Being born into a family of bakers, it was inevitable David would step into the industry. David's grandfather was a baker back in Holland who was part of the post WW2 migration, eventually settling in Hampton in Melbourne and starting his own bakery. His father John followed suit and worked with his father until opening his own wholesale bakery in Dandenong. In the early 70's John needed new ovens and there was very little choice on offer for smaller bakers at the time so he went to Europe, found what he wanted and imported the first rack ovens into Australia. So that got him thinking that he must not be the only baker suffering this way and hence the opportunity presented itself to start selling bakery equipment company, firstly out of the bakery business and then officially starting Van Rooy Machinery in 1978.
David joined the company in February 1985 and started as an apprentice service technician, building machines and ovens, doing repairs and maintenance on site and doing installations. This technical grounding has served him very well when selecting machines and suppliers today and he can often be found pulling things apart at trade shows, much to the chagrin of the manufacturer, to see what the equipment is like "under the skin"!
David became the owner and Managing Director at the passing of his father in 2001. In that time the company has grown substantially to become one of the countries largest, most innovative and most respected equipment suppliers.
In February 2015, David celebrated his 30 year work anniversary at Van Rooy Machinery. It is an incredibly long time, full of many career highlights. Yet while he has won awards from the industry and the company's equipment suppliers and won major contracts with some of the biggest names in the industry, for David its the personal side, the human side, that is most important: - Working with his father for 18 years was a wonderful experience and privilege few get to have or even understand; Along the way he has meet some wonderful people and made life-long friends from all over the world. Most of our suppliers are also family companies and the "next generation" that David met at the start of his career are now the ones running their family business, so the relationships are far more than just business; Having his son Toby join the company as an apprentice service technician at the start of 2015, was a very proud moment. The forth Generation of the family in the bakery industry!; Bringing Duncan Black into the company, firstly as an employee, and then just recently as a partner in the business;The travel - this job has taken David to England, Holland, Belgium, France, Spain, Luxemburg, Monaco, Switzerland, Germany, Austria, Czechoslovakia, Norway, Sweden, Estonia, UAE, Greece, USA, Mexico, Nepal, Singapore, Thailand, Hong Kong, Fiji, Vanuatu, Tahiti, NZ, Japan and Korea. For David, travel is the greatest educator and provides a unique ability to see new trends to introduce here; Working with Bakers - whilst this may sound strange, David believes Bakers have a raw honesty and integrity that other industries lack. There is very little "B.S." to them. If they like it, they tell you, and if they don't like it they REALLY tell you.
On a personal side, David loves to travel, enjoys cooking for family and friends (and sometimes us staff also!!), going to the gym, he is a certified petrol head and he likes to get away from it all at the family farm.
Favourite Bread: Olive sourdough
Favourite Pastry: Almond croissant
Dream Car: The next one
Dog or cat: Dogs for sure!
Football team: Hawthorn
Duncan was Born and raised in Adelaide with a keen enthusiasm for an outdoors and sporty lifestyle including spending much time at and on the ocean; surfing, diving, fishing, football, rowing etc…
Duncan has always had an extraordinary love affair with "real food", including bakery of course. He believes that growing up in Adelaide, he was very fortunate to have been exposed to exceptional food thanks to the broad multicultural population, especially the European, then later with the Asian culture bringing fantastic cuisine and influencing the 'modern Australian' cuisine that followed.
Adelaide was very fortunate to be well represented with the real deal and Artisans giving him great exposure and influence from Duncan's young years in the 70's and 80's, right up to the early 90's where he had a variety of jobs in the hospitality industry straight out of school up until 19/ 20 years of age when he left Adelaide for overseas travel.
In 1995 Duncan travelled to the USA to work as kids Summer Camp counsellor for their summer, then continued to travel until October through the U.S., Canada and Mexico. He then flew to the UK for what he planned as a 1 – 2 year stay, working in the hospitality industry, but with just £40 to his name and a floor to sleep on at his cousin's flat in Islington, he ended up landing himself a job at a Gap store. One thing led to another and over 6 years later, was still at Gap with his final position before heading back to Australia being a Project Manager in their Store Development team. That role had Duncan travelling all over the UK, France & Germany for business and with his base being London, he was able to travel for pleasure all over Europe! This further enhanced Duncan's love and knowledge of great food, wine and of course his beloved bakery & patisserie!
May 2001 saw Duncan heading back to Perth, where he had a quick stint as Operations Manager for Myer ,Perth City and then took up a job as Project Manager for Bakers Delight, WA. During that time he started learning about the bakery trade and set up the opening of a number of Bakers Delight stores. Duncan received a promotion to Supply Chain & Procurement Manager – Non Perishable items and was moved to Melbourne in 2003.
