Owner and chef, Agathe Patisserie
Agathe is a professional pastry chef who qualified at the prestigious École de Boulangerie et Pâtisserie de Paris.
A Paris-inspired bakery where the freshest French pastries are baked before your eyes. “In France, pastries are always fresh because they are baked throughout the day, and we wanted Melburnians to have that experience too,” says founder and head pastry chef Agathe Kerr, a Paris-born-and-raised mum of three. “Our customers can see us preparing the pastries, baking them and adding the finishing touches.”
Agathé Pâtisserie serves a large and continuously changing range of authentic French pastries, cakes and savouries – with a focus on innovation. Infused croissants (pandan, matcha, café au lait), along with the cruffin (salted caramel, Nutella, peanut caramel), are among the more unusual offerings.
Agathe has now expanded her range to include baguettes and ficelles (the baguette’s longer, skinnier sibling). The range includes traditional baguettes, honey and sesame baguettes, parmesan and cheddar ficelle, poppy seed ficelle, chocolate chip milk-bread baguettes, and olive and garlic baguettes.
Culinary Teacher, Chat Potato
Ai studied at the renowned Tsuji cooking school in Osaka, returning to Chiba to work at a local Japanese -French restaurant. She then travelled to Lyon in France to study further while working at Chateau de Bagnole as an apprentice. Returning to Japan she was the first female cook at the one Michelin star Mona Lisa French restaurant in Tokyo for 2 years before taking a position at Le Gavroche in London for a further 2 years. She arrived in Melbourne to take up the Chef de partie position at Philippe Mouchel’s Brasserie in the Crown Casino. Following further study Ai became the office manager at Izakaya Enterprises working with Simon Denton and his team. Currently she is a working mother who runs her own business, Chat Potato, teaching authentic Japanese cookery.
Head Chef, Pastuso
Alejandro has worked in esteemed restaurants in Peru and Europe including the Fat Duck in London and Le Ambassadors in Paris as well as many well-known restaurants in Sydney. In October 2011 he opened Morena in Surry Hills becoming the first Peruvian restaurant to be featured in the Sydney Morning Herald Good Food Guide. In 2014 Pastuso in AC/DC Lane was established.
Head Chef, Koy
Alex studied in Europe to become a Chef and spent 12 years working to gain experience in different regions of Greece and, as a restaurant owner in Athens. In 2011 he returned to Australia to take up a position at the Surf Club in Brisbane with celebrity Chef, Ben O'Donohue. Back in Melbourne, Alex is now working at the South Melbourne Market as Head Chef of the established and the popular Turkish restaurant, Koy.
Consultant/Chef, Modern Greek Food Group
Formerly head chef of Press Club and Hellenic Republic Alex is now currently a consultant for the Modern Greek Food Group that operates restaurants all over the world. While he was Head Chef at The Press Club, the restaurant secured its two-hat status in The Age Good Food Guide awards.
Alex is an experienced international chef and hospitality consultant who has a passion and natural talent for cooking that has taken him around the world to work alongside many of the most acclaimed chefs in the industry.
Alex began his career and quickly proved himself as a front-runner working in the award winning Isis Brasserie in his hometown of Brisbane. In 2011 Alex decided deepen his understanding of the Greek culture and food, and moved to Greece to the two Michelin star restaurant, Funky Gourmet.
Andrew Wilson and Yasmin Abiad
Owner and chef, Hello Jose
Hello José serves up Mexican inspired food and drink while offering a unique and memorable experience. It's a place where customers and staff alike go to share a smile, a laugh, a cold drink and affordable tasty food.
After a holiday to Mexico, housemates Scott Witham and Andrew Wilson brought a Tulum beach bar home to Melbourne. The “tacky disco” décor at Hello José is reminiscent of the seaside bars they frequented together. Out back there's a relaxed courtyard with shipping pallet tables, colourful umbrellas and room for 40 punters. A place for fun, authentic Mexican tacos and tequila.
Chef, MasterChef Australia Alumni
Growing up in an Armenian household, Anushka food is a fusion of Armenian, Persian and Russian cuisines. With a love of cooking she entered the 2019 Master Chef, reaching the last 6 contestants in the semi- finals. Her food philosophy transcends all barriers of language, age, race and no matter who you are or where you come from food brings us together. Anushka enjoys cooking anything from French to Middle Eastern inspired savoury and sweet, simple or more complex dishes. Sharing her knowledge, cooking skills and preparing seasonal meals for friends and family is her passion. For delicious recipes and more information about Anushka, visit her website www.anushkaskitchen.com.au.
Culinary Teacher/Owner, My Lebanese Kitchen
Bernadette Cheet is the founder of My Lebanese Kitchen cooking school. Being of Lebanese heritage, Bernadette has had the privilege of growing up with three generations of amazing Lebanese cooks in Australia and Lebanon. Through these wonderful cooks, she developed a strong passion and love for Lebanese food: its aroma, unique flavours and earthy colours. She now enjoys sharing the secrets of this cuisine through her cooking classes.
Head Chef , Ciao Cielo
Bryan started his Chef’s apprenticeship at 17 years of age with the River Seafood Grill restaurant in Southgate. He then went to Walters Wine Bar to finish his apprenticeship working with renowned Chef Ryan Clift, (Tippling Club in Singapore). Bryan then joined Paul Reynor at the Stokehouse Restaurant upstairs during the period when they were awarded two hats. He also did a brief stint at St Andrews in Brighton before heading to Aireys Inlet to take up the helm as Head Chef at the A La Greque restaurant where he spent 3 years before travelling extensively through Europe with his wife Kate on an 18 month gastronomic tour.
