Vivid Fire Kitchen

Adriano Zumbo is one of Australia’s most celebrated and inventive pâtissiers, renowned for transforming desserts into works of art. 

Rising to national fame through his appearances on MasterChef Australia, he’s also the star of the Netflix series Zumbo's Just Desserts and Sugar Rush, bringing his high-concept creations to a global audience.

Born and raised in Kolkata, India, Ahana Dutt is the chef leading Kolkata Social, a restaurant in Newtown that takes on Bengali cuisine through Dutt’s own family recipes. 

Kolkata Social is part of Plate It Forward, a series of social enterprise restaurants in Sydney. Previously, she was the head chef of Raja, and the senior sous chef of Firedoor.

Alastair McLeod is a chef, TV personality, ambassador, writer and host with a big passion for food, best recognised for his work on Channel Seven's Great Day Out and Network 10's Ready Steady Cook.

As a chef, he hold top positions across Australia, including as executive chef at Baguette in Brisbane and founder of the award-winning Tank Restaurant and Bar.

Annita Potter is the chef, owner and driving spirit behind Viand, Sydney’s intimate and audacious Thai dining destination in Woolloomooloo. 

With nearly two decades of experience across some of the world’s most demanding kitchens—from Bangkok’s bustling street stalls to London’s refined Thai enclaves— Potter returned home determined to open a restaurant that honoured the soul of Thai cuisine without compromise.

Award-winning food journalist, author, and podcaster Anthony Huckstep is a leading voice in Australian gastronomy.

From penning the ground-breaking Australian Fish and Seafood Cookbook to hosting the Deep in the Weeds podcast, Huckstep’s influence is far-reaching.

Arrnott Olssen is a TV chef, cultural advocate and founder of The Kana Club, known for showcasing Fijian flavours through immersive pop-up dining experiences. 

A regular on Australian television, he champions Pacific cuisine and local producers, blending storytelling, culture, and bold flavours to redefine how audiences experience and connect with modern Fijian food.

Danish-born chef Bente Grysbaek is the creative force behind Ignite Catering, known for bold, theatrical fire cooking. 

Inspired by her Nordic heritage and the Australian landscape, she creates immersive food experiences that bring people together centered around flame, shared tables, and elemental, honest cooking shaped by more than three decades in professional kitchens.

Dublin-born chef and restaurateur Colin Fassnidge's culinary career kicked off at London’s Le Manoir aux Quat'Saisons in 1994, where he completed his apprenticeship under his idol, Raymond Blanc. 

After five years in London, he moved to Australia, working at some of Sydney’s most acclaimed restaurants, including Banc and The Four in Hand Hotel and Pub. 

When he’s not cooking or filming, themotorbike-riding, pinot noir-loving family man maintains a strong connection to the community. He continues to support a number of charities, reflecting his commitment to giving back.

Costa Georgiadis is a landscape architect who gardens with his hands and his heart, best known as a host of ABC’S TV show Gardening Australia and Gardening Australia Junior. 

He has an all-consuming passion for plants and people — he knows how to bring out the best in both of them and takes great pleasure in bringing them together.

Victorian by birth, Tasmanian by fame, chef David Moyle made a name for himself at his ground-breaking restaurant Franklin in Hobart, and later at Longsong in Melbourne. 

His culinary track record also includes stints at The Latin with Bill Marchetti, Stokehouse with Maurice Esposito, and Circa at The Prince with Andrew McConnell. 

He currently operates the Salty Mangrove in nearby New Brighton and The Clam at Lorne in Victoria.

Declan Cleary quickly became a fan favourite on Masterchef Australia appearing in both Season 15 2023 and 2025, showcasing his trademark cheeky charm and wearing his heart on his sleeve. 

Known as ‘the fish guy’, he shares recipes online to more than 150,000 Instagram followers.

Located on the pristine Sapphire Coast on the far south coast of NSW, The Oyster Barn is owned by Dominic and Pip Boyton. It's renowned for cultivating Angasi oysters — a rare endemic Australian species celebrated for their deep minerality and distinctive flavour.

Donato Toce has become a pioneer of gelato, pastry and an innovator in his approach to food science as the head chef and owner of Gelato Messina.

