Michael Harrison

Michael Harrison

Born:

Melbourne.

History:

Fenix restaurant - (Apprentice) Raymond Capaldi
Langtons restaurant - (Apprentice) Jeremy Strode.
Luxe restaurant - (chef de partie) Leigh Dundas
Attica- (chef de partie) Ben Shewry
Maris restaurant - (sous chef) Patrick Craig
Ice restaurant - head chef
Syracuse restaurant - head chef
Louie restaurant - head chef
Allium food and wine - head chef
Now I am back at Syracuse restaurant as head chef.

Have you always wanted to be a Chef?

I haven't always wanted to be a chef. I fell into the industry when I was sixteen doing work experience for high school and I was offered an apprenticeship straight away. I wasn't enjoying school so I decided to go for it. So I’ve worked hard with some really good chefs and have never looked back.

How would you define your style?


My style of cooking is focused on simplicity and letting the ingredients speak for themselves. I try to use different and unusual ingredients to keep things interesting. I don't restrict myself to a certain type of cuisine either.

What is your feature flavour these days?

Heirloom vegetables and native plants are my main focus in my kitchen.

Obsessive compulsive about?

I’m not obsessive compulsive!

Your greatest culinary inspirations/influences:

Ben Shewry and Leigh Dundas.

What do you love about this business?

The ability to get better every day and constantly learn and progress.

An ingredient you can’t live without?

Heirloom types of vegetables.

Most ‘eyebrow raising’ menu item?

Parsnip parfait, dark chocolate and hazelnut crumble.

Signature dish:


Organic heirloom vegetables, native plants and flowers.