Each year we recognise the great work done by individuals and teams across our sector and publicly acknowledge them through our Awards for Excellence. 

We are pleased to be able to present you our 2025 State Winners who now go on to compete against each for the National Award titles set to be announced at next month’s National Conference. While there can only be one winner for each category, in a broader sense all our Award nominees are winners – because all have proven themselves as dedicated to going the extra mile in terms of work ethic and commitment to quality. They all truly are the unsung heroes of our industry and we extend our heartfelt congratulations and thanks for their efforts.

BRILLIANCE IN SERVICE

QLD/NSW: Hospitality Team, Whiddon Laurieton

The Hospitality Team consistently delivers exceptional service that enhances residents’ lives daily through creativity, collaboration and genuine care. Their dedication goes well beyond routine hospitality, creating immersive events and everyday moments that strengthen resident wellbeing, staff engagement and a true sense of home.

The team plays a central role in Laurieton’s monthly theme days – notably the annual Greek Day and other events such as Easter Show, Italian Night and Autumn Dance. They lead the development of themed menus which incorporate authentic flavours, cultural traditions and resident preferences, transforming dining into an experience that stimulates appetite, memory and conversation.

The menu planning for these events is a highly considered process requiring a significant time investment. Once finalised, close collaboration with the Wellbeing and Lifestyle and Maintenance Teams facilitates the design of the overall dining experience – from decorations and props to table settings and service style. Many elements are co-created with residents through craft activities, reinforcing connection and engagement.

The Team’s day to day service reflects this same commitment to respect, dignity and relationship based care. 

VIC: Jasmine Bhangu, Chef Manager, Providence Aged Care (Villa Maria Catholic Homes)

Jasmine consistently delivers beyond service expectations, placing residents’ individual needs, preferences and life experiences at the centre of everything she does. One example is her support of a resident who had low appetite and frequently refused meals. By taking the time to understand the resident’s past preferences, Jasmine identified a desire for simple homecooked meals. She worked with her team to introduce smaller portions and familiar dishes. With patience and encouragement, the resident’s appetite improved, resulting in noticeable benefits to both nutrition and mood.

Jasmine has also elevated the dining experience for residents through monthly multicultural menus including Chinese, German and Italian cuisine, special events such as Mother’s and Father’s Day to create memorable occasions, a multicultural calendar to celebrate cultural diversity, and a Garden to Plate program enabling residents to grow fresh produce and enjoy meals made from their own harvest.

Her impact is reflected in the deep trust she builds. One meaningful example is when a resident gifted Jasmine their mother’s handwritten recipes, describing them as a “treasure.” This gesture highlights the strong relationships Jasmine fosters and the emotional connection residents feel with her.

SA: Karamjeet Kaur Brar, Hospitality Assistant, Eldercare

Karamjeet always goes the extra mile to ensure her workplace is set for success and has a sunny disposition that all residents enjoy. She makes sure all her duties are achieved at the highest standard and shares her knowledge freely with other staff members.

Karamjeet is very respectful of residents and always willing to step up with any changes needed while supporting other staff when she sees them struggling. Recently she was speaking with a resident who did not feel like eating their dinner. Karamjeet offered the resident a variety of other choices which the resident declined. Eventually she was able to identified that the resident really desired a special omelette, which Karamjeet prepared to the resident’s delight.

WA: Godofredo (Jeff) San Diego, Chef Manager, St Vincent’s (Catholic Homes)

Jeff leads foodservices for 86 residents at St Vincent’s, with a strong focus on personalised resident-centred care. He takes time to understand each resident’s dietary, cultural and personal preferences, placing dignity and choice at the centre of dining.

Jeff regularly goes above and beyond by hosting breakfast clubs – each month 12 residents from across the facility are invited on a rotating basis to enjoy a full cooked breakfast together, with the aim of promoting social connection and interaction between residents from different wings. Feedback has been overwhelmingly positive, with residents expressing that they feel valued and listened to, and many have formed new friendships through the experience.

He also took the time to train residents as sous chefs for a MasterChef-style event, promoting inclusion and confidence and cooks for staff celebrations, contributing to a positive workplace culture and team morale.