Beginning as a Melbourne chef in traditional Italian restaurants, he became a restaurateur in 2001 before joining Gelato Messina in 2009.

Australia's beloved baking queen Emelia Jackson first charmed viewers on MasterChef 2014, coming third before triumphing on 2020's MasterChef: Back to Win and starring on Dessert Masters in 2024. Her bestsellers: First, Cream the Butter and Sugar (2022), Some of My Best Friends Are Cookies (2024), and upcoming You Had Me At Cake (May 2026) showcase her joyful, precise desserts.

Emre Bilgin is a bartender at Maybe Sammy, one of the world’s most celebrated cocktail bars.

Originally from Turkey, Bilgin has quickly made his mark on Sydney’s cocktail scene with his energetic style and passion for flavour-driven drinks. Since joining the team, he’s been part of the bar’s high-performance environment, where precision meets theatre.

His cocktail Maestro’s Pearl earned him a place among Australia’s top 25 bartenders in the Espolòn Afterlife competition, showcasing both creativity and technical skill. 

Behind the bar, Bilgin blends fun, hospitality, and serious craft—perfectly reflecting the spirit of Maybe Sammy, where every drink is both an experience and a performance.

Gary Walsh is the co-founder of The Wine Front, a subscriber-only media outlet and Australia’s most active wine library with more than 300,000 wine entries.

His conversational style of wine reviewing is disarming and approachable, and he co-authored two editions of The Big Red Wine Book.

George Calombaris is one of the world' most decorated chefs, recognised and respected around the world by his peers and the general public for his culinary genius and his absolute passion for food.

Calombaris built a massive following as one of the three OG judges of MasterChef Australia for 12 years, helping take it from domestic success story to global blockbuster.

James White is a respected food industry leader, MC and storyteller with more than 27 years’ experience across Australia’s foodservice landscape. 

From producer to plate, he brings insight, warmth and authority to the stage, hosting culinary events that celebrate chefs, artisans and the stories that shape how we eat.

Janina Allende is the head chef at Osteria Mucca, a Newtown restaurant championing regional Italian dishes and playing tribute to the shopfront’s former life as a butcher shop. 

Moving to Sydney from Berlin in the 2010s, she was part of the opening team of Alberto’s Lounge, going on to be head chef at Valentina and Pellegrino 2000.

Jasmin Weston is a Sydney-based cookbook author, creator and founder of @jasminseats, inspiring over 750,000 home cooks worldwide.

Known for her vibrant skill-based recipes and no-fuss style, she teaches everyday techniques with flair and humour, helping people cook confidently, intuitively and create food that feels achievable and accessible at home.

A familiar face on US and Australian TV, Jason Roberts is deeply passionate about gluten-free and healthy cooking. With a career spanning three decades, Roberts is the author of three cookbooks and is also currently executive chef at Bistro Manly.

Jean-Paul El Tom is co-founder and chef of Baba's Place, Corner 75 and SIT. 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.

At just 29, Infinity by Mark Best's head chef Jen Kwok Lee is the 2026 Young Chef of the Year in the SMH Good Food Guide.

Born in Malaysia, Lee has previously worked at the Ritz-Carlton Melbourne, where he played a key role in establishing acclaimed restaurant Atria.

Jennifer Wong is a writer, comedian, and curator. 

She is the co-author of Chopsticks or Fork?: Recipes and Stories from Australia’s Regional Chinese Restaurants, and the creator and host of FEAST, live storytelling events for people who love food, stories, and stories about food.

Chef and pastry chef John Ralley brings decades of experience in Michelin-starred kitchens in Europe to Bush River Kitchen, a dining company hosting private long-lunches and dinners cooked in an open fire and wood-fired oven in an outdoor kitchen on the Hawkesbury River. 

Previously, he was the owner of Alexandria’s Textbook Patisserie.

In 2009, Julie Goodwin became a household name overnight when she was crowned Australia’s first ever MasterChef winner. Thrust into the limelight, Australia’s favourite mum became the Julie Goodwin brand; TV shows, best-selling books, radio, appearances, columns and endorsements were all to follow.

