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KARINA PRESTON
co- FOunder and EVENT DIRECTOR

Karina Preston is the vibrant and passionate co-founder and event manager of Plate and Barrel. With her qualification of marketing and events together with her passion for food, wine and creating experiences that make people happy, the Plate and Barrel dream began.

Karina has had extensive experience with both large and small scale events in the private, corporate and public scene, project management and experience within the wine industry.

Her passion is to assist with growing the food and wine tourism and continue to showcase and educate Australian’s and the world what amazing food, wine and places are available here in Australia. She encourages the community to connect, ignite in conversation and live life to the max. 

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DEBBIE PRESTON
CO OWNER AND EVENT DESIGNER

Debbie has a wealth of knowledge on all things business. With her previous studies in interior design, event styling and business management she also wanted to create something that had meaning and to give back to the community. 

She is inspired to create spaces that are beautiful where people can enjoy the whole experience.


Lorelei Campbell
PUBLIC RELATIONS MANAGER

Lorelei runs her own boutique PR business, Hola PR. She has been working within PR for 15+ years and In 2015 Lorelei was awarded both a state and national Public Relations Institute of Australia Golden Target Award.

SIMON REID 
HEAD CHEF IN WA                  

Simon is one of our key chefs we work with when we run events in WA. For the last 20+ years, Simon has travelled across the world and worked in both stand-alone restaurants and a variety of hotels. Throughout his career, he has won various gold plate awards for his food. 

Simon's philosophy around food is serving dishes that allow the ingredients to shine but also creating food that gives people pleasure when they are tasting it. 

CHEFS FOR OUR EVENTS

Depending on our location, we work with a number of high end chefs who bring together their love for farm to paddock cooking and getting creative in the kitchen to push the boundaries with food and to bring delicious food to the experience.