Michael Berry
Michael Berry

Michael Berry

History:

1982-1986 - Apprentice Chef @ Mt Cook Cafe Regent Hotel
1986-1988 -  Regent Hotel Kable Restaurant
1989 – The Black Cat Cafe, Berlin, Germany
1990 – The Grouse & Claret, Belgravia, London
1991-1999 - Sunsail International based in the Mediterranean, Caribbean & UK on both Super Yachts & Land based hotels
1999 – Soul Bar & Bistro, Auckland Viaduck, NZ
2000-2002 - Killarney St Brasserie, Auckland, NZ
2002-2006 - Chantilly’s on the Bay, Port Vila, Vanuatu
2007 - Consulting and opening Terra Rosa, Melbourne, VIC
2009 - EV Bistro Wine Bar


Have you always wanted to be a Chef?
Yes from an early age I knew that I could bring my passion for good food and wine to life. The enjoyment of how it can bring people together continues to inspire me.


How would you define your style? 
Classical methods, working new & seasonal produce into creating a balanced dish.


Obsessive compulsive about? 
Using the freshest seasonal local produce, creating clean simple elegant flavours.


Your greatest culinary inspirations?
Jimmy Shu of Hanuman Thai Restaurant, Rick Stein for his clean style, Georgio Locatelli as his passion is infectious.


Most "eyebrow raising” menu item? 
Seared scallop with saffron scented cauliflower puree encased in a pastry tartlet & finished with flying fish roe. Kangaroo fillet char grilled and served on sauteed sweet potatoes, tomatoes, green beans, roast garlic and a golden blue and goji berry sauce.


Signature dish: Seared local fish served on a citron hash cake with ruby grapefruit slaw, crispy pancetta and a shiraz reduction