Our Contributors

I believe one of the biggest keys to longevity in our industry is to stay physically fit, which assists with mental well being and it is a great stress relief from the pressures of a commercial kitchen.

I have been a chef for many years and am currently working between three kitchens.  I take pride in the dishes I create because they represent you when they are taken front-of-house to your customers.

I started as a casual worker at Barnacle Bill at the age of 14-years-old and have been with the business ever since. It is a family-run business in South Australia and I am very proud to be a part of it.

I started my career at 19 in Dubai. Since becoming a chef, I have made an effort to travel the world to non-traditional locations every year to find inspiration and ideas that I can then showcase on my menus. I believe a menu is an opportunity to express your true self and show off the flavours from across the world.

I'm a passionate chef that strives to make people feel good by delivering a product that is authentic and real.

Colin has pretty much dedicated his life to cooking in the better restaurants of Sydney and has enjoyed a move to the country to reattach roots to the style of life he grew up with. Colin enjoys the great outdoors and on one of his rare days off he can often be found tramping the hills of the district hunting the elusive “16 pointer” or picnicking over a fire with friends and family on the banks of the Hunter River. He also enjoys sailing and in his younger days competed in the 18-foot skiff races on Sydney harbour and more recently a couple of Sydney to Hobart’s. Latest achievements include:

NSW, Best Regional Steak Restaurant 2016, 2017, 2018 & 2019

NSW Regional Restaurant of the Year 2019

I have worked in the hospitality for a long time and during this period I have touched on multiple areas of the industry. From being a chef in the kitchen, to sales, business and recipe development and food styling; I've done it all.

I have been working in hospitality for 13 years. When I first started, I began my chef apprenticeship but soon after I decided to go to TAFE to gain a qualification in commercial cookery. After so long, I still love cooking and experimenting with new products and ingredients. I am forever grateful for the opportunities food has given me.

I believe it's important to build relationships with farmers and producers of great Australian produce so I can use the freshest and highest quality produce on offer.

I am a qualified chef and journalist and have tried to make my career varied and combine my two skills. If my work is not creative then it’s not the right fit!

I have worked as a chef since I was 16-years-old and have really enjoyed being able to travel the world as part of this career path. Over the years, I have been trained, worked and lived in London, Paris and now Sydney.

I am a classically trained pastry chef who accidentally started opening restaurants for other people.

I have been a chef for many years and it's simple, I just love what I do!

I’m just a man trying to feed the world!!

I believe in striving for excellence in every aspect including as a chef, this saw me work at Tetsuyas were I learnt some amazing skills and techniques. I was then the successful recipient of the Oliver C Shaul Scholarship which allowed me to travel to Europe and work in some amazing establishments. Once returning I have now dedicated my career to education and the training of Australia’s upcoming young Chefs.

During my early days, I travelled to Europe and was based in the UK county of Shropshire for 10 years, where I gained a Michelin listing whilst head chef at the Hadley Park House Hotel. While I love my job, outside of work I am also a passionate mountain biker and find this a great stress release from work, although my body does not always agree.

I worked in many “hatted” and Michelin starred venues before working at a private school.