With over 35 years in the culinary industry, John Casey has built an extraordinary career from world-class kitchens to pioneering foodservice innovation. His journey began with an apprenticeship at Melbourne’s iconic 5-star Southern Cross Hotel, before he represented Australia at the Culinary Olympics in Germany, where he won Super Gold at the Junior World Championships. He honed his craft at legendary Stephanie’s Restaurant and Michelin-starred kitchens across Ireland and Europe.

Returning to Australia as Executive Chef at Melbourne’s exclusive Lyceum Club, John’s entrepreneurial vision led him to found Dineamic Australia, creating nutritionally-tailored meal solutions for elite athletes. He then revolutionised food quality in retirement and aged care as National Food Services Manager for one of Australia’s largest groups, transforming dining standards across 92 communities serving over 13,000 residents through an innovative 5-star hospitality framework.

Most recently, John founded a successful premium ready-meal business catering to the home care and aged care sectors. As the author of “”Live Life Cook”” and co-creator of a video series with Nutrition Professionals Australia, he has established himself as a leading advocate for age-appropriate nutrition.

Currently serving as Director of Culinary Studio and advisor at William Angliss Institute, John continues to shape foodservice standards. As President of Les Toques Blanches Executive Chefs Association, he represents culinary excellence at the highest level.

John’s career uniquely fuses classical culinary expertise with pioneering innovation, grounded in his belief that everyone deserves quality, delicious, and nutritious food at every stage of life.