts and products.