Host Tawnya Bahr is joined by Tony Panetta, Group Executive Chef of Trippas White Group, to explore what it takes to deliver exceptional food experiences at scale while staying grounded in quality, connection and creativity.

Tony shares his back story from starting his apprenticeship at just 15, to leading some of Australia’s largest hospitality operations, and now overseeing a diverse portfolio of venues, corporate catering, airline lounges and educational food programs.

This conversation dives into Tony’s deep respect for Australian producers, the importance of building relationships beyond the supply list, and why big kitchens don’t have to lose the soul of food.

Episode Highlights

Tony Panetta’s journey from apprentice chef to Group Executive Chef of Trippas White Group
What it takes to deliver exceptional food experiences at scale
Why relationships with Australian producers are the heart of great hospitality
Mentoring the next generation of chefs and building a strong kitchen culture
Sustainability, innovation, and the future of Australia’s food industry

Key episode takeaways

Big operations do not have to mean losing creativity or connection.
Tony Panetta reminds us that hospitality is at its best when built on relationships, respect for ingredients, and investing in people.

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This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at www.unox.com

Follow Tony Panetta, Group Executive Chef, Trippas White Group

Instagram: @tony.panetta
Instagram: @trippaswhitegroup
LinkedIn: https://www.linkedin.com/company/trippas-white-group

Connect with your hosts:

Tawnya Bahr: https://www.linkedin.com/in/tawnyabahr
Lucy Allon: https://www.linkedin.com/in/lucyallon

Find out more about Straight To The Source: https://straighttothesource.com.au

Follow Straight To The Source: @straight_to_the_source

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Tony Panetta: How to Keep Passion Alive When You're Feeding Thousands a Day