Naser and Cheryl Daci of Daci & Daci Bakers in Hobart’s Murray Street are natives of Europe where Naser headed up artisan bakeries and Cheryl ran prestigious pastry kitchens in London.
Jesse Gerner began his apprenticeship early at 15 after always being very keen to cook professionally. Jesse’s interest in food stems from his parents who have always lived quite sustainably, growing their own fruit and vegetables, having chickens, geese, etc. While his food philosophy has matured and changed over the years, the constant has always been using fantastic ingredients that are celebrated for their unique flavour on the plate.
Karen has been cooking all her life, and is a highly respected member of the Tasmanian culinary environment. Karen’s ethos on eating is to buy locally sourced, seasonal, fresh food that has been grown in a safe manner, animals that have lived a humane and good life and fish that have been farmed or fished using sustainable practices.
As Executive Chef of four Merivale restaurants, Dan Hong has captured the attention of Sydney’s foodies and cemented his reputation as one of Sydney’s fastest rising culinary talents.
Executive Chef Andre Kropp’s culinary working life began in 1989 in South Africa and his work has taken him to Botswana, Germany, Scotland and then Tasmania, Australia, all in five star establishments.
Will’s passion for the cuisine, culture and culinary heritage of this fascinatingly diverse part of the world is what really defines him and sets him apart as a chef and restaurateur.
Matteo Rao has worked in the Italian food industry for over 28 years that has taken him to Rome, Sicily, Abruzzo, Puglia, Alba, Sydney and the Gold Coast.
Step into the contemporary and stylish surroundings of Nobu Melbourne and experience the creative flavours from head chef Christopher Shane Chan Yai Ching and his talented team.
Waji is a chef who creates boldly flavoured, deeply satisfying dishes cooked with premium Tasmanian ingredients.
Through the success of his restaurants, critics and diners alike have proven that Daniel’s style and passion for food is highly regarded.