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His cheeky half grin, tanned skin and dark hair may be the first thing you’ll notice about Alejandro Saravia, but, and this may come as a shock, once you have tasted a morsel of his food, this is what you’ll remember for years to come.
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This Italian-born chef rattles the pots and pans over a spectacular northern Italian menu at his breathtaking Mosman venture, Ormeggio at the Spit.
More about Alessandro Pavoni >>>
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Working in some of the world’s best kitchens, Alfonso Alés, Executive Chef at Jonah's, has a culinary resume that most chefs would only but dream about.
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Sapore head chef Alicia Xerri, formerly of il Fornaio (another St Kilda favourite), has an impressive culinary history for someone so young.
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What is a celebrity chef? Logic would suggest a chef with celebrity status, while Wikipedia defines it as “someone who has become well-known for his or her cooking”.
More about Bill Granger >>>
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Hilton Sydney welcomes the appointment of Carl Middleton as its new executive chef. Arriving from Lilianfels Spa & Resort where he held the position of Group Executive Chef, Middleton was at the helm of award winning Darley's Restaurant in the Blue Mountains, earning a Good Food Guide Chef's Hat in 2011.
More about Carl Middleton >>>
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Always in the kitchen creating new things, this chef’s dream is to one day have a six-seater restaurant where the menu will change every day.
More about Chanoh Lee >>>
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Craig Will is the Executive Chef and Co-owner of Black Cow and Stillwater.
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Head Chef of three successful Merivale restaurants at the age of just 28 has truly captured the attention of Sydney’s foodies and cemented Dan Hong’s reputation as one of Sydney’s fastest rising talents.
More about Dan Hong >>>
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As French as the frogs’ legs, this chef was classically trained in France, a fact reflected in his accent and the European flair of his dishes.
More about Daniel Tourancheau >>>
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David Spanner began his culinary career training at the Adelaide Park Royal. From this humble beginning a wealth of international opportunities arose, including a position as second chef at Woolloomooloo, the first Australian restaurant in Paris.
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In February 2010 Dennis was offered the position as Executive Chef at Hilton Adelaide, taking over from Simon Bryant. He spear headed the Seriously South Australian® campaign, along side Simon Bryant for The Brasserie restaurant.
More about Dennis Leslie >>>
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Critics may insist a food stylist is not a chef, but Hay’s cookbooks impress readers with their unfussy recipes and clean, fresh food photography.
More about Donna Hay >>>
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Before making his way to our shores Gabriel Martin worked in Paris’s Hotel Ritz where the 50 strong kitchen brigade initially overwhelmed him, and at L’Ermitage in Switzerland, where the view from the glass wall kitchen of the Swiss Alps took his breath away.
More about Gabriel Martin >>>
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Beneath the sails of the Opera House a French man is conducting his own show each night.
More about Guillaume Brahimi >>>
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As Executive Head Chef at Concrete Blonde, Ian Oakes is one of Australia's most sought-after chefs.
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Restaurant Chef and Director of Biota Dining James Viles was the youngest chef to be awarded a Chef's Hat. At just 23 years of age, James was awarded this prestigious title in 2004 during his time at Bowral’s The Schoolhouse Restaurant.
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Learn the secrets of this world class chef who has worked alongside Jamie Oliver and in the kitchens of some of Sydney’s top restaurants.
More about Jeff Campbell >>>
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This chef has cooked regularly for UK royalty, but now his fresh, contemporary cuisine is enjoyed in the heart of Brisbane.
More about Jeffrey Gear >>>
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With his baby face and carefree curls, it’s difficult to imagine Jocelyn Riviere in the high-pressure environment of a metropolitan kitchen.
More about Jocelyn Riviere >>>
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Even before meeting Joe Camilleri, his cooking will enchant you. After dining at Mezzaluna, where he runs the kitchen, your mind will be filled with dreams of delicious Italian treats to be enjoyed over a bottle of Barolo. Serving Italian cuisine with a contemporary influence in this beautiful Potts Point restaurant.
More about Joe Camilleri >>>
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He began his food career washing dishes at his father’s local pub but today, John Lawson is now Executive Chef at Gordon Ramsay’s maze Melbourne.
More about John Lawson >>>
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It was Jonathon Barthelmess’ culinary mastermind that led Many Pavilion to win Best New Restaurant at the 2011 Sydney Morning Herald Good Food Guide Awards and receive One Chef Hat. At just 31, this Australian chef already has a list of accolades to his name and his rollercoaster of success doesn’t look to be slowing down.
More about Jonathon Barthelmess >>>
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After completing his apprenticeship at Melbourne’s iconic Florentinos Restaurant, Joseph Vargetto worked in northern Italy’s famed, three Michelin star restaurant Gaultiero Marchesi.
More about Joseph Vargetto >>>
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Mum, wife, cook, singer and public speaker, Julie Goodwin is the epitome of a busy Australian Mum.
More about Julie Goodwin >>>
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Justin Wise heads a highly skilled, dedicated team of chefs and brings unbridled passion and exceptional talent to The Point’s kitchen.
More about Justin Wise >>>
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Cooking Indian food is a challenge. Achieving the correct mix of herbs and spices is akin to mastering a magic potion and overdoing just one ingredient is liable to produce disastrous results. Luckily Sydney-siders have the likes of Kumar Mahadevan to delight us with his delicious Indian cuisine.
More about Kumar Mahadevan >>>
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Logan Campbell had big shoes to fill when he stepped into the position of head chef at Lucio’s in Paddington. Long regarded as a Sydney institution for its wonderful northern Italian cuisine.
