Recognition & Awards
Endorsed by industry leaders who recognise the transformative impact of open-fire culinary innovation on Australia's food landscape.
Adam Roberts
Professional Pitmaster & Live-Fire Specialist
"Givago has codified a traditionally informal craft into structured, teachable systems—transforming tacit knowledge into scalable education that delivers ongoing public benefit to Australia's culinary industry."
Key Collaborations
- •Full Flame Masterclass at Hanging Tree Wines, Hunter Valley
- •Vivid Kitchen Fire event collaboration
- •Open-fire methodology development and teaching
Dr. Brad Bennett
CEO Le Culinaire | IBA World Master Chef 2025
"Givago's mastery of parrilla and open-fire techniques has redefined traditional and modern cooking, merging artistry with sustainability. His influence extends beyond the kitchen—into education, cultural exchange, and sustainable culinary practices."
Professional Credentials
- •Founder of Le Culinaire Hospitality Institute
- •Award-Winning Chef & Culinary Ambassador
- •International culinary educator and mentor
Academic & Professional Credentials
Veterinary Science
Qualified veterinarian with deep understanding of meat science, animal physiology, and protein structure—bringing scientific precision to culinary practice.
Culinary Training
Formally trained chef in Australia, specialising in open-fire techniques and parrilla methodology—merging traditional craft with modern culinary education.
Meat Sommelier Pioneer
Pioneering Australia's first university-level Meat Sommelier certification—a 200+ hour program combining sensory analysis, meat science, and food safety—transforming informal industry knowledge into professional standards and elevating Australia's meat expertise.
Impact on Australia's Culinary Landscape
Innovation & Education
Transforming informal BBQ practices into structured, teachable systems that raise professional standards and enable knowledge transfer across Australia's culinary industry.
Cultural Exchange
Bridging Australian produce with elevated fire-based presentation, creating regional tourism value and strengthening Australia's paddock-to-table narrative.
Sustainable Practices
Pioneering ecologically efficient BBQ design for the Australian market—ember-based cooking systems that eliminate direct flames, reduce wood and charcoal consumption, and feature adjustable grills for different cuts plus dedicated resting surfaces. Teaching these sustainable techniques in masterclasses across Australia.
Economic Benefit
Creating scalable knowledge products that deliver long-term public benefit to Australia's food industry and professional culinary education sector.