Richard Kiefer started six months ago as Executive Chef for Peter Doyle @ the Quay, which is much more than just a great restaurant in a great setting. It’s a symbol of the best that Sydney has to offer, like all of Peter Doyle’s premium products. Read More …
Archive for the 'Chef Profiles' Category
It was from his Italian grandmother that Daniel Hughes developed his love of cooking. An influential figure, she also encouraged him to start a career as a chef and Hughes began an apprenticeship at the Stamford Grand Hotel in Adelaide. After a fast-paced couple of years, he then became head chef at The Blanc, which under his guise, received the prestigious Restaurant & Catering Award for ‘Best Seafood Restaurant’. In 2005 Hughes moved to Sydney to further his career, and after a short stint elsewhere, moved to Manta Restaurant to work under Steve Manfredi. It wasn’t long till Hughes took over as head chef and began to develop his own style of cooking (like his King George Whiting with Silk Eggplant Caponata, recipe below). Today, Hughes is inspired by fresh produce and rustic flavours, as well as traditional Mediterranean and Italian preparation methods.
Ruben Martinez, now head chef of La Sala, began his cooking career with Hideki Takagi, a well-respected chef from northern NSW. Under this tutelage, Martinez learnt about the Japanese culture of discipline, and precision in the art of cooking was deeply instilled within him. After a move to Sydney, Martinez landed at Star City’s Astral Restaurant and began working under the renowned Sean Connolly. His time at Star City, and its Italian Al Porto restaurant, also sparked the lifelong love affair Martinez would develop with Italian cuisine. Amongst other formative experiences, Martinez has worked at some of Sydney’s best restaurants including Jonah’s at Whale Beach and Aqua Luna, not to mention his culinary work and travel trips abroad at Le Gavroche in London and Christian Ettiene’s one Michelin star restaurant in Avignon, France. Upon his return to Australia, Martinez rejoined Darren Simpson (of Aqua Luna) as sous chef of La Sala where his love affair with Italian cuisine was rekindled.
For a beautiful Italian dessert, try Martinez’s signature clafoutis (recipe below) by recreating one at home.
Recipe: Clafoutis di Lampone Amore
Takayuki Yoshioka, or ‘Taka’, as he is known in Australia, is Executive Chef at Kobe Jones Sydney, one of the city’s finest sushi establishments. Located in the iconic King Street Wharf, Taka has been working at Kobe Jones Sydney for almost five years now, out of the 15 he has been on Australian shores. At 21, Taka undertook his initial training as a chef and began working in his native Japan. From there, he worked in a selection of international hotel restaurants including Prince Hotel, Kyoto and Royal Hotel Osaka, where he specialised in French and traditional Japanese cuisine. In 1992, Taka moved to Australia to open the a Japanese restaurant in the Park Hyatt Sydney and continued his career in the international hotel arena working as sous chef at Hotel Nikko and for the ANA Hotel. One of the characteristics Taka loves most about Australian diners is their willingness to embrace international cuisines. On his days off, Taka enjoys exploring Australia’s National Parks and loves to go fishing with his children.
Takasan recently joined FoodinFocus as guest chef for a masterclass on sushi. For the step-by-step guide with Takasan on how to make sushi, click here now!
Takasan’s signature dish "Seafood Poke". A delicious mix of salmon, tuna, king fish, snapper, Tobiko caviar, shiso leaf and seaweed salad.
Joe Camilleri has always had a passion for food. However, his career as a professional chef didn’t begin till he was 20 when he undertook his first apprenticeship. Trained in Sydney by well-known chefs, Eugino Riva of Ristorante Riva, and Peter Conistis, then of Eleni’s Restaurant, Camilleri demonstrated great skill and talent, even in his earliest stages. He was soon offered the role of sous chef at Eleni’s, where he worked for two years before heading to Mezzaluna, his home for more than seven years. Today, Camilleri is head chef at Beppi’s Restaurant where he continues to exhibit his unique touch. For a signature Camilleri dish, don’t go past his delicious Tagliolini con Vongole Veraci- Tagliolini Pasta Served with Vongole.
