Who is eligible to join?

Shared Tables membership is open to hospitality industry professionals who are employed full time in the following positions:

  • Executive Chef
  • chef de cuisine
  • Chef Manager
  • Head Chef
  • Pastry Chef
  • Sous Chef
  • Chef de Partie
  • Apprentice Chef
  • Commis Chef
  • Food & Beverage Manager
  • Restaurateur
  • Hotel/Club/Restaurant/Catering Manager
  • Hotel/Club/Restaurant/Catering Event Manager
  • Sommelier
  • Media
  • Shared Tables Sponsor - approved annual Sponsors

Shared Tables is by invitation or peer introduction and is subject to approval.

The Shared Tables Gala Ball is open to all sectors of the hospitality industry including hospitality suppliers. The events throughout the year are restricted to only approved annual Shared Tables Sponsors and members.

Our Story


Gerard Doherty

CEO, Shared Tables


Shared Tables is the forum that allows chefs and hospitality professionals to focus on culinary innovation and trends in the company of fellow industry leaders and peers.

The hospitality industry can be a lonely place especially for owner/operators who work long hours trying to manage a business on their own so Shared Tables offers a great source of support and networking within the industry.

Shared Tables was formed in Melbourne (Victoria) in 1994 as a forum for chefs to exchange information and ideas in a relaxed, friendly environment.

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Some of the members share their thoughts on what Shared Tables means to them:

  • Geoff Lindsay
    Geoff Lindsay

    "I have seen Shared Tables evolve and it has been a stimulating environment in which chefs can share their experience, knowledge and demonstrate...

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  • Olimpia Bortolotto Cecconi's Cantina
    Olimpia Bortolotto...

    “Through Shared Tables I have been able to share ideas with other chefs and keep up to date with the industry. It has also been a valuable learning...

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  • Shane Delia
    Shane Delia

    “Shared Tables has allowed me to eat at some great new restaurants, meet up with my peers, sample a range of cuisine. I also had the chance to...

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