Our Shared Future

Join OzHarvest for a dinner series at Refettorio OzHarvest Sydney, featuring seven of NSW’s most exciting chefs in one-night-only collaborations with Refettorio’s team.

Our Shared Future is a celebration of rescued ingredients and social change. Each evening features a unique four-course menu - two courses from our guest chef, two from OzHarvest chefs – all made using up to 95% beautiful, fresh and rescued NSW produce.

Guests include Junda Khoo, executive chef and co-founder of Ho Jiak; Jade Gilmour, celebrated pastry chef at Sixpenny; Racha Abou Al-Shamat, owner of catering company and cooking school Racha's Syrian Kitchen; Khanh Nguyen, executive chef of King Clarence; Remy Davis, head chef at Bessie's Restaurant and Alma's Bar; Lauren Elrdridge, head pastry chef at Paisano and Daughters, and Jean-Paul El Tom, co-founder and chef at Baba’s Place and Corner 75.

But this series goes beyond exceptional dining. Our Shared Future empowers OzHarvest Nourish students to work alongside guest chefs, gaining hands-on experience in menu development, preparation, and event delivery.

Help OzHarvest work toward a more sustainable future where food is not wasted and no one goes hungry. Find more details below.

Friday 22 May: Junda Khoo

Junda Khoo is the award-winning executive chef and co-founder of Ho Jiak. Inspired by his grandmother’s recipes, he has redefined Malaysian cuisine in Australia. Khoo uses food as a platform to celebrate heritage, connect communities, and inspire a deeper, global appreciation for Malaysian flavours.

Wednesday 27 May: Jade Gilmour

Pastry chef Jade Gilmour was a nominee for The Sydney Morning Herald Good Food Guide 2026 Young Chef of the Year Award, and her work has been featured in special collaborative dining events across Sydney's dynamic culinary community.  Most recently, she brought her culinary expertise to Sixpenny, the acclaimed Stanmore restaurant known for its innovative approach to modern Australian cuisine.

Thursday 28 May: Racha Abou Al-Shamat

Racha Abou Al-Shamat runs Racha's Syrian Kitchen, a catering business and cooking school celebrating Syrian culinary traditions. Born in Damascus, she moved to Australia in 2014, bringing family food traditions learned from her chef father and mother. Through cooking classes and catering, she uses food as storytelling, fostering cultural connection and understanding.

Wednesday 3 June: Khanh Nguyen

Executive chef of King Clarence Khanh Nguyen is a highly acclaimed Australian chef celebrated for his innovative approach to modern Southeast Asian cuisine. Drawing on his Vietnamese heritage and incorporating native Australian ingredients with sophisticated techniques, Nguyen has significantly shaped Melbourne and Sydney's dining landscapes with his distinct culinary vision. 

Thursday 4 June: Remy Davis

Remy Davis is head chef at Bessie's Restaurant and Alma's Bar, bringing experience from Michelin-starred Elkano in San Sebastian. The Sydney native specializes in open-fire cooking, celebrating fresh, seasonal produce with smoky, wood-fired techniques honed in the Basque food capital. 

Wednesday 10 June: Lauren Eldridge

Lauren Eldridge is Sydney Morning Herald Good Food Guide Chef of the Year 2026 and head pastry chef at Paisano and Daughters. The acclaimed Australian pastry chef creates innovative, visually stunning desserts that celebrate seasonal and local produce, earning her a formidable reputation across prestigious kitchens globally. 

Thursday 11 June: Jean-Paul El Tom

Jean-Paul El Tom is co-founder and chef of Baba’s Place and Corner 75. Shaped by his upbringing in suburban Sydney and Lebanon, he tells stories through locally sourced ingredients, with a fascination for fermented dairy sparked in the mountains of Lebanon. Trained in chemical engineering, he applies it when useful while championing sustainability and regenerative farming through close relationships with local producers.