After moving to Australia in the 1970s, Peter Kuruvita (Alba, Noosa) ended up accidentally enrolling in ‘Home Science’ at school and soon discovered he was a natural. Not enjoying school, at 15 Peter begged his father to leave in Year 10 and start working, so his dad drove him to his local suburban restaurant and told him “you like cooking, go in that restaurant there and ask for a job then”. It sparked an incredible career working with some of Australia’s best restaurateurs, and opening restaurants of his own of influence to become one of the most important chefs of the modern era.

https://albanoosa.com.au

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Arriving in Australia at the age of 16 Ashik Ahmed (Deputy) was the first in his family to land a job down under, at Hungry Jacks. He completed university before developing technology that changed the operations within the aviation sector, and with lessons learnt and the invaluable first-hand experience of the challenges for shift workers and managers too, he turned his attention to the hospitality sector where he has changed the lives of both operator and workers alike.

https://www.deputy.com/au

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After learning the craft of soft charcuterie such as terrines, rillettes and pates in kitchens in England and Australia Robbie Bell (City Larder) hung up his cheffing apron and began a career as a charcutier. Together with his wife, he’s created one of Australia’s most successful brands by utilising chefs in the production kitchen and creating connections across the country.

https://city-larder.com

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https://www.porkstar.com.au

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Last time we caught up with Kent Nhan (XO, Ily), he’d consolidated on the changes made during lockdown and created a sharper, more profitable dining experience, then after 1 year without a single case, lockdown Canberra went into a two-month lockdown, but everything is about to open again, and he's wondering if things will return to normal again.

https://www.xo-restaurant.com.au

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How a chef thinks about seafood on the plate is as important as how a fisherman thinks about a fish on a hook.

The insights from an intimate knowledge of the “last 9 feet” gives some fishmongers a unique advantage in helping curate seafood use and enjoyment. Martin Bosley is one such chef turned fishmonger, who’s influence on the seafood eating habits of New Zealand restaurant patrons is unmatched………

https://www.yellowbkroad.com

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Last time we caught up with Ross Lusted, he’d opened his dream restaurant Woodcut, and was revelling in the hum of a busy restaurant. But then a four-month lockdown changed everything, as he prepares to open up again, he joins us and shares his concerns for staff and the future of the industry.

https://www.crownsydney.com.au/indulge/woodcut

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While carving out a career in fine dining restaurants Jackie Middleton (Earl) and her partner Simon O’Regan, they dreamed of creating their own venue, a place where the quality food and service was paramount, but accessible to all. A place people could go to daily, perhaps even three times a day, and experience a new sense of elevated every day eats. Earl was born, and after 11 years and multiple stores, it has not only become a Melbourne institution, but it changed the expectation of casual eating for one of the world’s leading food capitals.

https://www.earlcanteen.com.au

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Last time we caught up with Jane Strode (Dean and Nancy on 22) she was about to open a new restaurant. Well she did that, and just 5 weeks later Sydney went into a four-month lockdown in Sydney. Now, she’s assembled her team and getting ready to open again with renewed energy.

https://www.instagram.com/favouritenumbersix/?hl=en

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With a finer dining restaurant in regional NSW Renee Wallace (Birch Restaurant, Moss Vale) took the bull by the horns when lockdown landed and diversified the offering to open a retail store, bespoke food in a box and started planning collaborative events around the regions. The move proved incredibly successful and now on the precipice of reopening they’re looking forward with this new model, rather than trying to go back to the way it was, and it’s delivered a sense of freedom, without limitation and a chance to do things they may not have ever considered in pre-covid times.

https://birchrestaurant.com.au

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Last time we caught up with Neil Perry (Margaret) he was about to open his first solo restaurant, Margaret, but the Sydney lockdown landed the day he was meant to open. Some four months later, and he’s finally about to open the doors for the first time and welcome guests in.

https://www.margaretdoublebay.com

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