Archive for the 'Chef Spotlight' Category

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Joe Camilleri, Beppi’s Restaurant

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

Published on April 22, 2008 in Chef Profiles. Closed Tags: .

Yumi Maeyama, The Rocks Teppanyaki by Kobe Jones

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

 

Published on April 22, 2008 in Chef Profiles. Closed Tags: .

Thomas Jones, Pello Restaurant

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

Published on April 22, 2008 in Chef Profiles. Closed Tags: .

Michael Rantissi, Pink Salt

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

Published on April 22, 2008 in Chef Profiles. Closed Tags: .

Jonathan Ingram, Verandah Restaurant & Wine Bar

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

 

Published on April 22, 2008 in Chef Profiles. Closed Tags: .

Ashley Hughes, Alio Restaurant

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

Published on April 22, 2008 in Chef Profiles. Closed Tags: .

Gerald Ynson, Hughenden Hotel

Gerald Ynson, Executive Chef at the Hughenden Hotel fell in love with cooking at a young age. Born in the Philippines, he would spend hours in the kitchen, watching his aunty cook up a storm. Ynson came to Australia in 1988, yet today he continues to draw on the unique flavours and ingredients of his birth country.

His career began at La Belle Helene, located in Roseville, and it was there he first discovered the wonders of French cuisine. Later he went on to work at Edna’s Table where he honed his craft and was introduced to a wide range of indigenous foods by Raymond Kirch, an experience that influenced him greatly.

Today, at the Hughenden, Ynson attracts a dedicated following of customers with his delicious dishes, both Philippine (like his Purple Yam Ice Cream) and French inspired, and his innovative approach to presentation.

Recipe: Purple Yam Ice Cream

 

Published on April 22, 2008 in Chef Profiles. Closed Tags: .

Brett Waddell, Wah Wah Lounge

Brett Waddell, sous chef at Wah Wah Lounge, is a Maroubra local, born and bred. It is this proximity to, and his affinity with, the ocean that gave rise to his love of food and cooking. Waddell was bitten early by the fishing bug, and he still fishes as often as he can when he’s not competing in spear-fishing tournaments up and down the NSW coast. With a career that started at the tender age of 16 at The Abbey in Glebe, Brett has seen the inside of kitchens at some of Sydney’s top restaurants including Café Sydney and Nick’s in Bondi Beach, as well as previously enjoying a stint in Hong Kong at the original Café Deco on the Peak. For one of of Waddell’s signature dishes, make sure to try his flavoursome Seared Blackened Cajun Kingfish.

Recipe: Seared Blackened Cajun Kingfish

Published on April 22, 2008 in Chef Profiles. Closed Tags: .

Keith O’Leary, The Royal Grill & Bar

Self-taught chef Keith O’Leary has been cooking at The Royal Bar & Grill at The Royal Hotel in Paddington for 16 years, creating modern pub food that has made the restaurant a favourite with locals and Eastern Suburbs’ denizens alike. Raised in a food-loving household, O’Leary is no stranger to hospitality, having cooked in London, Melbourne and Sydney before settling at The Royal. The Royal was one of the first gastro-pubs to win Chef’s Hats in 1996 and in1997, and O’Leary has been the owner/chef since. His niche is simple, fresh comfort food like this warm rhubarb tart with vanilla mascarpone that has been his signature winter dessert for years.

Recipe: Warm Rhubarb Tart with Vanilla Mascarpone

Published on April 22, 2008 in Chef Profiles. Closed Tags: .

Felix Rutz, Bei Amici

After many years as head chef at Catalina and Nautilus Restaurants in Port Douglas, Felix Rutz decided to make a move to Sydney. He headed the kitchen at Divinos in Stanley Street before finding Bei Amici. "As soon as I saw it I wanted to buy it – perfect atmosphere and location – not too big, not too small," recalls Rutz fondly. His food philosophy for the long-running Darling Point restaurant is simple: modern Italian food with great wines, at moderate prices. Everything you need for a perfect evening in Sydney!


Try a Rutz’s Veal Scallopini with Pancetta, Bocconcini, and Tomato-and-Basil Dressing. It’s one of the most popular dishes on the menu at Bei Amici, and is made from mouth-watering biodynamic veal, when available.

Recipe: Veal Scallopini with Pancetta, Bocconcini, and Tomato-and-Basil Dressing

Published on April 22, 2008 in Chef Profiles. Closed Tags: .