On returning to Melbourne they opened Ciao Cielo 8 years ago. Recently the restaurant moved to a bigger, stunning heritage building in Port Melbourne where Bryan is the Executive Chef and Co-owner specialising in modern Italian cuisine.
Head Chef, Transformer
Bryce started his career some 20 years ago in Melbourne. Since then he has traveled extensively to work in countries such as France, England and Canada. His focus on fresh, seasonal plant based cuisine has come from time spent in the markets of southern France and Italy. Currently he is Head Chef at the popular vegetarian/vegan restaurant Transformer, in a converted warehouse in Fitzroy.
Owner/Food Consultant, A Bit of Jam & Pickle
Caroline has gained her extensive experience in the food and hospitality industries over 30 years. In the past 15 years her interest has focussed on artisanal preserving where she has been recognised as an award winning expert in this field. Besides teaching in several cooking schools around Melbourne, Caroline also assists clients in product development and contract production. Using her grandmother’s copper pan she enjoys sharing her knowledge whilst teaching how to make the very best jams, jellies, marmalades, pickles and relishes.
Chaowarat (Arte) Assavakavinvong
Head Chef, Longrain
Arte’s career began in 2007 at Poppy’s Thai Restaurant in Camberwell. After completing his Diploma at the William Angliss Institute in 2009 he worked as Chef de partie at Seamstress Restaurant and Bar until 2011. He then joined the Thai Restaurant, Longrain as a Sous Chef. In 2015 he became Head Chef at the Village People Hawker Food Hall in Fitzroy. During the past 7 years, Chaowarat also gained some work experience at Nahm Restaurant in Bangkok, participated in a small competition in Iron Chef’s Thailand in 2012 and last year was involved in The Living Room at Channel TEN, cooking with Miguel. Recently, Arte was appointed to the Head Chef position at Longrain Restaurant and Bar in the CBD.
Head Chef, Fondata 1872 at Wellers
Chris' Italian heritage and early experiences in Italian and European kitchens helped develop his passion for Italian cuisine. This led him to Sapore in 2007 where he worked for two years as Sous Chef before heading to Europe to hone his skills. His stay in Europe included a stint at Phil Howard’s Michelin starred restaurant Kitchen W8, The Orange Public House which was awarded ‘Best New Gastro Pub’ the year Chris was there, and time on a super yacht in the Mediterranean.. Following his experience at Cucinetta in Sth Yarra, Chris is now head chef at Fondata 1872 at Wellers.
Owner/ Head Chef, Uncle Restaurants
An enthusiastic and talented Chef, Dai gained overseas experience with the Terence Conran Hotel Group. He returned to Melbourne as Head Chef at The Pelican for six years and then at Dandelion for a year, before opening his first restaurant Uncle in St Kilda. Following the success of his first restaurant he opened a second venue at Collin St Melbourne’s CBD.
Chef/Professional Cookery Teacher, William Angliss Institute
Dale’s hospitality career began in regional Victoria where he developed a taste for the industry and a healthy respect for hard work. He commenced his cookery apprenticeship at Onions, moving onto Henry’s then the highly acclaimed Petit Choux. Overseas travels took him to work throughout Europe, the Middle East, United States and Asia. Returning to Melbourne, Dale worked at some iconic restaurants including Florentino and the Adelphi before moving to Brisbane as Head Chef at Chevaliers. In 2001 Dale qualified to become a Professional Cookery Instructor, commencing at William Angliss Institute in 2002. He has helped to re-establish the Institute as a leader in culinary competitions, in the roles of manager, trainer, convenor and mentor. Currently he is a Senior Professional Cookery Instructor at the Institute’s centre for food, tourism and hospitality education. He is also amongst other world organizations, a life membership as Chef de Cuisine of the Australian Federation Victoria chapter and was instrumental in the forming the highly successful Australian Young Chefs Clubs
Owner/Chef, Piper Street Food Company
Growing up the son of chefs and restaurateurs, it now seems inevitable that Damian would end up in the kitchen as a career. After starting his apprenticeship in the nineties in his mother’s restaurant, Erica’s Brasserie, he quickly found himself at home in the familiar surrounds of a busy kitchen, and thrived in the high pressure environment. After completing his apprenticeship and working his way up the ranks through various restaurants in Adelaide, he set off for a 12 month stint in Europe, travelling and working his way around western and Eastern Europe. Arriving back in Australia, Damian moved to Melbourne to take up a position at one of Melbourne’s most renowned restaurants, Il Bacaro. In 2006 Damian moved his small family to Kyneton to open his own restaurant, the award-winning Pizza Verde. The restaurant was sold in 2010, allowing Damian to establish The Piper St. Food Company, a beautiful picnic shop and cooking school based on traditional cooking around a shared table.
