Experienced Food Consultancy Team in Australia | Meet The Experts at The Table

About Us

Meet our team of expert hospitality consultants

Your trusted food consultancy team in Australia, where culinary expertise meets sustainability to drive meaningful change across the food industry.

We’re a team of experienced chefs, educators, and consultants dedicated to helping restaurants, hotels, developers, educational institutions, and community groups improve their operations — for profit, people, and the planet.

Co-founded by Natalie Bolt and Faris Almasarweh, The Table brings real-world insights and proven strategies to your kitchen. Whether it’s reducing waste, enhancing supply chain connections, engaging diners, or future-proofing your business, we keep sustainability, profitability, and satisfaction front of mind — every step of the way.

We’re not here to reinvent your wheel.

We understand the intricacies of the food industry, and create practical, customised strategies that fit seamlessly into your existing operations, bridging the gap between current systems and what’s possible. We build on the skills and knowledge of your people, and work collaboratively towards goals and targets that make sense for you and your organisation.

We understand the challenges you’re facing when it comes to implementing sustainability initiatives, but we’ve also seen firsthand the incredible benefits and impacts of putting them into place. We look forward to helping your business take the next step – find out more about our services here.

Our Story

Faris and Natalie bring a combined expertise forged through years of experience overseeing kitchens (and environmental initiatives) in restaurants, luxury hotels, and prestigious clubs around the globe.

We first met working in the restaurants of high-end resorts in Dubai, with paths crossing many more times over the years. Together we’ve witnessed the profound impact and power our industry can have — good and bad. From mountains of food going to waste, to contributing to the prosperity of local communities and regenerative farmers, to environmental degradation and beyond.

We bonded over a vision of the positive impact that power could have if applied not just in our own kitchens, but across many more.

When we both found ourselves back in Australia, we established The Table Food Consultants, becoming qualified trainers and pouring our time and efforts into making lasting change for a more sustainable, connected, and resilient food industry for everyone.

Meet the Team

We bring an incredible mix of skills — chefs, educators, hospo veterans, and consultants — all with two things in common: a deep love for the industry, and a clear understanding of how sustainable hospitality practices are good for business.

Natalie Bolt — Co-Founder

I’ve managed kitchens and mentored chefs in 5-star hotels and venues across Asia, the Middle East, Australia and Europe, gaining an incredible breadth of experience in (and appreciation for) global cuisines and attitudes to food. In Asia in particular, I became highly conscious of the impact food waste and food miles have on our environment. This now has a huge influence on my cooking style and food philosophy – I am always conscious of reducing food waste and reducing food travel wherever I can.

I’m also a qualified cookery trainer and stay active in this space. Emerging chefs are the future of our industry, and I’m privileged to share my passion for this incredible industry and inspire change in the next generation.

Faris Almasarweh — Co-Founder

With international experience across five-star hotels, exclusive boutique clubs, and as a private chef to members of the Jordanian royal family, I bring a global perspective to every kitchen I work with.

As a consultant chef at The Table Food Consultants, my focus is helping venues unlock their full potential through smarter, more sustainable operations, menus that connect with today’s diners, and efficiencies that boost both quality and profitability.

My approach is hands-on, creative, and practical. Sustainability doesn’t mean compromise; it means building systems that reduce waste, save costs, and highlight what makes your food unique. By combining my culinary training from Les Roches in Switzerland with years of real-world experience, I partner with clients to deliver food programs that work — for the business, the guest, and the planet.

Martin Bouchier — Senior Consultant

He has spent more than 40 years in hospitality, beginning as a dishwasher at 14 and rising through the ranks to award-winning restaurant ownership across England, Spain, and Australia. A fifth-generation hospitality professional, he established his county’s first gastropub in the UK and has long championed provenance and quality, earning recognition from both British and international institutions.

Now a dual citizen of Australia and the UK, Martin mentors the next generation of chefs, judges national competitions, and advises businesses on staying profitable while embracing sustainable practices. His expertise spans everything from menu design and locality of ingredients to circular economy solutions and reducing food waste.

Throughout his career, Martin has remained committed to one idea: that every plate tells a story. For him, food is not only about nourishment and flavour but also about sharing knowledge, celebrating produce, and creating a lasting connection between people, place, and planet.

Sarah Mayoh — Consultant

I studied Economics before diving into the corporate world of food marketing, only to discover that my true passion lay in hospitality – service, food and wine. I returned to my front-of-house roots, managing a portfolio of restaurants, bars and event spaces that honed my leadership and guest-experience skills. From this foundation, I started a boutique catering company, where over the course of over ten years I orchestrated and cooked for events ranging from intimate, sit-down dinners for six to vibrant cocktail parties for 500. Today, I leverage that breadth of experience as a freelance prep chef, food stylist, recipe and menu developer and hospitality consultant—bringing both culinary creativity and operational insight to every project. Sustainability is at the forefront of everything I do both professionally and personally from my involvement in my local community garden to waste management and recycling in my various workplaces and shopping and cooking seasonally.

Why We Do It

Because sustainability isn’t a buzzword , it’s how hospitality survives and thrives.

Our mission is to make it simple, affordable, and impactful for hospitality venues, councils, universities, and precincts to shift the way they work. From food waste audits to sustainability training to menu design and procurement, we help teams embed practices that save money, engage staff, and future-proof their operations, without losing focus on flavour, service, or profitability.

Meet our team of expert hospitality consultants

We’re not here to reinvent your wheel.

Natalie Bolt — Co-Founder

Faris Almasarweh — Co-Founder

Martin Bouchier — Senior Consultant

Sarah Mayoh — Consultant

stay connected and hear about our upcoming events

Natalie

Faris