Our People

Terry Wode, General Manager Processing

Terry has worked in the Meat industry since 1986 commencing as a Management Trainee with the Angliss Group at the Ross River Abattoir in Townsville. Rising to the position of Production Manager, he worked in several Angliss operations within Australia.

During this time, Terry undertook the inaugural Diploma of Meat Management at the Victorian University of Technology where he received the Dux award for outstanding academic results. In 1997, Terry accepted a position with Australian Food Corporation where he worked as Operations Manager for 11 years. During Terry’s tenure at AFC, from humble beginnings the company became the Global Target for the manufacture of Hamburger Patties to the McDonald’s system, a feat maintained over successive years.

In this role, he was instrumental in developing strong relationships with customers in the Middle East, Hong Kong, Japan, Korea, Malaysia and Indonesia. Terry served on a number of committees most notably as Chairman of the Asia PaciƒO c Meat Team. He left in 2008 to join Prime Foodservice Meats as General Manager Processing.

Terry’s unique background blend allows him to focus on all facets of the process to deliver consistent quality products to our customers. He has significant expertise in people management, quality systems, sales and marketing and procurement.
 

Tony Thomas, Meat Category Manager

Tony commenced his butchery apprenticeship with Peters Meats in Sydney, the largest meat retailer in New South Wales. Whilst working in the trade, Tony commenced working with SPHC Hotels as an in-house butcher. It was during this time that Tony decided that he would like to apply himself to a second trade and undertook a trade certiƒO cate in commercial cooking. After working as a chef for several years, Tony gained valuable experience working in Europe. On his return to Australia Tony continue to travel and worked at several Island resorts before settling in Cairns at the International. This led to an Executive Chef appointment at Verdis. After building a close relationship with the meat suppliers in Cairns, Tony accepted an offer to manage a Meat Foodservice business. Over the next 14 years Tony managed a number of meat suppliers to eventually gain the lion share of the Cairns market. In 2003, Tony was presented with an opportunity to transferto South East Queensland where he is now employed as Meat Category Manager at QFFS.

Having worked in meat preparation and procurement plus his experience as an Executive Chef, Tony is uniquely positioned to understand the most complex of problems and offer the most cost effective solutions.
 

Brian Weier, Cutting Room Manager

A former Queensland apprentice of the year, Brian has over 22 years butchery experience with particular emphasis on portion cut products for foodservice. Brian has worked for over 7 years with some of Queensland’s largest meat suppliers rising to the position of Production Manager prior to joining Prime. Having run his own business which included meat and seafood provisions to the general public and catering trade, Brian has the expertise to develop comprehensive solutions to the largest of problems.

His depth of understanding in operational processes led to his appointment as Cutting Room Manager. Brian brings strong and concise leadership to the meat team.
 

Daren Nelson, Head Butcher

A career butcher Daren brings 28 years experience to Prime Foodservice Meats. Daren’s extensive working history includes 16 years with the Sheraton Brisbane as their in-house butcher working with many of Australia’s best chefs. In this role Daren was responsible for the procurement and preparation of all meat and poultry for 4 restaurants and function rooms.

During this time, Daren took part in numerous promotions which included working with international celebrity chefs Jamie Oliver and the Two Fat Ladies. After leaving the Sheraton, Daren continued his association with foodservice specialising in Portion Cutting.

Daren brings to the team a perfect blend between meat processing and customer expectation.
 

John Alexander, Meat Sales Executive

John recently joined the team having spent the previous 12 years as a Chef including 5 years as an Executive Chef. John has always had a passion for meat perhaps instilled in him from an early age having spent his youth on the family cattle property in Rockhampton. He has worked with MLA and MSA on joint projects including the development of a costing model for the industry.

His accomplishments include receiving the Certified Australian Angus Beef Restaurant of the Year in 2006 and a special commendation for his work with CAAB. He has also organised a number of charity events raising funds for amongst others, Royal Brisbane Hospital, McGrath Foundation and Beyond Blue. John has also passed on his experiences working with international students and special needs kids at TAFE college for 4 years.

John’s experience and hands-on knowledge provide him with the expertise to offer menu solutions.
 

Marc Sauvage, Meat Sales Executive

Marc commenced his meat industry experience in 1985 with the CDT Group Abattoir in Gosford, NSW as a Production Clerk. Since that time, Marc has acquired over 25 years experience in all facets of the Meat Industry having worked for AUS MEAT and private companies such as Top Cut Foods, Nippon Meat Packers, and Mastercut Meats. His experience has been utilised in Training staff within the industry with hs vast technical expertise, writing and designing product specifications, and developing various training material.

He has broad meat sales experience in both the export and domestic markets. Marc also experienced a short time owning and managing his very own Cafe/Restaurant in Brisbane, coming to understand the intricacies of the foodservice industry.

Marc joined our team in March 2010 and is well respected by some of South east Queensland's well-known chefs. His experience and empathy shown to cusomers exemplifies the typical capabilities of the Prime Foodservice Meat Team.