Listen & Subscribe
Spotify
Apple Podcasts
SoundCloud-
Bryan Nelson & Kate Dickens at Ciao Cielo
Kate Dickens and Bryan Nelson are the team behind Ciao Cielo in Port Melbourne and it was lovely to sit down with them both. We talk about how they adapted through Covid, how their vision for the restaurant has evolved, and what it takes to keep things moving in a fast-changing hospitality world. From sourcing…
-
Daniel Migliaccio at Studio Amaro
When I first asked Daniel Migliaccio at Studio Amaro for a chat, he politely declined: not one for the media spotlight, he said. But persistence pays off, and second time lucky, I found myself at Studio Amaro with a chef who’s been quietly steering the ship across Commune Group kitchens for nearly seven years. From…
-
Jung Eun Chae at Chae
Every now and then, you meet people who radiate such generosity, such quiet brilliance, that you walk away feeling a little bit better about the world. Chae and Yoora, the couple behind the tiny six-seat Korean restaurant, Chae, in the hills of Cockatoo, are exactly those kinds of people.This is a restaurant where time is…
-
Mariano De Giacomi at Made a Napoli
From the bustling streets of Naples to the top of Melbourne's pizza scene, Mariano De Giacomi is a pizzaiolo who lives and breathes his craft. Raised in a tight-knit family with five children and few resources, Mariano began working at the age of nine, lugging shopping bags from a local deli to neighbours' homes. His…
-
Adam Sanderson at Maison Batard
There's something grounded and quietly assured about Adam Sanderson. Maybe its the way he talks about kitchens as places of belonging. Or maybe it's the way his journey, which began in the north of England, has moved through some of the most celebrated dining rooms in the world: The Fat Duck, where creativity and precision…
-
Daniel Poyner at Bang Bang
Daniel welcomed me into the 'red room' at Bang Bang's newest venue in St Kilda. Although it's only been open a few weeks, Bang Bang St Kilda already has a following. As executive chef and now a full partner in the Bang Bang group, Daniel oversees three restaurants and two additional kitchens across Melbourne's southeast.…
-
Callum Nugent at Stokehouse Pasta & Bar
Callum Nugent might be relatively new to Stokehouse Pasta & Bar, but he's no stranger to high-pressure kitchens. Since stepping into his first official head chef role in December, he's embraced the challenge with enthusiasmexactly how he likes it. His love of food started young; he remembers being glued to TV cooking shows at just…
-
Cameron Tay-Yap at Pebble at La Roca
Cameron Tay-Yap didn't really set out to be a chef, initially cooking for his family was a way to avoid doing his homework. But in secondary school, he took a chance on hospitality, and a friendly rivalry with a classmate pushed him to take food seriously. That competitive streak led to a stage and then…
-
Johnny Ly at Green Man’s Arms
Johnny Ly has been the head chef at Green Man's Arms for five and a half years, bringing creativity and passion to plant-based cooking. His journey began at University House at Melbourne Uni, where he completed his apprenticeship and worked for a decade, gaining experience across a variety of cuisines. After stints at RACV fine…
-
Dan Lidgard at Bau Bau Dining, Patsy’s, Bistro Elba
Dan Lidgard has always known he was meant to be a chef. Growing up in Mt Maunganui, New Zealand, he was drawn to the kitchen from an early age and never looked back. His career has taken him through some of Australia's best restaurants, including Stokehouse and Attica, where he honed his skills and developed…