Conversations
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Michele Circhirillo at 48H Pizza e Gnocchi Bar
Michele Circhirillo is originally from Piemonte, the gastronomic capital of Italy. His passion for pizza and gnocchi is evident form the way he talks about the food he makes, but also very evident in his award for silver medalist as part of the World Pizza Championship recently held in Australia. When did you start cooking? 18 years…
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Travis Welch at Gontran Cherrier
When Travis talks about his love for cooking, his passion is palpable. A thoughtful chef, he readily acknowledges his appreciation for other chefs, most notably who he currently works for and Matt Wilkinson who he counts as one of his greatest mentors and friends. He did say that I had to mention that, while Matt…
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Paul Jewson at Roxborough & Fitzrovia
When you talk to Paul Jewson about food, cooking and his restaurants Fitzrovia and Roxborough, his eyes shine with enthusiasm, but this is a man who gives the impression that he approaches everything in life with the same enthusiasm. Having done his apprenticeship under some of Australian’s finest chefs in the eighties before travelling to…
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Dai Duong at Uncle
Dai Duong has recreated all that is good about Vietnamese cuisine in his St Kilda and Collins Street restaurants,Fresh, flavour-filled dishes served in tropically coloured settings. We talked graphic design, chef life and how great it is having his mum in to roll the spring rolls each week. How did you come to be a…
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Chris Terlikar at Bluebonnet Barbecue
Chris Terlikar loves barbecue. A life changing meal at Brooklyn's Fette Sau in 2009 sowed the seeds and you can reap the benefit in his 4 month-new home in Fitzroy North. Where did this whole food thing come from for you? I started at a place in Melbourne that was a bit of an institution back…
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Pierre Khodja at Camus
Pierre Khodja grew up in Marseille and, like the author after whom the restaurant is named, had similar experiences of being Algerian in a place that identified as French. The choice of name signifies Khodja’s return to his Algerian roots, and is a celebration of the food of his homeland. Pierre, you’ve been a chef in…
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Nicola Romano at Stockroom 567 & Chapter 53
Nick believes that passionate and talented chefs need to draw that passion out from the inside. Nick loves cooking so much that he spends a lot of his spare time cooking and, alongside his friends, Mandy DelVecchio and Osvalo Tugnéla, creates beautiful events to celebrate local produce and the producers that create it. Let’s start…
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Steve Hogan at AU79 Cafe
Steve Hogan oversees something of a cafe empire. He is Executive Chef to Addict Food and Coffee, Prospect Hill Espresso, Liar Liar and , to name a few. Combining imagination, creativity, a sense of calm and a desire to help his team grow as chefs, the name of the latest cafe under his belt is…
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Adam Davies at Fortify
There are many hallmarks of a good conversation. One of them must certainly be having a chat whilst drinking beautiful Languedoc rosé, sampling a cheese that’s been brought into the country in a suitcase and savouring the lobster bisque made with saffron and cognac. Having run backpackers’ hostels in Mexico and Lyon and travelled through…
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Lasse “GD” Povlsen at Mr & Mrs Anderson
Lasse GD Povlsen trained in Denmark and worked in Michelin star restaurants there before coming to Melbourne and working for Andrew McConnell's restaurants, as well as Attica and, most recently, Three Bags Full in Abbotsford. He has happily made the switch to cafes and is especially loving the paddock to plate concept at . Reading…