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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.
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.
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.
Anthony, an Italian Chef, has had a 15-year glittering professional career, working in a range of restaurants across Melbourne, many of which have been awarded Chef's Hats. Growing up with his Italian roots deeply influencing his passion for cooking, Anthony spent many hours learning from his Nonna. He has tested his talent on a host of celebrity figures from all aspects of show business including the legendary Bert & Patty Newton & Sam Newman.
Anthony has also cooked for sporting giants including the Australian National Soccer Team, AFL coaching great Mick Malthouse and the list could go on. Anthony believes that his greatest career highlight was being selected to cook for Queen Elizabeth II, Prince Charles & Camilla.
He has been a guest chef on national TV & cooked on Regional Italian Cooking broadcast on Channel 31. He has also taught at L’universita Di Sapore in Umbria, Italy.
Tamaki studied culinary arts at the William Angliss Institute in Melbourne. Her passion for food started when she was a child at the tender age of seven. At university, she realised that she had a passion for cooking whilst working at a Japanese Izakaya (tapas style) restaurant. It was here that she first learnt how to cook Japanese food professionally. She has an agricultural background, which gives her passion and knowledge in regards to freshness and working within seasonality. Her cooking style involves using and educating diners with seasonal ingredients. Although she is Japanese, she has developed a passion for fusion dishes that draws heavily from Japanese, Italian and French cuisines.
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.
Chris spent a decade working in Europe for small families to large groups. He enjoys the role as a private chef and finds it very personal. Everyday brings something new and finds the challenge exciting. He spent 3 years in London where he honed the skills to cook. Thereafter, he moved to France where he was in a head chef role for a year. He then found a private chef role and never looked back. Chris’s mom was his biggest inspiration. She taught him how to make things from scratch. Ideally, he would be able to cook seasonal organic food with fresh veggies from the garden. The meat and fish reared in a sustainable way.
Justin found the culinary trade after completing his postgraduate degree over 10 years ago. He found work at a sushi bar and got hooked on to the creative outlet in this industry. His appreciation and respect for the natural state of things is what made him fell in love with Japanese gastronomy. It is also the pride that the Japanese take in their work and the years they dedicate to perfecting a dish. Melbourne has truly been a blessing for him to immerse himself into a diversity of techniques, equipment and ingredients. He has broadened his expertise into Australian modern cuisine and finds the perfect complement with Japanese cuisine.
After graduating in culinary arts in Le Renouveau in France, Caroline specialized in pastry and started working in the French Caribbean. Then, she worked with the famous French Michelin-Star Georges Blanc and eventually as a private chef for VIP guests.
Caroline’s signature dessert is the Saint-Honoré, a baked cream puff and prides her cooking on focusing on the best local supplies for quality, fresh ingredients.
Craig has worked in some of London’s finest restaurants for 10 years and as Head Chef for a few Australian restaurants. He has also worked at Fifteen, Balzari, The Grace Darling Hotel and Terra Rossa. He grew up in London cooking under Rowley Leigh at Kensington place and Rose Grey at the River Café. His specialties are cooking with the seasons; letting great ingredients speak for themselves. He loves the simplicity of Japanese and Spanish food. In his spare time, he loves scuba diving, running, swimming, golf and exploring. He loves to travel and teach others his passion for culture and food.
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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