Culinary Director Markus Werner takes the stage to demonstrate seared Samba venison tartare with bold-flavoured chimichurri, while sharing insights into the precision, pace, and creativity required to deliver exceptional food across large-scale hospitality operations.

From stadiums to major venues, Markus unpacks how flavour, consistency, and logistics come together when cooking for the crowds, providing chefs with practical strategies to succeed in high-volume, high-pressure kitchens.