Ellie Mistry - Owner - Sydney
Born in Sweden, Ellie has been cooking all her life both at home and establishments in Stockholm and Sydney. Ellie moved to Australia 12 years ago and she is Executive chef and owner of At Your Table.
Ellie brings a truly diverse range of culinary influences to the kitchen ranging from her Northern European roots to the rich spices and exotic flavours of India and South East Asia. Ellie’s vision for At Your Table was to create personalised fine dining experiences unachievable in a normal restaurant, where the guests feel truly spoilt absolute attention to every detail can be achieved. Ellie’s dishes have been praised and featured in Sydney’s Daily Telegraph ‘Best Breakfasts in Sydney’, 9to5 Magazine, and by the Masterchef Australia magazine team.
Ellie runs the business side of At Your Table.
Ellie brings a truly diverse range of culinary influences to the kitchen ranging from her Northern European roots to the rich spices and exotic flavours of India and South East Asia. Ellie’s vision for At Your Table was to create personalised fine dining experiences unachievable in a normal restaurant, where the guests feel truly spoilt absolute attention to every detail can be achieved. Ellie’s dishes have been praised and featured in Sydney’s Daily Telegraph ‘Best Breakfasts in Sydney’, 9to5 Magazine, and by the Masterchef Australia magazine team.
Ellie runs the business side of At Your Table.
Joe Keiths Sommelier - Sydney
Joe is a New Zealand born globetrotter with nearly two decades of experience in tourism and hospitality.
His wealth of experience in the world of beverages, and his time spent in various top establishments enable Joe
to match a huge array of drinks to any meal, and also to dispense some
humour and tall tales with his drinks.
Joe splits his time between tour guiding and hospitality, and has lived for varying periods in the UK, Canada, Australia, Belgium, Greece and Russia. A self confessed food addict, very few of Joe's meals are eaten at home, wherever that might be! He makes sure to sample local cuisine and wine whenever he travels, and along the way has built up an extremely impressive CV in hospitality. In Sydney Joe has worked off and on since 1998 at venues such as Cafe Sydney, Quay Bar, Jackson's on George, The Beach Road Hotel and Cherry Jam amongst others, and has been working for Peterson Champagne House in the Hunter
Valley since 2009.
At the Champagne House he primarily conducts members, VIP and private group tastings. He has also worked at Five Ways Cellars in
Paddington, and the Great Northern Hotel in Byron Bay.
Joe is currently working for several events companies as a kind of freelance manager or bartender. He has been in charge of the VIP tent at Tropfest in both 2011 and 2012, ran the VIP bar at Australian Fashion Week in 2011, and currently works with Qantas in their customer service training program. He frequently works private parties as a cocktail bartender, and supervises bar and food service at numerous functions around the city for clients such as Harper's Bazaar, BMW, Stell Artois and Cartier. The locations for these events vary from private residences, to islands in the harbour and venusuch as Carriageworks. Joe has also been to Melbourne and Brisbane to run events hosting up to 600 people.
In Glasgow (2001) Joe worked as a cocktail bartender at the prestigious Lowdown, with the kitchen headed by celebrity chef John Quigley. (formerly personal chef for the likes of Paul McCartney and Tina Turner) He lists a career highlight as getting Gordon Ramsay to apologise for being rude whilst working in this bar - unfortunately, someone had to explain to Joe later who Gordon Ramsay was!
His wealth of experience in the world of beverages, and his time spent in various top establishments enable Joe
to match a huge array of drinks to any meal, and also to dispense some
humour and tall tales with his drinks.
Joe splits his time between tour guiding and hospitality, and has lived for varying periods in the UK, Canada, Australia, Belgium, Greece and Russia. A self confessed food addict, very few of Joe's meals are eaten at home, wherever that might be! He makes sure to sample local cuisine and wine whenever he travels, and along the way has built up an extremely impressive CV in hospitality. In Sydney Joe has worked off and on since 1998 at venues such as Cafe Sydney, Quay Bar, Jackson's on George, The Beach Road Hotel and Cherry Jam amongst others, and has been working for Peterson Champagne House in the Hunter
Valley since 2009.
At the Champagne House he primarily conducts members, VIP and private group tastings. He has also worked at Five Ways Cellars in
Paddington, and the Great Northern Hotel in Byron Bay.
Joe is currently working for several events companies as a kind of freelance manager or bartender. He has been in charge of the VIP tent at Tropfest in both 2011 and 2012, ran the VIP bar at Australian Fashion Week in 2011, and currently works with Qantas in their customer service training program. He frequently works private parties as a cocktail bartender, and supervises bar and food service at numerous functions around the city for clients such as Harper's Bazaar, BMW, Stell Artois and Cartier. The locations for these events vary from private residences, to islands in the harbour and venusuch as Carriageworks. Joe has also been to Melbourne and Brisbane to run events hosting up to 600 people.
In Glasgow (2001) Joe worked as a cocktail bartender at the prestigious Lowdown, with the kitchen headed by celebrity chef John Quigley. (formerly personal chef for the likes of Paul McCartney and Tina Turner) He lists a career highlight as getting Gordon Ramsay to apologise for being rude whilst working in this bar - unfortunately, someone had to explain to Joe later who Gordon Ramsay was!
Dazz Hammer - Melbourne
As a young boy, apart from collecting yabbies, mud-crabs and snakes, ie. All things edible, Dazz collected recipes. Two large photo albums jammed with food photos and recipes from his Nanna’s Woman’s Weekly magazines! Many of which he tested on his own family. The recipe folders formed his first resume when applying for an apprenticeship as a chef at age 15.
