Redmond’s life journey is a fascinating blend of the rugged Australian outback and the world of luxury hospitality. Born and raised in the opal fields of South Australia, he spent his early years in Andamooka and Coober Pedy. Growing up, his back yard was thousands of square kilometers of desert landscape. Despite being the son of an opal miner/opal dealer, Redmond was never drawn to the world of opals. Instead, his passion lay in hospitality, leading him to study at the prestigious Swiss Hotel Association International College of Hotel Management. He graduated with an Advanced Diploma in International Hotel Management and a Le Cordon Bleu Diplome Culinaire d’Hotelier, which set the foundation for a remarkable global career in luxury hotels.

Redmond worked at renowned hotel chains like Hilton, Marriott, and Oberoi. His career took an unexpected turn when he and his brother purchased two retail shops in Ketchikan, Alaska, a popular cruise ship port. After several years, Redmond returned to South Australia with his wife to raise their family. Back home, Redmond brought his food knowledge and culinary expertise to SkyCity Adelaide and Eos by SkyCity, working closely with some of Australia’s best chefs and artisan suppliers in the region.  His expertise even extended to sourcing ingredients for special events held by world-renowned chefs such as Marco Pierre White, Antonio Carluccio, Cheong Liew, Sean Connolly, and Nic Watt.