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.

Subscribe for more candid conversations with industry leaders and changemakers.

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

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&rsquo;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&rsquo;s deep respect for Australian producers, the importance of building relationships beyond the supply list, and why big kitchens don&rsquo;t have to lose the soul of food.&nbsp;
Episode Highlights
<ul>
<li aria-level="1">Tony Panetta&rsquo;s journey from apprentice chef to Group Executive Chef of Trippas White Group</li>
<li aria-level="1">What it takes to deliver exceptional food experiences at scale</li>
<li aria-level="1">Why relationships with Australian producers are the heart of great hospitality</li>
<li aria-level="1">Mentoring the next generation of chefs and building a strong kitchen culture</li>
<li aria-level="1">Sustainability, innovation, and the future of Australia&rsquo;s food industry</li>
</ul>
Key episode takeaways
<ul>
<li aria-level="1">Big operations do not have to mean losing creativity or connection.</li>
<li aria-level="1">Tony Panetta reminds us that hospitality is at its best when built on relationships, respect for ingredients, and investing in people.</li>
</ul>
Subscribe for more candid conversations with industry leaders and changemakers.
This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at<a href="https://www.unox.com/au_au/"> </a><a href="http://www.unox.com">www.unox.com</a>&nbsp;
Follow Tony Panetta, Group Executive Chef, Trippas White Group&nbsp;
<ul>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/tony.panetta">@tony.panetta</a></li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/trippaswhitegroup">@trippaswhitegroup</a></li>
<li aria-level="1">LinkedIn: <a href="https://www.linkedin.com/company/trippas-white-group">https://www.linkedin.com/company/trippas-white-group</a>&nbsp;</li>
</ul>
Connect with your hosts:
<ul>
<li aria-level="1">Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr">https://www.linkedin.com/in/tawnyabahr</a>&nbsp;</li>
<li aria-level="1">Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon">https://www.linkedin.com/in/lucyallon</a>&nbsp;</li>
</ul>
Find out more about Straight To The Source:&nbsp;<a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>

Welcome to the Straight To The Source podcast, where leadership meets the future of food.

Hosted by two of Australia’s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.

With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider’s lens to the challenges and innovations driving the industry forward.

From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.

Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.

Follow, comment, and hit that bell for more Straight To The Source episodes on Apple Podcasts, Spotify or YouTube.

To stay up to date, follow Straight To The Source on Instagram, Facebook and LinkedIn.

Welcome to the Straight To The Source podcast, where leadership meets the future of food.
Hosted by two of Australia&rsquo;s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.
With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider&rsquo;s lens to the challenges and innovations driving the industry forward.
From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.
Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.
Follow, comment, and hit that bell for more Straight To The Source episodes on <a href="https://podcasts.apple.com/au/podcast/straight-to-the-source/id1610058270">Apple Podcasts</a>,&nbsp;<a href="https://open.spotify.com/show/1FwFeGJI0wp15O9KiDn28c?si=20a9b788479446c7">Spotify</a> or <a href="https://www.youtube.com/@straighttothesource7730">YouTube</a>.
To stay up to date, follow Straight To The Source on <a href="https://www.instagram.com/straight.to.the.source/?hl=en">Instagram</a>, <a href="https://www.facebook.com/straighttothesourcefoodtours">Facebook </a>and <a href="https://www.linkedin.com/company/straight-to-the-source/">LinkedIn</a>.

Straight To The Source

Straight To The Source Food Podcast

Ep 71. Keeping the Soul in Food at Scale with Tony Panetta 

Helena Moursellas is a cookbook author, cook, and creative food professional whose career has been built through opportunity, experience, mentorship, and persistence.

In conversation with Lucy Allon, Helena shares how appearing on My Kitchen Rules became the gateway to discovering her passion for food, but not the destination. What followed was more than a decade spent learning the craft from the ground up across commercial kitchens, hospitality, food media and international markets.

At the heart of this episode is a clear message for anyone working in food and hospitality: long-term success comes from putting in the hard yards, staying curious and building a strong foundation of skills and experience. 

Episode Highlights
How My Kitchen Rules became the gateway to Helena Moursellas discovering her passion for food
What working in commercial kitchens taught Helena about service, structure, resilience and teamwork
The importance of learning the craft from the ground up and gaining deep industry experience
How mentorship from industry leaders shaped Helena’s confidence, skills and career direction
Transitioning from hospitality into food media and what Helena learned working at delicious.
Why building a sustainable food career takes time, curiosity and a strong foundation of skills
Expanding a food career internationally through content creation, food styling and brand work

Subscribe for more candid conversations with industry leaders and changemakers.

