The Australian Chef Network is an important part of Brent Aitken’s current working life. And what a legacy that is.
Monsters are as monsters do, and they need a firm hand. Executive chef André Kropp has big skills and a firm hand. Double whammy.
Michelin chef Nic Vanderbeeken does things his way in Bali. He is happy in paradise.
Mark Baylis, from a big journey through cooking for hatted restaurants found his niche as a corporate chef. Now he has a life!
Meet Jarrod Wessing from Dandy Lane, whose leap of faith is based on sound knowledge and a perfect driver: the customer is all.
The service here is always… unusual, to say the least. From a wonky tea pot last time, this time we entered the archaeology of bacon.
Meet Paul Foreman for Chef Talk. “A perfect service is like a perfect orchestra. It’s music to watch, and experience. Even behind the pass.”