Food for the soul - chef’s tour of Ronald McDonald House

30 July

When I first worked with a charity in hospitality, I realised the true power of food, and how to make a difference in people’s lives.

Chef Lachlan at the Ronald McDonald statue in foyer, the ultimate welcome committee.

Who would agree with me? Most chefs are naturally giving and generous by nature. We had the pleasure of joining the Chef's Tour of Ronald McDonald House Greater Western Sydney at Westmead Children’s Hospital, led by Vanessa Vozzo, Corporate Partnerships Support Administrator, and Executive Chef Lachlan Gilfillan.

Accompanying me on the tour was Siriporn Boonsin, Chef de Partie at the Four Seasons Hotel Sydney, who explored the House through the lens of a chef, offering a unique culinary perspective.

This year, Ronald McDonald House GWS is setting an ambitious goal to expand their meal programs, so they can support even more families who come to stay at the House while their children are receiving treatment.

For many parents of seriously ill children, something as simple as preparing a meal can feel overwhelming. Providing a warm meal is more than just food.

Lachlan Gilfillan, Executive chef of Ronald McDonald House GWS says here is a true home-away-from-home. Supporting families while their children undergo treatment.

Ronald McDonald House GWS is always looking for the support of talented chefs and generous suppliers to join us in making a difference to their up-scale size kitchen. There is plenty of room to work.

For parents facing the stress of caring for a seriously ill child, preparing a meal can feel like an impossible task. A House made prepared meal is more than just food, a symbol of hope, care, and the reminder that families are being looked after.

Thank you, to the whole team at Ronald McDonald House GWS for making us feel so welcome.

I’m with Pearl Chung, Marketing Assistant and Vanessa Vozzo, Corporate Partnerships Support Administrator, Ronald McDonald House Charities GWS. on the House Tour.

Ronald McDonald House Story

The Ronald McDonald House program began in 1974 in Philadelphia, USA.

Kim Hill, a three-year-old daughter of Fred Hill, a tight end for the Philadelphia Eagles, was diagnosed with leukemia. Faced with the overwhelming reality of their daughter's illness, Fred and his wife, Fran, refused to leave her side. They slept on hospital chairs and ate from vending machines and experienced conditions that were both emotionally and physically taxing.

Soon realising they weren’t alone. Many other families, who had traveled long distances to receive treatment at the hospital, were also facing the same challenge: the high cost of hotel rooms made it nearly impossible for them to stay close to their children.

Moved by what he saw, Fred reached out for help. He rallied his teammates to raise funds, hoping to ease the emotional and financial burden on families in similar situations.

Through the support of the ‘Philadelphia Eagles’ the professional American football team’s general manager, Jim Murray and team owner Leonard Tose, and Ed Rensi, a McDonald’s regional manager, the team then connected up with Dr. Audrey Evans, the head of the pediatric oncology unit at Children’s Hospital of Philadelphia.

With help from McDonald's owners in Philadelphia, all the proceeds from the sale of Shamrock Shakes were donated to bring Dr. Evans’ vision to life, to make a temporary residence where families could stay while their children received treatment. This collaboration led to the creation of the first Ronald McDonald House.

A special place for families, opened on March 23rd, 1996.

Ronald McDonald House Charities Greater Western Sydney

“The experience really helped me open my eyes to the meaningful work being done and how a warm meal can make in the lives of families who are very stressed. I now have a much deeper appreciation for what Ronald McDonald House does. A heartfelt thanks and it was an honour to be a part of it. Our lunch was delicious. Thank you for the lovely invitation!"
**Very heartfelt, thank you, Siriporn Boonsin**

Calling all chefs, suppliers and companies!

These programs are a meaningful way for them to get involved and support the 1,200+ families who stay with us each year at our House in Westmead.

Meals from the Heart

What: Prepare and serve dinner for up to 60 families
When: 3:00 pm – 8:30 pm
Group size: 6 to 12 people
Cuisine: Italian Feast, Mexican Fiesta, Aussie BBQ, and more!
Impact: A warm, nutritious meal after a long and emotional day

Cook + Connect

What: Prepare lunch to be served and the remaining packaged and stored in our reception freezer. Grab-and-go style for families coming in and out of hospital all day to easily heat up
When: 9:00 am – 1:00 pm
Group size: 6 to 10 people
Impact: Convenience and nutrition for families in the middle of back-to-back appointments. Especially helpful for those who aren’t staying at the House as the hospital cafeteria can be expensive

Both programs involve a $1,650 booking fee, which is a fully tax-deductible donation. This covers the cost of ingredients, staff support in the kitchen and includes a shared meal with the families as well as a guided talk and tour of the House.

Heart to Table (Next Date: October 9)

This is our special fine-dining restaurant night, held just twice a year. It is a rare chance for families to experience something truly special. Many are from rural towns or long hospital stays and never get the chance to indulge in something like this.

What: A three-course meal cooked and served, complete with waitstaff
When: 3:00 pm – 9:00 pm
Group size: 12 to 20 people
Booking fee: $5,000 (fully tax-deductible)
Impact: An unforgettable night of joy, dignity, and shared humanity.

Phil Savell, Family Liaison Officer at the front desk with Lachlan Gilfillan, Executive chef.

In conversation with Lachlan Gilfillan

Born? Scottish descent from Western Sydney, Australia

Best kitchens worked? Payce Foundation and their food truck. Salvos and supporting youth through the charities, watching them grow and mature as they learn a skill in hospitality.

What keeps you going? The motivation to create new menus each week for our families to enjoy and the people around me that support what I do.

Early influences? Marcus Wareing (English chef), Nick Nairn (Scottish chef) By using simple ingredients to make the dish shine without overcomplicating the dish.

Favourite cheap eat? Burgers and wings.

Favourite thing about RMHC? Welcoming families when they return to the House with a hearty meal and baked treats after long hospital days. It’s a joy meeting new families and hearing their stories and seeing how RMHC GWS is helping them through a tough time.

Most useful cookbook? Patisserie books.

Herb garden at Ronald McDonald House GWS

How has Ronald McDonald House changed your approach to cooking? I strive to bring a sense of home into the kitchen, cooking comfort food that helps families feel our House is truly their home away from home during a difficult time.

A hub for fruit and veg supply to catering and restaurants at the Sydney Markets.

Favourite thing about Sydney? The hustle and bustle of Sydney Markets in Homebush and seeing all the fresh produce firsthand. Fruit picking in Bilpin near Windsor.

How can we keep attracting people into the food world? Always use fresh produce and go out and source it yourself to find inspiration, this will shine through in your food.

Daily surprise - Butter chicken, Lamb Souvlaki and Pita, Rice and Salad on display.

Chef extraordinaires, Anna, Siriporn and Shay. The daily menu here offers a fresh, fusion inspired selection, made with ingredients donated and sourced through Foodbank.

Favourite thing about Sydney? Its food diversity. The city offers a rich variety of high-quality cuisine, and its balanced lifestyle competes with that of any major city worldwide.

The daily menu offers a fresh, fusion inspired selection, made with ingredients donated and sources through suppliers including foodbank.

Career Turning Point? When I first worked with a charity in hospitality, I realised how much I can help others and the impact my work and food can have on people’s lives.

Best thing about Ronald McDonald House GWS Charity? Seeing families congregate around a meal to share stories and support each other and assisting the corporate group volunteers who prep and serve the food.