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

Giveaway: Win a Signed Copy of OPA!

We’re giving one Straight To The Source listener the chance to win a signed copy of OPA!by Helena and Vikki Moursellas. 

To enter
Follow @‌straight_to_the_source and @‌helenaandvikki on Instagram
In the Giveaway post comments HERE, tell us in 10 words or fewer: What is your favourite Greek dish and why?

Entries close Sunday 15 February 2026. The winner will be contacted via Instagram DM. 

This is a game of skill and chance plays no part in determining the winner. Entries will be judged on creativity and originality. Open to Australian residents only. One entry per person. This giveaway is not sponsored, endorsed or administered by, or associated with Instagram.

Follow Helena Moursellas 
Instagram: https://www.instagram.com/helena_marieee 
Instagram: https://www.instagram.com/helenaandvikki 

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

Helena Moursellas is a cookbook author, cook, and creative food professional whose career has been built through opportunity, experience, mentorship, and persistence.
In conversation with Lucy Allon, Helena shares how appearing on My Kitchen Rules became the gateway to discovering her passion for food, but not the destination. What followed was more than a decade spent learning the craft from the ground up across commercial kitchens, hospitality, food media and international markets.
At the heart of this episode is a clear message for anyone working in food and hospitality: long-term success comes from putting in the hard yards, staying curious and building a strong foundation of skills and experience.&nbsp;
Episode Highlights
<ul>
<li aria-level="1">How My Kitchen Rules became the gateway to Helena Moursellas discovering her passion for food</li>
<li aria-level="1">What working in commercial kitchens taught Helena about service, structure, resilience and teamwork</li>
<li aria-level="1">The importance of learning the craft from the ground up and gaining deep industry experience</li>
<li aria-level="1">How mentorship from industry leaders shaped Helena&rsquo;s confidence, skills and career direction</li>
<li aria-level="1">Transitioning from hospitality into food media and what Helena learned working at delicious.</li>
<li aria-level="1">Why building a sustainable food career takes time, curiosity and a strong foundation of skills</li>
<li aria-level="1">Expanding a food career internationally through content creation, food styling and brand work</li>
</ul>
Subscribe for more candid conversations with industry leaders and changemakers.
This episode is proudly brought to you by UNOX Australia, leaders in smart oven innovation for commercial and residential kitchens. Learn more at<a href="https://www.unox.com/au_au/"> </a><a href="http://www.unox.com">www.unox.com</a>&nbsp;
Giveaway: Win a Signed Copy of OPA!
We&rsquo;re giving one Straight To The Source listener the chance to win a signed copy of OPA! by Helena and Vikki Moursellas.&nbsp;
To enter
<ul>
<li aria-level="1">Follow <a href="https://www.instagram.com/straight_to_the_source">@&zwnj;straight_to_the_source</a> and <a href="https://www.instagram.com/helenaandvikki">@&zwnj;helenaandvikki</a> on Instagram</li>
<li aria-level="1">In the Giveaway post comments <a href="https://www.instagram.com/reel/DUmIFM4EhfW/?utm_source=ig_web_copy_link&amp;igsh=MzRlODBiNWFlZA==">HERE</a>, tell us in 10 words or fewer: What is your favourite Greek dish and why?</li>
</ul>
Entries close Sunday 15 February 2026. The winner will be contacted via Instagram DM.&nbsp;
This is a game of skill and chance plays no part in determining the winner. Entries will be judged on creativity and originality. Open to Australian residents only. One entry per person. This giveaway is not sponsored, endorsed or administered by, or associated with Instagram.
Follow Helena Moursellas&nbsp;
<ul>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/helena_marieee">https://www.instagram.com/helena_marieee</a>&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/helenaandvikki">https://www.instagram.com/helenaandvikki</a>&nbsp;</li>
</ul>
Connect with your hosts:
<ul>
<li aria-level="1">Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr">https://www.linkedin.com/in/tawnyabahr</a>&nbsp;</li>
<li aria-level="1">Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon">https://www.linkedin.com/in/lucyallon</a>&nbsp;</li>
</ul>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>

Ep 72. Helena Moursellas: Turning Opportunity into a Successful Food Career

In From the Source, we step outside our regular episodes to take an urgent, in-depth look at the issues threatening our food systems. 

Host Lucy Allon speaks with award-winning wild-catch fisherman Anthony Heslewood of Revolution Fisheries about the Western Australian fisheries ban and its far-reaching impact on small-scale fishers, chefs, and the future of Australian locally caught, sustainably sourced fish.

This conversation unpacks rising prices, supply chains, disappearing WA seafood and increased reliance on imports, and why this decision matters to everyone who cares about the provenance of their food.

