Sean Cummings/ Executive Chef, Park Hyatt Melbourne Sean Cummings comes to Melbourne’s leading luxury hotel with an extensive list of culinary skills. He completely understands food & beverage operation and the hospitality industry as a whole, including corporate culture & philosophy, sales & marketing & the general work environment. This makes him the leader of…
Pierrick Boyer was appointed Pastry Chef at RACV’s new landmark headquarters, 501 Bourke St, in August 2004. He then opened le Petit Gateau patisserie in Melbourne in July 2007, and currently still heads up both venues with his incredibly artistic approach to pastry and desserts. Pierrick has a wealth of International experience spanning 20 years in…
British born, long time Australian resident, Ian Curley is the quintessential classical chef. Maintaining a traditional approach to cooking, Ian has seen food trends come and go, but his philosophy remains the same, ‘Keep it honest and flavorsome – it’s as simple as that.’ When Ian talks about food you can’t help but want to…
At only 30 years of age, Shane Delia is one of Melbourne’s most innovative young chefs. Opening his much awarded first restaurant Maha Bar and Grill in February 2008, Shane has excited diners with his fresh Mediterranean approach to Middle Eastern cuisine. Shane prides himself on his original culinary style that stems from the eclectic…
Cameron McKenzie has worked in some of Melbourne’s leading restaurants over the past 17 years and has a strong passion for food, flavours and local produce. Cameron places a great emphasis on modern European cuisine with a philosophy of keeping it simple and allowing the best and freshest produce to shine through. You can find…
Travis McAuley and George Calombaris have worked together for many years, and when it was time to select the Head Chef for Hellenic Republic, Travis was the obvious choice. Most recently, Travis was Sous Chef at The Press Club, but his professional history covers modern Australian and European venues in Melbourne and London. His style…
MoVida chef and owner Frank Camorra was born in Barcelona and spent his first five years in his parents’ hometown of Córdoba in Andalusia, before his parents migrated to Australia. In 2000, Frank returned to work in Spain and was inspired by both the modern and traditional aspects of Spanish cuisine as well as the…
