In the early '90s, in a pub bistro on Darley St Newtown, David started cooking Thai food unlike anything Sydney had ever tasted. His obsession with authenticity makes him the perfect guide for a deep dive into Thai cuisine (especially curries)!
Matt’s love of the land and passion for exceptional produce are evident in his menus. With over 30 years at the helm of some of Sydney’s most loved restaurants, his heart is firmly in the kitchen and places where the food he cooks originates.
Giovanni introduced me to Sardinian food and together we wrote A Sardinian Cookbook. He loves teaching people how to combine the unique ingredients of his homeland into simple, delicious dishes.
Lucio ran one of Sydney’s finest Italian restaurants for almost 40 years. He embodies the spirit of la cucina Italiana and, having grown up in his parent's beachside restaurant in Liguria, is an expert on making pesto Genovese.
Morgan fell in love with the food of America’s Deep South working with acclaimed chef Sean Brock at Husk in Charleston and Nashville. As the founder of Belles Hot Chicken he makes a mean fried chicken with biscuits!