You’ll also hear how you can support affected fishers, including, if you’re a WA resident, signing a petition to Save WA’s Fisheries, the closing date of which has been extended to 17 February 2026: https://tinyurl.com/Save-WA-Fishers

Episode Highlights:
The Western Australian Government’s fishing ban has effectively shut down commercial fishing across the West Coast.
Targeted, low-impact fishing methods could have protected vulnerable species without eliminating entire fisheries, creating a sustainable future for all. 
Local seafood is already disappearing, driving higher prices and increased reliance on imports.
Fishers like Revolution Fisheries are being forced to rapidly rethink their future to survive. 

This is an essential listen for chefs, food professionals, policymakers and anyone who cares about truly sustainable systems, transparent supply chains and the future of Australian wild-caught fish.

Subscribe for more interviews with industry leaders and changemakers.

If you’re a WA resident, please sign the WA Government Petition: https://tinyurl.com/Save-WA-Fishers. If you’re elsewhere in Australia, please share the link and urge your WA friends to sign. 

Follow & Connect with Anthony Heslewood, Revolution Fisheries
https://revolutionfisheries.com
https://www.instagram.com/revolution_fisheries 

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 Food Podcast: @stts_podcast

Follow Straight To The Source: @straight_to_the_source

In From the Source, we step outside our regular episodes to take an urgent, in-depth look at the issues threatening our food systems.&nbsp;
Host Lucy Allon speaks with award-winning wild-catch fisherman Anthony Heslewood of Revolution Fisheries about the Western Australian fisheries ban and its far-reaching impact on small-scale fishers, chefs, and the future of Australian locally caught, sustainably sourced fish.
This conversation unpacks rising prices, supply chains, disappearing WA seafood and increased reliance on imports, and why this decision matters to everyone who cares about the provenance of their food.
You&rsquo;ll also hear how you can support affected fishers, including, if you&rsquo;re a WA resident, signing a petition to Save WA&rsquo;s Fisheries, the closing date of which has been extended to 17 February 2026:&nbsp;<a href="https://tinyurl.com/Save-WA-Fishers">https://tinyurl.com/Save-WA-Fishers</a>
Episode Highlights:
<ul>
<li aria-level="1">The Western Australian Government&rsquo;s fishing ban has effectively shut down commercial fishing across the West Coast.</li>
<li aria-level="1">Targeted, low-impact fishing methods could have protected vulnerable species without eliminating entire fisheries, creating a sustainable future for all.&nbsp;</li>
<li aria-level="1">Local seafood is already disappearing, driving higher prices and increased reliance on imports.</li>
<li aria-level="1">Fishers like Revolution Fisheries are being forced to rapidly rethink their future to survive.&nbsp;</li>
</ul>
This is an essential listen for chefs, food professionals, policymakers and anyone who cares about truly sustainable systems, transparent supply chains and the future of Australian wild-caught fish.
Subscribe for more interviews with industry leaders and changemakers.
If you&rsquo;re a WA resident, please sign the WA Government Petition: <a href="https://tinyurl.com/Save-WA-Fishers">https://tinyurl.com/Save-WA-Fishers. </a>If you&rsquo;re elsewhere in Australia, please share the link and urge your WA friends to sign.&nbsp;
Follow &amp; Connect with Anthony Heslewood, Revolution Fisheries
<ul>
<li aria-level="1"><a href="https://revolutionfisheries.com">https://revolutionfisheries.com</a></li>
<li aria-level="1"><a href="https://www.instagram.com/revolution_fisheries">https://www.instagram.com/revolution_fisheries</a>&nbsp;</li>
</ul>
Connect with your hosts:
<ul>
<li aria-level="1">Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr">https://www.linkedin.com/in/tawnyabahr</a>&nbsp;</li>
<li aria-level="1">Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon">https://www.linkedin.com/in/lucyallon</a>&nbsp;</li>
</ul>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>
Follow Straight To The Source Food Podcast:<a href="https://www.instagram.com/stts_podcast"> @stts_podcast</a>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>

FROM THE SOURCE: Western Australia’s Fisheries Ban 

Chef David Martin has spent nearly two decades evolving from hotel fine-dining apprentice to one of Australia’s leading innovators in aged-care hospitality. In this episode, he shares how early mentorship, a strong family foundation and a deep love of food shaped his career.

David talks about the moment he realised the traditional hospitality path wasn’t sustainable for the life he wanted and what ultimately drew him into aged care. He explains why he believes it’s now one of the most exciting frontiers in hospitality and how he’s helping redefine food experiences for older Australians with the launch of his new One Plate At A Time resource hub.

