Nabil Ansari Joins Firebird as Head Chef
New Chef Ready to Stoke the Fire on High Street There’s a new bird in the Commune Group nest, with star chef Nabil Ansari joining the…
Browsing: featured
Sydney summer at Bondi-based cafe The Depot
Free diver, head chef and surfer, Guy Turland, is in full swing this Sydney summer at his Bondi-based cafe, The Depot. The cafe, going strong more…
It’s all about the claypot soups, Spam noodles and pineapple buns for restaurateur, Howin Chui
“They don’t actually have pineapple in them, but you’ll see why we call them that,” he quips. And they do look good. Consisting of buns with…
Lucas Doan chef at modern Asian restaurant, Luna Lu, at The Rocks, takes it all in his stride
To start a head chef role alongside running your own business, would make even the most ambitious chefs sweat in their whites. But for newly-appointed chef…
Duncan Welgemoed multi-cuisine restaurant Africola launches its spin-off restaurant in Adelaide
Duncan Welgemoed has launched his brand new restaurant in Norwood, sister branch to the very popular Africola restaurant. After popular demand, Africola Canteen has been designed…
Being pushed to think differently in new role as Saké Brand Culinary Chef, Shimpei Hatanaka
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
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…
Chef Joel Best providing an experience that engulfs all the senses
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,…
Head Chef Rhys Watson-Lamb Puts His Unique Spin on an Izakaya Food Experience
Sydney’s go-to for an Izakaya experience, Kid Kyoto, has levelled up its food offering with a new menu from Head Chef, Rhys Watson-Lamb (China Lane, Tomislav,…
Ups and Downs and Bouncing Around – The Spinning Plate Career of HOTA Chef, Dayan Hartill-Law
“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…