Our Story

Our Story

Since 2017, ASV has been developing a precision range of sous vide made products for retail, commercial sectors and industries for mining oil and gas catering camps.

We have now increased our ability to cook/chill for clients up to 800-1000kg of customized products. Get in contact if you are looking for a business solution for a better product, reduced labour cost.

Heath has been in the industry since he was 9 years old. Growing up in Noosa Heads and working in commercial kitchens, then doing his chef apprenticeship while completing school. He also trained and raced as a professional triathlete for over 15 years internationally. It became an obsession between sports science and food science. Drilling down into the finer nutritional components and food combining techniques for amateur and professional athletes across a range of sports.

He travelled overseas and based himself in the South of France in Toulon. Being a personal chef for some of the most famous rock bands during their European tour legs. This way a massive learning curve of volume catering and keeping things fresh while on tour and working 20 hours a day in the process.

Travelling back to Sydney, he got a job in one of the top 5 fine dining restaurants in the world. This is none other than Tetsuya’s. Also voted the best fine dining restaurant for almost 20 years in Australia. This was a key learning development in knowing how to provide a fine dining product, in all facets of food production to customers on all levels. Fine dining or not, you can still provide your customers that fine dining service level, and product skill without the price.

A major leap in our ASV development was the design and build of our custom facility. This is positioned at 95 Jardine Drive Redland Bay. We built this to our specifications and requirements starting mid-2025 and now is finished Jan-2026. We have a retail store that caters for grab n go type customers, and unique hot food offerings and take home sous vide products.

So come and check us out down at our brand-new facility. We are developing a sous vide cooking class by mid-2026 this year. So keep your eyes peeled for that when we post it up.