About Us

 Garry Sullivan, was one of the first noted Australian Master Chef’s to train at the original “Le Cordon Bleu” in Paris as part of his Culinary Master's Degree from William Angliss Institute and continued on to work at top restaurants throughout Europe until 1976, training with some of the best Michelin Chef's in the World. On returning to Australia, he became an original member of the "Australian Guild of Professional Chefs" and was awarded "Black Hat" honorary status (2015). In 1976 he opened one of the early Gastropubs "The Flower Hotel" in Port Melbourne, Victoria, Australia. He was also invited to work with Michael Roux and Paul Bocuse in Melbourne and assisted in showing Australia their famous culinary styles. He then continued to open restaurants in Melbourne, Sydney, Gold Coast and Cairns in Australia.

During the 80’s and 90’s he won many awards for his outstanding barbecue sauces, ribs and mustards in the USA and Canada. In addition to these awards, he has had TV and radio appearances in the states visited on the World BBQ circuit discussing the unique style of Australian BBQ with more than 50 awards in USA and Canada. 

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In 2005 he purchased "Old Texas Barbeque" in Silicon Valley, CA serving traditional "TEXAS BBQ" and from there brought the "Old Texas" brand to California and continued to develop the now famous "Old Texas" BBQ and Pepper sauces. At this time, he developed the "Original Australian" products through Food Imagineering. Both brands of sauces we ship and sell throughout the world.

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