Lou Licastro

Lou Licastro has been involved in the food industry since the early nineties, beginning as the owner of a pasta manufacturing company producing a wide range of products supplied nationally to distributors, cafes, restaurants, hospitals and schools.
Lou has proven ability and strength in many areas including improving efficiencies through better process flows, business development, reducing waste and improving product quality. Lou joined National Food Institute in 2008 as a trainer and assessor and has been actively involved in facilitating better training outcomes for a variety of food businesses. Now a Director and Melbourne Regional Manager Lou plays an active role in all aspects of the day to day manangement of training programs insuring positive student outcomes, engagement and training experience is the focus of all our programs.