Micky joined Victor Churchill just under 6 years ago having come directly from Oxford, England. Learning his trade in a traditional English Butchery, he honed his skills under the guidance of traditional English butchers with over 60 years experience between them. Micky featured in several UK competitions where he won awards in various butchery categories. Always an avid follower of Victor Churchill he jumped at the chance to move Down Under.
Originally from Port Macquarie, Shannon has been cooking for over 22 years and still genuinely loves food. Unlike a lot of chefs, he enjoys cooking at home - to the delight of his partner, family, and friends. After five years at LP's Quality Meats, he joins Victor Churchill for the exceptional quality of produce. When the sun is shining and he's not at the helm of the Woollahra kitchen, he's jumping in the ocean.
Kristen grew up in Wollongong, she moved to Sydney to study Business. She then found herself in London, managing Michelin Starred Brat, a Basque inspired, wood-fired restaurant in London's East End. At Victor Churchill, Kristen loves connecting with people and bringing her passion for provenance to the people of Woollahra and wider community. Her willingness to learn and an equally passionate team means each day is different. In her spare time, she loves yoga to wind down and live music - the louder the better.
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.
Starting out as a chef with Rockpool Group, Luci swapped the knife for a cleaver and moved to Newcastle to complete her butchery apprenticeship. Now back in Sydney, Luci considers Victor Churchill’s butchery team her family away from home.
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.
Tegan grew up in Newcastle and worked across numerous restaurants and patisseries in Australia, the UK, Ireland and New Zealand. Now joining the team at Victor Churchill, she loves working with such talented chefs.
Coffee slinger of seven years and roaster of three years in Sydney and Melbourne, William grew up just around the corner from Victor Churchill. For William, it’s been a pleasure to learn about food from a variety of perspectives - the butchery, the charcuterie, retail, and cooking.
Before working at Victor Churchill, Andre was running some of Sydney’s best catering companies for A-list events and weddings as well as travelling to cater for celebrities around the globe. He loves that everyone in the Victor Churchill family thrives on learning as well as passing on their knowledge when it comes to food.
Originally from Banbury in the UK, Matt worked in the food industry since he was 16 years old. In 2016 he moved to Sydney, finding a new home at Victor Churchill where every day is different. The incredible products are a highlight for Matt, though a bit of celebrity hunting in store also rates high on his list.
Raised in Portsmouth, England up until the age of 14, Joe and his family moved to Adelaide where he later started his butcher apprenticeship. He made the switch to Sydney to work at Vic's Meat Market before joining the Victor Churchill family. You'll find him at the gym or playing football when he's not behind the butcher's block.
Born in Parma, Italy, Laura spent a few years in Ireland before moving to Australia in early 2019 to look for new adventures. She's thrilled to keep learning about the incredible products and Australian food from the Victor Churchill family. In exchange, she loves sharing stories from her country, especially its thriving food culture.
Originally from the central tablelands of NSW in a town called Mandurama 40 km east of Cowra, Hugo is currently studying marine biology. Previously he worked at a boutique wine store that held pairing with food as integral to the business. His mother was a caterer which established a love of food at a young age. In his downtime, Hugo enjoys fishing, foraging and running a prime lamb farm.