Anton Leyland has worked for the likes of the Hyatt Regency, Euro and at Sydney’s prestigious Tetsuya’s restaurant in his early years. Anton also spent 3 years living and working in the Middle East where he held a role as an Inflight Chef in first class for Gulf Air.
Since then he has held senior roles at Auckland’s One Tree Grill and at Kermadec where he was Head Chef. Anton is currently Head of Development Kitchen at My Food Bag a position he has held for the past 3 ½ years. Working alongside founder Nadia Lim, Anton oversees the development team who produce 50 + new recipes for thousands of passionate foodies every week.
Joining in the early days, Anton has experienced massive sustained growth and the resulting pressure that comes with the journey of a super successful start-up; experience that has proven to be invaluable in the way Anton now leads his teams.
Starting the conversation on wellness within our industry - changing mind-sets and challenging the status quo.
In the hospitality industry, we often overlook the high pressure associated with owning a business or having a career in food and hospitality. We want to start the conversation about supporting wellness in our workplaces and address the stigma associated with mental health in our industry. The Restaurant Association is committed to assisting owners to do better business and an important part of this is examining our workplaces and working lives so we can assist ourselves and our teams to deal with mental health. This panel brings together some of the key leaders in the New Zealand hospitality scene, including Marisa Bidois, Ben Bayley and Anton Leyland to openly discuss industry-specific challenges and discuss what we can do as an industry to start changing mind sets and challenge the status quo. Also on the panel will be a Jamie Ford from Foresight and Lisa Ducat from The Mental Health Foundation to offer insights into providing tools for owners, managers and the whole team to address and improve wellness in workplaces.