Trained 18 years ago at London’s trendy Ivy restaurant, Justin Derrick has swapped his chefs whites for hard hat as head honcho of Beyond Conception.

This hospitality consultancy is his baby, born just before his stint on 2004’s My Restaurant Rules, as head chef of Melbourne’s Seven Stones.

Derrick’s construction background ensures he segues effortlessly from common-sense kitchen design and venue composition, to ‘massaging’ the creative and economic differences of clients and suppliers. His role as masseuse is paramount to business success. ‘It’s not rocket science’, Derrick declares, ‘it’s about communication’.

He rewards “kids who are young, mean and keen”, but is adamant kitchens remain free of ‘Head Chef’ syndrome. He creates environments where even kitchen-hands are included in discussions about food and menus, “They see the most in there, one step removed”.

Derrick likes this idea of a level playing field, and recognises the need to keep his feet firmly on the pitch, relishing moments working as ‘a glorified food courier’ as much as days that see him visit seven client venues in three hours.

His favourite trick is to arrive early or unannounced. It keeps staff on their toes and illuminates trouble spots usually disguised during scheduled visits.

He prefers to see and hear everything first hand. This, while concurrently running a business with over 17 clients and establishing the new LVX Conglomerate, means he rarely stands still. He is happy that way. ‘I get my kicks out of hospitality. This is it’.

For a man who believes the job is not done properly till your balls are on the line, it’s easy to see why Beyond Conception is just a little more stimulating than slaving over a hot (industrial) stove.