There is always talk about the impact big supermarkets have had on a career as a butcher, on the local hub of the community and the art of incredible butchery. But there are some, like Brett Laws that have turned those thoughts on their head with incredible skill, determination, and dedication to the incredible craft.

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

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We used to think of it as the wild West. Western Australia was once considered a culinary wasteland, but a swag of professionals have come along to explore nature’s bounty and deliver some of Australia’s best restaurants, and for Brendan Pratt (Vasse Felix, Western Australia) he wouldn’t want it any other way.

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

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For many chefs that start to build a career, there is a moment that they find their voice, and it ignites something special from within them. For Annita Potter (Viand, Sydney) it was moving to Thailand, and her culinary world was turned on its head.

https://www.viand.club

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There are many that carve out incredible careers in the hospitality sector, but few have an ability to re-imagine food and carve a new path for Australian cuisine. Brent Savage (The Bentley Group) had humble beginnings, but his fascination in cooking methods, and natural creative flair have taken many guests to new, uncharted places on the plate.

https://www.bentleyrestaurantgroup.com.au/bentley-restaurant-bar

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With a Croatian heritage Daniel Dobra (Market Bistro, Queensland) grew up in a household where food was front and centre, It wasn't uncommon to eat anything from crayfish on the charcoal grill to a pig on the spit for family gatherings. It was only natural he’d end up carving out a career in the food industry.

https://marketbistro.com.au

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There are many paths to a career in food. Some come from families that place food at the heart of everything, others land on food out of necessity and discover a whole new enticing world. Jimmy Richardson’s (Leonard’s Brasserie, Brisbane) food journey began as a child, going home from school for lunch where he’d take control of the kitchen and create pasta or rice meals for himself while his mother was at work.

https://www.leonardsanddawn.com.au

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Peter Booth is not a chef, in fact Peter is a lawyer. Which is why we can’t show you his face on the airwaves. A few years ago he became interested in charcuterie and went on a journey into the art of charcuterie which culminated in the release of A Charcuterie Diary.

https://acharcuteriediary.com.au

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Food is a language like no other. One that can be passed on, interpreted, and shared over generations in families that put food in the centre of the family. For Andrew Duong (Miss Vans, Canberra), family is at the core of everything he does, and it’s help him create one of the most exciting new restaurant’s in the nation’s capital.

https://www.missvans.com.au

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After a career as an engineer in the mining industry, Scott Graham needed a change and to feel a greater connection to the land and food. After years of research he landed on pig farming and set about creating Mirrabooka Pork, a farm located at near the township of Lawrence in Northern NSW, where he is giving his pigs the best possible life.

https://mirrabookapork.com.au

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Nose to tail butchery has become a feature of many kitchens. The understanding and ability to use the entire beast – every last bit to not only deliver amazing eating experiences, but to be mindful of sustainability and respecting the beast too. It’s been a feature of Leigh McDivitt’s approach, who has carved out a career with an incredible knack of using every part of the pig.

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

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