About Us
Welcome to EJC Foods & Consultancy Services: Crafting Culinary Experiences, where inspiration starts here. Indulge in a culinary journey like no other, where every dish tells a story and flavors come alive on your palate. Eddie Cofie, a passionate chef and visionary, invites you to immerse yourself in the artistry of food. the art of crafting culinary experiences at EJC Foods. Embark on a voyage where inspiration starts here and your love for food reaches new heights. Discover the magic that happens when passion and creativity collide. Bon appétit!
Eddie Cofie - Culinary Director, Executive Chef Bio
Eddie Cofie brings over 30 years of elite culinary expertise spanning high-volume operations, international product development, and restaurant concept execution across Australia and the United Kingdom.
Current Role As Culinary Director of Pappa Flock Restaurants (2022-Present), Eddie has orchestrated the ambitious expansion of 12 new restaurant openings across Sydney within two years. He oversees all culinary operations from R&D and new product development to systemised rollout across multiple venues, ensuring consistency and quality at scale while maintaining the brand's commitment to fresh, made-from-scratch comfort food.
Large-Scale Culinary Operations Eddie's career includes landmark appointments in Australia's most demanding environments. As Executive Chef of Sydney SuperDome (now Qudos Bank Arena, 1999-2008), he managed all restaurants and catering facilities for the 20,000-seat, five-tier venue during the Sydney 2000 Olympic Games and throughout its evolution as Australia's premier entertainment arena.
Prior to this, Eddie spent nine years in airline catering with Australian Airlines and Ansett Australia, where his team produced up to 100,000 meals weekly. He played an integral role in launching Ansett International, serving on the selection and training committee for Ansett International Sky Chefs.
Product Development & International Expansion As Group Chef & Development Manager for M&J Chickens (seven years), Eddie developed innovative product ranges and was instrumental in establishing the company's international operations and export division, demonstrating his capability in scaling food businesses across borders.
Venue Management Experience As Catering Manager for Sydney Olympic Park Venues, Eddie managed food and beverage operations across multiple world-class facilities including the Aquatic, Athletic, and States Sports Centres, successfully establishing an autonomous catering division from the ground up.
Foundation & Training Eddie's classical training includes experience aboard P&O luxury cruise liners and prestigious London establishments including The Grosvenor House Hotel, The Savoy, and Le Meridian Piccadilly. After relocating to Australia in 1989, he joined The Regent Hotel Sydney (now Four Seasons).
At EJC Foods, we believe that food is not just about nourishment; it is an experience that engages all your senses. Drawing inspiration from global cuisines, local traditions, and the beauty of nature, our dishes are meticulously crafted to awaken your taste buds and ignite your imagination. Our dedication to quality is unwavering. We meticulously source the freshest and finest ingredients, embracing local and seasonal produce to ensure every dish reflects the vibrant flavors of the moment. We pride ourselves on sustainable practices, reducing our ecological footprint, and supporting the community we call home.
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With EJC Foods, your culinary adventure knows no bounds. Immerse yourself in our fusion of flavors, where traditional techniques meet modern innovation. Our ever-evolving products offer a symphony of tastes, creating a harmonious blend of textures, aromas, and visual delights.
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