32+ Years Across the Hospitality Industry
James Fiske brings more than 32 years of hospitality experience developed across an unusually diverse range of operations, concepts and markets.
Throughout his career, James has developed and led successful hospitality operations, with his work and venues recognised through multiple Australian Good Food Guide (AGFG) Chef Hat awards.
His career began in professional kitchens and progressed through senior culinary and operational leadership, including Executive Chef, Group Executive Chef and ultimately Director of Food. Along the way, James has gained experience spanning Michelin-starred kitchens, fine dining restaurants, high-volume venues, hotels and resorts, bars and casual dining concepts, catering operations, multi-venue hospitality groups and cloud kitchens.
His senior roles have extended well beyond the kitchen, encompassing new venue openings, concept development, menu strategy, food and labour cost control, procurement, recruitment and team development, operational systems, commercial performance and the management of multiple food and beverage operations.
Working within large, multi-venue hospitality groups, including Skelmore Hospitality, gave James extensive experience operating across multiple concepts and brands. These environments required strong leadership, commercial discipline and operational systems, while maintaining the individual identity, quality and guest experience of each venue.
This breadth of experience gives James the ability to look at a hospitality business from both a culinary and commercial perspective. Whether working with an independent restaurant, an established multi-site operator or a completely new concept, his approach is grounded in understanding how the entire operation works — and where meaningful improvements can be made.
Today, through Creative Consulting Gold Coast, James brings that experience directly to hospitality owners and operators, providing practical, commercially focused advice designed to strengthen operations, improve profitability and create better-performing hospitality businesses.
EXPERIENCE ACROSS THE INDUSTRY
CULINARY & RESTAURANTS
Michelin-starred kitchens
Fine dining
Casual dining
High-volume restaurants
Menu & concept development
HOTELS & MULTI-VENUE
Hotels & resorts
Multi-venue hospitality groups
Group culinary operations
Large-scale food operations
New venue openings
COMMERCIAL & EMERGING CONCEPTS
Cloud kitchens
Catering operations
Food & labour cost control
Procurement & systems
Team building & development
PUTTING EXPERIENCE TO WORK
Every hospitality business has different challenges.
James works directly with owners and operators to identify opportunities, solve problems and develop practical strategies that improve performance, profitability and the overall operation.
32+ YEARS EXPERIENCE | MULTIPLE AGFG CHEF HAT AWARDS | EXECUTIVE HOSPITALITY LEADERSHIP
CREATIVE CONSULTING GOLD COAST 