Chef Dazz vividly remembers cleaning kilos and kilos of baby calamari, and tubs and tubs of prawns daily. This was never a chore. “It’s never a chore when you are a seafood-aholic”. From a family of keen fishermen, he has Aussie-Greek-Maori-Spanish heritage.
Dazz career spans nearly 30 years of sleeves-rolled-up hospitality, in restaurants and cafes; corporate catering and corporate team-building cooking events. Dazz held head positions from an early age, starting as head prawn deveined, head potato peeler, eventually through to Head Chef. He has been a barista, a pizza maker and restaurant manager.
Dazz has worked in kitchens as small as the “one-chef, one-kitchen-had, one-waitress” venue…through to large multi-kitchen venues...and
is currently in his seventh year overseeing 10 individual, private, corporate suites during Melbourne’s Spring Racing Carnival for Peter Rowland’s Catering at Flemington.
His last major role, before becoming a seminar presenter and trainer, was Head of Food Production for a restaurant group with 4 venues across
Melbourne.
Dazz’s role as a presenter started off simply through part-time work as a food product demonstrator. Always ready to take on new things,
opportunities opened up and Chef Dazz was on stage doing culinary workshops in Shopping Centres and Food Expos or touring cooking shows like Blokes in the Kitchen at Food Circus.
He is a natural performer: he likes an audience. He has been involved in food festivals and demonstration events like, Taste of Gold Coast;
Beef and Pork expo, Mushroom Growers of Australia promos and events; and demo chef with Masterfoods products and a pantry full of other well-known brands.
His personal mantra: “I’ll eat anything from the ocean…as long ait doesn’t poison me or bite me back”
Chef Dazz vividly remembers cleaning kilos and kilos of baby calamari, and tubs and tubs of prawns daily. This was never a chore. “It’s never a chore when you are a seafood-aholic”. From a family of keen fishermen, he has Aussie-Greek-Maori-Spanish heritage.
Dazz career spans nearly 30 years of sleeves-rolled-up hospitality, in restaurants and cafes; corporate catering and corporate team-building cooking events. Dazz held head positions from an early age, starting as head prawn deveined, head potato peeler, eventually through to Head Chef. He has been a barista, a pizza maker and restaurant manager.
Dazz has worked in kitchens as small as the “one-chef, one-kitchen-had, one-waitress” venue…through to large multi-kitchen venues...and
is currently in his seventh year overseeing 10 individual, private, corporate suites during Melbourne’s Spring Racing Carnival for Peter Rowland’s Catering at Flemington.
His last major role, before becoming a seminar presenter and trainer, was Head of Food Production for a restaurant group with 4 venues across
Melbourne.
Dazz’s role as a presenter started off simply through part-time work as a food product demonstrator. Always ready to take on new things,
opportunities opened up and Chef Dazz was on stage doing culinary workshops in Shopping Centres and Food Expos or touring cooking shows like Blokes in the Kitchen at Food Circus.
He is a natural performer: he likes an audience. He has been involved in food festivals and demonstration events like, Taste of Gold Coast;
Beef and Pork expo, Mushroom Growers of Australia promos and events; and demo chef with Masterfoods products and a pantry full of other well-known brands.
His personal mantra: “I’ll eat anything from the ocean…as long ait doesn’t poison me or bite me back”
Nick Whitehouse - Sydney
Nick was born in England and grew up surrounded by food. By the age of 11 he was on holiday in France and tried his first oyster and that was it, a career with food was born. After school he went on to finish an apprenticeship in London then worked as a chef at many prestigious 1 and 2 Michelin star restaurants for 10 years. During his career he has spent several years cooking in France, Holland and Thailand where he expanded his horizons on food and culture.
Events that Nick ran in and around London include the wedding of the head chef from "The Fat Duck” (The second best restaurant in the World), Lord and Lady Cowdray’s 40th wedding anniversary at Cowdray Castle, London fashion week event at the Natural History museum and several events that royalty attended. He was also the private chef for Red Hot Chili Peppers.
Nick arrived in Sydney in 2009 and has worked at Koi restaurant (Woolwich), Wildfire (Circular Quay) and Flying Fish (Pyrmont). He is now working as a consultant and freelance food stylist. After travelling around Australia and sampling its food and culture he has decided to stay in Sydney. He loves to visit the food markets of Sydney where he hand selects the freshest and most seasonal produce for his latest project or event.
Nick’s culinary style uses his solid cooking techniques and understanding of local ingredients to create modern timeless dishes in line with the seasons. Primarily modern European but not scared to add Asian flavours or techniques to the mix if he thinks it can enhance a dish. His food obsessive nature makes him strive for perfection from the idea of a dish to ingredients through to finished meal.
Nick is one of At Your Table’s Michelin star trained chef and therefore in addition to his standard 3 course menu he also offers super premium 3 course and 5 or 7 course tasting menus. These menus involve advanced cooking techniques used in Michelin star restaurants and specialist produce. Price on application.
Events that Nick ran in and around London include the wedding of the head chef from "The Fat Duck” (The second best restaurant in the World), Lord and Lady Cowdray’s 40th wedding anniversary at Cowdray Castle, London fashion week event at the Natural History museum and several events that royalty attended. He was also the private chef for Red Hot Chili Peppers.
Nick arrived in Sydney in 2009 and has worked at Koi restaurant (Woolwich), Wildfire (Circular Quay) and Flying Fish (Pyrmont). He is now working as a consultant and freelance food stylist. After travelling around Australia and sampling its food and culture he has decided to stay in Sydney. He loves to visit the food markets of Sydney where he hand selects the freshest and most seasonal produce for his latest project or event.
