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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.
Sophie has been working in kitchen from a young tender age at 14 years old. Her experience ranges from working for Rick Stein at age 16, head chef at 21 in a popular 16th Century Inn in Cornwall - UK, chef on private yachts in the Mediterranean, head chef for Fuller, Smith and Turner in two of their city bars in London and chef de partie for Jamie Oliver at his Fifteen Cornwall restaurant. She also owns and runs her own cooking school and catering business for the last 7 years in 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.
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