Head Chef, Maha Restaurant
Born in the Caribbean, Daniel worked for several years at the luxury ‘Millennium Resort’ in the Dominican Republic before travelling extensively in the United States of America, Europe and South America where he gained wide experience across a range of cuisines. His education and professional development continued with internships at leading restaurants across the globe including Germany’s one Michelin star ‘Die Muhenhelle’. On arrival in Melbourne, Daniel became Sous Chef at the Rydges Hotel, four star Restaurant. After 2 years he took up an offer to work under ex-Vue de Monde Head Chef, Andrew Harmer at The Point Albert Park. He joined Shane Delia at Maha in 2014 as Sous Chef and in September 2015 was appointed Head Chef. In 2016, under his leadership Maha retained its one Chef Hat in The Age Good Food Guide.
Head Chef, POW Kitchen
Daniel’s career started at the Stokehouse, St Kilda before moving to Longrain as Sous Chef. In 2010 he was recruited by Paul Wilson to assist in opening the Newmarket Hotel as Senior Chef. Four years later he was the Executive Chef of this hotel and the Acland Cantina. He is currently the Head Chef at POW Kitchen in St Kilda.
Head Chef/ Owner, Huxtaburger
As a past winner of the Age Young Chef of the Year, Daniel's experiences include New York, Melbourne's Blake's Cafeteria and Arintji. Daniel was owner and head chef of Huxtable, the acclaimed Smith street restaurant. He is now the proud owner of Huxtaburger and its offshoots.
Dario Di Clerico
Chef and Food Director, That's Amore Cheese
Born in the Abruzzo region of central Italy, Dario’s career as a Chef began in 2005, whilst still a student in Abruzzo, he travelled around Italy improve his cooking skills and gain experience. After graduation, he travelled to London where he worked for two years at the Michelin Star Restaurant Waldo as Chef de partie. Looking for another challenge Dario arrived in Melbourne in 2009. After his experience at Yak Italian Kitchen & Bar, he joined That’s Amore Cheese in 2014 as Chef and Food Director involved in all aspects of product development and promotion. In conjunction with Giorgio Linguanti, the company owner and cheese maker they have developed a new brand called ‘Cannoleria’ specialising in freshly filled cannoli with more than 20 different natural and seasonal flavours, free from artificial colours and preservatives.
Chef/Industry Trainer, William Angliss Institute
David was an Executive Chef at the Victorian Arts Centre, operated his own café/ food business and represented Australia twice at the Culinary Olympics receiving three gold medals! He now teaches and writes about food and travel.
Chef de Partie, Burma Lane
Dino’s interest in authentic Korean food started with his loving grandmother in her kitchen tasting and approving every dish before meal times. At the time of his military service and his parents opening a restaurant Dino studied and gained certificates in Zen Vegetarian, Korean and Western cuisines. Between 2010 -2014 he worked in Seoul, as Chef de Partie at Dong-gang Restaurant and as both Chef de Partie then Head Chef at Min’s Kitchen. Arriving in Melbourne in 2015 Dino worked at Red Spice QV, Burma Lane and Lucky Penny. During this time he completed his Certificate 111 and IV in Commercial Cookery in Sydney. In February 2016 he returned to Burma Lane where he is currently the Chef de Partie.
Foost Colourful Chefs
Dietitians, nutritionists and educators, Foost
Foost’s vision is to make meal and snack times more colourful. Through their unique, anti-boring and simple programs and products, Foost has inspired over 37,000 people to be healthier. Foost is made up of a team of dietitians, nutritionists, mums and educators with a passion for helping others. They love food and they love living and eating colourful. The Foost team have a knack for making anything food related seem simple.
Geraldine is a Culinary Teacher and Home Economist who trained in Melbourne and at the Cordon Bleu in the United Kingdom. Her career has involved working with major food and appliance companies in Australia and as a free-lance consultant. It was in these positions where she gained considerable experience in creative recipe development, food styling, catering, as a food presenter and walking tour guide. Geraldine enjoys sharing her passion and love for cooking with fresh, seasonal produce through teaching classes where recipes are designed for both every day and entertaining.
Cheesemaker/Owner, That’s Amore Cheese
In 2004, Giorgio arrived in Melbourne from Sicily without a word of English. It was his first job in a cheese factory where he became interested and passionate about making cheese. After just 4 years, he started his own business ’That’s Amore Cheese’. He initially made only one product, ‘Bocconcini leaf’ which became an instant success in Italian restaurants. Chefs admired his artisan skills in making handmade cheeses. This meant he could make and market more cheese varieties, resulting in his business growing rapidly. In April 2010, he opened his factory in Donnybrook, just outside Melbourne and five years later, moved his operation to a bigger factory in Thomastown accommodating a café, cooking classes and extensive retail outlet offering a wide range of artisan cheeses and other Italian products.
Head Chef & Event Manager, Fatto Bar & Cantina
James commenced his professional training at Raymond Capaldi and Gary Mehigan’s Fenix, where he spent over three years being mentored by some of Melbourne’s top talent at the Richmond venue. Teaming up with Rosa Mitchell, now the eponymous Rosa’s Canteen, they set up shop at Journal Canteen on Flinders Lane, where James transformed Rosa’s traditional Italian home-style cooking into a refined restaurant offering. Joining the team at Church St Enoteca, a Chef’s Hat was achieved in the 12 months he spent at the venue.
James describes working in Britain at the two Michelin-starred The Square in Mayfair with the acclaimed Chef Phillip Howard as his most career defining role. He also spent time at the two Michelin-starred The Vineyard, Newbury as well as at TATE Britain, TATE Modern and managing luxury accommodation in Mont Blanc, Chamonix, France.
