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Bethany Finn, of Urban Bistro in Adelaide, has forged an enviable career within the hospitality industry. She was the first Australian born female to hold the position of Executive Chef, as well as the first female Executive Chef in the Hilton International hotel organization!
Bethany has regularly written feature articles in 'The Weekend Australian' foodie section and is also called upon to be the Senior Judge for industry events such as The Salon Culinaire and Top Hat Apprentice chef competitions.
Read Bethany Finn's Bio
Michelin-starred chef Bruno Loubet heads up Baguette's kitchen. His culinary pedigree is unrivaled in Brisbane. Trained in France, he made his reputation in the UK where he was named Young Chef of the Year (1985 Good Food Guide). His talent was quickly recognised by celebrated chef Raymond Blanc who employed Bruno as head chef at his 2 star Michelin restaurant (Le Manoir aux Quat'Saisons). He went on to win his own Michelin star at Four Seasons at Inn on the Park.
After 2 years at Berardo's at Noosa that restaurant won Gourmet Traveller's 'Best Regional Restaurant in Australia 2005'. Back in Brisbane his new menu at Baguette is built on a foundation of classic French cooking, innovatively modernised.
Read Bruno Loubet's Bio
Fiona's cooking career began in earnest when she met Peter Crowe in 1985. They soon opened their own restaurant, "Fee and Me Brasserie" in July 1989. From its first day onwards, it was busy, bustling, and thriving. The Brasserie quickly outgrew the premises and Peter and Fiona moved their restaurant to "Morton House", a delightful 1830 Victorian/Georgian mansion,
vacant, dilapidated, but just made to house a restaurant! Fee and Me reopened there in November 1991 as "Fee and Me Licensed Restaurant." The restaurant is unique in the way it presents a degustation style menu of small courses. The diners create their own "menu degustation" based on their likes and appetites.
Over the years Fiona says her cooking style has developed over the years into a mix of the best cooking methods drawn from many international cuisines. She is passionate about Tasmania and its' seasonal climate, and likes to use fresh, quality regional produce where possible, and allow the key ingredients to shine through, with subtle flavours to enhance them.
The restaurant has scooped up many awards in the years it has been operating, with the pinnacle of success in 2000 when it was named "Best Restaurant in Australia" in the American Express Awards. This was an enormous personal achievement for Fiona and testament to her dedication to the industry.
Read Fiona Hoskin's Bio
Robert Marchetti, Executive Chef of Sydney’s Icebergs Dining Room and Bar and North Bondi Italian Food, began his cooking career at the age of 14 working with his brother in renowned Melbourne restaurants such as Café Maximus, Marchetti’s Latin, and Marchetti’s Tuscan Grill. After completing his apprenticeship, he worked in many of Melbourne’s favourite restaurants including a stint at Iain Hewiston’s Memories of the Mediterranean and Browns Restaurant during the 1980’s.
After working as a Operations Manager in Malaysia and Japan, Robert returned to the family business starting out as Food and Beverage Manager / Executive Chef at Marchetti’s at Reef House in Palm Cove, Cairns and then moving on to become Executive Chef at Marchetti's Latin and Marchetti's Tuscan Grill where he achieved the first Age Good Food Guide Chefs Hat for Marchetti’s Tuscan Grill and a third Chefs Hat for Marchetti’s Latin Restaurants.
Robert joined the opening team of Icebergs Dining Room and Bar to help fulfil Maurice Terzini's Bondi dream. Having an Italian father from Marche, Robert believes that great food comes from cooks who remain loyal to their family roots. Where better to showcase Italian cuisine then the cliff tops of Bondi.
Robert and Maurice now operate 2 great sites book ending the famous Bondi Beach: North Bondi Italian Food and Icebergs Dining Room and Bar. Robert Marchetti and Maurice Terzini will be opening their third restaurant in early 2008 at Crown Casino Melbourne. It will be called Guiseppe, Arnaldo & Sons in homage to their fathers.
Read Robert Marchetti's Bio
The School House Restaurant is run by Head chef Shaun Arantz (fresh from working in the UK under the famous Michelin Star winning French Chef, Jean Christophe Novelli) and Front of House Willa McDuie.
Shaun brings with him traditional French training and huge knowledge of food. After travelling extensively through Europe researching traditional cooking methods and ingredients, Shaun draws on his experience when cooking for the School House, making the most of the fabulous Orange regions produce.
Shaun (who has 10 years experience behind him, working in some of Sydney's and the UK's most successful and long standing restaurants) is joined by his partner Willa McDuie at front of house (who has also returned from the UK and has extensive experience in hospitality marketing and events, winning the coveted AHA award of 'Best Marketed Hotel in Australia' whilst working for Cargo Bar in Sydney).
Read Shaun Arantz's Bio
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