
Born in Japan and raised in Australia, Saké Restaurant & Bar’s Brand Culinary Chef Shimpei Hatanaka is a second-generation sushi chef who has been working in…
Born in Japan and raised in Australia, Saké Restaurant & Bar’s Brand Culinary Chef Shimpei Hatanaka is a second-generation sushi chef who has been working in…
Being a chef requires patience, active listening and a bit of humility for your staff – big egos won’t work!” says Oscar Solomon, executive chef of…
Providing an experience that engulfs all the senses, chef Joel Best is quietly excited about the start of his culinary journey with newly-founded, Sydney-based Japanese restaurant,…
“Being a chef is a lot like being a circus performer, you’re constantly spinning plates”, says Dayan Hartill-Law, executive chef at ‘Palette’, HOTA Gallery’s fine dining…
Andy Ashby, Owner Head Chef of C’est Bon Restaurant, Brisbane, talks to us about his love of combining French cuisine with new and unexpected twists using…
“The fun begins when the ideas flow in!” says Steve Finch, Head Chef at ‘Cooee’, uber-chic modern restaurant and bar, at the Old Swan Brewery. Perth.…
Each and every chef we interview has their own reasons for devoting their life to preparing and cooking food. But they can often also share the…
From kitchens around the world, many a young, aspiring chef heads to Australia to explore new culinary horizons. Chef, Aline de Freitas says her ‘complete in…
“Loaf is all you knead!”. A smiley-face pun, which Head Chef Federico Carnevale claims he’s well-known for quoting. Federico, who heads up a small team at…
Chef owner, Rodolfo Malinverni has worked the kitchens of many a prestigious, luxury restaurant. From London to Bermuda, and across to Costa Rica. Before heading way…