More about Logan Campbell >>>
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Luke Mangan is one of Australia’s leading chefs and restaurateurs and is highly regarded internationally as a shining example of Australia’s culinary culture.
More about Luke Mangan >>>
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Chef Marcus Chant has made the long journey from the UK to settle on our fair shores – at Mocean on Bondi Beach to be exact.
More about Marcus Chant >>>
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Chef’s Hat’s don’t come easily and some culinary artists spend their lives in pursuit of just one but for modern-thai master Martin Boetz, he has 11 years worth of them.
More about Martin Boetz >>>
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Matthew Kemp is a chef for the people. His restaurant philosophy is simple – sensational food at affordable prices packaged in a suburban location.
More about Matthew Kemp >>>
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This accomplished young lady recently added the title 2007 Lexus Young Chef of the Year to her resume, and is now set to soar.
More about Melanie Gowers >>>
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Michael Hughes from Edith and Rose inherited more than just genes from his grandmothers; he’s also got an insatiable sweet tooth and a flair for making cakes, tarts and puddings.
More about Michael Hughes >>>
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Michael is Chef/Owner of the Summit, one of Sydney's most iconic restaurants.
More about Michael Moore >>>
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A natural talent, Michael Tran is currently the 2007 third year apprentice chef of the year and an asset to Pyrmont’s Sugaroom.
More about Michael Tran >>>
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Find out what cookbooks the professionals use, and how they keep themselves inspired in the kitchen. Neil Gottheiner from Bondi’s Brown Sugar spills the beans.
More about Neil Gottheiner >>>
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He’s the founder of the Rockpool empire and the culinary face of Qantas airlines – Neil Perry is undoubtedly one of Australia’s most influential chefs.
More about Neil Perry >>>
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Any woman who advocates that: “salt, butter and extra virgin olive oil make the world go round”, is a woman worth knowing.
More about Nicky Riemer >>>
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Oswin Ribeiro is the Executive Chef at Bistro Fax Restaurant & Bar at the Radisson Blu Hotel Sydney.
More about Oswin Ribeiro >>>
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Pete Evans discovered his love of cooking because of his passion for the great outdoors. If he could work at night and have his days free to surf and fish, then a chef he would be.
More about Pete Evans >>>
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Born in London, Peter Kurivita spent time as a child in Sri Lanka where he was introduced to the delights of cooking by watching his grandmother.
More about Peter Kuruvita >>>
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From the outset, Songbirds in the Forest's head chef, Philip Edwards, has been cooking for only the finest restaurant establishments and his employment history is an impressive record of one leading restaurant after another.
More about Philip Edwards >>>
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Executive Chef/Owner e'cco bistro in Brisbane
More about Philip Johnson >>>
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Widely regarded as one of the world’s best French chefs, Philippe Mouchel has picked up a few stamps on his passport during his stellar career.
More about Philippe Mouchel >>>
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Born in Tokyo and trained in Sydney, Raita Noda’s first food memory is of “oden”, a traditional Japanese hotpot dish, cooked in his family’s restaurant.
More about Raita Noda >>>
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For Riccardo Momesso, Heaf Chef at Melbourne’s One-hat Italian bistro Sarti, a curios and determined interest in food all began as a child, growing up alongside his father.
More about Riccardo Momesso >>>
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French Canadian Serge Dansereau has established himself on a local and international level within the food industry. Arguably Quebec’s most famous chef, Serge is owner and Head Chef at Bathers’ Pavilion Restaurant, Café and Kiosk on Balmoral Beach in Sydney.
More about Serge Dansereau >>>
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“As long as I have good food, family and friends to share it with,
my life is complete.”
More about Shane Delia >>>
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Simon Moss has retained the coveted one chefs’ hat from The Age Good Food Guide as head chef at Sapore for the last three years.
More about Simon Moss >>>
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This Kiwi chef has made Brisbane his home for 22 years, feeding the powerful and wealthy as well as the homeless and needy.
More about Stephen Paulger >>>
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In 2010, Sunil Pajnoo became Executive Chef at TABLE:30 at PARKROYAL Parramatta. Sunil has an impressive international career.
More about Sunil Pajnoo >>>
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Tamas Pamer, executive chef of InterContinental Sydney’s Cafe Opera, brings Sydneysiders market-style experiential dining, with a focus on French cuisine.
More about Tamas Pamer >>>
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Finding a chef who cooks native Australian cuisine is rarer than it should be in Australia.
More about Thomas Heinrich >>>
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Pello owner/chef, Thomas Johns, has come a long way from his first cooking experience - baking with his mother at the tender age of six. Recently awarded two chef’s hats for the second year running in the Sydney Morning Herald Good Food Guide, Johns has gone from strength to strength on Sydney’s food scene.
More about Thomas Johns >>>
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The dark brown curls and boyish grin of Tobie Puttock belie the masterful skill he possesses in the kitchen. But this chef is more than just an expert in Italian cuisine – he has spent his career helping others.
More about Tobie Puttock >>>
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A finalist in the search for Australia’s top woman chef, Tracey Holderness is still a down-to-earth girl who cooks with love and enjoys a good roast.
More about Tracey Holderness >>>
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It was Xavier Mouche (the first) who had the most profound influence on Xavier Mouche (the third), encouraging the gastronome within through extensive dining in some of Europe’s best restaurants.
More about Xavier Mouche >>>
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