Peter Dillon started his career as a chef before moving into journalism and then marketing. He's come full circle and is now running Hotel Canberra in Ballarat with his brother and partner. We talk about career change, the rise of regional dining, the upside to the staffing crisis, the challenges of combining Filipino flavours with an all-Victorian sourcing policy, and the progress made in LGBTQ+ acceptance and welcome.
https://www.hotelcanberra.au
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