The Paradigm Team

The Paradigm Foods team has a passion for the Australian Meat Industry & a shared vision to create a new standard in the way protein supply partnerships are developed in Australia and around the world.

General Manager Nick Thompson says “Our focus is on building long term relationships, adding value to our partners and driving sustainability. We are creating transparent farming, production, sales & marketing partnerships which will benefit everyone along the supply chain – especially the customer”.

Supported by seniors managers Al and Tim and a dedicated team of logistics and operations experts, we strive to perform easy and efficient transactions with all of our partners

Alastair Ronald,
Icon Wagyu Lead

Having grown up in Southern NSW on a mixed beef and grain growing property, Alastair has a strong affinity for the land. With over 20 years’ sales and production experience in the meat industry, Al has worked for some of Australia’s most premium meat processors and is proud to be a key member of the Paradigm Foods team. Al leads the ICON Wagyu program from the genetics right through to the plate and his favourite cut is a Marble Score 5 Striploin.

Nick Thompson,
General Manager

Born & bred on his family’s property in country NSW, Nick fostered a passion for agriculture at a young age. Throughout his career, Nick has worked within the food industry, with particular experience in developing branded meat programs across the Middle East, Asia and China. Highly respected for his industry knowledge, Nick delivers value through his outstanding relationships with his team and supply chain partners & his favourite cut is a Bone In Rib Eye.

Tim Harrison,
Gooralie Free Range Pork Lead

Born and raised in Brisbane, Tim has a strong business background having spent 8 years working in London for various banks. Tim’s call for meat and agriculture brought him back to Australia where he is a senior member of the Paradigm Foods team. With a focus on building strong long term partner relationships and with an eye to driving industry sustainability, Tim now manages the GOORALIE Free Range Pork program and his favourite cut is a Pork Tomohawk.