Meet your chefs
Chef, restaurateur and consultant, Jacques Reymond successfully ran his eponymously named, Age
Good Food Guide Awards Three Hat restaurant in Melbourne, Australia for 26 years.
Consistently winning accolades and recognition for his contemporary cuisine and high-end dining establishment.
His stellar career continues, following the closure of Jacques Reymond Restaurant December 2013, after being awarded Three Hats for 2014, and Best Restaurant in Australia 2014 Restaurant and
Catering Association. Jacques stepped out when the business was still at its peak..... more
Yorkshire-born, Donovan Cooke unofficially began his career when he was very young, his family lived in Hull and his grandmother had a fish & chip shop, supplying the freshest and best local produce to the town.
This is where his love of quality and local ingredients started. Donovan officially began work in kitchens aged 15. His talents quickly saw him singled out by culinary heavyweights Michael Roux and Marco Pierre White, to name a few.
In the late 80’s Donovan had been working at Michel Roux's The Waterside Inn as chef de partie – here he had to learn everything from the ground up ..... more
Mark Best started his working life as an electrician in the gold mines of Western Australia before starting his culinary career at the age of 25. He commenced an apprenticeship at the Macleay Street Bistro, Potts Point, in 1990.
This was the beginning of his passion for French food. It was the heyday of modern Australian cuisine the fusion of European techniques and ingredients with the flavours of the Asian region and a flourishing time for Sydney’s food scene.
In 1995, he opened his own restaurant, Peninsula Bistro, Balmain, which soon developed a strong local following and rave critical acclaim. ............more
Tetsuya Wakuda grew up in the Japanese town of Hamamatsu in the Shizuoka Prefecture.
With a limited knowledge of English, and of the country which would become his home, Tetsuya arrived in Australia at the age of twenty-two, never imagining he would one day be embraced as one of the nation's favourite chefs.
Landing in Sydney in 1982 with nothing more than a small suitcase and a love of food, Tetsuya found his very first job as a kitchen hand at Fishwives in Surry Hills. A year later he was introduced to Sydney chef Tony Bilson, who was looking for a Japanese cook to make sushi at Kinsela's. more
Starting his career in the kitchen of his family's Vietnamese restaurant chain, Thanh Binh, in Sydney, Dan quickly developed a taste for a career in a challenging and exciting kitchen. Dan developed his culinary skills at an elite list of Sydney restaurants including Longrain, Pello Restaurant and Marque, where he completed his apprenticeship..... more
Michael Luo is the head dim sum chef at Merivale’s popular Cantonese restaurant, Mr Wong.
Michael has an impressive international pedigree, having spent the last four years presiding over the dim sum kitchen at the prestigious Hakkasan Dubai. Located at the iconic Jumeirah Emirates Towers Hotel, Hakkasan Dubai is famed for its beautifully presented and delicately crafted dim sum selection...... more