Board Members of the Western Australia Agritourism Association

John, along with his wife Linda are the owners of award winning Chestnut Brae.

This sweet chestnut farm 15km south of Nannup has developed an added value range of chestnut products, a farm stay and Chestnut tour experiences.

In May 2024 the Global Agri tourism Network judged Chestnut Brae one of the top ten agritourism destinations in the world.

John also is the owner of John Stanley Associates that operates as a consultancy and conference speaking business with clients in 35 countries,

John and Linda are the authors of “Food Tourism” by CABI which is recognised as the leading book in this field.

Andy Burns is a driving force in the Western Australian tourism industry, currently serving as Vice-President of the WAAA. He’s the Founder of Scott Aussie Tourism Marketing, a South West WA-based agency specialising in helping tourism businesses thrive in the digital age.

Scott Aussie offers a full range of marketing services, from strategic planning and branding to content creation, social media management, and AI-powered solutions. Andy’s deep understanding of the tourism landscape, combined with his expertise in destination marketing and community engagement, makes him a sought-after advisor, speaker, and trainer. He’s a regular presenter at industry conferences and workshops, sharing his insights on topics ranging from digital marketing strategy to the future of tourism.

Andy is also a member of the Manjimup Tourist Bureau and his previous leadership roles include six years on the board of Tourism Rockingham and five years as Chair of a Dept of Biodiversity Conservation and Attraction (DBCA) advisory committee.

Jan is a seasoned tourism professional with over 35 years of experience, who founded Forage Safaris to showcase the South West of Western Australia’s agricultural and food heritage.

Drawing on her Zimbabwean roots and passion for farming, along with experiences from the tourism industry, she curates personalised farm tours that blend food, wine, and education.

As a founding member of the Western Australia Agritourism Association, Jan is dedicated to supporting local producers and promoting the Agritourism sector.

Veronica and her husband Grant are the passionate founders of Australian Black Limes, based in Gingin, Western Australia. Their journey with black limes began when a neighbor sent them a photo of this intriguing fruit, sparking their curiosity and setting them on a path that has taken off by storm. 

With a strong commitment to sustainable farming practices, they cultivate their limes in the nutrient-rich soils of Gingin, ensuring high-quality, chemical free produce. Grant’s agricultural expertise, combined with Veronica’s culinary enthusiasm, has led to the creation of products that showcase the zesty and aromatic qualities of black limes.

Through their innovative offerings and inspiring recipes, the Tretheweys encourage home cooks and chefs to explore the bold flavors of Australia’s first black limes. They believe in the power of good food to bring people together and are dedicated to sharing the story of Australian black limes with the world.

Vincenzo Velletri is a Chef and the business owner of IL Paiolo Events Catering. He is also the owner of a small olive grove in Gidgegannup with his wife Rosalba, where they produce good, clean and fair Lot 238 extra virgin olive oil and pickled olives. He is also the organizer of an annual event ‘Slow Olives’ which promotes small local producers and connect them with consumers.

Vincenzo is the Chair of Slow Food Swan Valley and Eastern Regions Inc., Slow Food International Councilor for Australia and Oceania, Committee member of Experience Gidgegannup, Committee member of the Gidgegannup Progress Association and Committee member of Perth Hills Future.

He has been living in the Perth Hills for the last 33 years and is passionate about food, food culture and the sustainable development of tourism and agritourism.

He is a strong believer that our food system needs to become more sustainable and support local small producers in order to preserve our biodiversity.