There has been a lot of talk about chefs, sourcing local and creating a real paddock to plate ethos. It’s not often spoke of in terms of butchers, but for artisan butcher Joel Young (3J’s Butchers) paddock to plate, and complete traceability in Gippsland, is at the heart of everything he does.

https://3jsbutchers.com

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As a 13 year old David Refalo received a six week old piglet from his Father. He grew this piglet into a young gilt, and eventually it had a litter. After raising his first litter of piglets as a 14 year old, he discovered all he wanted to do was to grow Pigs and Refalo Free Range Pork was born.

https://refalofreerangepork.com/

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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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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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A career as a chef gives you an opportunity to express yourself on the plate. Many have great careers running kitchens owned by others, but sometimes the chance to let go and do it on your own, can change the way you approach your craft, and for Cameron Matthews (Mapleton Public House, Mapleton) that opportunity came from the most incredible set of circumstances and a shared adversity.

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

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Not everyone grows up in a family were food, cooking and techniques are passed down from generation to generation, but for chef Richard Ousby this is exactly the environment he grew up in. Hooked on the magic in the kitchen from a young age it was an easy transition to an amazing career in food.

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

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The ability to reach into the pantry of your parents, and grandparents has allowed many chefs to tell a unique tale on the plate. For some, like Jowett Yu (Merivale) his unique heritage, coupled with a myriad of travelling and life experiences has given him a truly unique context on the plate, and it’s hardly surprising that he leaves an indelible mark whether he cooks.

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

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Our perception of quality in a hospitality sense has changed a lot over the decades. Traditionally fine dining was always spoken of as quality, and cafes and casual dining restaurants were generally not, but everyday eating has changed a lot after a throng of operators leapt into the market and elevated it. For Robert Lechowicz (Blackwood Café) leaving a career in finer dining and raising the stakes in the café culture has been life altering, not just for him, but for his customers too.

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

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Many in the hospitality dream of the day they can open their own restaurant. To build it from the ground up and execute their vision of what it means to dine and imbibe on their terms. But what are the challenges of nailing this vision, this dream? For Nigel Ward (Passegiatta) the last few years have been a journey of just that, and he’s just putting the finishing touches on a venue that is every bit of him and his experiences.

https://www.passeggiata.net.au

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It wasn't all that long ago that the idea of sustainability and care for the environment were marketing catch phrases and cliches. But times have changed. The notion of sustainability is not just about food waste, and for chef Jared Ingersoll it’s become a life ambition to not only change habits, actions, and ideals about the notion of sustainability, but how to put them into practise within venues, culture businesses to make a better planet for all of us.

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

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