Karima Hazim is the founder of Sunday Kitchen, a cultural cooking platform that shares traditional Lebanese recipes and stories. With a background in fashion and a passion for storytelling, Karima uses food to foster connection and preserve heritage. Alongside her mother, she runs immersive cooking workshops and co-founded The Heirloom Project with Luisa Brimble, documenting Lebanese-Australian culinary traditions. Through her work, Karima celebrates cultural legacy, community, and the power of food to unite across generations.

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.

Laura Sharrad is an Italian-inspired Australian chef and 2025 champion of MasterChef Australia. A three-time finalist on the show, she built a career defined by grit, family influence, and modern Italian flavours. Today, she balances restaurant leadership, media work and motherhood with passion and authenticity.

Founded by farmer and regenerative agriculture leader Lauren Stevens, Bundarra sits at the forefront of ethical pig farming and sustainable regional food production.

A rising First Nations chef championing native Australian ingredients and contemporary Indigenous cuisine, Luke Bourke is a graduate of the National Indigenous Culinary Institute and was named The Sydney Morning Herald Good Food Guide 2025 Young Chef of the Year. Having honed his craft in leading kitchens including Sydney’s Rockpool Bar & Grill, Luke is now based at Felons Seafood in Manly, where he continues to use food as a powerful way to share culture, sustainability and connection to Country.

Luke Carroll is one of Australia’s most prominent and accomplished Indigenous actors, known for his outstanding contributions across television, film, theatre, and media. 

He’s a long-time host on Play School, a regular presenter on Sydney Weekender, and a host of Big Mob Brekky on NITV.

Luke Mangan OAM is one of Australia’s leading restaurateurs and chefs, with a significant influence on the food and wine industry both at home and abroad. 

He is also the author of five best-selling cookbooks and the autobiography The Making of a Chef, has his own line of gourmet products, and frequently appears on television.

Luke Powell was born in New Zealand and worked in top level kitchen for decades, including as head chef at Sydney's Tetsuya's, before he developed a passion for charcuterie during a stint at Blue Hill at Stone barns in upstate New York. He soon became chef and owner of Sydney's award-winning LPs Quality Meats and Bella Brutta Pizza. Since 2020, LP's has evolved into one of Australia's leading small goods producers, crafting award-winning smoked and cured meats that are distributed nationwide.

Mark Best is an acclaimed Michelin-trained Australian chef and restaurateur, globally celebrated for his innovative approach to contemporary Australian cuisine.

An unquestioned symbol of the new Australian culinary landscape, Best's relentless drive for improvement and innovative spirit have fuelled his remarkable journey from accidental cook to celebrated chef.

Mark LaBrooy is an Australian chef, restaurateur, and wild food advocate whose career bridges fine dining, café culture and the outdoors.

LaBrooy co-founded Three Blue Ducks in 2010, now a celebrated restaurant group known for its sustainable, ethical, and produce-driven cooking. He's also founded Discovered Wildfoods, a sustainable wild game seller, and Barney's, a pizzeria and wild game butchery in Wollongong.

With 40 stellar years in the food industry behind him; a plethora of awards to his name; a handful of best-selling cookbooks under his belt; and as the tour de force behind some of Australia’s most celebrated dining establishments, it’s safe to say that Matt Moran is an Australian food icon.

Max Sovechles is a Sydney butcher at Emilios in Rozelle and owner of Beef’d Up, burger food truck which won gold for their beef tallow at the 2023 Sydney Royal Easter show. 

Previously, he’s worked as a chef in hatted NSW restaurants, and has recently spent time in Austin, Texas studying styles of American barbecue.

Mike Bennie is the wine/drinks editor for Australia’s leading food magazine delicious., editor-at-large and contributor to The Wine Front and published widely elsewhere. 

He is also co-founder and partner in the Sydney-based P&V Wine + Liquor Merchants, and the chair of the Australian Organic Wine Awards.

Mindy Woods is a Bundjalung woman, chef, restaurateur, author and recipient of the World's 50 Best Restaurants 2025 Champion of Change award.

