Seddon Frew


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. 

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