Why the Industry’s Elite Are heading to Food & Hospitality Week: Mike Hill Q&A

WITH the doors now open at the ICC, we get the proper lowdown from the man driving the momentum. Mike Hill lifts the curtain on the final weeks of planning, new culinary awards, and exactly why top-tier kitchen directors cannot afford to miss this edition.

To ensure you get the absolute most out of the exhibition, Mike Hill shares his 3 top insider tips for visiting this week:

Mike Hill, Head of Growth at Food & Hospitality Week.

Tip 1: What’s your best tip for an attendee to get the absolute most out of Food & Hospitality Week on Day 1?

Mike Hill: Most of our trade-only attendees arrive with a clear mission in mind, whether they are scouting a Combi oven upgrade, sourcing new booking tech, or looking for inspirational fresh produce. While our digital event guide is perfect for plotting your route to specific suppliers, my single biggest piece of advice is simple: give yourself enough time to actually see it all.

With 450 suppliers and leading educational sessions, we have deliberately curated each day with a distinct narrative to keep chefs and hospitality professionals coming back. Whether you’re here for a panel on the stark realities facing hotels, watching one of Australia’s finest butchers work live, or simply networking with your peers, you don't want to rush it.

National Media are providing all visitors with a Digital Guide to help you get through the big show.

True quality doesn't need to dress up. Naked Syrups: clean labels, natural ingredients, and elite flavor that speaks for itself.

Tip 2: The new Australia’s Best Pizza Award that you are showcasing is heating up. What is your definitive stance on pineapple on pizza, will it even be allowed at the ICC?

Mike Hill: For this second edition of the Australian Pizza Championship, we’ve actually stepped things up by introducing the STG standard category, which aligns directly with the World Championships in Parma next April. We’ve also introduced a sustainability award, reflecting a massive growth area for both pizzaiolos and consumers.

As for the pineapple debate? We have a Signature Pizza category, which is essentially carte blanche for chefs to cook the exact pizza that built their business or made them famous. So, officially, security has not been briefed to kick pineapple out of the ICC. Not yet.

Winner of Pizza Chef of the Year 2025, Emanuele Malara.

A masterclass in dough and the *pizzaiolos* who took home the titles in 2025.

Judge Johnny Di Francesco with Winner Emanuele Malara and Mike Hill in 2025.

Puoplpo Artisan Salumi, the premiere Melbourne-based producer of traditional meats.

Tip 3: What will make executive chefs at 5-star properties, top-tier restaurants, and catering giants say, "Yep, I need to be there"?

Mike Hill: Our marketing team has been going full steam ahead for months, and the response has been fantastic. We already have group culinary directors from the country’s major catering companies, pub groups, hotels, and hospitality giants locked in to attend.

From my own recent conversations with head chefs, the reasons Executive Chefs are heading to the ICC are clear. For some, it’s about sitting in on the exclusive Chefs Table sessions to spark fresh inspiration. For others, it’s about scouting the cutting-edge innovations on the exhibition floor or attending the prestigious Chef of the Year competition.