Interviews Articles
There’s a quiet intensity to New Zealand Chef Josh Emett’s presence - a product of decades spent in some of the world’s most disciplined kitchen - but also a surprising warmth. It’s this duality that ...
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 pig...
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. These days you will find him in charge of...
Step inside Mt Lewis Pizzeria on any given morning and you’ll likely find a queue snaking out the door, a cloud of za’atar-scented steam rising from the ovens and one man at the heart of it all - Jaso...
Giuseppe Fuzio’s journey to Executive Chef at Sydney’s acclaimed a’Mare restaurant didn’t start in a high-end kitchen, but, (like so many of the iconic Italian culinary creatives that preceded him) in...
Forget wine and cheese! The newest food and drink pairing according to The Crazy Bull is beer and cheese. Australia’s favourite Spaniard, Miguel Maestre, will launch his new beer Rubia exclusively at ...
Blending traditional Japanese techniques with French culinary artistry, Masahiko Yomoda is a Michelin-starred Chef celebrated for his innovative approach to fusion cuisine....
Fine dining Chef Dwayne Bannon-Harrison is preserving tradition…and plating it, one flavourful memory at a time....
When French-Swiss pastry Chef and famed chocolatier Amaury Guichon made his first-ever visit to Sydney this week, fans were hungry to get a taste of both his delicious desserts, as well as the delight...
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....
A little white lie to his mother led Ben Pienprasop to Australia to study a Masters degree in Accounting – in fact, he was continuing to follow his dream to study professional cooking....
Bullied as a child, Jigs Liwanag spent a great deal of time in the kitchen with his Grandmother – it’s no surprise that her recipes are still very close to his heart. Starting his career as a nurse, h...
Growing up, Gabriele Pezzimenti’s kitchen was a constant fusion of traditions and stories – each meal a celebration of heritage. With his Mum going back to work early to support the family, Gabriele s...
From Eleven Madison Park and Noma to Restaurant Botanic, Justin James’ career reads like a masterclass in fine dining, but his new venture is deeply personal. Speaking exclusively to AGFG, Justin lays...
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....
Dalton Fernandes’ culinary journey began in the vibrant kitchens of Mumbai in India where his passion for cooking was ignited. Now he blends his global expertise with local Australian produce at Angel...
Cheolmin (Don) Park is a complete perfectionist at heart – continuously trying, failing and trying again! With a strong passion for both Western and Asian cooking styles, this Chef enjoys balancing bi...
From the moment Jono Sweet stepped into the kitchen on work experience, he was drawn to the energy, precision and creativity of the Chefs. Jono now finds himself leading the team at Rumi on Louth in P...
Cooking with Native Ingredients is a culinary journey rooted in culture. And, leading the charge is Troy Benjamin - hoping to change the way Aussies see ‘bush tucker’....
You could say Alessandra D’Angelo’s culinary journey has been shaped by her children. Now Chef and owner of plant-based Italian Melbourne restaurant Funghi e Tartufo, Alessandra was a single Mum focus...