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Modern Australian Featured Chef

Chris Siktars

Brisbane

Chris is trained in modern cooking, with a passion for working with local, seasonal and native ingredients, and experimenting with how they fit into modern cuisine. He specialises in Australian cuisine and particularly likes working with meats and fish. Chris’ grandmother with Hungarian influence inspired him to cook with a simple dish like the Pig Trotter Goulash. He has previously worked at Yering Station Winery, Williams and Sonoma, Tom Pocket, Gordon Luxton Butchers, Pinnacle People and now Black Ox Cellars. 

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Seafood Featured Chef

Daniel Lazaroo

Brisbane

Daniel grew up in Singapore and moved to Australia in 2002. As a Eurasian with Portuguese and Chinese heritage, he had great exposure to many cultures and food from a young age. He first worked at Raffles Hotel (Singapore) and Marco Polo Hotel (Singapore). Later in Australia, he worked under the mentorship of Garry Farrell. He then went on to achieve several culinary medals on the Gold Coast and in Brisbane. Daniel is currently the Group Executive Chef for The Little Pub Group and oversees 3 venues with a different menu across the outlets. 

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FrenchSeafoodCorporateDegustationDinner PartyPartyWeddingWine PairingSydney Featured Chef

Guillaume Bersweiler

Sydney

French born and trained, Guillaume studied hospitality management. Upon completion, he worked at a 1-Michelin star restaurant in Luxembourg for 6 months before moving to England to work at the Lake District. In 2007, Guillaume worked at Halo, as a Head Chef on a luxury charter boat, then later as a Pastry Chef at The Point, Albert Park under Scott Pickett and Damien Styles. He was also the Sous Chef at The Millswyn working with Nick Stanton under Head Chef Nathan Johnson. He then moved to Brisbane as the Head Chef of Augustine’s On George, Depo in West End and Regatta Hotel and Putia. Guillaume is now based in Sydney to further develop his art!

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Seafood Featured Chef

Selau Mailata

Brisbane

Selau is from a Samoan background where his kitchen was always filled with people cooking, lots of laughter where you would always feel the love. He loves experimenting with different dishes and primarily focuses on Modern Australian cuisine. Selau currently works at The Point (Brisbane) and has worked as a Head Chef at Crosstown Public House, The Defiant Duck, Jetty Oxford (Bulimba), Cha Cha Char Wine Bar & Grill. 

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