"Aaron is the right person for The Wharf Restaurant. He has a sense of adventure and is very creative. He won’t let anything go unturned which is very important in a kitchen." - Tim Pak Poy
Alain is dedicated to producing the finest of French Cuisine with a strong Australian Influence.
On his 19th birthday Andy Evans started at Rockpool, an award-winning restaurant located in The Rocks in Sydney.
Growing up in Kuala Lumpur, Cheong Liew’s life was filled with the aromas and spices of Malay, Indian and Chinese.
From the age of twelve I knew that I wanted to be a chef. I decided to leave school at the end of Year 11 and go over to the U.S.A. and do my chef training there.
David Pugh’s professional experiences encompass working with a diversity of talented chefs in some of the finest restaurants in the world.
Frank McWilliams was just 15 years old when he began his career in Pastry under Master Baker Gunther Uellendahl at the German Cake Shop in Hahndorf, a small town in South Australia.
Geoff Lindsay is the man behind one of Melbourne's finest restaurants: Pearl Restaurant and Bar.
After studying one year of a Bachelor of Arts Degree at Macquarie University Jane Booth decided she’d prefer to be cooking and found work in a local bistro.
One of the most innovative chefs in Australia, Janni combines solid techniques with traditional ingredients and bold, full bodied Mediterranean tastes.
"Jo stood out from the day I met her. Her enthusiasm about food and her basic skills were really impressive." - Cheong Liew
Kate Lamont’s philosophy is to ‘take the best produce you can find, you treat it with respect and intelligence and then let the food speak for itself’.
Lee loves working at MG Garage; the adrenalin rush of the kitchen, the great people and the time and support she has to create dishes.
The reputation of Maggie’s products has being built on her own philosophy of using the best ingredients, in season without preservatives or fillers.
Marieke and and partner Sarah Stegley teach the secrets of Australia’s modern cuisine as well as hosting gourmet tours in Australia and overseas.
In June 1999 Martin was employed as Sous Chef at Tetsuya’s with an ambition to one day become Head Chef, which he achieved in September 2000.
Morgan McGlone has always had a passion for food. His favourite book as a child was a cookbook and he would make various dishes from it with his dad coaching him from the side.
Neil Perry is one of Australia’s leading and most influential chefs. He has managed several quality restaurants in Sydney and today concentrates on his flagship brands, Rockpool Restaurant and Rockpool Consulting.
"Nick is a passionate, articulate chef. He has the balance of strength and finesse that is required for success in such a gruelling career path." - Geoff Lindsay
Chef, restaurateur, television presenter and fisherman Peter Evans is certainly a versatile man! Pete can be seen regularly on the rocks or the beach with a fishing rod in hand – his love of all things fish is reflected by his culinary prowess in the kitchen.
New Zealand-born, Philip Johnson has become one of Australia's most celebrated chefs, honing his skills in Australia, London and New Zealand before settling in Brisbane which he now calls home.