Nick’s culinary style uses his solid cooking techniques and understanding of local ingredients to create modern timeless dishes in line with the seasons. Primarily modern European but not scared to add Asian flavours or techniques to the mix if he thinks it can enhance a dish. His food obsessive nature makes him strive for perfection from the idea of a dish to ingredients through to finished meal.
Nick is one of At Your Table’s Michelin star trained chef and therefore in addition to his standard 3 course menu he also offers super premium 3 course and 5 or 7 course tasting menus. These menus involve advanced cooking techniques used in Michelin star restaurants and specialist produce. Price on application.
Danika Heslop - Sydney
I was
born in Sydney, and started my interest to cooking at the Sydney 2000 olympics.
From there I did my culinary qualifications at Intercontinental hotel school. I
did my pastry training under Lenotre chef Mark Stone, and finished my
apprenticeship at 2 hat restauarant Level 41 under chef Dietmar Sawyere.
I then ventured to Scandinavia and worked at Bagatelle, a 2 michelin star restaurant in Norway. I spent 2 years working under various Scandinavian chefs learning specific Nordic dishes and European food.
On my return home I took a job with Peter Gilmore in his 3 hat restaurant Quay (currently ranked 28 in the world). I loved working with Peter and stayed with him for 3 years adopting his creative style of food. I assisted Peter with Masterchef events, cooking demonstrations and accompanied him to some photo shoots for his book. During my time at Quay I participated in Australia’s Electrolux Young Chef Competition. After many dishes, cook offs and farm tours, I came runner up.
After being offered a job back at Bagatelle, I spend the last year in Scandinavia working as a pastry chef, enjoying my hobby of desserts and chocolate!
I am passionate about creative food and keeping the guests entertained and surprised with my food. I like using classic flavours and well known dishes, then twisting them around into unique dishes. Cooking is a fun and creative part of everyday life. To me, food should be memorable; it should ‘wow’ the guest and surprise them. It should be a perfect taste every time, every mouthful. I like my food to be interesting, and sometimes a little bit quirky. We as chefs are so lucky with our art, to have a timeless ingredient list that beckons playfulness and creativity.
I have cooked for celebrities such as Halle Berry , John Travolta and many celebrity chefs such as Gorden Ramsey, Heston Blumminthol, Renne Redzepi, Thomas Keller, as well as Sydney chefs, Mark Best, Justin North and Niel Perry. Danika's Menu
I then ventured to Scandinavia and worked at Bagatelle, a 2 michelin star restaurant in Norway. I spent 2 years working under various Scandinavian chefs learning specific Nordic dishes and European food.
On my return home I took a job with Peter Gilmore in his 3 hat restaurant Quay (currently ranked 28 in the world). I loved working with Peter and stayed with him for 3 years adopting his creative style of food. I assisted Peter with Masterchef events, cooking demonstrations and accompanied him to some photo shoots for his book. During my time at Quay I participated in Australia’s Electrolux Young Chef Competition. After many dishes, cook offs and farm tours, I came runner up.
After being offered a job back at Bagatelle, I spend the last year in Scandinavia working as a pastry chef, enjoying my hobby of desserts and chocolate!
I am passionate about creative food and keeping the guests entertained and surprised with my food. I like using classic flavours and well known dishes, then twisting them around into unique dishes. Cooking is a fun and creative part of everyday life. To me, food should be memorable; it should ‘wow’ the guest and surprise them. It should be a perfect taste every time, every mouthful. I like my food to be interesting, and sometimes a little bit quirky. We as chefs are so lucky with our art, to have a timeless ingredient list that beckons playfulness and creativity.
I have cooked for celebrities such as Halle Berry , John Travolta and many celebrity chefs such as Gorden Ramsey, Heston Blumminthol, Renne Redzepi, Thomas Keller, as well as Sydney chefs, Mark Best, Justin North and Niel Perry. Danika's Menu
Matthew Upton - Sydney
Matthew has worked consistently for 14 years in the food industry. His career has thus far spanned over 3 continents, working in some of the world’s top restaurants, health retreats and wine bars.
Most recently he was head chef of Trio from for 2005 onwards. Trio became an award-winning establishment under his direction and he prides himself on its unsurpassed reputation and unbeatable standards.
He has always aspired to achieve culinary perfection with his cooking. Cooking gave him stability in my life. Food
grounded him and thus became his calling.
Matthew life experiences have shaped his spirit and moulded his character, and most importantly they have made his food what it
is today.
Excelling under pressure, he have learnt to work in any kitchen and in any given context. Food has given him a profound understanding of the individual’s desire for substance and simplicity. He continually progress with his cooking, simultaneously maintaining the essence of traditional cuisine whilst incorporating experimental elements into his dishes.
Most recently he was head chef of Trio from for 2005 onwards. Trio became an award-winning establishment under his direction and he prides himself on its unsurpassed reputation and unbeatable standards.
He has always aspired to achieve culinary perfection with his cooking. Cooking gave him stability in my life. Food
grounded him and thus became his calling.
Matthew life experiences have shaped his spirit and moulded his character, and most importantly they have made his food what it
is today.
Excelling under pressure, he have learnt to work in any kitchen and in any given context. Food has given him a profound understanding of the individual’s desire for substance and simplicity. He continually progress with his cooking, simultaneously maintaining the essence of traditional cuisine whilst incorporating experimental elements into his dishes.