Returning to Australia, James accepted a position as Sous Chef, working for 2 years at the Dunkeld Royal Mail Hotel in rural Victoria, credited at that time with three Chef’s Hats. In November 2013 James joined the Van Haandel Group becoming both Venue Manager and Head Chef at Fatto, the very successful Bar & Cantina in the heart of Melbourne’s arts precinct.
MasterChef Australia Alumni, Mamma Jo's
Jo’s career has involved periods of working in the travel industry and living overseas including time in New York, Latin America and leading a group of school girls through space camp in the USA. When the Master Chef started 10 years ago, she was obsessed with perhaps, taking her passion for cooking to the next level. After several attempts, Jo auditioned successfully and joined the Season 10 Top 24 Master Chef.
After leaving Master Chef, Jo started her own mail order business called Mamma Jos developing and producing a range of 100% natural, fresh herb and spice flavour mixes and rubs.
With over 20 years in the travel industry, Jo now gets to pursue both her passion for food and travel. She is currently preparing some amazing foodie tours.
Chef/ Owner, Saxe
Joe’s early career took him overseas to work at The Square in London where he not only gained further experience but developed his own innovative cooking style influenced by Phillip Howard’s modern- classic French techniques and artful plating. Returning to Melbourne, Joe worked as Executive Head Chef of The Press Club and Little Press for four years. For the last 3 1/2 years he has been the Owner and Head Chef of the very successful two Hat, Saint Crispin in Collingwood. In September, he launched his first solo restaurant venture, Saxe, in the CBD legal precinct where he is forging his own path combining ambitious, precise modern French cooking with a relaxed and approachable vibe.
Author, Live, Life, Cook
John’s professional career began with a cooking apprenticeship at the Southern Cross, one of Melbourne’s past iconic hotels. During this time John represented Australia at the Culinary Olympics in Germany, winning a prestigious Gold Medal. Since then, John has experienced 30 years working with celebrated chefs such as Stephanie Alexander and elite athletes such as Cathy Freeman. In 2009 John co-founded Dineamic Australia, a healthy solution to ready-made meals borne from a shared vision in conjunction with a former professional footballer, Jason Johnson and Karen Inge, a leading sports dietitian.
Over the past ten years, John worked in the retirement industry to deliver my belief that nutritious food should be delicious, surprising and easily accessible for everyone. In partnership with Nutrition Professionals Australia (NPA) and Aveo, He helped to create national nutritional guidelines for healthy food choices in this industry. He now consults to the Industry working with Lite and Easy on new projects focused on Nutrition for our aging population.
John is the author of Live, Life, Cook, a cookbook filled with recipes that show you how easy it can be to eat well.
Executive Chef, Red Spice Group
John’s culinary adventures through Asia began in his twenties on a trip to Thailand. Returning to Melbourne his home town, he started his career as an apprentice at the Australia Hotel. Extensive experience followed at restaurants including Livebait, under Cath Claringbold’s mentorship, Botannical, No 3 Station Pier and the Establishment. John accepted the reins at Red Spice Road in late 2007, quickly cementing his reputation with The Age Epicure lauding his food as ‘uniformly impressive’. His next position was to establish Spice Road QV and more currently, Burma Lane. John has proudly contributed and shared his knowledge through the William Angliss Great Chef’s program and Hanoi’s KOTO (Know One to Teach One). His proudest achievement has been the publishing of his cookbooks namely, The Red Spice Road Cookbook, Bits on Sticks and The Road to QV. As the Red Spice Group Executive Chef, he travels regularly to South East Asia to further his knowledge in traditional methods and ingredients, returning to design and adapt dishes for his restaurant menus.
Owner/Head Chef, Mister Bianco and Massi
Joseph, a renowned Chef, has been awarded and regularly recognised by The Age Good Food Guide, having represented Australia in France at the prestigious Bocuse D’or. Antonio Carluccio also named him as Australia’s best risotto chef! He created his own Brasserie and Bar in the city Oyster Little Bourke and the Sicilian-style Mezzo Bar & Grill. In 2011 opened the award-winning Mister Bianco.
Chef, Author and Industry Advisor, The Outback Chef
Jude Mayall, owner of OutbackChef, is an industry advisor, author of The OutbackChef cookbook and a regular guest speaker and educator. Her talks and cooking demonstrations celebrate the power and beauty of Australian native bush flavours as well as embracing the rich history and the importance that these outback bush edibles play today in shaping dishes that are uniquely Australian.
Jude is currently working, thru OutbackChef, with the indigenous community at Maningrida, Northern Territory creating products using a lot of the fruits and berries that are wild harvested on community land.
She has given talks and curated art exhibitions featuring the artwork of the Aboriginal people of Australia illustrating their cultural connections and the spiritual significance of wild-harvested bushfood.
Jude has a Diploma in Confectionery at the Confectionery Acadamie in Solingen, Germany and has worked for many years within the confectionery industry.
Then the art world beckoned and her passion for Aboriginal art became a job. “It was one of those quirky things that happen, it was really only going to be part-time 2 days a week and ended up being full-time for 10 years!”
Jude gained a lot of knowledge about bush tucker through her involvement in Aboriginal art and working with the artists. She learnt about the Dreamtime stories, depicted on canvas in vibrant colourful shapes and designs, showing country, food hunting and gathering, the importance of the elements and the spiritual significance of what was represented. These paintings not only increased her knowledge, but also fuelled a desire to go further with Australia’s native bush food…OUTBACK CHEF was a natural and passionate progression.
