Meet Colin Fassnidge
Dublin born Colin Fassnidge has been Head Chef of The Four in Hand Dining Room since October of 2005. Since starting at The Four in Hand, Colin’s unique style has seen the Four in Hand hold
Meet Soren Lascelles from Assiette
An avid chef from an early age in the hinterland of Byron Bay, Soren has carefully charted his career which took him from the Lismore Art Gallery bistro at the age of 17 to restaurants in Brisbane.
Soren’s career in professional kitchens began with an apprenticeship at Banc under Liam Tomlin, ...
Meet Massimo Mele
Italian born Massimo Mele was destined to be a chef. Born in Naples in the south of Italy, both his mother and father were inspirational cooks throughout his childhood which gave him a love for good food & cooking from a young age. The family migrated to Australia when Massimo was 8 and ...
Meet Chef Jason Jones – Mamasita
Jason started cooking as an 11 year old. He had an awesome garden/orchard which got him started on growing and cooking food. (seaside town, NSW)
He did half his apprenticeship at Parliament house in Canberra, and the second in a restaurant called Fringe Benefits, again in Canberra.
Chef ‘Bart’ was destined to be a chef! Born on a couch in the kitchen on Christmas Day, he spent his whole life in kitchens.
Bart started his apprenticeship in Heidelberg, Germany at age 16 and here’s what he loves about the job:
Still gets to do a lot of networking & meets great ...
Meet Sean Cummings
Sean Cummings/ Executive Chef, Park Hyatt Melbourne
Sean Cummings comes to Melbourne's leading luxury hotel with an extensive list of culinary skills.
He completely understands food & beverage operation and the hospitality industry as a whole, including corporate culture & philosophy, ...
Meet Pierrick Boyer of Le Petit Gateau
Pierrick Boyer was appointed Pastry Chef at RACV's new landmark headquarters, 501 Bourke St, in August 2004. He then opened le Petit Gateau patisserie in Melbourne in July 2007, and currently still heads up both venues with his incredibly artistic approach to pastry and desserts.
Meet Shane Delia
Shane prides himself on his original culinary style that stems from the eclectic influences that have surrounded him both personally and professionally.
Cameron McKenzie from Darmagi
Cameron McKenzie has worked in some of Melbourne's leading restaurants over the past 17 years and has a strong passion for food, flavours and local produce.
Cameron places a great emphasis on a philosophy of keeping it simple and allowing the best and freshest produce to shine through.
Meet Travis McAuley from Hellenic Republic
Travis McAuley and George Calombaris have worked together for many years, and when it was time to select the Head Chef for Hellenic Republic, Travis was the obvious choice.
Most recently, Travis was Sous Chef at The Press Club, but his professional history covers modern Australian and European ...