Acclaimed Tasmanian chef Luke Burgess has had a stellar career thus far, from his apprenticeship at Tetsuya’s in Sydney to working with the team at Noma in Copenhagen.
Terry Clark was born and raised in Johannesburg, South Africa and, after completing a diploma in hotel management and working and training for various South African hotel chains, started his journey around the world. Moving to London he worked with the team at the Mandarin Oriental Hyde Park for three years under the guidance of Chefs Hywel Jones and Christopher Staines at the hotel’s Michelin starred restaurant, Foliage.
Shane Delia is an award-winning chef and restaurateur who is best known for his original culinary style of cooking that has fascinated diners at his two Melbourne restaurants – Maha and St Katherine’s – for years.
The youngest Belgian chef to ever be awarded a Michelin star, emerging talent Kobe Desramaults is exciting food audiences from around the globe at his restaurant In de Wulf, which is also named on the San Pellegrino World’s Best Restaurants Top 100 list.
Matthew Evans is a former chef and food critic turned Tasmanian smallholder. He fattens pigs, milks a cow, tends a garden and writes about food from his office overlooking the silver birches atop his cottage on Puggle Farm, in the gorgeous Huon Valley.
Since becoming Executive Chef at The Four in Hand Dining Room in Sydney in 2005, Dublin-born Colin Fassnidge’s unique style has seen a small dining room in a pub transformed into a Two Hat “foodie” destination.
Karen Goodwin-Roberts has a simple philosophy behind the food that she serves in her Hobart-based cafes and her very busy catering business: find good, fresh local ingredients, organically grown where possible, and cook and present them in a manner that represents minimal intervention, maximum flavour and presentation.
Jahan Patterson Were
Jahan is Executive Chef at The Edge Of The Bay Resort, a quaint family run establishment on the Freycinet Peninsula of Tasmania. Tasmanian born, Jahan commenced his career as a Chef in Hobart before traveling throughout Australia, Europe, and the United States.
Giovanni Pilu began his culinary career in Italy and was always destined
to cook. He was born in Sardinia and arrived in
Australia in 1992, aged 20 and full of enthusiasm and passion for the unique
flavours of his homeland.
Darren Purchese is one of the most innovative pastry chefs working in Australia today. His cutting-edge style uses unique food pairing combinations and the latest kitchen gadgets (along with some hard-core hardware appliances) to produce exciting and visually inspiring desserts at his acclaimed Burch & Purchese Sweet Studio in Melbourne’s Chapel Street.
Waji Spiby has grown up out of his Indian sub-continental heritage, with a Moslem name but an English foster family and an Australian culture.
Further chefs to be advised.