Nyaco Management have embarked on a B2B food distribution and excellence program. Eddie heads a team of capable and approachable product service specialists.

Eddie spent close to seven years as Group Chef & Development Manager for M&J Chickens. He developed a range of new products and was pivotal in establishing their international set-up and product export division.

As the Catering Manager at Sydney Olympic Park Venues (incorporating Aquatic Centre, Athletic Centre, States Sports Centre and Archery Centre), Eddie managed Food & Beverage operations across all venues. Responsible for the set-up of a new autonomous catering division.

Sydney’s Desalination plant was a key infrastructure project based in Kurnell, NSW. Eddie and his team beat some of the largest catering organisations to head the awarded contract for food delivery. The business catered for a very diverse demographic of employees & contractors, who were based at the facility. The Café catered for 450 office & administrative personnel and a further 850 engineering, sub-contracting & general construction employees. The café operated with an offering breakfast, lunch, snacks, coffee & beverages, morning & afternoon tea, executive functions & catering services.

Board Representation - Invited to join the Board of Airport Fine Foods (AFF)

·     Eddie spent 4 years as a non-executive director

·     scope given to improve the retail outlets, develop restaurants and tender for first and business class airport lounge catering contracts

·     AFF were a retail based company offering a range of retail products including food & wines out of Australian international airport terminals.  

·     5 retail food stores in Sydney, Perth and Brisbane

·     Provided catering & services for Emirates first & business class lounges (Brisbane & Perth), for Singapore Airlines (Perth) and for Air New Zealand (Brisbane).

Eddie has a great passion for food & a very strong background in this vertical. Eddie spent 9 years as the Executive Chef of the Sydney SuperDome (now Qudos Bank Arena) at Sydney Olympic Park. The Sydney 2000 Olympic Games was the catalyst for Eddie’s appointment May 1999. Eddie was responsible for all restaurants and catering facilities in the 5 tier, 20,000 seat arena during the tenure of the Olympic Games and beyond.

Prior to the Olympic Games, Eddie spent 9 years as an Executive Chef in the airline industry. During the tenure of these roles, Eddie (and his team) were responsible for producing up to 100,000 meals per week with Australian and Ansett Australia’s in-flight Catering divisions. Eddie was integral to the start-up of Ansett International and was on the selection & training committee for Ansett International Sky Chefs.

Eddie spent 2 years plying his trade (as a Chef) working on board P&O’s luxury cruise liners. He gained further experience working in some of London’s finest hotels; namely, The Grosvenor House Hotel, Savoy Hotel and the Le Meridian Hotel in Piccadilly. After arriving in Australia in 1989 Eddie was employed at The Regent Hotel, Sydney (now known as The Four Seasons).

Eddie Cofie - Head of Global Distribution

Internationally Renowned Chef & Food Development Consultant

Image supplied by Recipe to riches - Channel 10 Australia c/o Fremantle Media

Image supplied by Recipe to riches - Channel 10 Australia c/o Fremantle Media


Eddie ventured into television where he spent two seasons on Channel 10’s Recipe to Riches (in Australia) assuming the role of ‘Kitchen Commander.’ The contestants competed against each other under The Commander’s guidance to expand their own products; hoping to translate their recipes into meals for supermarket shelves.

Nyaco Management Business Expertise

Experts in Global Organic Beef Distribution - Botswana Certified Organic Beef

Experts in Fresh Salmon Exports and Distribution - Tasmanian Fresh Salmon

Experts in Poultry Exports - Sourced from Various International Ports

Experts in Cooked Food Distribution - Domestic and International

Experts in Fruit and Vegetable Exports to Remote Markets

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The Palatable Essence of Poultry

Experts in a diverse range of high volume poultry solutions for your business needs

Availability of professional consulting, scalability, development, strategic planning and training

 
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Cooked Beef Excellence for Your Pleasure

Experts in sourcing of quality products

A range of various cooked solutions for high volume distribution, available for diverse markets, menu planning and cost saving procedures

Digestive Health & Social Aspects

Experts in fruit and vegetable distribution

The world is conscious of it’s consumption and impact; sourcing specialists, logistics solutions, product planning and assistance with seasonal scheduling

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