Sara Sangiorgio - Sydney
Sara spent her childhood growing up in the mountains of Italy. They ate the products that her parents grew in their garden, the food on the table was always fresh and tasty, even the simplest dish had a unique and unforgettable taste. That is how Sara got her passion for cooking and good produce.
Sara has over 8 years experience in fusion, creative and regional cuisine. She has experience in Italy, Denmark and Australia. Sara in-depth knowledge of home-made pasta recipes and also loves cooking with pastry.
Her roles in Australia have allowed her to acquire a deeper familiarity with both pastry and international cuisine. Sara has experience working in several Australian “Two Hats” restaurant.
Sara has worked at Otto restaurant, Pilu at Freshwater, Bacco wine restaurant, Garfish restaurant and many famous restaurants in Denmark and Rome. Sara likes to take traditional Italian recipes and put a modern swing on them.
Sara has over 8 years experience in fusion, creative and regional cuisine. She has experience in Italy, Denmark and Australia. Sara in-depth knowledge of home-made pasta recipes and also loves cooking with pastry.
Her roles in Australia have allowed her to acquire a deeper familiarity with both pastry and international cuisine. Sara has experience working in several Australian “Two Hats” restaurant.
Sara has worked at Otto restaurant, Pilu at Freshwater, Bacco wine restaurant, Garfish restaurant and many famous restaurants in Denmark and Rome. Sara likes to take traditional Italian recipes and put a modern swing on them.
Eddie Basich - Melbourne
In the past year Eddie was the Head Chef of The Hotel Shamrock and achieved
an honourable mention in the latest Good Food Guide for The Victorian Wine
Room, we were also voted best country restaurant.
He has taken his style of cuisine from London to the Yarra Valley. This award-winning chef has a passion to produce significant dishes using the best and finest produce around the regions of Victoria so it’s no wonder he is known as ‘The Regional Produce Chef’.
Eddie’s credentials include ‘Best Winery Restaurant in the Yarra Valley’ at Tokar Estate 2007 and a Michelin Star at Rhodes in the square with Garry Rhode in London.
Furthermore, he holds cooking classes and demonstrations at events such as the Royal Melbourne Show and the Bendigo Farmers Market as well as being an ambassador for many regional products and produce. Eddie appeared on Nine Network’s national TV show “Fresh with Jason Roberts” in 2003 and on monthly radio programs on 3AK in Melbourne with Sandy Kay and Easy mix 98.3FM in Bendigo.
As he always says, “Life is too short so enjoy great food and wine!”
He has taken his style of cuisine from London to the Yarra Valley. This award-winning chef has a passion to produce significant dishes using the best and finest produce around the regions of Victoria so it’s no wonder he is known as ‘The Regional Produce Chef’.
Eddie’s credentials include ‘Best Winery Restaurant in the Yarra Valley’ at Tokar Estate 2007 and a Michelin Star at Rhodes in the square with Garry Rhode in London.
Furthermore, he holds cooking classes and demonstrations at events such as the Royal Melbourne Show and the Bendigo Farmers Market as well as being an ambassador for many regional products and produce. Eddie appeared on Nine Network’s national TV show “Fresh with Jason Roberts” in 2003 and on monthly radio programs on 3AK in Melbourne with Sandy Kay and Easy mix 98.3FM in Bendigo.
As he always says, “Life is too short so enjoy great food and wine!”
Nellie Tamburro
Nellie Tamburro was born and raised in Melbourne but has travelled extensively in Australia, North America and throughout Asia. Nellie’s passion for cooking began when she was old enough to hold a spoon and she enjoys
the diversity and fun of cooking.
Nellie used to own Zing catering, but now works under her own name. Nellie recently cooked dinner for Gary Meaghan and received a scorecard of 11/10.
Nellie enjoys the crisp flavours of Asian cuisine but is equally passionate about Italian cooking. She believes in serving meals that are simple
and delicious by using fresh, local ingredients and keeping recipes uncomplicated and achievable.
Nellie’s demonstrations are all about teaching her audience about the benefits, speed and versatility of her cooking. She has been demonstrating to consumers for many years and has a thorough understanding of the needs of home cooks.
Nellie’s dream is to write her own cookbook and have her own cooking show. Her warmth and friendliness shine through during her demonstrations. Nellie is approachable and is eager to share all the tips and hints she has learned through her experience as a head chef.
the diversity and fun of cooking.
Nellie used to own Zing catering, but now works under her own name. Nellie recently cooked dinner for Gary Meaghan and received a scorecard of 11/10.
Nellie enjoys the crisp flavours of Asian cuisine but is equally passionate about Italian cooking. She believes in serving meals that are simple
and delicious by using fresh, local ingredients and keeping recipes uncomplicated and achievable.
Nellie’s demonstrations are all about teaching her audience about the benefits, speed and versatility of her cooking. She has been demonstrating to consumers for many years and has a thorough understanding of the needs of home cooks.
Nellie’s dream is to write her own cookbook and have her own cooking show. Her warmth and friendliness shine through during her demonstrations. Nellie is approachable and is eager to share all the tips and hints she has learned through her experience as a head chef.
Darryn Pitman
Chef Darryn Pitman has just arrived back in Melbourne after working internationally as an acclaimed chef in the restaurant and yachting industry as a Personal/Private Chef. Darryn’s passion and love for cooking began when he worked with his Grandfather at his French Bistro, at the age of eleven.
