A yearning to have a deeper connection to food can open the most unexpected doors and lead you down a path you hadn’t even considered. As Marcus Papadopoulo (Whole Beast Butchery) completed a university degree he felt something wasn’t quite right, and when looking to do something more fulfilling he landed a job with Vic’s Meats and the skills and knowledge he garnered gave him the confidence to embark on his own journey and open a butchery focussed on Whole carcasses and aging meats.

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

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Lance Forman is to smoked salmon what Remi Krug is to Champagne – from a long dynasty of fish smokers in London’s East End, Lance continues the artisan tradition at the world’s most famous salmon smokehouse, H. Forman & Sons.

https://www.formans.co.uk/home

https://www.formanandfield.com

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After earning his stripes in some of the world’s best restaurants such as The Fat Duck, Per Se and Marque, Joachim Borenius (Mjolner), got the chance of a life time to lead a team in a restaurant that encapsulated his Swedish heritage to the core. Inspired by Thor mythology and the idea of Viking feasts he embarked on a journey to explore the fruits of the season and celebrate the unique techniques and philosophies of Scandonavian cuisine with the abundance of Australian ingredients.

https://mjolner.com.au/sydney

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While growing up in the regional NSW town of Cooma, Maddison Howes (Saga) took a part time job in a local café. Although destined for university and a career in another field the connections and camaraderie in hospitality. After she moved to Sydney and completing her degree, she realised the energy of the industry was calling her, and after managing one of the Sydney’s best new wave restaurants she opened her own café with her husband, and pastry whiz Andy Bowdy to build one of Sydney’s most popular venues.

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For Kim Kiss and her husband Bryan, Grassland Poultry is more than just producing chicken meat. For over 30 years they’ve practised regenerative farming, and in recent years they’ve added their prized Australian Heritage Breed Sommerlad Chickens to the mix – ethically grown, and free to roam – just as nature intended.

https://grasslandpoultry.com.au

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Although carving out an incredible career in the hospitality sector, Joel Bennetts (The Fish Shop) has fallen to drug and alcohol addiction at a young age and he’d even learnt how to work under the influence. Realising he barely knew who he was anymore and with his life was spinning out of control, he reached out to friends and began the brave, difficult path of becoming sober. Although it continues to be a challenging road, it’s given him clarity, purpose and a sense of being that he’s never experienced before.

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Since 1999, Ann-Marie Monda and Carla Meurs have been nurturing, creating and crafting at Sutton Grange Farm on Dja Dja Wurrung Country near Castlemaine in Victoria. The goats they milk to make their revered farmhouse cheese are central to the rhythm of their days.

https://www.holygoatcheese.com.au

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Some chefs recognise that the link to great produce and quality butchering enables them to create the very best eating experiences. For Scott Pickett (Scott Pickett Group) the chance to create his own butchery to supply his restaurants was too much to resist was too much to resist as his restaurant group grew.

https://www.scottpickettgroup.com.au

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For Luke Buchholz, turning his passion into a profession didn’t come with generations of experience in commercial fishing but from a desire to bring the best quality fish to the best kitchens including Josh Niland…..

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After more than a decade running the kitchens of Gordon Ramsay restaurants from London to New York and Melbourne, Josh Emett (Onslow, the Oyster Inn) returned home to New Zealand to co-host New Zealand’s Masterchef and cement himself as one of the most influential chefs and restaurateurs. Although the pandemic continues to be challenging with lockdowns, his optimistic nature has seen him taking on a thriving existing restaurant, and for the first time ever build his own restaurant from the ground up to give New Zealanders a true taste of the food he loves to cook.

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