Growing up in the Sunshine State, Sav Sexton was introduced to an array of fantastic local produce and native ingredients while cooking in a family friends’ Thai restaurant. Sav was quickly instilled with a devotion to supporting local growers and makers. After carving a career in Brisbane, Sav set flight for Adelaide To take the reigns as Head Chef at community focused wine bar, Good Gilbert where the focus is in local produce and a simple and nostalgic cooking style.

https://goodgilbert.com

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After making a great connection with a local hydroponic farmer, former sparky John Gunn fostered a real interest in this intensive kind of farming. When the opportunity came to take over the farm at Cooroibah Greens, he jumped in with both feet.

https://www.cooroibahgreens.com/

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At the age of 12 Pieter Buijsse (Pt Leo Estate) stumbled onto a job washing dishes in a two Michelin star restaurant in Holland. He just wanted new football boots at the time, but little did he know how that part time job would open up a whole new food world to him. After cutting his teeth in some of Holland and Belgium’s best restaurants he set his sites on Melbourne where he is now one of the key members of the Pt Leo Estate brigade.

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

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Success rarely comes without hard work, sacrifice and setting goals and sticking to your guns. That striving to succeed, to be a better version of yourself, and create amazing experiences are a common road for many who make a career out of hospitality, and for Thi Le (Anchovy, Jeow, Ca Com Banh Mi) that fight for the better is part of her DNA.

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

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https://www.porkstar.com.au

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The Sydney Fishmarket is one of the most iconic fish markets in the world and is now the biggest in the southern hemisphere handling around 15,000 tonnes of seafood a year.

As Australia’s ‘home of seafood’, Sydney Fish Market is the lifeblood for fishers, aquaculturalists and co-operatives from not only around the country but also New Zealand and even Indonesia and Malaysia . The Market is currently undergoing a redevelopment which, when completed in 2024 promises a state-of-the-art facility – befitting a waterfront icon on par with the Sydney Opera House.

Gus Danoon is a 40 year veteran of not only the Sydney Fish market but of the Australian Seafood industry. Over his time at SFM Gus has been a driver of change, overseeing it’s transition from a rough and tumble clearing house to one of the most sophisticated and progressive seafood markets in the world.

https://www.sydneyfishmarket.com.au

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Samantha Payne is a Wine Consultant, Communicator and Sommelier.

Sam has paved an extensive career for herself in journalism. Today she is Drinks Writer for Gourmet Traveller and has her own video channel 'How to Drink Wine with Samantha' on The Guardian

She is also, one of the best value dining buddies, shop talkers and all-round great human in this part of the world.

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

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 Host Shanteh Wale

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Last time we caught up with Adam Wolfers we explored his glorious culinary ancestry, and the new adventures at Gerard’s Bistro and Gerard’s Bar. Since then, he’s had some serious personal changes in his life, including a life altering medical experience, but we are so pleased to have him back on and see how things are going.

https://www.instagram.com/a.wolfers/?hl=en

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Unsure of what he wanted to do for a career, Simon Palmer (E'cco Bistro, Brisbane) stumbled into hospitality in the regional city of Newcastle as a means to make money. He soon fell in love with the energy, and into kitchens where true mentorship from great chefs helped him begin to carve his own path. All roads led to Brisbane, and after working in some of the city’s best restaurants he’s now providing mentorship to the younger chefs in one of Brisbane’s most influential venues.

https://eccobistro.com.au

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Growing up in a huge family on a tiny island in Holland, Sander Nooij (Yellow, Sydney) had a limited experience of food in his childhood. But when the opportunity to travel and explore the world presented itself, he dived head-first into the hospitality sector. It took him to some amazing places, and by luck or chance he landed in Australia, and after working in some of Sydney’s best venues he finds himself leading the brigade and the best vegan restaurant in Australia.

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

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For many in the hospitality industry food is much more than sustenance. For Alex Herbert it's always been a means of connection to the produce she uses, and to people she cooks for and cooks with.

https://alexherbert.com.au

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https://www.porkstar.com.au

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