The Truffle Group was incorporated in May 2002 to combine the experience of the two principals Rob Rubis & Chris James to successfully compete for significant restaurant and catering opportunities.

This team has strong and complementary skills in food, beverage, events and business management.
The Group produces superb meals for large numbers of visitors, attendees, spectators and guests every week of the year and has proven its ability to provide food and beverage to from two to 20,000 diners.

Rob Rubis - Principal

Rob has been involved in the hospitality and catering industry for over 20 years. His formal background is a Bachelor of Law and a Diploma of Business and Commercial studies (Hotel & Motel management). He has owned or operated 17 restaurants and two catering companies winning many prestigious awards including Gold Plate American Express as well as the “Best Food (Qld)” in the Gourmet Magazine awards.

More recently Rob was Group General Manager of Blue Rock Catering winning “Caterer of the Year NSW” 2001 and “Venue Caterer of the Year” 2001 in the National Restaurant and Catering Awards. This included the development and operations of many prominent Sydney venues, ie: Fort Denison Sydney Harbour, Cruising Yacht Club of Australia (Rushcutters Bay), Australian Museum, Centrepoint convention centre and The Scienta (NSW University).

Rob’s retail experience includes the catering operations of Sydney Caterer Blue Rock and prior successful management of the Gold Cost Indycar event catering plus various stadiums including Carrara Stadium Gold Coast. He has extensive industry contacts and a thorough understanding of Australian food and dining.

Chris James - Principal

Chris is experienced in buying, selling, handling and distribution of food and beverage.

Chris’s industry experience includes seafood wholesale, retail and export operations, and provisioning international shipping lines with Australia’s largest shipping providore.
Chris commenced with the group in 1998. Since that date the group has evolved to become Sydney’s leading private food services provider in event, venue and retail catering.

Chris’s role is to direct the strategic growth of the group by identifying opportunities and risks faced by the business, and to structure the business in a way to ensure continuing market leadership.

Juan Fernandez - General Manager

Having been in the Hospitality Industry both locally and internationally for over 27 years, Juan brings a wealth of experience to the Truffle Group.

As the youngest General Manager of a 4 ½ star hotel at just 22 years of age and having opened over 5 hotels from major chains including Rydges Hotels & Resorts, Juan‘s strict operational experiences come from the ground up.

Juan has managed more than 135 Major Event’s requiring detailed operational strategies including;

• Australia Expo ‘92’ – 40 million guests. Juan and his team were winners of Best Product, with their standards being set as the bench mark for all suppliers by the organisors of this prestigious event.
• Celebrate Australia Japan. 4 months showcase dinners throughout Japan.
• Cruising Yacht Club of Australia ‘2000’. Catering for all yachting precincts during the Olympic Games.
• Various Spring Carnival Events at AJC Randwick ‘2000’ – Catering and operations.
• Golden Slipper Festival – Catering and corporate marquee operations and logistics.

Having served the likes of Prince Charles at his visit to Canberra, Juan not only understands but has first hand experience of the highest class and style of service required at any event and demands this same level from all staff associated with any Truffle occasion.

Very few people in Australia can boast the knowledge and character that Juan brings as the General Manager of the Truffle Group.
He demands the most intricate detail and expects only the most outstanding results and solutions from his team.