Peter Doyle is the executive head chef of two-hatted est. restaurant in Sydney and has grown to become one of the country’s industry legends. He has been awarded several accolades for his French-influenced cooking, including a Sydney Morning Herald Professional Excellence Award in 2004 and 2011. Who is your inspiration? Fellow chefs, seasonal produces, and anyone who has written a good cook book What’s currently … Continue reading At the table with: Peter Doyle
It’s almost undeniable learning how to cook is in the Italian blood, and Luca Ciano is no exception to that. Born and raised in Milan, Italy, Ciano started cooking with his mum and nonna at the age of eight. This triggered the start of Ciano’s years of hard work in highly regarded kitchens including two Michelin star restaurant Il Luogo di Aimo e Nadia in Milan, … Continue reading Luca Ciano sauces up Italian cooking for the home
Chef and restauranteur Chase Kojima has been making headlines in Australia since opening his own restaurant Sokyo at The Star in Sydney. Born and raised in San Francisco, Kojima grew up working at the family kitchen that served up traditional Japanese food. All before hitting 30, he has also headed up kitchens of the Nobu restaurant group in Las Vegas, Dubai, London, and LA. Who … Continue reading At the table with: Chase Kojima
Owner and operator of one of Sydney’s most highly-regarded restaurants Tetsuya’s Restaurant is Tetsuya Wakuda. He is known for dishing out traditional Japanese dishes using French techniques that he learned in the kitchen from Sydney chef Tony Bilson. He is also the owner of a restaurant in Singapore, Waku Ghin, which he opened in 2010 as part of the Mariana Bay Sands complex. In addition … Continue reading At the table with: Tetsuya Wakuda
Who is your inspiration? My inspiration in the kitchen are the people who I source my food from. I live in Brisbane, Australia and I’ve made it my business for the last 19 years since I moved there. It’s not about knowing who the chefs are, or who is hot to trot, or who is doing dude food but to know the local produce in … Continue reading At the table with: Alastair McLeod