Darryn began his apprenticeship as a Chef at Box Hill Tafe College and was employed at Downstairs at Eric’s located in South Yarra working with Gunter Mittemayer and Kate Kilsby and then moving on to One Fitzroy Street working for Executive Chef John Psanis, who presently owns Quaff in South Yarra. Darryn moved to South East Asia – Thailand, Vietnam and Japan to broaden his experience as a Chef and then went to London and worked in award winning restaurants, before taking on the role as Executive Chef at The Polygon Bar and Grill located in Clapham. Darryn achieved the accolade of Youngest Chef at the age of 20 and with this achievement and experience Darryn moved to the Caribbean – Antigua to launch the restaurant HQ located in Nelson’s Dockyard English Harbour. Darryn and his wife Gail bought and operate Gourmet Network which is an established catering company that caters to celebrities, musicians, business people and the yachting industry.
For the past five years Darryn has been working both at Gourmet Network and also as a Private/Personal Chef on a mega yacht for a very
influential businessperson. Darryn has 23 years experience in Culinary Arts and Training Worldwide and says when he is cooking his creativity comes from his heart. By using local and organic products where possible he produces food that people love and will always come back for more.
Darryn began his apprenticeship as a Chef at Box Hill Tafe College and was employed at Downstairs at Eric’s located in South Yarra working with Gunter Mittemayer and Kate Kilsby and then moving on to One Fitzroy Street working for Executive Chef John Psanis, who presently owns Quaff in South Yarra. Darryn moved to South East Asia – Thailand, Vietnam and Japan to broaden his experience as a Chef and then went to London and worked in award winning restaurants, before taking on the role as Executive Chef at The Polygon Bar and Grill located in Clapham. Darryn achieved the accolade of Youngest Chef at the age of 20 and with this achievement and experience Darryn moved to the Caribbean – Antigua to launch the restaurant HQ located in Nelson’s Dockyard English Harbour. Darryn and his wife Gail bought and operate Gourmet Network which is an established catering company that caters to celebrities, musicians, business people and the yachting industry.
For the past five years Darryn has been working both at Gourmet Network and also as a Private/Personal Chef on a mega yacht for a very
influential businessperson. Darryn has 23 years experience in Culinary Arts and Training Worldwide and says when he is cooking his creativity comes from his heart. By using local and organic products where possible he produces food that people love and will always come back for more.
Anthony Higoe - Melbourne
After 12 years of playing nomad and
traveling the world Anthony has decided to give “normal life”
a try and has settled in Geelong
with his wife and young son.
Anthony started in the hospitality industry as a kitchenhand at 15 while still at school. After 3 years and finishing high school a move to Sydney beckoned, where he did a Hospitality Management course and worked front of house positions as well as cooking. The mid nineties was an exciting time to be working in Sydney and there was endless opportunity. Yet, the call was to travel.
Cooking in 5 star establishments in New Zealand and Canada, an up market pub in England, ski chalets in France and then a life at sea, was a great way to advance his skills. He has a love of all food and through his extensive travels has been influenced with the clean fresh flavours of Asian cuisine, Middle Eastern spices and French techniques.
Anthony started in the hospitality industry as a kitchenhand at 15 while still at school. After 3 years and finishing high school a move to Sydney beckoned, where he did a Hospitality Management course and worked front of house positions as well as cooking. The mid nineties was an exciting time to be working in Sydney and there was endless opportunity. Yet, the call was to travel.
Cooking in 5 star establishments in New Zealand and Canada, an up market pub in England, ski chalets in France and then a life at sea, was a great way to advance his skills. He has a love of all food and through his extensive travels has been influenced with the clean fresh flavours of Asian cuisine, Middle Eastern spices and French techniques.
David Kolembus - Melbourne
David was born in Australia to first generation Croatian parents and it was his family that introduced him to the world of cooking when he was very young.
After completing culinary college in Melbourne, David became a fully qualified head Chef before he was 23. He grew his reputation and experience in a number of fine Michelin starred restaurants and cafes in Melbourne, as well as fine ski resorts of Victoria. In addition, David operated a private cooking school for children both in Melbourne and abroad.
David then headed to the sea and became Head Chef on a 20-meter sailing boat cruising the Great Barrier Reef. That’s when David’s career as an executive chef in the international yachting industry began, including working on the biggest single masted sailing yacht in the world, Mirabella V.
David returned to Melbourne land life in 2011 and now works as a brand ambassador for Electrolux, amongst other food endeavours.David’s cooking style is truly International and is influenced by the more than 40 counties he has worked in and he prides himself on his ability to adapt his cooking style to his guest’s tastes.
David has a passion for seeking out the freshest local, seasonal and sustainably grown produce available for creating a truly memorable dining experience.
David Kolembus' Menu.
After completing culinary college in Melbourne, David became a fully qualified head Chef before he was 23. He grew his reputation and experience in a number of fine Michelin starred restaurants and cafes in Melbourne, as well as fine ski resorts of Victoria. In addition, David operated a private cooking school for children both in Melbourne and abroad.
David then headed to the sea and became Head Chef on a 20-meter sailing boat cruising the Great Barrier Reef. That’s when David’s career as an executive chef in the international yachting industry began, including working on the biggest single masted sailing yacht in the world, Mirabella V.
David returned to Melbourne land life in 2011 and now works as a brand ambassador for Electrolux, amongst other food endeavours.David’s cooking style is truly International and is influenced by the more than 40 counties he has worked in and he prides himself on his ability to adapt his cooking style to his guest’s tastes.
David has a passion for seeking out the freshest local, seasonal and sustainably grown produce available for creating a truly memorable dining experience.
David Kolembus' Menu.
Melissa McFadden - Gold Coast
Melissa was trained in New Zealand and went on to work in Italian Fine
Dining her career is clectic as she has worked in all different areas of the
food industry .