Nationally recognised for her award-winning work at Karkalla and globally celebrated for revitalising First Nations culture through food, Woods blends cultural storytelling with contemporary gastronomy to honour the world's oldest continuous food culture.

Monty Koludrovic is an established Australian chef with more than 20 years' experience, including as the culinary director at Los Angeles’s Australian-run hospitality company Botanical Group, and the former executive chef at Icebergs. In 2027, he will lead Victor Churchill at Crown Melbourne.

Myffy Rigby is a freelance writer, editor and presenter. Her work has appeared in Bon Appetit, Lucky Peach, Conde Nast Traveller, Gourmet Traveller, Good Weekend and more.

Rigby co-authored the cookbook, Recipes for a Good Time, and has appeared on MasterChef Australia, SBS The Cook Up, Netflix's Chef's Table, and currently hosts her own show, Yes Chef.

Nathan Lovett is the CEO of the National Indigenous Culinary Institute, a not-for-profit established in 2012 training Indigenous chefs with partnerships through host restaurants. 

Previously, he’s created Indigenous education and employment programs at Westpac, the NRL and AIME.

Nicola Coccia is the chef and co-owner of Carne & Cucina, a Central Coast restaurant–butcher built around one simple philosophy: cook with fire, respect the ingredient, and let flavour speak for itself.

Born in Naples, Coccia’s cooking is rooted in tradition, and he works closely with local farmers and producers to select whole animals and break them down in-house to create a seasonal menu.

Racha Abou Alchamat 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.

Rachel Guest represents the team of Aquna Sustainable Murray Cod, which is an incredibly diverse workplace with staff coming together from all walks of life to breed, grow and distribute this beautiful native fish. 

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.

Dutch-born chef Sander Nooij grew up in a large family on a small island in the Netherlands. A natural curiosity led him into hospitality and Sydney, where he has built a career focused on thoughtful, produce-driven cooking.

In 2025, Nooij and Mark Hanover bought two-hatted restaurant Yellow, after several years of Nooij as head chef.

Sharon Salloum shared the true flavours of Syria through her cooking, whether at Ashbury café 3 Tomatoes or her former restaurant Almond Bar in Darlinghurst. 

Salloum is also a TV personality, appearing on The Cook Up, Sydney Weekender and more, the author of Australia’s first Syrian cookbook (Almond Bar) and works with asylum seekers and refugees to create pathways into hospitality.

For 25 years Simon Marnie was the voice of ABC Radio Sydney and ABC NSW Weekends.

Always entertaining, sometimes amusing, frequently informative, Marnie's unique companionship stewarded people through high moments and laughs but was also a voice of reassurance through natural disasters.

Stefano Catino is the visionary behind the Maybe Group and Dean & Nancy on 22, the hospitality collective responsible for Maybe Sammy — consistently ranked among The World's 50 Best Bars and recognised as one of the leading cocktail destinations in the Australasian region. 

With a career defined by creativity, precision, and a relentless focus on guest experience, Cantino has built a reputation for delivering venues that balance world-class hospitality with strong operational foundations.

Stephen Santucci is the head chef of Moonacres Kitchen, a restaurant in Robertson, 10 minutes' drive from Moonacres Farm.

Formerly head chef at Vini, Surry Hills, Santucci learnt his craft in Italy where he spent a number of years working in restaurants, including under the tutelage of Michelin-starred chef Salvatore Tassa and at Sydney institution Cesare's No Names.

Tim Ross is a celebrated comedian and a passionate advocate for architecture and design promoting its value in multiple forums as an author, comic, podcaster, ABC TV host, and more. 

Among other awards, he is recipient of the National Trust Heritage Award for Advocacy regarding Australia’s legacy of modernist architecture.

Trisha Greentree is executive chef of Sydney’s Fratelli Paradiso, where she champions simple, produce-driven cooking. Working closely with sustainable producers, her menus focus on seasonal ingredients handled with care and restraint.

Her experience spans California, Denmark and Australia, including leading Sydney kitchens such as Bird Cow Fish and Mr Wong, as well as time at Brae in regional Victoria, where she worked both in the kitchen and on the farm. 

At Fratelli Paradiso, Greentree’s cooking is defined by simplicity, seasonality and creativity.