About Us

Metropolitan Canteens est. 1991

Metropolitan Canteens embarked upon its ambition to provide valuable canteen operations in 1991 with a contract to operate one tuckshop. Since then our contracts have expanded to include over 150 schools in various states/territories around Australia including Queensland, Canberra, Victoria and South Australia. Our policy of controlled steady growth means we continue to expand while Metropolitan Canteens continues to guarantee schools a financial return from their canteen operation.

At Metropolitan Canteens, we believe our success is due to our commitment to provide increased financial return and customer satisfaction through a range of nourishing, interesting and quality foods at reasonable prices.

We are family owned and operated in each state with its founder and Chef Director Dianne specifically domiciled in Queensland.

Metro Canteens - Healthy Food Options

Catering to school tuckshops across Queensland

Management team

You’re in good hands with our team of experienced professionals

Ray Edwards

Ray Edwards established Metropolitan Canteens and has brought to the business more than 30 years of food catering experience. Ray’s catering background is also complemented by his accounting qualification, which has allowed him to grow Metro Canteens to a national level, while providing canteen services that substantially increase schools own profit margins.

Ray now oversees the Queensland operation with Dianne Whyley.

Dianne Whyley

Dianne is a qualified chef with 30 years’ experience in the hospitality industry and has been with Metro for 24 years.

Dianne has the appropriate food safety training and certificates including Food Safety Management Certification and Allergen awareness training.

Dianne’ role with Metro Qld includes training Canteen Convenors to cook home cooked meals wherever possible and avoid pre-packaged factory made foods. She oversees the introduction of our chefs into their canteen management positions.

Dianne is passionate about customer service putting the students’ needs first.

Michael Moyer

Michael commenced his chef apprenticeship 23 years ago working under celebrity chef Fenton Keogh. He then spent time as head chef for an Italian Restaurant as well as an award winning restaurant on the gold coast. He was a sous chef to Geoff Hart who has won a Hat award. Apart from cheffing Michael has spent time waitering and a hospitality trainer for 18 months for an RTO company.

Michael assists Dianne training staff on the job with creating new dishes, recipes and presentation of platters and whatever is required for function needs.

Operating Queensland school tuckshops for 18 years

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