Born in Melbourne, Victoria, Puttock trained at Box Hill Institute of TAFE, his love affair with Italian food began when he was 18 working in Melbourne's acclaimed Caffe e Cucina.
The passion flourished as he cheffed his way across Europe, working eighteen-hour days in Italian speaking kitchens, taking time out for snowboarding excursions and the odd very long lunch in a mountainside trattoria. In London, Tobie worked at the River Cafe, widely regarded as that city's best Italian restaurant, alongside a bevy of high-profile chefs, including Jamie Oliver. He moved back to Melbourne and, once again, an Italian kitchen, this time, a place called Termini.
In 2001 a surprise visit from his mate Jamie ( now a well-known celebrity chef), and a request to help on his new endeavour with under privileged London youth, meant Tobie found himself back in the UK shortly after. In 2002, Tobie became head chef at Jamie's Fifteen London, a restaurant venture that teaches disadvantaged young people how to become industry professionals, and that became the subject of a popular television series.
In 2006, Tobie opened a new Fifteen in Melbourne, serving Italian food, made with the best produce available, and prepared with care, imagination and plenty of heart. Tobie's cookbook Daily Italian, released in 2006, sticks to guiding principle of great Italian cuisine: that cooking is, if nothing else, an act of love.... Read more.
Recipe by Tobie Puttock