About Us
SNR Consulting have a combined 55 years of experience in restaurant and event operations in the UK and Australia.
We offer a complete service to the restaurant and event space specialising in:
- Concept creation and positioning tactics
- Food and beverage menu development and financial strategy
- Operational procedures and training
- Marketing
- Events and promotions
Our expansive experience in hospitality includes not only working in the industry but also conceptualising, opening and operating eight of our own award winning venues as well as navigating food and beverage concepts within the luxury hotel space.
In 2010 we conceptualised and launched the nationally acclaimed and multi award winning food and wine festival, Taste Port Douglas, marking a solid step into destination marketing and large-scale event management, we have since been contracted by local government organisations to develop and manage state funded events in the food and tourism space.
Our team are available for both short term and long term advisory and hands on contracts to get your business on the path you desire.
Spencer
Spencer is an award winning chef from London with over 30 years experience in the hospitality industry having spent two decades training in 1, 2 and 3 Michelin star restaurants. In the mid-nineties Spencer became part of the infamous brigade at 'Restaurant Marco Pierre White' which was awarded 3 Michelin stars.
Spencer’s work with Marco Pierre White continued for a further 7 years in which time he was head chef of three of Marco's London restaurants gaining and retaining Michelin stars in each, The Cafe Royal (Piccadilly), Mirabelle (Mayfair) and Quo Vadis (Soho). It was at the Cafe Royal that Spencer attained national acclaim by gaining a Michelin Star at 26 years of age, making him the youngest chef in the country to hold the accolade. The Good Food Guide also awarded Spencer with 8/10 making him joint 3rd in London alongside Gordon Ramsey.
In 2008 after tasting success in London Spencer moved to Melbourne, Australia to work alongside Raymond Capaldi at Fenix in Richmond. Following his success in Melbourne, Spencer travelled around Australia and settled in his paradise of Port Douglas where he and his business opened 'Harrisons’.
Reina
After studying a double degree in Communications and Tourism in Melbourne, Victoria, Reina travelled internationally working in the hospitality and tourism space. Upon returning home, Reina decided to focus her career in restaurants and sunk her teeth into the Melbourne fine dining scene through the 2000’s working in hatted venues across the city. Here she gained a coveted and invaluable foundation in food, wine and service as well as honing skills in venue and event management.
In 2007 Reina opened her first venue, followed by a further seven venues over the space of ten years. Reina was responsible for navigating the full scope of front of house operations, wine and beverage list production as well as business management resulting in not only financial success but the accumulation of multiple awards from the highest echelon of Australian hospitality institutions such as the Fairfax Good Food Guide, Gourmet Traveller Wine Awards, Gourmet Traveller Restaurant Guide, Delicious. Magazine Top 100 and more.
In 2015 Reina brought 'Taste Port Douglas Food & Wine Festival' to life which contributed greatly to the Tourism industry in Far North Queensland attracting some of the largest names in the Australia's culinary scene. As well as a strong background in large scale event production and restaurant operations, Reina has managed marketing and public relations at multiple venues resulting in an ongoing strong network of connections within the national media space.
