Every chef knows that curating a menu that aces the intricate balance between creativity, taste, and profitability is a tricky task.

British-born chef Ian Curley has worked across some of the country’s most established venues, including The Point Albert Park and The European.

He now works as a consultant to some of Melbourne’s top venues while also co-owning and working as a chef at French Saloon and Kirk’s Wine Bar.

At this year’s Hospitality Leaders Summit, Curley will be taking to the stage to share his tips and tricks for creating the ideal offering for your venue.

Curley will be taking guests through every step of the menu design process from inspiration and ideas, to planning, and the all-important execution.

He’ll be sharing the questions every venue should be asking themselves when it comes to managing expectations of their offerings.

Curley will also cover the important task of recipe costing, and his advice on the best way to tackle it successfully.

The chef will also chat working with seasonal ingredients, and how to find inspiration for dishes when the creativity is lacking.

Curley will be sharing his insights from his stellar career and give you all the information you need to craft a captivating menu.

Hospitality Leaders Summit will be held on 31 July at Metropolis Events, Melbourne.

Tickets are still available for a two-for-one price, visit hospleaders.com.au