Fearing a serious outbreak of Covid-19 in Hong Kong Ambrose Chiang (Project Ambrose Consultancy) decided to move back to Sydney in March 2020. After just three weeks where he opened bank accounts and found an apartment he ventured back to Hong Kong for a Three-day trip to celebrate his mother's birthday the same weekend Australia went into lockdown and he became stuck in Hong Kong. With uncertainty of when he could return and a need to pay the rent on his Sydney apartment he established a wine consultancy business and, trade is booming.

https://www.projectambroseconsultancy.com

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When it comes to food the sophistication and celebration in simplicity means there is no place to hide. To find produce at its optimum, then let it shine on the plate without too much interference takes bravery, knowledge and years of dedication to master. As the right hand man to one of Australia’s most celebrated chefs Neil Perry, Corey Costelloe is an unsung, talented chef with an uncanny ability to reveal the true character of quality ingredients.

http://www.rockpoolbarandgrill.com.au

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After becoming a father at a very young age Cuong Nguyen (Hello Auntie, Banh Meats + Co) fell into the industry out of the necessity of a full time job and a means to put food on the table. But after years playing his trade in some of Australia’s best restaurants, he’s now one of the leading purveyors of Vietnamese cuisine down under and is on a mission to change perceptions of it being ‘cheap eats’.

https://www.hello-auntie.com.au

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To mark the 200th episode of Deep in the Weeds Australian culinary legend Mark Best shares kitchen tales from the pinnacle dining at Marque over 17 years, why degustations are off the menu, the eternal dissatisfaction of creative minds, and how hard it is to balance perfection, push the realms of gastronomy and ensure profitability in the hospitality game. An extraordinary chat with one of Australia’s most influential chefs.

https://markbest.com.au

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At the age of 45 Will Mahusay (Sydney Cebu Lechon Native Filipino Eatery) left the corporate world and took over the Cebu Lechon family business that was started in 1991 by his father. Serving arguably the best Filipino food down under he’s undertaken a mission to bring Filipino cuisine, culture & community to the hearts and taste buds of Australians.

https://linktr.ee/sydneycebulechon

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After working in the family Thai restaurant to get through university, Becky Khanthavongsa (Zaab Street Food) found work with a large restaurant franchise group, and, even opened her own franchise restaurant too. Buoyed by the skills she obtained from both she set about opening her very own restaurant to pay homage to Thai and Lao food, in a fun and vibrant atmosphere. When the pandemic hit the systems and structure she learnt in franchising helped her streamline her restaurant and its not only changed the way the business operates, but has set it up to expand too.

https://zaabstreetfood.com.au

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After traveling four hours a day trying to run a restaurant, award-winning chef and restaurateur Matt Dempsey started to burn out. With a yearning to be closer to family, a heritage-listed building in Port Fairy became available and he knew he could create something special closer to home. Six years later and he’s not only running two successful restaurants, but evidence that a tree change can offer as many spoils as the city for hospitality professionals.

https://www.conlanswinestore.com.au

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Sustainability has become one of the most pressing issues of our generation. While many in the industry are only just now looking at new ways to change, ethically sourced food and sustainability practises are nothing new to WA chef Melissa Palinkas. having grown up in a household where nose-to-tail cooking and eating where everyday practises, she has made sustainability the backbone of everything that she does in her restaurants too.

https://www.younggeorge.com.au

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After opening a successful restaurant in Liverpool, England during 2019 Anthony Power (The Fitzroy Feast) returned home to Melbourne in early March 2020 to host a series of pop-up dinners and see family. Then the lockdown hit and he not only got stuck in Australia, but as lock down after lock down hit the UK he had to let go of and walk away from his restaurant and life in the UK. He decided to self-fund and launch The Fitzroy Feast - a live-fire BBQ and bar in Melbourne, but just as things were looking good, an accident put his plans on ice.

https://www.anthpower.com

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After a stellar career running some of Australia’s best restaurants Naomi Lowry (Banksia Hotel) discovered she had breast cancer. While dealing with the trauma and sickness of chemotherapy, the industry rallied around her and guided her towards the light on the other side of the tunnel. As she got back on her feet she scored a job as food producer on TV show Plate of Origin, and it’s lead to a new role where she’s happier than ever as head chef working alongside industry legend Colin Fassnidge.

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

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