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The new head chef at harbourkitchen&bar is cooking up a storm of Italian and Mediterranean cuisine, combining traditional technique with a modern twist.
More about Alessandro Pavoni >>>
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Sapore head chef Alicia Xerri, formerly of il Fornaio (another St Kilda favourite), has an impressive culinary history for someone so young.
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What is a celebrity chef? Logic would suggest a chef with celebrity status, while Wikipedia defines it as “someone who has become well-known for his or her cooking”.
More about Bill Granger >>>
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Always in the kitchen creating new things, this chef’s dream is to one day have a six-seater restaurant where the menu will change every day.
More about Chanoh Lee >>>
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As French as the frogs’ legs, this chef was classically trained in France, a fact reflected in his accent and the European flair of his dishes.
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David Spanner began his culinary career training at the Adelaide Park Royal. From this humble beginning a wealth of international opportunities arose, including a position as second chef at Woolloomooloo, the first Australian restaurant in Paris.
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Critics may insist a food stylist is not a chef, but Hay’s cookbooks impress readers with their unfussy recipes and clean, fresh food photography.
More about Donna Hay >>>
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Before making his way to our shores Gabriel Martin worked in Paris’s Hotel Ritz where the 50 strong kitchen brigade initially overwhelmed him, and at L’Ermitage in Switzerland, where the view from the glass wall kitchen of the Swiss Alps took his breath away.
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Beneath the sails of the Opera House a French man is conducting his own show each night.
More about Guillaume Brahimi >>>
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Learn the secrets of this world class chef who has worked alongside Jamie Oliver and in the kitchens of some of Sydney’s top restaurants.
More about Jeff Campbell >>>
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This chef has cooked regularly for UK royalty, but now his fresh, contemporary cuisine is enjoyed in the heart of Brisbane.
More about Jeffrey Gear >>>
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With his baby face and carefree curls, it’s difficult to imagine Jocelyn Riviere in the high-pressure environment of a metropolitan kitchen.
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Even before meeting Joe Camilleri, his cooking will enchant you. After dining at Mezzaluna, where he runs the kitchen, your mind will be filled with dreams of delicious Italian treats to be enjoyed over a bottle of Barolo. Serving Italian cuisine with a contemporary influence in this beautiful Potts Point restaurant.
More about Joe Camilleri >>>
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After completing his apprenticeship at Melbourne’s iconic Florentinos Restaurant, Joseph Vargetto worked in northern Italy’s famed, three Michelin star restaurant Gaultiero Marchesi.
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Cooking Indian food is a challenge. Achieving the correct mix of herbs and spices is akin to mastering a magic potion and overdoing just one ingredient is liable to produce disastrous results. Luckily Sydney-siders have the likes of Kumar Mahadevan to delight us with his delicious Indian cuisine.
More about Kumar Mahadevan >>>
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Logan Campbell had big shoes to fill when he stepped into the position of head chef at Lucio’s in Paddington. Long regarded as a Sydney institution for its wonderful northern Italian cuisine.
More about Logan Campbell >>>
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Chef Marcus Chant has made the long journey from the UK to settle on our fair shores – at Mocean on Bondi Beach to be exact.
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Matthew Kemp is a chef for the people. His restaurant philosophy is simple – sensational food at affordable prices packaged in a suburban location.
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This accomplished young lady recently added the title 2007 Lexus Young Chef of the Year to her resume, and is now set to soar.
More about Melanie Gowers >>>
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Michael Hughes from Edith and Rose inherited more than just genes from his grandmothers; he’s also got an insatiable sweet tooth and a flair for making cakes, tarts and puddings.
More about Michael Hughes >>>
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A natural talent, Michael Tran is currently the 2007 third year apprentice chef of the year and an asset to Pyrmont’s Sugaroom.
More about Michael Tran >>>
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Find out what cookbooks the professionals use, and how they keep themselves inspired in the kitchen. Neil Gottheiner from Bondi’s Brown Sugar spills the beans.
More about Neil Gottheiner >>>
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Born in London, Peter Kurivita spent time as a child in Sri Lanka where he was introduced to the delights of cooking by watching his grandmother.
More about Peter Kuruvita >>>
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From the outset, Songbirds in the Forest's head chef, Philip Edwards, has been cooking for only the finest restaurant establishments and his employment history is an impressive record of one leading restaurant after another.
More about Philip Edwards >>>
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Widely regarded as one of the world’s best French chefs, Philippe Mouchel has picked up a few stamps on his passport during his stellar career.
More about Philippe Mouchel >>>
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Born in Tokyo and trained in Sydney, Raita Noda’s first food memory is of “oden”, a traditional Japanese hotpot dish, cooked in his family’s restaurant.
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This Kiwi chef has made Brisbane his home for 22 years, feeding the powerful and wealthy as well as the homeless and needy.
More about Stephen Paulger >>>
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Finding a chef who cooks native Australian cuisine is rarer than it should be in Australia.
More about Thomas Heinrich >>>
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Pello owner/chef, Thomas Johns, has come a long way from his first cooking experience - baking with his mother at the tender age of six. Recently awarded two chef’s hats for the second year running in the Sydney Morning Herald Good Food Guide, Johns has gone from strength to strength on Sydney’s food scene.
More about Thomas Johns >>>
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A finalist in the search for Australia’s top woman chef, Tracey Holderness is still a down-to-earth girl who cooks with love and enjoys a good roast.
More about Tracey Holderness >>>
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It was Xavier Mouche (the first) who had the most profound influence on Xavier Mouche (the third), encouraging the gastronome within through extensive dining in some of Europe’s best restaurants.
More about Xavier Mouche >>>
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