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David Moyle
LongSong, Melbourne

Growing up in Port Fairy on Victoria’s rugged south-west coast David learned early on to appreciate nature in all its moods. He has cooked at a number of acclaimed restaurants and was the founding chef of Hobart’s ground-breaking Franklin. At Longsong he has done away with gas and electricity, cooking only with a wood-fired grill.

 

Mark LaBrooy
Three Blue Ducks, Sydney and Byron Bay

Mark began his cooking career at Tetsuya’s and then travelled the world before opening Three Blue Ducks in Sydney’s beachside Bronte with two close mates. Three Blue Ducks expanded to Byron Bay in 2015 where they are based on The Farm, a working farm that provides much of the restaurant’s ingredients and inspiration.

 

James Viles
Biota, Bowral

James’ commitment to regional, produce-focussed dining is evident in every dish he creates at the two-hatted Biota. In addition to a focus on ethical sustainability, the restaurant has a substantial kitchen garden and greenhouse complemented by beehives and an orchard at recently opened sister venue, Barn By Biota.

 

Jo Barrett
Oakridge Winery, Yarra Valley

Melbourne-born Jo held a number of impressive sous chef roles before transitioning to the artisan bread and pastry side of the kitchen. As joint Executive Chef at Oakridge Winery with Matt Stone, Jo is inspired by native and local ingredients and a commitment to zero waste and sustainability.  

 

Matt Stone
Oakridge Winery, Yarra Valley

Matt began his cooking career in south-west Western Australia and won Australian Gourmet Traveller’s Best New Talent award in 2011 while cooking at Greenhouse in Perth. Since then his star has continued to rise and he is now co Executive Chef at Oakridge Winery with Jo Barrett, where he has established a large kitchen that grows much of the restaurant’s produce.

 

Vladimir Panevin
Etties, Hobart

As Head Chef at Ettie’s, Vladimir has made a name for himself with sharp bistro food with a European feel. Previously in the kitchen at Franklin and Templo, Vladimir also hosted the popular Flinders Island-inspired lunch at this year’s Taste of Tasmania festival.

 

Analiese Gregory
Franklin, Hobart

Analiese moved to Hobart from Sydney (by way of elite kitchens in London, Spain and France) to become Head Chef at Franklin and has immersed herself in the food culture of Tasmania - hunting, fishing, foraging, growing and making. She’s recently developed a particular passion for cheese making and charcuterie and focuses on intensely local and seasonal dishes at Franklin.

 

Alice Chugg (Sommelier)
Etties, Hobart

Growing up in Hobart hospitality, Alice first fell in love with wine on the floor at acclaimed ‘Ethos Eat Drink’ restaurant. Her passion for natural, sustainable wine grew, as sommelier at Aloft, and she continues designing wine lists with focus on smaller, innovative producers, both local and international. Alice is currently the venue manager and sommelier at Etties.