About Us
EJC Foods & Consulting: Strategic Advisory for Food Business Growth
Eddie Cofie - Culinary Director Bio
Eddie Cofie is a celebrity chef and senior food industry executive with over 35 years of strategic leadership across hospitality, foodservice manufacturing, and international distribution.
He has previously served as a Board Member and Non-Executive Director of Airport Fine Food, providing governance and commercial oversight to one of Australia's leading airport food operators.
Throughout his career, Eddie has held senior director-level positions driving major food programs for airlines, stadiums, and retail brands. As Executive Chef at Sydney SuperDome (now Qudos Bank Arena) for nine years, he led all food services for the 20,000-seat, five-tier arena during the Sydney 2000 Olympics, delivering flawless execution across multiple restaurant and catering facilities under intense international scrutiny.
He later served as Catering Manager for Sydney Olympic Park Venues, where he established the first autonomous catering division across four distinct venues, implementing unified operational standards and building centralised infrastructure that delivered significant economies of scale.
At M&J Chickens, where he spent seven years as Group Chef & Development Manager, Eddie led product innovation and played a pivotal role establishing their international export division. He created comprehensive product ranges with standardised specifications suitable for multi-market deployment, built strategic supplier relationships, and developed cost-per-unit tracking models that drove commercial decision-making and margin improvement across jurisdictions.
Eddie's airline industry experience spans nine years in Executive Chef roles with Australian Airlines and Ansett Australia, where he oversaw production of up to 100,000 meals weekly across in-flight catering divisions. He was integral to the Ansett International launch, serving on the selection and training committee for Ansett International Sky Chefs, while implementing rigorous quality standards, recipe standardisation, and compliance frameworks that drove operational efficiency across multiple high-volume production facilities.
His career foundation was built in premium hospitality—two years with P&O Cruise Liners delivering exceptional service in luxury environments, and formative experience at London's finest hotels including Grosvenor House Hotel, Savoy Hotel, and Le Meridian Piccadilly. Upon arriving in Australia in 1989, he applied these international standards at The Regent Hotel Sydney/Four Seasons, establishing his reputation for operational excellence in the Australian market.
Currently serving as Culinary Director at Pappa Flock and founder of EJC Foods & Consulting, Eddie brings a unique blend of culinary mastery and executive business acumen to his work. He specialises in developing inclusive, scalable food solutions with strong commercial frameworks, supporting partners across Australia, Asia, and the Middle East. His approach combines deep food knowledge with strategic thinking—from product development and supply chain optimisation to brand positioning and market entry strategies.
Recognised with multiple industry awards, Eddie is known for translating culinary creativity into commercial success, building high-performing teams, and delivering sustainable growth for food businesses at scale. His director-level perspective ensures that food innovation is always grounded in operational viability, financial performance, and long-term brand value.
EJC Foods & Consulting provides strategic culinary advisory and product development services to food businesses seeking competitive advantage through innovation, operational excellence, and commercial viability. With a focus on scalable solutions and market-ready outcomes, we partner with clients across hospitality, manufacturing, and retail sectors to translate culinary vision into profitable reality. Our approach is grounded in three core disciplines: product architecture and menu engineering that balances creativity with cost efficiency; supply chain optimisation and supplier partnership frameworks that ensure consistency at scale; and go-to-market strategies that position brands for sustainable growth. We leverage deep industry expertise across QSR, foodservice, manufacturing, and international distribution to deliver solutions that work in real-world operating environments.
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