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There are Chefs who work for many years in various kitchens around the world refining their craft and making a name for them.
There are Chefs who work for many years in various kitchens around the world refining their craft and making a name for them. And then there is Miguel Maestre, a Spaniard who has made Sydney his home, and powered his way up the ranks. Miguel was always destined to cook, from a family who lived and breathed good food and wine, his destiny was pre-determined from a young age.
Miguel first began cooking when he was 21, when he moved to Scotland to experience the world. It is also where he learned to speak English. His progression was quick, after working his way up through the ranks at Indigo Yard, Montpelier’s Partnership (biggest monopoly of restaurants in Edinburgh). Miguel then returned to Spain, before moving to Australia. He has been fortunate to work in some of Sydney’s premier kitchens including Bather’s Pavilion, Bel Mondo and Cru and Minus 5 at Circular Quay. Miguel has also worked as Head Chef of Tony Bilson’s Number One Wine Bar in Sydney’s Circular Quay, originally working under his friend, mentor and co-host on Boy's Weekend Manu Feildel.
Miguel has begun to develop a role in the media, with appearances on Channel Ten’s “9am with David & Kim”, Channel Seven’s “Better Homes and Gardens” and cooking spots on MixFM in Melbourne, Sydney and Brisbane. He has displayed his cooking prowess and lovely accent on the popular Boy’s Weekendcooking show on LifeStyle FOOD, and has his first book in the planning stages. Miguel’s passion for food and life is infectious, and he has developed a talent for incorporating Spanish ingredients and cooking styles into his modern Australian menus. This is one chef to watch, and at the same age as Jamie Oliver when he first hit our screens, he is sure to be gracing our televisions more often in the future.... Read more.
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