Chefs

Following last month's World's 50 Best Restaurant Awards in Melbourne, Jill Dupleix spoke to the top chefs from in South-East Asia.

Peter Gunn’s first foray as a restaurateur was probably always going to be divisive. He didn’t disappoint.

FoodService chats to three of the international superstar chefs – Ana Roš, Umberto Bombana and Mingoo Kang – to find out what initially drew them to the industry and what continues to motivate them.

Gus Armstrong says he's not a chef. But he sort of is. It's just that there's a new way of being a chef these days, and a new way of being a restaurateur. He's doing both at his loud, irreverent, edgy Canberra restaurant, Eightysix.

Huxtaburger's Daniel Wilson shares with foodService his favourite venues this side and that of the Pacific.

Australia's Biggest Morning Tea kicks off next month in support of the Cancer Council. FoodService caught up with pastry chef Darren Purchese to discuss how he got involved in the program, and what he has planned for this year's campaign.

FoodService catches up with the World's Best Restaurants' co-owners, Will Guidara and chef Daniel Humm, to find out what the accolade means to them, and what they plan to do next.

Renowned chef Chase Kojima launched Sokyo in Sydney and Kiyomi in Broadbeach before opening his first casual venue, Gojima at The Star Sydney last year. Here he reveals to foodService the idea behind this rice burger joint.

Since the launch of Bar Idda, his Sicilian-inspired establishment in the Melbourne suburb of Brunswick East, chef and owner Alfredo La Spina has seen many neighbouring restaurants come and go. Get the exclusive on his recipe for going the distance.

The menu is a surprise, the produce is from down the road, the Shiraz is from just outside the window – so who’s the chef behind Hentley Farm?

Ricardo Interdonato, head chef of Mezzanino Ristorante in Sydney's Waterloo, shares with foodService his love for Italian food.

Ahead of his visit to Tasmania next for the 2017 Great Chefs Series, acclaimed French chef Alain Passard chats to foodService.

Owner and executive chef of Melbourne's Steak Ministry Bar & Grill, Chris Wade, reveals his kitchen setup and the different equipment he likes to use.

Susheel Kumar was living in the Indian capital when he decided to uproot his family and set up restaurant Delhi By the Way in Sydney. This life-changing move hasn't been without its challenges.

Tony Panetta, executive chef of International Convention Centre Sydney, reveals what it has been like to take the helm of the large, commercial kitchen of the precinct, and how he menu plans for different sized groups and events.