Melissa is experienced in Pan Asian cuisine Italian Fine Dining as well as
French and has love of house made pastas and breads and boutique catering.
Melissa has been blessed to have the had oppurtunity to work with some of the most Prestige's Catering Companies in London and catered for Royal Ascot , Sotherby s along with Vogue Tiffanys Ralph Lauren and her favourite charity Crisis at Christi's. Melissa Firmly stands by sustainability supporting local produce and community and using every part of animal or plant for her cuisine and has a love of coffee.
Melissa's menu.
Melissa has been blessed to have the had oppurtunity to work with some of the most Prestige's Catering Companies in London and catered for Royal Ascot , Sotherby s along with Vogue Tiffanys Ralph Lauren and her favourite charity Crisis at Christi's. Melissa Firmly stands by sustainability supporting local produce and community and using every part of animal or plant for her cuisine and has a love of coffee.
Melissa's menu.
Jonny Whiting - Perth
After finishing college in England, I’ve been lucky enough to
travel and work in some of the best ‘local’ kitchens the World has to offer
Experience with World Master Chef Society, British team, competing for the Gold Platter in Limoges France and at The Ritz Hotel, London, I forged my trade at The Roof Gardens in Kensington, including training at The Aubergine Restaurant in Chelsea with a young Gordon Ramsey.
After traveling to Australia and working in Sydney, Sydney Tower Restaurant, and Adelaide I took a Position as resident Sous Chef on Necker Island, Richards Branson’s Private Island retreat.
More extensive travels took be back to England and ‘Gastro Pubs’, great food cooked to perfection in a relaxed atmosphere, The Grove Bar and Restaurant in Hammersmith and The Waterloo Fire Station both in London with now celebrity Chef Paul Bloxham.
Denmark was next and into two of Copenhagen’s finest kitchens with Renowned Danish Chef Morton Koster.
New Zealand followed working for a small outside catering company in Wellington, then to one of Auckland’s finest Restaurants, Otto’s, with Chef Mike Meredith.Tatler Restaurant in Queenstown, a’ French Café’ style Restaurant drew me to the mountains and to see what their kitchens had to offer and soon after I was running Hotel Bon se Jour in the exclusive ski resort town of Courchevel high in the French Alps.
I’ve been cooking now for well over 15 years and love all styles, wherever I travel to, I hunt out the freshest local produce that region has on offer.
“True passion never dies”
Experience with World Master Chef Society, British team, competing for the Gold Platter in Limoges France and at The Ritz Hotel, London, I forged my trade at The Roof Gardens in Kensington, including training at The Aubergine Restaurant in Chelsea with a young Gordon Ramsey.
After traveling to Australia and working in Sydney, Sydney Tower Restaurant, and Adelaide I took a Position as resident Sous Chef on Necker Island, Richards Branson’s Private Island retreat.
More extensive travels took be back to England and ‘Gastro Pubs’, great food cooked to perfection in a relaxed atmosphere, The Grove Bar and Restaurant in Hammersmith and The Waterloo Fire Station both in London with now celebrity Chef Paul Bloxham.
Denmark was next and into two of Copenhagen’s finest kitchens with Renowned Danish Chef Morton Koster.
New Zealand followed working for a small outside catering company in Wellington, then to one of Auckland’s finest Restaurants, Otto’s, with Chef Mike Meredith.Tatler Restaurant in Queenstown, a’ French Café’ style Restaurant drew me to the mountains and to see what their kitchens had to offer and soon after I was running Hotel Bon se Jour in the exclusive ski resort town of Courchevel high in the French Alps.
I’ve been cooking now for well over 15 years and love all styles, wherever I travel to, I hunt out the freshest local produce that region has on offer.
“True passion never dies”
Jed Sneddon - Port Douglas
Jed started his Chef apprenticeship at the age of 17 after 2
years working as a waiter at the iconic Auckland Restaurant” Harbourside”.
After moving to Scotland he finished his training in five star Hotels, Castles
and country manors where he worked with talented Michelin star trained French
and Dutch chefs.
Returning to New Zealand he worked with top New Zealand Chefs, before gaining his first head chef role at “Barrossa” then moving on to the “West Haven Yatch club”. He moved to Australia where he has worked in 5 star hotels and fine dining restaurants in Sydney, Airlie Beach, and Perth before finding himself in far north Queensland, Port Douglas, after 2 years at “The Beach Club” and 2 years at “Nautilus Restaurant” he is now Food & Beverage manager for “Sea Temple Resort and Spa”.
Jed's passion is using only the freshest ingredients mixing his traditional French training with Japanese flavours and a touch of moleculat gastronomy.
Returning to New Zealand he worked with top New Zealand Chefs, before gaining his first head chef role at “Barrossa” then moving on to the “West Haven Yatch club”. He moved to Australia where he has worked in 5 star hotels and fine dining restaurants in Sydney, Airlie Beach, and Perth before finding himself in far north Queensland, Port Douglas, after 2 years at “The Beach Club” and 2 years at “Nautilus Restaurant” he is now Food & Beverage manager for “Sea Temple Resort and Spa”.
Jed's passion is using only the freshest ingredients mixing his traditional French training with Japanese flavours and a touch of moleculat gastronomy.
Tim Suffell - Hunter Valley
Born and bred in Newcastle,
Timothy was drawn to food at a very young age. His grandmother, a Fellow of the
City of London’s
Worshipful Company of Cooks for her skill in confectionary and pastry, instilled
upon him not only her knowledge but her creed: good food, good wine, good
friends.