Owner/Executive Chef, Povlsen Consultancy
Lasse Povlsen started his career at Henne Kirkeby Kro, a two Michelin starred venue on the west coast of Denmark. Following training in classical Danish and French cuisine he worked across Michelin awarded venues in Copenhagen including Nimb Louise and Retour. In Melbourne he has worked into some of our top restaurant kitchens including Attica, Circa, The Prince and Cumulus. Seeking a change in environment, Lasse set up his own consultancy in Richmond to help businesses get off the ground. Lasse's recent experience includes Culinary Consultant at Denmark House; Executive Chef at Undercover Roasters, a specialist food and drink Company, and now Executive Chef at Richmond's Botherambo.
Head Chef, Sebastian Beach Grill and Bar
Leigh credits his cooking style to thorough training and the influence of his grandmother’s nostalgic, home-style recipes. His career as a Chef has included work at the Kooyong Tennis Club, Le-Deck at Cap-Breton in Spain’s Basque French region and, as Executive Chef of the Radisson at Flagstaff Gardens. In 2016 the hotel won the Hospitality Magazine’s Best Restaurant Award. Leigh has also been the runner up in the Magazine’s Chef of the Year South Pacific, Australia and New Zealand competition. With more than 15 years’ experience behind him, Leigh was the perfect choice to become Head Chef of the Sebastian Beach Bar and Grill in Williamstown. Adopting a coast-to-coast philosophy, Leigh brings the best of Basque country cuisine to this beach front venue.
Culinary Teacher/Director, Dumpling Mania
Born in California, Lou was taught dumpling making by her mother. Inspired by family memories she started classes to share her skill and knowledge.
Lourayne is a cooking professional and teacher of classical French Cookery and theory as well as Food Science and Nutrition. She trained and worked in Australia as well as internationally, in Switzerland and United States of America. Her teaching experiences have included several TAFE Colleges as well as the esteemed William Angliss Institute of TAFE and Victoria University. During this time, she has also run a small business and catering company. With a career that has spanned over 40 years, Lourayne is joining The Neff Market Kitchen to share her knowledge and passion for uncomplicated food where, if there is a simpler way of cooking with emphasis on nutrition she will find a solution.
Head Chef, Bomba
Matt began his career in hospitality with an apprenticeship with Vue de Monde Group at Bistro Vue. After 18 months, he commenced work at the small rustic restaurant Italian restaurant, Lupino. It was here that he mastered the skills of fresh bread and pasta, and learnt the importance of doing something you love as a job. Two years later he joined the team at the Fitzroy institution, Hell of the North, where he began to define his culinary skills working with traditional French techniques. One year on, Matt joined the team at Bomba Tapas Restaurant where he has gradually worked his way up the ranks to being appointed Head Chef.
Head Chef/Owner, Mr Ottorino
Matteo is passionate about his Sicilian and Southern Italian heritage being a first generation Australian and grandson of one of Melbourne’s first pastry chefs. Following 11 years at Grossi Florentino, developing his culinary skills Matteo is now the proud owner and Head Chef of his own restaurant, Mr Ottorino named after his Nonno. His philosophy is to combine his culinary expertise and ‘break the mould’ of stereotyped pasta and pizza menus by pointing the spotlight on a variety of inherited traditional family recipes from villages across Southern Italy.
Executive Chef, King and Godfree
Founder of Knife & Fork Cooking School Matteo Toffano has brought together the winning combination of skills + knowledge + connection to create a place where food lovers can learn and make, relax and enjoy. After years in high-end restaurant kitchens and Italian villages, Matteo brings his know-how to the Daylesford-Macedon region.
Matteo Toffano is a passionate chef, presenter and mentor, having worked at the three-starred Michelin restaurant Le Calandre with acclaimed chef Massimiliano Alajmo. Following six years as chef de cuisine at Grossi Florentino Upstairs in Melbourne followed, where Matteo explored his abiding love of Italian food.
Matteo has travelled Australia presenting Italian cooking to students and enthusiasts while highlighting the importance of Australia’s produce and culture. Veneto born, Matteo gained a Diploma of Professional Chef of Italian Cuisine from the internationally acclaimed La Scuola Internazionale di Cucina Italiana, Alma. Matteo has also found recognition in many culinary competitions, most recently being as a finalist at Uniliver Chef of the Year 2017 and 2018, and one of ten semifinalists for the prestigious San Pellegrino Chef of the Year 2018 (Pacific).
Knife & Fork Cooking School in regional Victoria, with its community of producers and appreciation of fine food, can be found at Cornwall Park in Toolern Vale where Matteo offers hands on cooking workshops, private dinning events and food consultation.
Head Chef, Bellota Wine Bar & Food
Nicky Riemer is regarded as one of Australia’s leading chefs. After heading numerous kitchens including Langton’s, The Melbourne Wine Room and Union Dining which she successfully ran for six years, Nicky is now Head Chef at Bellota Wine Bar in South Melbourne where she shares her incredible skill and flair offering menus with contemporary Melbourne class.
Owner/Culinary Teacher, My Greek Kitchen Cooking School
Greek Cypriot born, Niki is the founder of My Greek Kitchen Cooking School. She was born into a family of passionate cooks who cherish the importance of traditional food and strive to keep it alive. Her classes revolve around what is known as the Mediterranean Diet today. She has a passion to share her food knowledge and skills and believes that anyone can learn new and easy dishes to cook in their own home kitchens.
