Relishing his new Head Chef role, Tony brings creativity and flair to his menu, using simple ingredients, clever contemporary techniques and unusual flavour combinations. Join Tony to learn how to make: mi-cuit (a French phrase for sous vide) Okra King salmon, with daikon, apple and caviar; truffled stuffed roast duck with a mandarin skin puree (blanched mandarin peel and juice for a bright orange hit of citrus), served with braised baby leeks, liquorice flavoured lentils and a light truffle jus; and to finish, a sensational peanut butter semifreddo with cleverly aerated and frozen buffalo milk yoghurt and tangy lime liquid gel.
Contemporary Winter Dining
A Melbourne Institution
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
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.