This role was where Duncan really fell in love with bakery, patisserie, pizza, chocolate & Gelato industry! Hewas sent to the IBA bakery trade fair in Dusseldorf, Germany as well as a study tour of bakeries , patisseries etc around Europe including the UK, France, Germany & Italy. Since 2001 he has been to every IBA. Duncan believes the for anyone in this industry that are feeling they are losing their passion or are yet to gain a passion, the best way to get re-ignite the fever is to head to Europe on a study tour number 1, and number 2, attend a major trade fair… Call him if you want advice!!!
After 7 years at Bakers Delight Duncan moved to the best bakery, patisserie, pizza, chocolate & Gelato importer, supplier and service provider in the Australian industry – Vanrooy Machinery. He started out as Business Development Manager then promoted to General Manager and now a Director. With David Van Rooy as a great leader, and with a solid team, Duncan has helped grow this fantastic business and solidify our reputation as a leader in our industry. Duncan is in this for the long haul and will stop at nothing to continue to improve what we do and what we can offer our customers and industry here in Australia.
Duncan has travelled the globe extensively and always at the top of his list is to explore food and specifically our areas of expertise being bakery, patisserie, pizza, chocolate & Gelato! He plans to do this continuously throughout his life as one never stops learning and innovation is the key success any any industry….
- Favourite Bread: Proper/ Real Sourdough in various formats & Proper/ Real Panettone
- Favourite Pastry: Real - Pain Aux Raisins
- Dream Car: Changes every few years few years for Duncan ….… Audi R8 Spyder & Ferrari F12 Berlinetta
- Dog or cat: Dogs - Boxer named Bow
- Football team: Adelaide Crows
Peter started his bakery life in a small bakery at the tender age of 10 years old, working 2 hours each morning and 2 hours each afternoon this progressed apprentice in 1976 attending the National bakery college in London Southbank, where he was named student of the year in 1978, he went on to manage other larger bakeries producing and developing products for Retailers within the UK.. In 1988 he took a change of direction at started at British Bakels as a technical sales manager looking after wholesale accounts and product demonstrations. The year 1992 brought a change to Allied Mills as sales manager and then four years later he moved to Dawn Foods wher Pete looked after national accounts developing new products for Asda, Greggs and many other large retailers in the industry, then stints at BFP Wholesale, British Sugar as Technical manager Managing the food centre for R&D of new Sugar products and processes, moving on to Brumble Whole Foods as Commercial and Marketing manager developing business with the top 5 major retailers in the UK. This represents a list of the biggest and best ingredient suppliers in the UK bakery industry. Peter's experience spreads over the retail baker and wholesale baker, much like our current customer base. However he also has extensive experience with the large industrial manufacturers.
From 2012 to now, Peter operated Acacia Bakery Solutions, offering equipment, ingredients and technical training/support to various sectors of the industry. During this time he was appointed as the distributor for Salva in the UK and had good success with this. Peter lists his key skills as technical demonstrations, ingredient knowledge, NPD, strong communication, commercial negotiation, people management, his interests include golf, football and cycling.
Peter is a highly experienced bakery professional with many years experience in all sectors of the industry in the UK and Europe, he now brings that experience to Vanrooy and Asia Pacific region.
Favourite Bread: Oven bottom Bloomer
Favourite Pastry: Croissant
Dream Car: S type Jaguar
Dog or cat: dogs ours are Millie and Jasmine
Football team: Arsenal
James' career in the baking industry started with an
apprenticeship in a local bakery where his talent was quickly recognized.
His passion to learn new and more challenging skills lead
him to seek out a position for himself at the iconic Victorian bakery and
patisserie shop Paterson's Cakes of Windsor.
He was extremely fortunate to be mentored by the owner
Peter Schnieder, a very talented pastry chef with a strong European background.
After completing his apprenticeship he wanted to extend
his skills further and moved into the confectionary and chocolate industry and
completed his training at Koko Black and Suga candy kitchens in Melbourne.
Opportunities from overseas were then offered to James,
this leading him to Europe where he co-founded two successful confectionary
businesses, worked for the Jemeriah Hotel Group, and Michelin Star restaurants,
Yauatcha and The Fat Duck.
On returning to Australia, James commenced a teaching
position at William Angliss, Melbourne in the Baking department.
While teaching James also worked at the famous Brassier
Bread - Artisan Bakery were he learnt traditional artisan and sough dough
James has a continual desire to learn and grow his
knowledge in all areas of the baking and food industries, which led James to
seek out a position with Vanrooy Machinery.
James enjoys working with a diverse range of people and
building strong relationships with suppliers and buyers to ensure they get the
best equipment and service when they purchase a piece of Vanrooy machinery.