Following school, Timothy headed to Sydney, where he began his apprenticeship at Hugo’s in Bondi Beach (one chef hat restaurant) before moving back to the Hunter Valley to finish his training under Executive Chef Jean Marie at Cypress Lakes Resort. Throughout his career Timothy has had the privilege of working at some of the finest establishments and with the best chefs the country has to offer including Warren Turnbull at Sydney’s Cruise (two chef hat restaurant) and the opulent Lizard Island Resort.
Timothy’s love of travelling has had a large impact on his style of cooking, with Eastern Mediterranean techniques and flavours shining through his classical French training to ensure each dish he prepares is a unique gastronomic exploration.
With his food previously appearing in publications such as the Sydney Morning Herald, Qantas Inflight, NRMA’s Open Road and Dining Out in the Hunter, Timothy has now moved into a consultancy role for restaurants throughout Newcastle and the Hunter Valley as well as operating a designer cake business with his wife Amanda.
Following school, Timothy headed to Sydney, where he began his apprenticeship at Hugo’s in Bondi Beach (one chef hat restaurant) before moving back to the Hunter Valley to finish his training under Executive Chef Jean Marie at Cypress Lakes Resort. Throughout his career Timothy has had the privilege of working at some of the finest establishments and with the best chefs the country has to offer including Warren Turnbull at Sydney’s Cruise (two chef hat restaurant) and the opulent Lizard Island Resort.
Timothy’s love of travelling has had a large impact on his style of cooking, with Eastern Mediterranean techniques and flavours shining through his classical French training to ensure each dish he prepares is a unique gastronomic exploration.
With his food previously appearing in publications such as the Sydney Morning Herald, Qantas Inflight, NRMA’s Open Road and Dining Out in the Hunter, Timothy has now moved into a consultancy role for restaurants throughout Newcastle and the Hunter Valley as well as operating a designer cake business with his wife Amanda.
Gabrielle Wise - Sydney
European Trained Executive chef.
Completed Chef training in Caesar Ritz Paris , and Kempinski Hotels Hamburg and Berlin. On Returning to Australia I worked as Chef de Partie under Serge Dansereau at Regent Hotel Sydney.
Big hotel kitchens were not for me. They didn’t allow individuality or creativity. And so I left and began a career opening my own Restaurants: Rockfords,,- Bondi Beach Bar & Grill , Piccolos’ Italian, The Kiribilli Bowlo Bar & Grill & Newtons Café , Sydney CBD Executive Catering Co.. I also ran the North Shore Cooking School with classes for executive team building and” special male cooking classes for executive Guys who just never get the chance to cook up a storm …
During my career I worked for 6 years as an Executive Board room Chef at KPMG cooking for exclusive business clientele, Kerry Packer. Prime minister Paul Keating, Bob Hawke, Frank Lowy Family, Kerry Stokes just a few, before moving to New York and the Hamptons Where I worked for 5 years as the Private chef to Jerry Swartz the man who invented the “ Bar –Code” During this time I co coordinated Private Estate fundraising dinners and society lunches, 4th July celebrations for 1200 guests. Society weddings & Private celebration Dinners for high profile clients , Saul Steinberger Alec Baldwin Family Jerry Seinfeld , Bette Midler, Steven Spielberg Family Barbara Walters and others in New York City and the Hamptons.
My food is professionally traditional French European in its roots ,& modern Australian taking full advantage of all the fabulous access we have to fresh seasonal sea food fruits and vegetables, prime meat & dairy foods, with subtle Asian influences, the delicate inclusion of fresh herbs and spices.
Completed Chef training in Caesar Ritz Paris , and Kempinski Hotels Hamburg and Berlin. On Returning to Australia I worked as Chef de Partie under Serge Dansereau at Regent Hotel Sydney.
Big hotel kitchens were not for me. They didn’t allow individuality or creativity. And so I left and began a career opening my own Restaurants: Rockfords,,- Bondi Beach Bar & Grill , Piccolos’ Italian, The Kiribilli Bowlo Bar & Grill & Newtons Café , Sydney CBD Executive Catering Co.. I also ran the North Shore Cooking School with classes for executive team building and” special male cooking classes for executive Guys who just never get the chance to cook up a storm …
During my career I worked for 6 years as an Executive Board room Chef at KPMG cooking for exclusive business clientele, Kerry Packer. Prime minister Paul Keating, Bob Hawke, Frank Lowy Family, Kerry Stokes just a few, before moving to New York and the Hamptons Where I worked for 5 years as the Private chef to Jerry Swartz the man who invented the “ Bar –Code” During this time I co coordinated Private Estate fundraising dinners and society lunches, 4th July celebrations for 1200 guests. Society weddings & Private celebration Dinners for high profile clients , Saul Steinberger Alec Baldwin Family Jerry Seinfeld , Bette Midler, Steven Spielberg Family Barbara Walters and others in New York City and the Hamptons.
My food is professionally traditional French European in its roots ,& modern Australian taking full advantage of all the fabulous access we have to fresh seasonal sea food fruits and vegetables, prime meat & dairy foods, with subtle Asian influences, the delicate inclusion of fresh herbs and spices.
Amy Barrowman - Sydney
Amy Barrowman worked under Peter Gordon at the Sugar Club for 2 years where she got tought about modern fusion food. For the past 12 years she has worked as a head chef on on private yatchs in the Caribbean and Mediterranean. She is now studying a degree in Nutrition. Her interest in food spans from the modern Australian, Asian and Caribbean styles to whole food micro-biotic diets. Amy's menu.
