Australian Venue Co. is committed to promoting an equal and diverse environment for our staff, customers and our broader community. We recognize this as being essential in delivering welcoming and safe spaces for all.

Our diversity policy covers a range of commitments, including gender and cultural diversity, support for the LGBTQIA community and much more.


AdVanCe Program

AVC offers targeted development programs relating to career advancement including programs which develop skills and experience that prepare employees for progression. Our AdVanCe program’s platforms allow broad visibility and movement across our talent pool.

AdVanCe Women


Safe Spaces is part of our diversity program and is designed to ensure that AVC venues and office environments are inclusive spaces where our customers and staff feel welcome and safe. It also aligns with our Equal Employment Opportunity Policy and promotes fair and non-discriminatory behaviour within the workplace to ensure all employees, contractors and patrons are treated equally. 

Meet the team

Growing up in the Philippines Carrenn fell in love with cooking through spending time with her father watching a cooking show called ‘Wok’ and then replicating the recipes with him in the family kitchen. This along with cooking with her Grandparents preparing the family meals blossomed into a true passion and drive to become a professional chef. This drive led to studying both a Bachelor of Science in Hotel and Restaurant Management along with gaining her qualification as a professional Chef.


When Carrenn saw the opportunity to apply for a role with AVC working in Australia, after a little encouragement from a friend, she jumped on the opportunity to apply. While initially, she found the transition tough, she has been welcomed by the AVC community and has since gone from strength to strength. Carrenn initially joined the team at The Norfolk as a commis in Jan of 2017, before quickly becoming a Sous Chef in July of 2017, and now settling into her current role as Sous Chef at Cargo. To this day Carrenn’s favourite thing to cook is still influenced by the informative days of her youth, Prawn spring rolls with a dash of filipino flavours for good measure.