Michael Fox
Michael Fox

Michael Fox

Born:  Adelaide

History:  After I completed my apprenticeship at Mt Lofty House in the Adelaide Hills, I went overseas and worked at Le Manior aux Quat Saisons in Oxfordshire, UK.  I spent two years there, working my way up to Chef de Partie.  After returning to Australia, I made the move to Melbourne, working for two years at Vue de Monde as sous chef before moving across to Cecconi's Cantina to continue the role of sous chef for two and a half years.  I'm currently working as head chef at Henry and the Fox.

Have you always want to be a chef?

Since early childhood I have wanted to be a chef.  My mother spent a lot of time in the kitchen, so I really enjoyed playing her assistant.

How would you define your style?

Modern contemporary.

What is your feature flavour these days?
Anything that is in season.

Obsessive compulsive about? 

Working clean.

Greatest inspirations/influences? 

Raymond Blanc.

What do you love about this business? 

The challenges that we face being a new start-up restaurant.

An ingredient you cant live without?

Sherry vinegar.

Most 'eyebrow raising' menu item? 

Moreton Bay bugs.

Signature dish:  Pan-fried scallops

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