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Paul Raynor at The Baths Middle Brighton
Paul Raynor was part of the so-called Brit-pack who came over to Melbourne in the nineties and took the restaurant scene by storm. There was no going back, for Paul or for Melbourne food. When you can call great chefs such as Albert Roux, Michel Roux Jnr., Paul Wilson, Andrew Turner and Rory Kennedy, not only…
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Harry Tahana at Casa Ciuccio
Originally from Auckland, Harry Tahana loves cooking French food and isn't allowed a big barbecue at home. Perfect really, given Casa Ciuccio (now called ) embraces Mediterranean cuisine and a lot of the menu centres around the massive charcoal barbecue out the back. What made you become a chef? What made me become a chef?…
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Charlie Carrington at Atlas Dining
Charlie Carrington always knew he wanted to be a chef. After leaving school at 15 and doing his apprenticeship at Stokehouse, he has worked alongside an inspiring range of chefs at restaurants including Firedoor and Marque in Sydney, Vue De Monde in Melbourne and various restaurants in London, Antwerp, San Francisco, Mexico City, Sao Paulo,…
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Adrian Li at Tokyo Tina
Adrian Li has been cooking a relatively short time and yet he has certainly made his mark in the Melbourne food scene. Executive chef of Saigon Sally and Tokyo Tina, he has his work cut out for him, but he always takes time with staff meals and has a lovely approach to starting service with…
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Andy Hearnden at St. Ali
Andy Hearnden is an ex-pat Kiwi who was in London at 20, head chef by 23 and is now juggling an executive chef role at i with consulting overseas, dog-walking and keeping his finger on the fast-beating pulse that is Melbourne's food scene. I read that you were born with a knife in your hand,…
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Kelvin Shaw at Altair Restaurant
Kelvin and his wife, Michelle, run in Warrandyte, just a little drive from the city and right on the doorstep of the Yarra Valley. Kelvin describes his food as modern Australian with a twist; he uses native plants and spices to add that something extra and also to acknowledge and connect with the land he lives…
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Peter Roddy at Noir
Peter Roddy is one of those incredible chefs who has been working in restaurants since he was 14 years old and still exudes passion and delight at cooking. Having spent his formative years working with the likes of the Roux brothers, Gordon Ramsay and Terence Conran, Peter has earned success in every restaurant he has…
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Dave Verheul at Embla
Dave Verheul has a way with food that makes you at once raise your eyes in delight at the cleverness of it as well as just sink down into the lovely, cosy deliciousness of it. Now dividing his time between The Town Mouse in Carlton and in the city, Dave makes it all seem effortless. …
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Greg Feck at Vaporetto Bar and Eatery
Walking into in Hawthorn is like walking through a little portal to Venice. Greg Feck and partners, Kim Coronica, Stephanie Edgerton and David Wickwar's love of Venice is clearly evident from the restaurant fit out to the menu. Greg describes running Vaporetto as not really work, but a "love affair." I think that's pretty much the best description I've heard.…
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Mike Patrick at Fancy Hank’s
Man has been cooking with fire since man first started cooking, but Mike Patrick really knows how to cook with fire and how to use smoke to his advantage. Now enjoying a fancy new art deco venue on Bourke Street, he and his team show us what barbecue is all about. You’ve been cooking for…