– Executive Chef
Like many budding chefs, Michael’s love of food began in the home. His mother has been a significant inspiration — instilling a passion for culture and taste with her culinary treats, from her Hungarian goulash to German-style cakes.
After completing his apprenticeship at Eden on the Yarra, Michael worked as a demi chef for two years before travelling overseas. In Ireland he was offered a coveted position at Ashford Castle where he cooked for its famous and royal visitors.
Michael has enjoyed prestigious positions in Melbourne including executive sous chef at The Australian Club and executive chef at The Lyceum Club. He has a special interest in ensuring the highest standards are achieved and thrives in environments where quality produce is respected by chefs.
Michael joined the team at Dineamic in 2010 and has enjoyed the challenge of preparing food which caters to elite athletes, dietary concerns and people who care about the food they consume. He has helped create a vibrant, energetic environment with a core passion for creating restaurant-quality food that is accessible to everyone.
As a father of two, Michael realises the importance of educating the next generation in balanced nutrition and exceptional food. He hopes to share his knowledge and inspire the youth of the culinary industry.
– Head Chef
As a child, Tim watched his mum run cooking classes from their family kitchen. Seeing the importance of nutrition and food to those closest to him created a special role for the kitchen early in his life.
A string of injuries in his late teens saw the end to his dream of playing professional AFL. Turning his attention back to his first love he used his passion for food to develop a diverse career in hospitality.
Tim has worked both front of house and as a chef in many Melbourne institutions. After a stint in the UK, Tim spent time as a personal trainer and chef delivering clients both fitness and food solutions for a healthier life.
Having recently joined the Dineamic team, Tim is excited to embrace his personal philosophy and be involved in the execution of a wide variety of nutritionally-balanced, healthy meals that do not compromise on taste.
When Tim’s not whipping up delicious meals in the Dineamic kitchen he returns to his roots at home – cooking for his well fed family and friend. When the apron’s finally off he’s likely to be cheering on his team at the ‘G’ or providing expert opinion on the latest Australian cricket tour.
– Dineamic Sports Nutrition
Jason’s sporting career began at eight years old in the under 10’s football team at Kilmore Football Club. Through his childhood and early teens, Jason loved playing Aussie Rules, cricket and golf.
At 18 AFL took priority over all other sporting endeavours. Jason was drafted to the Essendon Football Club – a team he followed all his childhood. He enjoyed a successful football career spanning over 12 years at the highest level. Jason was a part of the 2000 premiership side, won two club best and fairest awards in 2001 and 2005 and All Australian honours also in 2001.
It was during this time that Jason developed his passion for food. Food was a crucial part of Jason’s preparation and when meeting chef John Casey, who had previously prepared food for athletes, Jason saw his future outside the white lines of the MCG.
Jason completed his certificate in Food Handling and Preparation and began providing elite sporting teams with nutritionally-balanced food for post training and games. He also provided young athletes an education in the importance of this food with cooking classes.
Jason continues this passion with his role at Dineamic at the helm of Dineamic Sports Nutrition — working closely with elite sporting teams and individuals to provide nutritionally-balanced meal solutions for their active, fast-paced lifestyles and their sporting pursuits.
– Sports Dietitian
Karen has spent much of her professional life – 30 years in fact – as a Sports Dietitian trying to persuade athletes that eating well will improve their performance.
Never having pulled on a pair of boots herself (be they football boots or any other sporting shoe besides runners for leisurely walks with the dog) Karen had to really push her message hard to gain credibility. Karen believes the old adage that the way to a person’s heart is through their stomach and so began holding Monday night cooking classes at her home teaching athletes how to shop cook and clean up.
These classes continued for ten years and although not many of her students became chefs (except for Jason Johnson) they certainly understood the importance of fueling correctly and enjoyed the free meals.
Karen used these classes as part of the inspiration behind the Dineamic concept. She realised that using chefs to prepare high-performance meals for athletes will save them precious time, keep them in great shape, give them energy, help them recover and let them enjoy absolutely delicious food.
Karen’s main philosophy is food first. Making poor food choices will translate into not being able to perform at your best. She has seen first-hand how eating right will give you a competitive advantage in sport, health and life and is dedicated to getting this message out into the public.
– Nutritionist and Chef
Craig’s food philosophy has always been driven by a desire for simplicity and a belief that the freshest ingredients make the best meals. His cooking career began in 2001 but his passion for cooking developed at a very young age.
A decade in the kitchen saw him working in several restaurants in Melbourne and overseas — including the Yarra Valley’s Yering Station, Bistro 1 and Home House in Edinburgh. The thirst for a new challenge and career path drove him to enroll in a Bachelor of Applied Science — Food Science and Nutrition at RMIT University in Melbourne.
While studying, Craig undertook a variety of roles within Dineamic — from working in the production kitchen to the delivery of meals for our elite sporting teams and players. Since completing his degree he has moved into the role of nutritionist. Craig’s unique skill set of cooking and nutrition allows a greater understanding of flavours and in-depth knowledge of nutrition principles to help constantly evolve Dineamic’s delicious meal solutions.
An athlete himself, Craig enjoys all sports and plays basketball and golf – regularly taking on Dineamic’s Executive Chef at any one of Melbourne’s great courses.
– Chief Marketing Officer
Amy’s love affair with food began before she can remember. The passionate desire to cook runs in her DNA with both her mother and grand-mother sharing an amazing ability with food.
Amy trained in Paris as a cook and received her intermediate Chef Diplôme from La Varenne. Since then she has built a corporate career in management, advertising and marketing which has taken her around the world and exposed her to many different food cultures.
In the last decade, Amy has devoted her time to raising her daughters and working full-time. Her focus has been revitalising businesses and connecting brands to consumers by clearly defining what goals they can help people achieve. Amy joined Dineamic in 2013 to help take this brand and its offering of better health through delicious, nutritious ‘fast food’ to busy people who aspire to better health and convenience.
As the ex-CEO of Jenny Craig (2007-2013), Amy is acutely aware of the importance of having a healthy relationship with food. Her experience as a working mother has shown her that being stressed, tired and juggling a lot of responsibility makes it tough to practice self-care and eat right all the time.
Amy has personally embraced Dineamic — getting back the time she previously spent shopping, chopping and preparing food while still knowing she is providing the right amount of nutrition for her and her family to thrive. Amy is proud to say she is part of a business whose purpose is to bring people joy and health without stress or mess.