In 2021 Aaron joined the Point Group as the head chef at the newly open Shellhouse dining room.
Born into an Indian-Italian family, Adam D'Sylva was blessed with first-hand access to two of the world's most beloved cuisines from a tender age and cemented his passion for cooking in his Nonna’s kitchen.
Adrian Richardson is an Australian chef, restaurateur, author, and television presenter.
Alastair McLeod is a chef, television personality and industry ambassador with an unbridled enthusiasm for all things food.
Anthony Puharich knows meat. He has an established reputation as one of Australia’s leading butchers and entrepreneurs.
Ben Williamson’s latest venture, Agnes, combines the drama and skill of wood-fired cooking with contemporary hospitality.
When Bente is not off grid cooking over a wood fire, she spends her time at Pope Joan Cafe in Melbourne CBD. A gorgeous venue, with a wood fired grill, specialising in local produce. She excepted the position as head chef early 2021 and you can find her there most days Monday to Friday.
Born in Dublin and trained by the legendary Raymond Blanc, Colin Fassnidge moved to Australia in 1999 and started to make a name for himself in the Sydney restaurant scene throughout the early naughties.
David LeMire MW is a wine business professional with experience in retail, distribution, and brand management. In 2010 he joined the team at leading Adelaide Hills winery Shaw + Smith as Head of Sales and Marketing, and he was appointed Co-CEO in July 2020.
Chef, teacher, writer, advocate, food guide and presenter, there are few facets of the hospitality industry that Dominque Rizzo has not touched.
George Calombaris is one of the world’s most decorated chefs; recognised and respected around the world by his peers and the general public for his culinary genius and his absolute passion for food.
Jake Nicolson has worked at prestigious venues around the world. He is Executive Chef of the Ghanem Group, where his ever-expanding portfolio includes Blackbird Bar & Grill, Donna Chang, and The Boom Boom Room.
Jerry Mai is a Vietnamese-Australian chef living and working in Melbourne, Australia. Jerry’s cooking tells her family’s story through flavours. The food is predominantly Vietnamese, with more than a little inspiration from Thai and Cambodian cuisine.
Born into a family of chefs and cooks, Manu Feildel commenced his culinary career in his father’s restaurant at 15 years old. After completing his training, he headed to London working in The Café Royal and Livebait before moving to Australia.
Born in Hobart and raised in Naples, Massimo Mele combines his Italian heritage and access to great produce, to serve delicious hearty food, both in the home and professionally.
Raymond Capaldi has been an influencer and power in the Melbourne food scene for more than 20 years. Raymond is well-known to Melburnians for his time at the Hotel Sofitel in the late '90s, where he established the Sofitel cooking academy.
Over the course of her career, Samantha Payne has travelled locally and globally to discuss Australian wine and work with winemakers in various wine regions all over the world.
With a career spanning over 30 years, London-born, award-winning Chef Spencer Patrick brings his culinary expertise and two decades of Michelin star experience as Founder and Director of Taste Port Douglas.