ChefsSavour Tasmania is proud to welcome four culinary world leaders to Tasmanian shores this May. Please see below biographies and information on these world respected chefs and find out what influences them...
Maggie Beer's career has encompassed farming, food production, exporting, food writing and television presenting. She has received many awards over the years from when, in 1991, her Pheasant Farm Restaurant won the Remy Martin Cognac/Australian Gourmet Traveller Restaurant of the Year...
From the age of nine, Martin Bosley wanted to be a chef. Martin's parents dined out frequently and he and his siblings often accompanied them. Over weekends, they hosted lunch and dinner parties where the food was largely influenced by their subscription to Cordon Bleu magazine. Every month, when a new issue arrived, they would progressively cook every recipe in it so Bosley learned the difference between a profiterole and an eclair by the time he was thirteen. Martin's father would often lock himself in the kitchen on a Sunday and just cook. The men in his family always cooked...
UK born Simon Bryant was until recently the Executive Chef at the Hilton Adelaide running a large commercial kitchen serving a number of restaurants, including The Brasserie. He left school to become an apprentice mechanic, specialising in motor bikes, before going on to University where he took a job in the Uni cafe to support his studies. He discovered that he liked cooking more than his lectures...
Alvin is a truly unique chef. Born in London, raised in Toronto, he has travelled extensively since childhood, making him well-versed in different cultures and cuisines. He realised early on that modern diners wanted more than just a tasty meal - they wanted to indulge their senses and push them to the limit...
Hailing from La Rochelle in south-west France, Philippe brings with him 18 years of culinary skills and experience, having served his apprenticeship in France. Philippe's career began in 1988 with La Fermette Marbeuf 1900, a premier dining restaurant, where he worked for two years...
After finishing his studies in the early 1990s Paco Roncero began work as a trainee in the restaurant Zalacain (three Michelin Stars) and later in the Hotel Ritz, Madrid. In the late 1990's Roncero joined the Casino de Madrid as restaurant consultant, where he created elaborate banquet menus and helped to improve and modernise the gastronomy before being appointed to head chef at the casino in 2000. As part of the role he oversaw the banqueting and El Bulli Catering, La Terraza restaurant and The Club de Golf Retamares...
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