Michael Rantissi's Profile

Born in Tel Aviv Israel, Michael fondly recalls his earliest culinary education alongside his mother's dishes.

With only some experience helping in the kitchen at home, Michael first entered the restaurant industry as a Pastry Chef. With a desire to grow in the business, Michael went to attain his education at the Culinary Arts Academy in Paris.

Michael later cut his teeth under the Head Chef of the 2 Michelin-star restaurant Sugar Club in London. In Israel, he spent time refining his skills at some of the city's finest restaurants.

Michael arrived in Sydney in 2005. He joined the staff of fine dining restaurant The Bathers' Pavilion as Sous Chef. After leaving Bathers' in 2007 Michael has worked at Pink Salt in Double Bay and numerous restaurants within the 100 Group.

Michael now owns and runs the award winning Kepos Street Kitchen in Redfern, Sydney. Kepos Street Kitchen burst onto the Sydney dining scene in 2012 and since then has won numerous accolades including "Best Café Food" in the Sydney Morning Herald's Best Café Guide as well as one hat in the Good Food Guide in 2013. The food that Michael serves at Kepos Street Kitchen draws on the best of his childhood meals mixed with his classical training. Dishes have a strong Mediterranean influence with a Middle Eastern twist.

Michael is currently working on his first cookbook which is due for release in September 2015.