Tony Twitchett

Tony Twitchett

Discovering his passion for food by helping prepare family meals alongside his brothers and mother, Tony made the move into the hospitality industry at age 17, moving to Melbourne to assist his elder siblings in their restaurant. Undertaking an apprenticeship and learning alongside well-known Chefs such as Michael Lambie and Paul Raynor, Tony worked his way up to becoming a Sous Chef, exploring his love for Chinese and Southeast Asian cuisine by travelling throughout 2002 and 2009.     

In 2009, Tony branched out in his career and opened Barker's Wine Bar and Bistro in Hawthorn for a 12 month period, challenging the notion of 'pub grub' and striving to bring a gastro pub experience into the area to satisfy the Melbourne foodie community. 

Producing food that reflects both his personality and calibre of experience as a whole, Tony now produces a fusion of Japanese and Modern Australian cuisine as the executive chef of Taxi, widely recognized as one of Melbourne's best restaurants. 

More about Tony:

I have always loved cooking for friends and family as a kid. It always brought everyone together, but I didn't know that I loved it until my birth of fire at The Stokehouse and fell in love with the whole package.

My style of cooking is Modern Australian (European technics with Asian Influences)and my feature flavour is Natural Unami - Fermentation 

My greatest culinary inspirations/influences were Marco Pierre White and Jean George-Vongriethen

What do I love about this business is the creative interaction that is created between the producer, the kitchen, and the customer

One of the ingredients that I love using in my cooking is chilli.

My most ‘eyebrow-raising' menu item is: Sesame scorched Oyster, Salt & Vinegar Crackle

My signature dish is Szechuan Duck or Sake washed Tuna.

Taxi Kitchen

Taxi Kitchen

For a 180-degree view of Melbourne’s city skyline, Yarra River and Arts Precinct, journey to Taxi Kitchen in Federation Square’s Transport Hotel. Hosting cocktail events, a la carte dining, pre-show drinks and boasting three private function rooms, Taxi Kitchen dazzles guests with views through floor-to-ceiling glass windows complemented by earthy tones, indoor greenery and natural light for a clean, semi-alfresco feel. Playful menu items provoke intrigue, presented on a bed of black pebbles, rustic wooden boards or in colourful, textured dishes. Delight in any or all six courses from sake washed tuna, crispy soy bean and yuzu jelly; to candy pork, pickled papaya and nam jim or barramundi, seared scallop and black garlic dressing – be sure to leave room for blood orange sorbet for dessert.

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