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Our Professional Team | Hospitality and Cookery

The APSI professional team are essential staff members who are committed to provide top quality training services to our students. Student learning experience is essential to the overall satisfaction of our training. Our trainers and administrative staff members are highly qualified with years of professional experience in education and training. Many of them gained their professional experience and education overseas and bring in a diverse skills and knowledge to our students.

Rainer Konstanty

Rainer was born in Germany and from a young age, Rainer has always been interested in food – he credits his mother as one of the most gifted cooks that created the tastiest food from an enormous veggie patch, fruit orchard, flowers, herbs and rabbits that nourished his family.

Rainer’s professional career started in a small hotel and restaurant in northern Germany in 1986 and completed a 3-year apprenticeship as a chef.  During this time he learnt the culinary basics from renowned European chefs that shared their knowledge and skills.

He continued his passion for food, travelling to Hamburg, London, Zurich, Sydney and in Perth since 2009. Rainier spent 6 years “banging pots and pans around” in two upmarket Perth restaurants. With his industry networks and connections, Rainer has successful placed APSI students in prestigious dining venues such as the Wild Flowers in Como the Treasury hotel, Hadiqa in Hibernian Place and Westin Hotel.


Sue Zehnder

Sue has dedicated many years inside the hospitality industry, this is inclusive of preparing food for 5-star hotels, restaurants, cafes, and outside catering for events that have over 5000 guests. Additionally, Sue has won Pastry Chef of the Year and Gold Medals in Salon Culinaire Competition run by Catering Institute of Australia. These achievements highlight her knowledge and showcase her as a valued trainer for APSI students. Qualifications include, Certificate in Catering and Hotel management, Trade certificate in Cookery and Advanced Patisserie.

With no intent to slow down the last 5 years Sue has been working in a Certified Organic Kitchen learning about sustainability, also specialising in gluten free, vegan, sour dough baking, fermentation, preserving and other dietary requirements in Pastry and Cookery.




Christopher Eales

Chris has worked at a range of English gastropubs and Michelin starred restaurants before moving to Australia in 2013. He started working at Balthazar before running the kitchen’s of Bread in Common and Coogee Common.

He began cooking in his early 20s after studying politics at Bristol university, following a passion that he got from his grandmother’s and then father’s home cooked food. Chris loves to create dishes using fresh vegetables and herbs from his home garden and local producers.

With over 15 years of experience at the high end of the hospitality industry he looks forward to passing on his knowledge to the next generation of great chef’s!




Will Nix

Will moved to Australia to start his family in 2013 after selling his central London Bar & Restaurants in the middle of a career of venue management and high-end wine sales both here and in the UK.

He fell into hospitality after finding serving people what he loved, food and beverage, a thrill no Mayfair office space could provide! The industry has enabled and encouraged him to travel the world identifying where Australia excels and also the areas it could learn.

Will’s role as Assistant Trainer in Food & Beverage excites him to pass on his knowledge, passion and experience while sustaining a healthy life balance.

Matt Loader

Originally from the south west of England Matt began his career as an apprentice at The Gala Restaurant in Applecross working for certified German Master Chefs who gave him a solid grounding in classic cooking techniques. Post apprenticeship his career took him to many kitchens both in Perth and Michelin starred establishments across the UK. Recently Matt was Sous Chef at The Heritage Wine Bar during which time the venue won and retained a chefs hat in the national Good Food Guide alongside other awards. He was also part of the senior management team for the opening of Indigo Oscar in Cottesloe.

Seeing and helping young cooks evolve and develop into very strong and confident chefs is something that has always given Matt a huge sense of pride. Now at APSI Matt is hoping to pass on the knowledge he has learnt during his career to future chefs and give them the mentorship that many chefs gave to him.