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Thomas Heinrich

Celebrity Chef

Deep Blue Bistro

Finding a chef who cooks native Australian cuisine is rarer than it should be in Australia. Thomas Heinrich of Deep Blue Bistro is one chef who has become an expert in mixing and matching Australia’s native produce with more traditional flavours, creating original dishes that take you on a tasting journey throughout the country. Heinrich began his career at Basil’s Seafood Restaurant and worked in several other Sydney restaurants before hopping a plane to New York and honing his culinary skills as sous chef at the prestigious Fifty Seven Fifty Seven restaurant at the Four Seasons Hotel.

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