After feeling burnt out from the long hours and intensity of fine dining restaurants Ashley Maree (Cross-Eyed Mary’s, Coolangatta) made a shift to work in bakeries, including a year at world-famous Tartine in San Francisco. But soon enough she was missing the atmosphere and energy of service. Keen to strike a balance between her love of working with dough and being in service she opened a tiny Italian restaurant championing pasta and is thriving in her element.

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

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Moving to the UK just after finishing his apprenticeship Shannon Bennett (Burnham Beeches) immersed himself into the kitchen and culture of the most influential Michelin Starred restaurants of that era working with the likes of John Burton Race, Marco Pierre White and Alain Ducasse. He returned to Melbourne keen to connect with producers and create a restaurant never before seen downunder. Vue de Monde became the number one restaurant in the land, and produced an incredible alumnus of professionals, but the pursuit to be the very best turned Bennett’s passion into obsession along the way.

https://www.instagram.com/chefbennett23/?hl=en

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After growing up in the family restaurant, Thao Nguyen (Eddy and Wolff) tried everything in her powers to ensure she didn’t follow in her mother’s footsteps with a career in hospitality so her kids would have a different upbringing to her. But after moving to the Gold Coast to help her mum with a new restaurant, she took a break with her husband and chef Vien to Melbourne where the restaurant scene swept her off her feet. The experience was so overwhelming she returned home the two of them created one of the states most exciting modern Asian eateries.

https://eddyandwolff.com.au

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After years travelling the globe exploring new cultures and cooking different cuisines, Stephen Seckold (Hinchcliff House and Housemade Hospitality) came back to Sydney to run one of Sydney’s most popular venues Flying Fish. After a working at the top level he felt burnt out and took four years out away from the pans. The decision proved pivotal, not only in regards to the way he runs his kitchens and nurtures staff, but how he manages time away from work too.

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

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At the age of 15 Jessica Arnott (Foxtrot Unicorn Bar, WA) had a random, impulse to enroll in a barista course. Although she never envisaged a career in the industry, that small spur of the moment lead to a career in hospitality, countless awards as a cocktail bartender, management roles in iconic venues and a move into the back of house manning the pans.

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

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Starting her career in the pastry section of Marque, Lauren Eldridge (Berowra Waters Inn) plied her trade alongside some of the best talent of a generation. After winning the Josephine Pignolet award she travelled the world and worked in a trio of Three Michelin Star restaurants, and returned home and took on the group pastry chef role of the Van Haandle Group. All of which have primed her for perhaps the biggest role of her career at one of Australia’s most iconic establishments.

https://www.instagram.com/lauren.eldridge/?hl=en

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After a traumatic childhood Clinton Park (Bridge Hotel) thought he’d never escape the tough world he lived in, until as a teen he stepped into a commercial kitchen for the first time. Inspired by the energy and camaraderie of the hospitality industry he took a chance and left his home state of Western Australia at the age of 16 and moved to Melbourne to begin career that would span multiple cities and change his life forever.

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

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An incrennible life

Early on in her life renowned chef Dominique Crenn (Atelier Crenn, Petit Crenn and Bar Crenn) realised the connection and power of food to make connections. It drew her to the industry and with the pandemic leaving her restaurant shut for over a year, and the fight to overcome triple negative breast cancer, food, the people and connections found within it have not only helped her overcome the challenges, but given her energy to make change moving forward.

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

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After running one of the world’s best restaurants and reaching number 10 in the world, Brett Graham (The Ledbury) realised what he had worked so hard to build was jeopardy when the pandemic landed. With a venue incapable of function with social distancing in any form and uncertainty around the opening up of society he was left with no choice but to close. But with a never-say-die attitude he has taken the opportunity to explore new ingredients, and the agricultural side associated with food production with astounding results.

https://www.theledbury.com/the-chef/

https://www.tafensw.edu.au/enrol/payment-funding/scholarships/brett-graham-scholarship

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After a career in some of Australia’s best restaurants Anna Ugarte (The Old Fitzroy) won the Josephine Pignolet award – recognising the best young chefs in Australia. All set to fly to Spain and the Basque country to stage at one of the world’s best restaurants Asador Etxebarri as part of her prize, the pandemic hit and put everything on hold. At a loss and unsure what to do next, a chance meeting lead to the opportunity for her very first head chef role at one of Sydney’s most loved old pubs.

https://www.instagram.com/trupunx/

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