Gavin Hughes enjoyed local and international acclaim at Byron at Byron, on the NSW Far North Coast where the food focus was on regional produce as hero, creating dishes with honest flavours, plated with beautiful simplicity. While he has recently left the Byron, he maintains a network of incredible producers who he has worked closely with over the past 16 years.
Nick Whitehouse completed his apprenticeship in London at a 3-Michelin star restaurant he then worked at many 1- and 2-starred Michelin restaurants over the next 10 years. Since arriving in Australia, Nick has won plaudits for his contemporary Australian restaurant at The Epping Club in Sydney, and is now mentoring at various TAFEs in NSW, trying to get butchery back onto the syllabus where students butcher and cook three dishes using both classic and modern techniques.
Stephen Hodges’ grandfather was a fisherman and his parent’s publicans. While he literally grew up in pubs, washing pots and flipping steaks he later went on to form a great culinary partnership with Greg Doyle providing Sydney with some of its most influential restaurants, including The Pier and Fish Face. These days the co-author of the award-winning Australian Fish & Seafood Cookbook is hand slicing beautifully cured salmon under The Russolini brand.
Drew Bolton’s culinary career has seen him work in acclaimed restaurants in Sydney and worldwide. His experience includes time in Sydney’s top kitchens including the prestigious Aria Restaurant, under Matt Moran and at Peter Gilmore’s iconic Quay restaurant.
Tom Walton is a young, healthy, accomplished chef with more than 17 years in hospitality. Already an influential figure on the Australian food scene, Tom’s natural, warm, wholesome and honest style and charm make him a great personality for media/TV in a national and international market.
Courtney Roulston is best know for appearing in Series 2 of MasterChef. She has since set-up a catering business whose clients include the Sydney Swans, is a cooking demonstrator at events and for Coles, is a judge for ClubsNSW Chef’s Table and hosts TV series The Cooks Pantry.
Hamish Ingham, one of Australia’s most innovative and progressive chefs, is at the leading edge of contemporary Australian cuisine. Ingham - along wife, business partner and sommelier Rebecca Lines - runs vermouth bar and bistro, Banksii, in Barangaroo, Sydney.
Roy Ner is the talented young chef behind Sydney’s freshest Middle eastern restaurants Nour in Surry Hills and Lillah Kitchen in Lane Cove. Roy has had a life-long passion for food, with a dedication, discipline and commitment to freshness and seasonality bordering on fanaticism.
Danny Russo has worked at restaurants across Europe, including London, Rome and Marseille, and the US and has an impressive body of culinary work in his native Australia, including the Beresford Hotel for Merivale and The Oaks for the Thomas Family group of hotels.