Chef, Food & Yoga
Classically Italian trained, Paolo started work in Michelin starred restaurants such as All’Enoteca and Gioya. His overseas experiences have included the three starred Michelin Guy Savoy in England, Osteria Mozza by Mario Batali in Singapore, Noma in Copenhagen, and in Australia, Sydney’s Quay and Melbourne’s, Vue du Monde, Tippo 00, Amaru and Nora.
In 2013 Paolo became Head Chef at not-for-profit café Kinfolk, assisting with expansive renovations in 2014 and donating thousands of dollars to charity projects in and outside Australia. Paolo has also created a unique series of fine dining dinners called ‘Speak as You Eat’, donating all the profits to charity, held vegetarian pop-up dining events with sustainable, creative and healthy meals, and currently participates as a guest chef at many pop-up events and festivals.
Cooking teacher and author, MasterChef Australia Alumni
Food was an important part of Pia Gava’s Italian upbringing and there was a family dish suited to every occasion. Pia’s food memories are strongly kept alive today, with recipes like homemade pasta, special occasion sweet treats and comfort food. Pia is ensuring her family do not forget these traditions and wants to share her passion with other people so they can have the same experience. This was one of the reasons why she became a MasterChef 2017 contestant - to show her recipes can be created by everyone. Pia’s classes revolve around her many family recipes along with her own variations, she would love to share her food delights with you!
Head Chef/Owner, U, Ma & Me
Rebecca Ng was born and raised in the beautiful island of Tasmania. Surrounded by the natural beauty, fresh air and pure water, she developed an appreciation for exceptional produce. As a young child, she and her sister would pretend they were starring in their own TV cooking show. This dream brought Rebecca where she is today. As an apprentice, Rebecca won a scholarship to work alongside her idol, internationally renown chef, Tetsuya Wakuda. From this invaluable experience, she learnt the importance of precision and technique. After qualifying as a chef, she started at Longrain, Melbourne. It was there that her love for Thai food flourished. After a few years of hard work, she was rewarded with a promotion to sous chef. Prior to starting up U, Ma & Me, Rebecca was head chef at Magic Mountain Saloon. Rebecca thinks there is nothing better than home-made.
Rob Rees MBE DL
Chef/Director, Food Works Australia
Rob began his culinary career at Westminster College in London where he gained work experience at the Hyde Park Hotel, His first Chef position was at the Crescent Hotel in Bath, which was followed by culinary roles with Albert Roux and Michel Roux Jnr at Le Gavroche, Hyatt Regency Grand-Cayman Islands, Bath Spa Hotel and The Circus Restaurant. In 1994 with his brother he opened the Country Elephant in Painswick. As the Head Chef, the restaurant was awarded a Michelin Bib Gourmand and 2 AA Rosettes.
In 2005 he was awarded an MBE for his services to the food industry and was inspired to found his own social enterprises Rob Rees CIC and the Wiggly Worm Charity. In 2014 he received a Lifetime Award: Gloucestershire Media Taste Award. In 2015 he was appointed Deputy Lord Lieutenant for Gloucestershire joining a number of people as HRH Queen Elizabeth 11 representative. Moving to Melbourne in late October last year, he is collaborating with others to improve lives of the most vulnerable and reduce global inequality. Currently, in his Chef role, he is teaching culinary classes.
Chef/ Culinary Consultant
Robert Wooller is a freelance Culinary Consultant living in Country Victoria. He has competed at culinary competitions at the highest level and has run his own restaurant. English born classically trained, Robert has worked as a Chef on board the Luxury Liner QE2 cooking for the rich and famous as well as in a country English hotel. He has a wealth of experience in hospitality and the food industry travelling regularly with the focus of food as the destination. He loves to share his experiences through presenting cooking classes and writing. He specialises in bringing different cuisines to audiences in an innovative and interesting format.
Chef, Poacher & Hound
Sam finished his Chef apprenticeship at The Botanic Gardens restaurant in Adelaide. Moving to Melbourne he worked under Philippe Mouchel at Langton’s along with other chefs including Scott Pickett, Joe Vargetto, Stewart Bell and Sascha Randle. At 23 he became Head Chef of Winter Haven for a ski season in Falls Creek, where he won a Best Restaurant award across the three main Victorian mountains. In 2002 he spent 2 years living locally and gaining experience in Bavaria, Germany before returning in 2004 to work casually with Philippe at his Brasserie in Crown. It was here, Philippe introduced him to Sous Vide cuisine which Sam then developed into a meal delivery service called Customcuisine.
In 2009 he joined Salvatore Malatesta to open Tsubu, a Japanese inspired Izakaya in Melbourne Uni’s 1888 building. Following its sale, Sam again worked as Philippe’s sous Chef at the short lived De ja vue. In 2015, with an old house mate, work began on a contemporary café called Poacher & Hound which opened in 2016.
Chef, The Food Pandit
Sandeep was born in Kashmir and moved to Bangalore at 8 years old. It was there that his passion for cooking grew. With a large family mealtimes were big affairs, sharing meals on huge carpets, feasting and laughing together.
In 2016 Sandeep moved to Australia as an IT project manager and joined Masterchef 2019. Sandeep cooked food from his Kashmiri and South Indian heritage and won the hearts of the judges. One of the judges told him, “You’re the best Indian cook ... [on] the show in the last 11 seasons".
