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Aseem Sood & Kunal Bhardwaj at Kahaani
I sat down with head chef and owner, Aseem Sood and his business partner, Kunal Bhardwaj at Kahaani in Lygon Street. Kahaani means story in Hindi and Aseem wants to tell the story of India's regions and history through his food, which he describes as "unreasonably authentic". The pair looked for a while for a…
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Paul Kasten at Deep End Pizza
Paul Kasten previously worked in fine dining but wanted to put down the tweezers and bring rarely found authentic regional American pizza styles to Australia. He opened Deep End Pizza last March in the space formerly occupied by Hammer and Tong just off Brunswick Street and it has been gloriously popular ever since he first…
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Alan Tompkins at Burnt Chef Project
Alan Tompkins is an ambassador for the Burnt Chef Project, an organisation that seeks to highlight mental health within the hospitality industry. This is a huge topic and timely to talk about. Four out of five hospo workers say they have encountered mental health challenges while working in the industry, but a whopping 47% say…
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Nornie Bero at Mabu Mabu
Nornie Bero is from the Meriam People of Mer Island in the Torres Strait and is the executive chef, CEO and owner of Mabu Mabu. Nornie has been a professional chef for more than twenty-five yearsand draws inspiration from her cultural heritage and from the abundance of natural resources she grew up with and now…
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Gabriel Gate
I cannot tell you how excited I was to meet Gabriel Gate and talk to him. Before we talked, I imagined the conversation would be about cooking, food and being a chef, and it was, but we also talked about life and the things that are important. When I told people that I was going…
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Pawan Dutta at Royce Hotel
Pawan Dutta is the Executive chef at Melbourne's newest luxury destination, Royce Hotel. Channelling all the golden glamour of the roaring twenties, entering the Royce feels as though you are gliding onto the set of Baz Luhrman's The Great Gatsby. It is beautiful. No stranger to cooking in glorious and luxurious settings, Pawan has had…
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Francesco Crifo at Roccella
Francesco Crifo is a passionate advocate of pizza. He describes himself as a pizza chef and not a pizza maker and says that despite the abundance of pizza restaurants in Melbourne, there is still a real lack of knowledge about pizza, their bases, flours, toppings, and potential. To this end he has established his pizza…
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Stephen Nairn at Yugen Dining, Yugen Tea Bar, Omni Bar & Bistro
Stephen Nairn is the epitome of the passionate chef. His love for food, the industry, his team and for always learning more is palpable. I had spoken to Stephen over the phone for Broadsheet when Yugen Dining opened and quite frankly I was grinning like a lunatic on the other end of the line because…
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Ranger Nick at Camp Oven Guru
When I was asked if I'd like to have a chat to camp oven guru, Ranger Nick, I leapt at the chance. How could I not? Ranger Nick is a celebrity TV cook on Channel 7 Mates 'Step Outside with Paul Burt', he is a Guinness Book world record holder for the longest damper, and…
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Jake Furst at Cinder
Jake Furst is head chef of Cinder, the elegant fire-driven restaurant in Fitzroy North's 150-year-old pub, The Terminus Hotel, and also executive chef of the Kickon Group, a hospitality group that runs large scale, high-end venues in Melbourne, Sorrento, and Queensland. Since the Group took over the Terminus, they have completely renovated it, creating a…