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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.

Nathan Giurdanella

Nathan Giurdanella

Melbourne

Born in Melbourne, Nathan Giurdanella has over 24 years’ experience in modern Australian, European, French, Italian and Mediterranean cuisines. Nathan completed his apprenticeship at the three hatted Café Di Stasio (St Kilda) and shortly thereafter moving to the two hatted Cafe e`Cucina (South Yarra). Both of these outstanding restaurants provided wonderful learning experiences for Nathan, particularly as he was given the opportunity to work alongside some of the finest chefs in town. Before Nathan left Melbourne to travel around Australia, he worked with Chef David Braim at Half Moon Hotel (Brighton), this experience provided him with diversity in skill and knowledge. Nathan also worked at Bistro C and Sails restaurant in Noosa Heads. In the past two years before returning to Melbourne, Nathan was based in Perth worked on Private luxury yachts in the Kimberley, high class wineries and hotels in Broome. 

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.

Boris Portnoy

Boris Portnoy

Melbourne

Russian-born but raised in California, he is traditionally trained and began his training at Deux Cheminees in Philadelphia under the tutelage of Chef Fritz Blanc. In addition to his apprenticeship on the East Coast of the States, he spent time in Spain to further his understanding of avant-garde techniques and philosophies of “alta cocina.” His modern technique and wide range of taste were refined as a result of his stint. Boris likes that the Intertain platform allows him to connect directly with the people he cooks for. He also likes the flexibility of his Intertain schedule as he works towards opening a brick and mortar hospitality business.

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