Doug is a Qualified Master Butcher with over 45 years of experience spanning the retail and wholesale meat industry. His career has seen him work across all sectors of the trade—including supermarkets, wholesale, production, and independent retail—bringing a deep understanding of the full supply chain.
Doug’s expertise also extends to new product development (NPD) and training. He holds a Certificate IV in Training and Assessment and is a confident and engaging presenter. His comprehensive knowledge of red meat proteins, paired with his ability to connect with diverse audiences—from industry professionals to hospitality teams, retailers, and consumers—makes him a respected figure in the field.