Since Masterchef he has had various restaurant popups, held Indian Masterclasses and taken tours to India.
Head Chef, Meatsmith
Sascha’s career started at some on Melbourne’s finest restaurants including a defining opportunity to work with Philippe Mouchel at Langton’s in the late 1990’s. After assisting with the opening of Verge and spending two years at the Venetian with Joe Vargetto Sascha reunited with Philippe Mouchel in 2003, working with him through his days at The Brasserie and as Head Chef at PM24. More recently she was Andrew McConnell’s Head Chef at the Builder’s Arms and subsequently at Young Bloods Diner in Fitzroy. She then moved to Epocha in Carlton as Head Chef where she held for two years, both a prestigious Age Good Food hat and got the restaurant a place on the AFR top 100 restaurants in Australia. Currently she is Head Chef at the Meatsmith Kitchen and Speciality butchers shop owned by Andrew McConnell and Troy Wheeler.
Sascha has always had an emotional connection with food and still recalls many early childhood memories of watching her Oma in the kitchen and time around the table to share eat and laugh with her family.
Chef, Foodsmart Solutions
Scott qualified as a chef in England and travelled to Australia in 1994. His career took off in Melbourne at the Grand Hyatt, Crown Casino and The Westin. During this time he gained qualifications including certificates in Commercial and Asian Cookery, Patisserie and a Diploma in Hospitality Management. He also holds a Certificate IV in Workplace Training and Assessment and for the past 12 years has also worked as a qualified Culinary Trainer in Australia and South-East Asia. During his 25 year career in hospitality and education Scott has worked with notable chefs including Gary Rhodes, Rick Stein, Antonio Carluccio and our local legend Stephanie Alexander. He has recently created a popular Cookery Master Program. This is a comprehensive online program designed to teach people with little or no experience how to cook no fuss, simple dishes every day. His digital cook book, ‘Quick Easy Recipes-Discover Why Cooking is Easier Than You Think’ is planned for release later this year.
Chef/ Owner, Estelle Bar & Kitchen
A Chef with an illustrious career and many accolades spanning 25 years, Scott's experiences have seen him work locally with Philippe Mouchel and Donovan Cooke and overseas with Phillip Howard at the two Michelin star London The Square. After four years at The Point Restaurant, having achieved Two Hats awarded by the Age Good Food Guide, he left to open Estelle in 2011 receiving One Hat in every year since it opened.
Owner/Chef, Gourmet Shin
Shin, originally from Gifu Prefecture in Central Japan, has worked around the globe as a trained sushi chef. After working in Kyoto he moved to California where for over 10 years he gained experience in both traditional and fine dining sushi restaurants. He then worked in various European restaurants including Maya Bay in Monaco, Mykonos Island off the coast of Greece and Reykjavik in Iceland. After moving to Melbourne in 2016, Shin worked at Mr Miyagi on Chapel Street for one year before starting Gourmet Shin, his own business specialising in Japanese food experiences around the city, including private sushi dinners and sushi making classes.
Sous Chef, Maha
Simon’s cooking career began in New Zealand working in his father’s Oceania restaurant before joining Logan Brown, renowned as one of the best in the country. Moving to Melbourne in 2013, Simon started work at The Point in Albert Park learning further cooking skills from Head Chefs Justin Wise and Andrew Harmer. His next position was at Sapore in St Kilda working as a Sous chef. This was his first step in running a major kitchen and learning about Italian cuisine its simplicity and use of fresh produce. In 2015, Simon took a Sous Chef position with Shane Delia and Daniel Giraldo at Maha Restaurant and Bar to gain experience in unrestricted Middle Eastern-style cuisine. When time permits from working at Maha, culinary adventures have taken him to France, Spain and South America.
Culinary Teacher, Miris Products & Miristrails
Sonali Peiris started Miris products, named after the Sinhalese word for chilli, in 2005 with a traditional mustard recipe handed down through four generations of Sri-Laken women. The hand crafted range has grown to 14 products including award winning chutneys, sauces and dukkahs. Wishing to preserve her Burgher-Sinhalese heritage, Sonali convinced her mother to share recipes acquired in a traditional family where festivities were celebrations of food. Currently they are collaborating on a Sri-Lankan cook book. Sonali’s passion for this tropical island has led her to share her knowledge in presenting cooking classes and, undertaking cultural and culinary tours to its’ different regions.
South Melbourne Market
Classes held by the South Melbourne Market are currently run by Susie Riggall.
Susie has previously been a private chef and recipe developer, she now coordinates the NEFF market kitchen classes. She loves food and cooking, and loves cooking classes!
Head Chef, San Telmo Restaurant
Following a two-year stint as Sous Chef at San Telmo, Stephen’s creativity, attention to detail and passion for Argentinian cuisine earned him the Head Chef position in 2018. Before coming to Melbourne he worked under Zeb Gilbert of Wsabi in Noosa Queensland and then with Sam Steck of Heart Attack & Vine in Carlton upon his move to Victoria. Extensive travels throughout South America further inspired him to share its authentic flavours and cooking techniques, echoing the Argentine ethos that life and love should always be shared over good food and wine. Stephen was nominated for the Time Out’s New Hot Talent award in 2016 and has won the Golden Empanada competition at World Malbec Day two years in a row. He also played an integral role in San Telmo winning the Best Steak Restaurant at the 2015 Restaurant & Catering Awards.
