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Mirko Grillini

Mirko Grillini

Mirko was born in Bologna (Italy) and made Australia home at the tender age of 24. Growing up with his Grandparents, Mirko was exposed to the home style of traditional local food and the art of making pasta, which later in life became the core style for his success.

Following the traditional restaurant/resort way of building experience, working across Europe, including the famous San Lorenzo restaurant in London’s Knightsbridge. The real change of pace happened in 1993, when Mirko began making his handmade, hand rolled pasta for restaurants, a skill that led into cooking classes all around Australia, television shows, publishing cookbooks and owning an award-winning restaurant.

His passion as actor kept growing and is now well established and often seen on mainstream TV/Cinema productions, his passion for food and education never left so he managed to blend the Arts with his rustic Italian cuisine skills and offer a very unique experience.

Mirko doesn’t offer only a dining experience but an ensemble of traditional methods, cooking skills, food knowledge, Italian traditions and nutritional aspects of the food we commonly chose to eat.

Sylvia Mahfoud

Sylvia Mahfoud

Melbourne 

Working in the industry for over 10 years, Chef Sylvia has worked with some very colourful and extremely talented mentors and chefs. Becoming head chef in her 4th year, she went on to work at establishments such as the Malthouse Theater and a number of specialist catering companies serving up to 2,000 guests. She has worked alongside the likes of Shanon Bennett at a Melbourne Gaol fundraiser and received compliments when cooking for Marco Pierre. 

Growing up with foodie parents, her love and appreciation for food were realised at a young age. Learning traditions such as preserving, curing and home-made wine and cheese making, Chef Sylvia enjoys introducing new ingredients to a dish to broaden her guest's food knowledge and flavour palette. 

Pete Hilcke

Pete Hilcke

Melbourne

Pete is an Australian seafood chef, author and TV personality based in Melbourne, Australia. He was trained in the Royal Australian Navy before running one of Australia’s premier members only club kitchens at the RACV City Club. Since his Australian TV Debut on The Australian Seafood Show, he continues his role as The Sustainable Seafood Chef presenting a number of shows across Foxtel & Radio, most recently Food To Eat on Footprint TV (USA). His goal in life is to educate people through his cooking. He wants to teach them how sustainable seafood is managed and how we can make it into something great when cooked. 

Simon Chilver

Simon Chilver

Melbourne

Top Melbourne chef, Simon Chilver, has cooked at many of Melbourne's best restaurants, including Donovans and The Windsor Hotel. He was also a chef at Harrod's of Knightsbridge in London, for two years.

Daniel Lazaroo

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. 

Selau Mailata

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. 

Seddon Frew

Seddon Frew

Melbourne

Seddon grew up in a coastal town in New Zealand fishing and cooking fish and eventually working in one of Melbourne’s top seafood restaurants. After school, trained as a chef at Otago Polytechnic, eventually specializing in Southeast Asian cooking drawing inspiration from David Thompson, Greg Doyle and Marco Pierre White. Seddon has worked at Etrusco, Pier 25, Bacash, Susie Wong and Spice Temple. 

Herman Dsouza

Herman Dsouza

Perth

Herman has been refining his craft over the last 16 years as a Chef in a variety of environments internationally ranging from business leisure to exclusive luxury resorts overseeing multiple food & beverage outlets at the same time in different countries namely India (The Taj Group of Hotels), UAE (Hilton Ras Al-Khaimah), Kingdom of Bahrain (The Ritz Carlton Hotel and Spa), Sultanate of Oman (Shangri-la’s Barr Al-Jissah Hotel) and Australia (The Richardson Hotel as Executive Sous Chef, Jacksons as Head Chef, Rockpool Bar and Grill as Senior Sous Chef, Varnish on King as Senior Sous Chef and many more. Photos by Ryan Tran from Shadow Studio.

Adam Hudson

Adam Hudson

Perth

Adam Hudson began his culinary career in 1996 and has worked in many different types of venues in a wide range of cuisines. His biggest inspiration as a young chef was Philip Johnson from Ecco in Brisbane (winner of Gourmet Traveller’s Restaurant of the Year, 1996). Later on, Hudson came to follow the cooking of Gordon Ramsay, Pier’s Greg Doyle and a few other notable chefs. Hudson’s work in the UK taught him a lot from working with names like Antoine Mossiman and Pierre Gagnaire. His style in Australia has always been the broad-sweeping genre of “Modern Australian”, with influences of Mexican, Spanish, Italian and occasionally Japanese.

Vince Ieraci

Vince Ieraci

Sydney

Vince Ieraci was born in Calabria, Italy and migrated to Australia at the age of 4 years old with his family and grandparents. This is where his journey with food became the essence of everyday life, surrounded by the traditional simplicity of Italian flavours and techniques. Vince has been fortunate to work with some of Australia’s best restaurants and chefs including Manu Fiedel from Bilsons, Matt Moran from Aria, Pink Salt Double Bay and Doltone House. Determined to establish his own identity, Vince opened his very own Italian restaurant in Western Sydney; a home-styled fresh pasta restaurant called Riccardo’s. After 5 years he ventured into personalised catering for corporate and private clients where he met the likes of Alessandro Del Piero, Mel Gibson, Kyle Sandilands and NRL Stars Paul Gallen and Michael Ennis.

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