Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions.
In 1981, Nino Cea opened Geppetto Trattoria with the vision to create an unpretentious eatery that focused on Italian home-style cooking. This idea was inspired by those eateries found in his hometown region of Puglia in Italy...
Henry Honner is the owner and Head Chef of Juno & May, Camberwell. His mandate is simple - to serve the freshest ingredients in the tastiest combination, based on the best dishes the world has to offer, irrespective of culture or country.
David Hall is Pure South Dining's newest addition as head chef of this iconic Southgate restaurant.
The talented young chef joins a world-class team in the Pure South Dining kitchen and will continue to create menus that are true to the restaurant’s ethos of “Provenance, Sustainable, Ethical”. “David’s career mirrors our own authentic story and he fits the definition of a great modern chef,” said Philip Kennedy.
Born in Milano and growing up in Turin, Italy, Paolo Masciopinto’s interest in the kitchen began at an early age after working in restaurants during the summer holidays.
Emma started her work experience at a winery restaurant and small hotel in Central Otago New Zealand, before beginning a Modern Apprenticeship at the award winning Hermitage Hotel in Mt Cook New Zealand. Working with Executive Chef Franz Blum, Emma gained extensive experience in every facet of the kitchen.
Chilean born Geo Tapia is head chef and owner of Two Beans and a Farm Restaurant. Entirely self taught, Geo established his first restaurant 12 years ago with a heavy influence from South American cuisine.