Teage Ezard

Teage completed a rigorous culinary apprenticeship under the guidance of renowned chef Hermann Schneider, whose restaurant, Two Faces, in Melbourne’s South Yarra, was long regarded as one of Australia’s best.

In 1994 he joined the small Fitzroy restaurant, Guernica, as head chef. During Teage’s time at Guernica the restaurant achieved many awards for excellence and its fame spread as his innovative style became recognised.

In 1999 Teage realised his life-long ambition by opening his own restaurant, ezard at adelphi (now ezard), in Flinders Lane, Melbourne. In its first year, ezard was awarded Two Hats and named Best New Restaurant in The Age Good Food Guide.

In The Age Good Food Guide 2003 (released September 2002) Teage was named ‘Chef of the Year’ – an award which needs little definition and brings with it recognition of the “dazzling, sometimes provocative” dishes which have become his trademark.

Teage was consultant to the Philippe-Starck-designed, JIA boutique hotel in Hong Kong, conceptualising and developing the cuisine at the hotel’s two restaurants, OPIA and Y’s. In its first year, OPIA was named Hong Kong’s Best Restaurant in the SCMP/Harper’s Bazaar StyleAwards, and both OPIA and Y’s were nominated in Wallpaper* magazine’s awards for “Best New Restaurant” worldwide.

Over the past decade Teage has appeared as guest chef and demonstrator at many special venues and events both nationally and internationally, including Melbourne Food & Wine Festival, Taste of Australia (Hong Kong), The Legian GHM Hotel (Bali) and Le Saint Geran Hotel Resort, (Mauritius).

Teage continues to showcase his restaurant and food through the creation of dinners and events which help to reinforce Melbourne as a great dining city.