- Favourite Bread: Soy and Quinoa Sourdough
- Favourite Pastry: Chocolate Almond Croissant or Baked Cheesecake
- Dream Car: Range Rover Sport in Black
- Dog or cat: Both
- Football team: Tigers
Bruce started his working life as a Fitter and Machinist and branched out into the world of bakery approximately 25 yrs ago, firstly as a service technician. Bruce's knowledge of quality bakery equipment grew fast and when the opportunity arose with Vanrooy Machinery to move into Sale arena, he could not let it pass. Having known Van Rooy's high regard in the Bakery industry, he took the opportunity to expand his skill set, with a solid foundation in the technical aspect of the equipment he recommends. Bruce has been with Van Rooy for the past 12 yrs in which time he has been exposed to many new and exciting innovations in the bakery industry, and is quoted to say that " Van Rooy are definitely one of the most innovative companies within this industry"
Bruce takes a personal approach with all his clients and takes pride in not only the service he provides to clients during the set up of new equipment, but also in providing them with the highest level of post sale care and technical support.
- Favourite Bread: Olive sour dough
- Favourite Pastry: hmmmm all of them if have to nominate one a nice puff pastry beef n pepper pie
- Dream Car: Porsche
- Dog or cat: Dog - chocolate lab and beagle
- Football team: Manly and Sydney swans
Matt's experience in the baking industry spans 20 years and in that time Matt has worked in a variety of bakeries and kitchens including as a multi-site bakery owner in Sydney for seven years. He was also the NSW Technical Baker for one of Australia's largest bakery franchises.
Matt is an award winning baker taking out multiple awards for bread in a variety of competitions as well as being runner up at Bake Skills Australia in 2000 for the NSW team. This included first place in the "Chocolate Innovation Cake" category with a Chocolate, Pear and Chilli Mousse Cake.
As well as being a qualified baker and pastry chef Matt is also qualified as an industry trainer and has a Diploma in Business. This puts him in a position to be able to understand all aspects of a bakery business and provide solutions to suit particular needs.
Matt is still active in the baking industry as a "Breaducation" trainer for one of Sydney and Melbourne's largest wholesale Artisan Bakery, this allows him to share his passion and enthusiasm for "real" bread. He is the newest member of the Vanrooy Bakery Specialist team and has quickly proved himself to be one of our most valuable members.
- Favourite Bread: Turkish Bread
- Favourite Pastry: Fruit Flan –with a chocolate coated butter pastry, Crème pâtissière, fresh seasonal fruits, glazed. Otherwise – Chocolate Croissant.
- Dream Car: Toyota Corolla KE55 (1980) 4 door sedan
- Dog or cat: Dog – Cattle X
- Football team: Sydney Swans
Liliana comes from a background in Law, working as a Lawyer consulting on a number of projects for companies in Europe before making a move to Australia. It wasn't too long before she found herself working casually at Vanrooy assisting in the admin area. With her expertise in law, and her high level of organisational skills, Liliana moved to the role of Logistics for all of our equipment coming into and out of our warehouse, as well as the Key Account manager for some of Australia's major supermarket chains and Franchises. Liliana's role is varied and extremely involved. From organising the safe and efficient deliveries of goods, ensure that orders are satisfied correctly, coordinating staff on site, negotiating and agreeing terms or projects, developing and confirming schedules, planning for and negotiating technical difficulties, to preparing paperwork and liaising with staff particularly when working to tight deadlines.
Liliana is motivated by working with people who are assigned tasks on projects to ensure all the equipment and information required completing the project and assisting in resolving issues during projects. She has a high level of negotiation and communication skills and thrives in speaking with people from all facets of the industry. Liliana has made Vanrooy her second home and her dedication stems from the Vanrooy workplace being ethical and stimulating, where all members are motivated, bringing the experiences acquired into the field, and being involved in a team where you can enjoy work with and be proud to be part of it.
- Favourite Bread: Foccacia or a Seeded Sourdough
- Favourite Pastry: too many, but I will stick with meat pie
- Dream Car: DB9
- Dog or cat: Dog
- Football team: Geelong
Max has always held positions that have required his technical skills in all things mechanical / electrical. He was the Mechanic in the World rally championship with Rally Team Italia, and has been in the bakery equipment since February 1994.
Max's Primary duties at Vanrooy is to follow all the technical aspects about our equipment, assist and motivate the technical staff, follow and assist all the service providers around the country, train new service providers, give the best after sale service to the customer, support our sales consultants people on the technical aspects of existing and new machinery and with his previous commercial experience, train the bakers in both the private sector and within an number of Australian Supermarket chains and Franchises Max always gives the best of himself and is dedicated to giving the highest level of service to everyone he deals with..
Max enjoys the work environment at Vanrooy because every day is different, every time we walk into a store/business, the issues are different. He can see this especially when working with bakery staff at night, always seeing a different way he can work and improve processes. Max is encouraged by the high professional level of each person that works at Vanrooy Machinery, and also the different kind of people he deals with on a daily basis, from the customer to, manager and suppliers. He always try to find always the best solution to accomplish our job.
- Favourite Bread: CIABATTA well done
Favourite Pastry: WARM APPLE PIE
- Dream Car: RANGE ROVER SPORT/EVOQUE
Dog or cat: DOG -boxer
Football team: ESSENDON