Mike Price - Mike has a wide range of skills and experience gained over a thirty ? year period. His career started as a commis chef in the kitchens of the renowned Cannaught Hotel London, under the guidance of Danielle Dunas. At the Cannaught he developed a real understanding and love of food. With his passion for food and cooking, Mike moved onto the Savoy Hotel London as commis Saucier, he was entered and runner-up in the competition set by the Chaine de Rottisseurs. Having spent time in London Mike wanted to explore the finer points of French Cuisine and gained a position at the Michelin Star rated Auberge de Noaves in Avignon where he was offered the position of sous-chef. Before immigrating to Australia with his family Mike was appointed Executive Chef at the Selsdon Park Hotel London.