About Us

Our Story

Dineamic Events was established in 2008. We started our food journey specialising in preparing food for elite athletes and sporting teams, providing healthy nutritious catering solutions to meet the athlete’s dietary requirements. So, we understand the importance food plays in our lives and are very passionate about healthy eating and wellbeing. Through this work over the last 10 years we have proudly worked with some of Australia's best athletes, and have established a catering offering into a couple of Australia’s Greatest sporting passions within AFL & Cricket. We manage and operate two high class venues at the Carlton Football Club (Ikon Park) and the Home Victorian Cricket (Citipower Centre).

10 years on we continue to work with the elite athletes and local sporting teams, with an ability to host your next event whether it be a conference, presentation night, fundraiser or gala event we have a venue where we can facilitate and deliver a memorable experience.

jason johnson

Jason Johnson

General Manager

Our Team

Jason Johnson

General Manager

Jason co-founded Dineamic Food in 2008, but before he did this, Jason had a very successful career with the Essendon Football Club - a team he followed all his childhood. He enjoyed a football career spanning over 12 years at the highest level. Jason was a part of the 2000 premiership side, won two club best and fairest awards in 2001 and 2005 and All Australian honours also in 2001. It was during this time that Jason developed his passion for food. Food was a crucial part of Jason’s preparation and when meeting a chef , who had previously prepared food for athletes, Jason saw his future outside the white lines of the MCG. Jason completed his qualifications as a chef and began providing elite sporting teams with nutritionally-balanced food for post training and games. Jason continues this passion for food with his role as General Manager of Dineamic Events — where manages the day to day operations of the Event business. Outside of work, Jason still enjoys being active and has a slight obsession (to say the least) with the game of Golf. Still starving for his first major!

Georgie Haase

Event Coordinator

Georgie joined Dineamic Events at the end of May as an Events Coordinator. Georgie’s passion for events started at a young age from planning birthday parties, holidays and family events. Georgie has had great experience in FOH services in hospitality and events, through team leading, supervising and event coordination. Over the years Georgie has managed and coordinated many events from the Spring Racing Carnival, Grand Prix and weddings at various venues and locations. With her passion for styling and eye for design, Georgie prides herself on going above and beyond for her clients. Georgie has a passion for travel and has travelled extensively across Australia, Europe and America with her next adventure planned to explore the Mediterranean coastline of Greece.

Graeme Krause

Head Chef

Graeme grew up on the central coast of the south island of New Zealand and studied City and Guilds of London Institutes at Christchurch Polytechnic Institute of Technology. After graduating Graeme took up the role of Chef de Partie in the historic fine dining restaurant “The Sign of the Takahe”. He moved to Australia to work as Chef de Cuisine running the silver service restaurant for high rolling clients at the Darwin Casino. He moved to Melbourne where he ran the kitchen at Pour quoi Restaurant in Albert Park. Graeme found an interest in training up and coming chefs. Working for local TAFE Colleges, Universities and overseas. In 1995 Graeme launched his own boutique hospitality training business developing partnerships with local restaurants training their staff. Graeme forged a relationship with The Victorian College for the Deaf (VCD) helping establish a hospitality program for their VCE/VCAL students to help deaf students obtain cooking skills and career possibilities. He also helped to establish a hospitality program in Beijing and Yangtai in China where he taught western culinary, and 40 of the trained apprentices were brought to Melbourne to fill a skills shortage at the 2006 Melbourne Commonwealth Games. Graeme brings to Dineamic four decades of culinary experience and is leading his team to produce quality food for Dineamic’s many clients while building the catering and function business at Cricket Victoria’s Junction Oval facility.

Danny Kelsman

Head Sous Chef

Danny began his hospitality career in 2006 fresh out of high school. Now, 12 years later, he still loves the choice he made as a teenager all those years ago. His journey has seen him placed in many different types of kitchens. Starting off with fine dining and catering in Ballarat and Geelong before making the move to Melbourne after doing some work experience at Vue de Monde. Stints at hatted restaurants Scorched (torquay) and Maha developed his knowledge of middle eastern inspired menus and ingredients and they continue to influence his cooking every day. To get a broader knowledge base Danny joined Grill'd to see the insides of how a big business operated. As eye opening as this was, Danny was eventually drawn back to the kitchen world. This led him to Dineamic events where he now enjoys being part of an enthusiastic and growing team.