We explore his work with St Vincent’s, leading hotel services across Victoria and New South Wales, the growth of his talented team and the role technology now plays in delivering consistent, high-quality meals at scale. David also reflects on his competition journey from national events to competing on the international stage in London and how that experience fuels his mission to elevate aged-care dining.

If you’re curious about modern aged-care food, kitchen team leadership, or creating meaningful change in an industry ready for reinvention, this conversation is packed with insight and heart.

Episode Highlights:
David’s fine-dining beginnings, early mentors and family influences
Why David moved into aged care and how he built trust in a new setting
The evolving expectations of residents and why aged care is an emerging hospitality frontier
David’s focus on quality, including texture-modified meals
Launch of One Plate At A Time - Industry Resource  
Competition experience and his leadership across St Vincent’s homes
Building a strong team, embracing technology and shaping a fresh seasonal menu

Whether you’re a chef, a hospitality leader or simply someone who believes food can create real connection, this conversation offers plenty of heart, insight and inspiration.

Subscribe for more interviews with industry leaders and changemakers.

This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at https://squizify.com/  

Follow & Connect with David Martin, One Plate At A Time
https://linktr.ee/davidmartin32 

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 Food Podcast: @stts_podcast

Follow Straight To The Source: @straight_to_the_source

Chef David Martin has spent nearly two decades evolving from hotel fine-dining apprentice to one of Australia&rsquo;s leading innovators in aged-care hospitality. In this episode, he shares how early mentorship, a strong family foundation and a deep love of food shaped his career.
David talks about the moment he realised the traditional hospitality path wasn&rsquo;t sustainable for the life he wanted and what ultimately drew him into aged care. He explains why he believes it&rsquo;s now one of the most exciting frontiers in hospitality and how he&rsquo;s helping redefine food experiences for older Australians with the launch of his new One Plate At A Time resource hub.
We explore his work with St Vincent&rsquo;s, leading hotel services across Victoria and New South Wales, the growth of his talented team and the role technology now plays in delivering consistent, high-quality meals at scale. David also reflects on his competition journey from national events to competing on the international stage in London and how that experience fuels his mission to elevate aged-care dining.
If you&rsquo;re curious about modern aged-care food, kitchen team leadership, or creating meaningful change in an industry ready for reinvention, this conversation is packed with insight and heart.
Episode Highlights:
<ul>
<li aria-level="1">David&rsquo;s fine-dining beginnings, early mentors and family influences</li>
<li aria-level="1">Why David moved into aged care and how he built trust in a new setting</li>
<li aria-level="1">The evolving expectations of residents and why aged care is an emerging hospitality frontier</li>
<li aria-level="1">David&rsquo;s focus on quality, including texture-modified meals</li>
<li aria-level="1">Launch of One Plate At A Time - Industry Resource&nbsp;&nbsp;</li>
<li aria-level="1">Competition experience and his leadership across St Vincent&rsquo;s homes</li>
<li aria-level="1">Building a strong team, embracing technology and shaping a fresh seasonal menu</li>
</ul>
Whether you&rsquo;re a chef, a hospitality leader or simply someone who believes food can create real connection, this conversation offers plenty of heart, insight and inspiration.
Subscribe for more interviews with industry leaders and changemakers.
This episode is proudly brought to you by Squizify, a digital platform that replaces old paper-based processes with modern digital solutions to help operators improve their efficiencies. To learn more, take a squiz at <a href="https://squizify.com/">https://squizify.com/</a>&nbsp;&nbsp;
Follow &amp; Connect with David Martin, One Plate At A Time
<ul>
<li aria-level="1"><a href="https://linktr.ee/davidmartin32">https://linktr.ee/davidmartin32</a>&nbsp;</li>
</ul>
Connect with your hosts:
<ul>
<li aria-level="1">Tawnya Bahr: <a href="https://www.linkedin.com/in/tawnyabahr">https://www.linkedin.com/in/tawnyabahr</a>&nbsp;</li>
<li aria-level="1">Lucy Allon: <a href="https://www.linkedin.com/in/lucyallon">https://www.linkedin.com/in/lucyallon</a>&nbsp;</li>
</ul>
Find out more about Straight To The Source: <a href="https://straighttothesource.com.au/">https://straighttothesource.com.au</a>
Follow Straight To The Source Food Podcast:<a href="https://www.instagram.com/stts_podcast"> @stts_podcast</a>
Follow Straight To The Source: <a href="https://www.instagram.com/straight_to_the_source/">@straight_to_the_source</a>

Ep 71. Keeping the Soul in Food at Scale with Tony Panetta

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