Philip Azzarello - Sydney
Philip grew up in the Eastern Suburbs of
Sydney, to parents of Egyptian/Italian Descent.
Surrounded by food, his passion for the hospitality industry grew which has lead to his colourful 23 years within the industry.
After completing his apprenticeship he moved to the UK and worked his way up the ranks at some of London’s most reputable establishments such as The Metropolitan Hotel Hyde Park and The Savoy Hotel’s sister restaurant- Simpsons on the Strand, as Executive sous chef, with a brigade of 43 chefs. Cooking for members of parliament and numerous celebrities.
Then venturing to France where he worked in Toulouse and Marceil, learning the Classics of Fine French Cuisine, working in little towns where he focused on adapting his knowledge to further his love for cooking and seeing people enjoying Simple Yet Elegant Food.
It was there that he added his years of Classical French knowledge but adapted it to suit the Singaporian palate.
After a few years he moved on to take charge of the kitchen at Restaurant 789 in Malaysia. There he obtained more knowledge in Asian cuisine that mirrored the menu of East Meets West, finding touches of Classical French in a majority of his dishes along with the Local flavours.
Surrounded by food, his passion for the hospitality industry grew which has lead to his colourful 23 years within the industry.
After completing his apprenticeship he moved to the UK and worked his way up the ranks at some of London’s most reputable establishments such as The Metropolitan Hotel Hyde Park and The Savoy Hotel’s sister restaurant- Simpsons on the Strand, as Executive sous chef, with a brigade of 43 chefs. Cooking for members of parliament and numerous celebrities.
Then venturing to France where he worked in Toulouse and Marceil, learning the Classics of Fine French Cuisine, working in little towns where he focused on adapting his knowledge to further his love for cooking and seeing people enjoying Simple Yet Elegant Food.
It was there that he added his years of Classical French knowledge but adapted it to suit the Singaporian palate.
After a few years he moved on to take charge of the kitchen at Restaurant 789 in Malaysia. There he obtained more knowledge in Asian cuisine that mirrored the menu of East Meets West, finding touches of Classical French in a majority of his dishes along with the Local flavours.
Shannon Griffin - Brisbane
When Shannon finished school he left home with an ambition to learn how to cook. He left his family and moved to Noosa on the Sunshine Coast to begin his apprenticeship. Having moved from the country to the beach he immediately fell in love with the surf and the abundance of fresh local produce that was being served in the street. He developed a keen interest for keeping fit and eating lots of fresh food.
His interests in healthy eating and nutrition directed him to pursue a career in nutrition. Shannon’s passion is cooking the freshest local ingredients I can source. “I go to the market every week to check for freshness and quality and only purchase the best”
Shannon has completed a bachelor of Nutrition at the University of Queensland and he is currently the Head chef at La Linea in Brisbane and the owner of healthy dinners catering and nutrition in Brisbane. “I love going to the beach with my family and sharing our favorite fresh king snapper from our local seafood shop, this place is a family secret"
Shannon's Menu.
His interests in healthy eating and nutrition directed him to pursue a career in nutrition. Shannon’s passion is cooking the freshest local ingredients I can source. “I go to the market every week to check for freshness and quality and only purchase the best”
Shannon has completed a bachelor of Nutrition at the University of Queensland and he is currently the Head chef at La Linea in Brisbane and the owner of healthy dinners catering and nutrition in Brisbane. “I love going to the beach with my family and sharing our favorite fresh king snapper from our local seafood shop, this place is a family secret"
Shannon's Menu.
Shane Pearl - Hobart
Shane
started his apprenticeship shortly after graduating from college in Weipa, Far
North Queensland.
His Passion for fresh produce and determination as a young chef has allowed him to work all over Australia in 5 star Resorts, Hotels and Restaurants.
At the age of 23, Shane became the youngest Sous Chef at the 5star "Sails In The Desert Hotel" at Ayers Rock Resort. With a kitchen brigade of 170 chefs, it is the largest Resort in the Southern Hemisphere. From here, Shane took on his first Chef Manager position in Jarvis Bay on the south coast of NSW.
The Grand Chancellor Hobart, Peppermint Bay and Voyages Dunk Island Resort are among some of the operations Shane has been apart of. Shane has settled in Hobart and is the owner operator of "The Vanilla Bean Company" Importing certified organic Vanilla Beans for the Australian market. He also runs the kitchen at "The Tasmanian Royal Botanical Gardens".
Shane Enjoys offering a twist on Modern Australian, Asian and Southern French Cuisines whilst showcasing the freshness and quality of the diverse produce Tasmania has to offer. Shane's Menu.
His Passion for fresh produce and determination as a young chef has allowed him to work all over Australia in 5 star Resorts, Hotels and Restaurants.
At the age of 23, Shane became the youngest Sous Chef at the 5star "Sails In The Desert Hotel" at Ayers Rock Resort. With a kitchen brigade of 170 chefs, it is the largest Resort in the Southern Hemisphere. From here, Shane took on his first Chef Manager position in Jarvis Bay on the south coast of NSW.
The Grand Chancellor Hobart, Peppermint Bay and Voyages Dunk Island Resort are among some of the operations Shane has been apart of. Shane has settled in Hobart and is the owner operator of "The Vanilla Bean Company" Importing certified organic Vanilla Beans for the Australian market. He also runs the kitchen at "The Tasmanian Royal Botanical Gardens".
Shane Enjoys offering a twist on Modern Australian, Asian and Southern French Cuisines whilst showcasing the freshness and quality of the diverse produce Tasmania has to offer. Shane's Menu.