LEADERSHIP

QLD/NSW: Aidan Rice, Head Chef & Catering Manager, Pindara Private Hospital, Ramsay Health Care

For over 15 years Aidan has demonstrated exceptional leadership through his commitment to people, operational excellence and patient-centred hospitality. Aidan is distinguished by his strong people-first approach: he recognises the strengths of individuals and actively nurtures their growth, creating an environment where staff feel valued, respected and empowered to succeed. Many team members who began their careers under his leadership have progressed into senior hospitality and leadership positions, reflecting the lasting impact of his mentorship and guidance.

He has developed and implemented comprehensive food safety programs that continue to be utilised across multiple Ramsay Health Care facilities while maintaining uninterrupted service and high standards.

During a significant operational disruption caused by Cyclone Alfred, Aidan coordinated contingency plans to ensure meal production could continue safely and efficiently while maintaining strict food safety standards. What stood out most was the way Aidan supported and reassured his team during a highly stressful period. Rather than allowing pressure to create panic, he created stability. He communicated clearly, delegated effectively and remained present alongside his staff throughout the disruption. His calm leadership gave his team confidence and ensured service continuity without compromising patient care.

VIC: Dineshkumar Subramani, Hotel Services Manager, Mecwacare

Dinesh combines chef expertise with strategic leadership to transform aged care dining at scale. Through initiatives like Mecwacare’s upcoming Meal Connect Project, Dinesh has modernised meal production, implemented standardised menus and pioneered AI-driven innovation in food services.

Dinesh actively mentors chef managers and hotel services teams, coaching and upskilling rather than simply directing to create a culture of continuous improvement and professional growth. He has implemented SOPs, audit frameworks and compliance systems across all kitchens by engaging teams in developing these standards.

His resident-first approach ensures quality, safety and dignity in dining while driving operational excellence, compliance and team development.

SA: Justin Spencer, Property, Project & Maintenance Manager, RSL Care SA

Justin demonstrates strong leadership through his proactive approach, calm decision making and unwavering commitment to residents, staff and operational excellence. Managing maintenance operations across multiple aged care and retirement living villages, he leads by examples and has built a highly capable team that consistently delivers prompt, high quality outcomes with minimal disruption or stress.

Justin ensures staff, residents, contractors and management are kept informed about maintenance works, timeless and priorities, creating trust and confidence across all sites. A strong example of his leadership was during the remodelling of one of RSL Care SA’s satellite kitchens. He carefully coordinated contractors, hospitality staff and maintenance teams while maintaining clear communication with residents and families throughout the project.

When unexpected challenges arose, Justin remained calmed and solutions-focused, adjusting schedules and resources quickly to keep the project on track without compromising resident comfort or safety. His ability to make informed decisions, manage competing priorities and maintain a resident focused approach has had a positive impact on both staff morale and resident satisfaction across the organisation.

WA: Lisa Lebeter & Sara Smith – Food Service Supervisors, Joondalup Health Campus, Ramsay Health Care

The Food Service Supervisor role at Joondalup health Campus played a pivotal role in transitioning to the room service catering model, which required rapid workforce expansion and a complete shift in service delivery. Faced with a high volume of applicants, Supervisors Lisa and Sara developed and implemented a streamlined recruitment and selection process, enabling efficient screening and onboarding without compromising quality.

Rather than relying on existing systems, they implemented new workflows, training approaches and rostering structures, enabling the team to successfully transition to a more complex and dynamic service environment. And recognising the impact of the change on staff, they provided hands-on support on the ground, coaching team members in real time and reinforcing confidence.

Following implementation, they led structured feedback collection and service reviews, ensuring staff insights were captured and used to further refine operations.

PROJECT OF THE YEAR

QLD/NSW: Hospitality Project – LDK Greenway Views

Launched in 2020 after the opening of Greenway Views, the LDK Greenway Views Hospitality Project encompasses all hospitality operations at the site, including café style venues, a full service restaurant, social bar, dining for less independent residents, inhome dining and flexible takeaway options. You can read more about it in this issue’s separate article.

VIC: National Food Safety Project – Regis Aged Care

The national digital transformation project for food safety operations across Regis Aged Care sites was developed to transition from fragmented, paper-based systems to a centralised digital platform that integrates food safety, procurement, menu management, allergen controls, IDDSI compliance, resident meal ordering and operational reporting into one connected ecosystem.

The scope of the project included the implementation of digital catering and food safety systems involving operational teams, chefs, dietitians, procurement, auditors, IT providers and frontline staff. The focus was on improving operational consistency while still allowing sites flexibility to customise menus and services to meet resident preferences and individual home requirements.