By Leigh O’Connor.
Each year, AGFG’s Chef Chats uncover the stories, inspirations and culinary philosophies shaping Australia’s dining scene — and 2025 delivered some of our most memorable conversations yet.
From the bold Southeast Asian flavours of Melbourne’s Migo Razon to the refined island fare of Josh Hingston, this year’s standout Chefs shared more than recipes — they revealed the heart behind their craft.
Join us as we revisit five of the most inspiring voices in Australian cuisine, each bringing their own journey, heritage and creativity to the plate in truly unforgettable ways. Click on the heading for the full interview:
Dishing up a non-pretentious take on Southeast Asian food, Migo Razon finds inspiration from everywhere – his home, the places he has travelled and explored, along with his Mum’s cooking.
Born in Manila, this Filipino Chef graduated from the Centre of Culinary Arts before heading Down Under after working in some of the Philippine’s most esteemed restaurants.
Now Executive Chef of the Movenpick Hotel on Spencer Street in Melbourne, Migo takes charge of the kitchen at award-winning, Chef-hatted Miss Mi restaurant.
Josh Hingston discovered the joy of cooking in his Grandma’s kitchen where he was inspired by her advocacy for sustainable practices, local sourcing and ingredients.
"I was born in Bendigo and immersed in a rich tapestry of flavours from an early age. The vibrant aromas of my Grandma’s cooking and the stories behind each dish sparked a lifelong passion for cooking,” he explains.
"Determined to turn this passion into a profession, I started my culinary journey in Sydney when I was 16. My first kitchen job was at a restaurant called Edna’s Table with Raymond and Janice Kirsch, which specialised in native Australian ingredients.”
To Yukio Ozeki a restaurant is a treasure trove of meetings – the teamwork that emerges in a busy kitchen and the ability to bring joy and inspiration to others through the dishes he creates.
Born and raised in an old town in Tokyo near the Tsukiji fish market, Yukio would frequently dine out at a wide variety of traditional Japanese restaurants. The fun and flavour charmed him and he became fascinated with cooking.
Working hard as a trainee Chef at Tsukiji sushi restaurant, Yukio honed several cooking skills and techniques including ‘Fugu’ (blowfish) cuisine – think The Simpsons!
Coming from a small village in the Philippines, Rey Ambas has fond memories of sharing meals and occasions on his grandparents’ farm.
They grew their own citrus, vegetables and raised chickens and pigs – Rey remembers traditional occasions where most of the village and neighbours would come together and share traditional food.
"In the middle were my grandparents always cooking. I guess that’s where I started, I remember washing rice for them, collecting herbs and picking vegetables for the upcoming meals – core memories really are true,” he recalls.
These days, Rey is Executive Chef at Chef-hatted Jonah’s restaurant in Whale Beach, where you can expect stunning views from every table, along with contemporary Modern Australian cuisine with a focus on seafood.
As a teenager, you would find Jack Powlay at home teaching himself how to spin sugar or making an apple Charlotte out of an old Larousse Gastronomic cookbook.
"Being able to create something delicious (sometimes not so delicious) out of just a few ingredients was absolutely fascinating to me,” he says. "My mother had a fish and chip shop when I was young, so I guess the industry was quietly nipping at my heels.
"Growing up watching Iain ‘Huey’ Hewitson was always a blast. Once I found myself in a commercial kitchen, that was it…the fast-paced environment, pressure, discipline, camaraderie and satisfaction of a smooth service with happy guests just topped it off, I was hooked.”
Behind the glass façade of Sydney Harbour Marriott at Circular Quay, where the hum of the city meets the sparkle of the harbour, sits Silvester’s Restaurant & Lounge - a place where contemporary Australian dining comes alive.
At the helm of its culinary creativity stands James Searby, Executive Sous Chef, whose journey to this coveted role has been anything but conventional.
James was born in Nambour, Queensland - incidentally in the same hospital as former Prime Minister Kevin Rudd. Yet, it was not politics but the pull of artistry and flavour that shaped his destiny.