Head Chef , Tokyo Tina
Nepalese born Sushil Aryal has fond memories of his mother’s cooking and the significance food played in his family. Spending more time eating than cooking in his early years, he developed a remarkable palate that has seen him travel 22 countries in one year and work in Melbourne’s most cherished venues. Commencing his professional training as a chef at 18, Sushil has spent 12 years within the hospitality industry. His experience includes stints at Cumulus Inc, The Vue Group’s Jardin Tan, Moon Under Water and most recently at Cutler &Co as Sous Chef. Each restaurant has cultivated his passion for the industry and developed the necessary skillset to take on his new position within the Commune group as Head Chef of Tokyo Tina.
Head Chef, Bar Saracen
Tom grew up in a family where food is a religion and mealtimes are a sacred ceremony. His mother is a gardener and his father and grandfather are both chefs and if the Sarafian family aren't planting, growing, cooking or eating food, they're talking about food.
While Tom has really been training as a chef since birth, he started his formal apprenticeship at Melbourne's famous Stokehouse Restaurant in 2005. In 2008, he discovered Greg Malouf's cookbooks and was thrilled to see the traditional cuisine of his Armenian-Egyptian grandparents being presented with such modern finesse. Tom went to work alongside Greg at the legendary MoMo, pursuing his passion for middle eastern cooking.
From there, Tom moved to London to work at the Michelin Star restaurant Petersham Nurseries Cafe and then Fergus Henderson's world-renowned St John restaurant.
At St John, Tom had the privilege of cooking for some of London's biggest culinary names, including Nigella Lawson and Anthony Bourdain. He then explored Levantine and Spanish cuisines working at the iconic Moro with Sam and Samantha Clark.
Tom came home to Melbourne via a four month research trip through Spain, Morocco, Egypt, Turkey, Greece, Lebanon and Armenia, he applied this new knowledge to his first head chef role at Joseph Abboud's East Brunswick favourite, Rumi.
After running Rumi for three years Tom opened Bar Saracen in the Melbourne CBD with Joseph in 2018 to critical acclaim. Bar Saracen was number one in the Herald Sun's Delicious 100 awards 'people's choice' category in 2018 - a remarkable feat in its first year - and number five in 2019. Tom continues to cook the city's favourite middle eastern food, combining traditional techniques and recipes with innovative touches and beautiful local produce.
Head Chef, O'Connell's Hotel
After Tony finished his London City & Guilds Diploma in Professional Culinary Arts in 2004, he won medals at the NZ Culinary Fair, received a scholarship to study from the Restaurant Association of New Zealand and completed an internship at Heston Blumenthal’s The Fat Duck (the world’s number one restaurant in 2004) in London.
Returning to New Zealand, his Chef positions have included the prestigious Te Whau Vineyards, heading the team at Stonyridge (world famous for La Rose Bordeaux Blend), Vidal Wines in Hawkes Bay, opening Skinny Sardine Bar on Waiheke and taking Palm Beach Clubhouse into the Metro Top 50. After consulting in Shanghai, Tony settled in Melbourne where he worked for Hilton Worldwide and Peppers Resorts, Retreats and Hotels opening restaurants including Momami at Docklands in 2016. In this year and 2018 he was a finalist in the Unilever Chef of the Year, nominated Best Hotel Chef in the Hotel Management Magazine and was a semi- finalist in the Ora King Salmon Awards. In the past six months, Tony has taken the position as Head Chef of the legendary O’Connells Hotel in South Melbourne.
Executive Chef, Taxi Dining Room
Tony has been cooking since he was a boy, moving to Melbourne at the age of 17 to work at Luciano’s, before starting his apprenticeship at The Stokehouse. His passion for modern Thai and Chinese cuisine is well known and he continually explores his love of this cuisine through travel. He is currently the Executive Chef at Taxi Kitchen at Federation Square.
Chef, Author & Culinary Tour Host
Tracey first came to Hanoi in Vietnam after 15 years in the Melbourne restaurant scene. She put her extensive hospitality experience to good use at Koto, a grass- roots charity. As the first chef/trainer her contribution transformed disadvantaged young people into sought after hospitality professionals. In April 2008 she opened the Hanoi Cooking Centre, a purpose built cooking school and café. Tracey is acknowledged as an expert in Vietnamese food as evident by her appointment as Executive Chef of the 1,000 years of Hanoi state banquet for 900 dignitaries. Tracey is also the successful author of several Vietnamese cookbooks: Koto, Vietnamese Street Food, Real Vietnamese Cooking, and Made in Vietnam.
Culinary Teacher, Blue Chilli Kitchen
Van Le-Hugh was born in Central Vietnam into a family of six, so meal times were all about sharing the enjoyment. Having travelled widely overseas her passion is to share her knowledge and teach healthy, fast and easy home style Vietnamese cooking.
Head Chef/Director, Lucy Liu
Zac travelled overseas for three years, living and working in Sweden before returning to Melbourne to further his passion for cooking. He took a position with Michael Lambie at Taxi Dining Room where, after a five year period, he took over running the kitchen. A Sous Chef position at Port Phillip Estate on the Mornington Peninsula followed before he was invited to open The Smith in Prahran in 2011. Zac recently opened Lucy Liu where he is currently a director and Head Chef.