Recipe: Tagliolini con Vongole Veraci- Tagliolini Pasta Served with Vongole
Yumi Maeyama, head chef of The Rocks Teppanyaki by Kobe Jones, is the only female Teppanyaki chef in Australia. Yumi was born in Yubari City in northern Japan. At the age of 19, she left Yubari City to live in Sapporo and pursue a career in restaurants. She worked there for a number of years before travelling and eventually settling in Christchurch, New Zealand in 1995, where her career as a Teppanyaki chef truly began. She explains that, in Japan, Teppanyaki (meaning Japanese barbecue) is a luxury only the wealthy can afford. She adds, "The Teppanyaki in Australia is much more affordable and more enjoyable." Yumi loves to chat to the customers and entertain them, something unheard of in Japan. "This is my calling," she explains. In 2006, Yumi moved to Sydney and got a job at what she says is "the best Teppanyaki restaurant in Sydney," The Rocks Teppanyaki, where she is now head chef.
Recipe: Wagyu Roll
Thomas Johns spent five years of his childhood in Ghana, West Africa, where his mother, who ran a small catering business, nurtured his love of food. Trained in London, and with over 15 year’s experience as a qualified chef, Thomas came to Australia in 1993 to further his career. The inspiration for the move was Australian produce, the Australian people he met whilst working in London and, of course, the climate. Prior to Pello, Thomas played a key role as sous chef at two-Chef’s Hat Aria Restaurant in Circular Quay. When Thomas first became Head Chef of Pello in 2001, he introduced a refreshing twist to the menus on offer at the Stanley Street venue with his modern European cuisine. The continued success of Pello also saw Thomas take over as the restaurant’s new owner in 2004. Awarded a prestigious Chef’s Hat by the SMH 2008 Good Food Guide, Thomas has cemented his reputation, which has continued to build every year since receiving his first Chef’s Hat in 2001.
Experience Thomas’ award-winning food for yourself by recreating his Herb Crusted Tuna with Capsicum, Fennel & Yabbie Tails at home.
Recipe: Herb Crusted Tuna with Capsicum, Fennel & Yabbie Tails
Michael Rantissi, head chef of Pink Salt restaurant in Double Bay, has brought his skills and passion for cooking to our shores via the Michelin-star restaurants of Europe. Trained at the Culinary Arts Academy in Paris, and having worked in many well-known restaurants including London’s two-Michelin-star Sugar Club, Rantissi’s ability and professionalism is unquestionable. Arriving in Sydney in 2005, he worked as the executive sous chef of Sydney hot spot, The Bathers’ Pavilion, before joining the Pink Salt team at the start of 2007. Rantissi’s talent is apparent through his delicate menus, which focus on top-quality Australian produce, and his unerring ability to know exactly how to tempt (and tickle) Sydney diners’ tastes and sensibilities. Just try his signature cupcakes and taste for yourself!
Recipe: Pink Salt Cupcakes
Born, raised and qualified in the UK, Jonathan Ingram, head chef of Verandah Restaurant & Wine Bar, moved to Sydney to begin his extensive career at Level 41. Since then, he has graced the kitchens of some of the world’s most exclusive restaurants and worked for acclaimed chefs the likes of Marco Pierre White in London, and Guillaume Brahimi in Sydney. Under this remarkable tutelage, Ingram honed his skills and mastered the techniques he continues to draw and build upon today.
Ingram believes that quality ingredients are paramount, which is why he only uses Australia’s finest produce. His approach is classic, with a distinctively European style that stems mainly from French technique, which he couples with seasonal inspirations.
Having begun his tenure at Verandah in 2006, Jonathan has delighted patrons by focusing on the principal ingredient and choosing accompanying flavors that enhance, rather than detract from, the overall experience. One of his current signature dishes is the popular Roast Barramundi on Olive Crushed Kipfler with Yabbies and a Crab and Ginger Sauce.
Recipe: Roast Barramundi on Olive Crushed Kipfler with Yabbies and a Crab and Ginger Sauce
Ashley Hughes, head chef and co-owner of Alio Restaurant, left Australia to further his career at the famous River Café in London. He then went on to cut his teeth in Italian cuisine with Giorgio Locattelli at Giorgio’s family restaurant just outside Milan. On returning to Australia at the tender age of 23, Ashley opened Alio Restaurant in partnership with his sister Tracey. Eight years on, the partnership and Alio Restaurant are still going strong. "It’s a labour of love," says Tracey who describes Ashley’s style as: "encompassing traditional Italian cuisine, a direct reflection of his time spent in London and Milan." For a taste of Italy, Hughes’ style, try his recipe (listed below) for a salad of Blue Swimmer Crab and with Blood-Orange Salmoriglio.
Recipe: Blue Swimmer Crab Salad with Blood-Orange Salmoriglio