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Greg Hampton at Charcoal Lane
Greg Hampton is passionate about cooking with native ingredients from Australia’s own backyard. He also loves sharing his knowledge with others. Enter , Fitzroy’s thriving social enterprise restaurant offering a fine dining menu made up of of ancient and arcane Indigenous nuts, fruits, meats and sea creatures where Greg has been Executive chef for the…
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Joel Alderson at One Eleven, Hotel Windsor
Joel and I sat down to tea from silver pots in the large and very fancy dining room at in the city. It is a very different environment to other restaurants Joel has cooked in, but he continues to bring his care for ingredients and flavour to every dish and has changed the offering, while…
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Rogelio Almanza at Souk
Behind 's Middle Eastern menu is Mexican-born head chef Rogelio Almanza, who has recently settled in Melbourne after living and working in Mexico and Japan for the last ten years. Almanza is trained in many cuisines including Japanese, Italian and French. But training aside, Rogelio has the love. And that makes all the difference. How long have…
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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…