By Franz Scheurer on April 15, 2014

Via Alta Chefs

Working the burners is hot and hard work. Recognition is rare as the chefs tend to be removed from the immediate contact with the diners. Yes, there is room for stardom but the odds are against that. Here are some of Australia’s best and most interesting chefs and a couple of shots of restaurant exteriors and interiors.

Cheong Liew – Father of East / West Cuisine

Phillip Searle – Arguably the most talented Australian chef

Ben Greeno – Momofuku Seōbo in Sydney

Ben Shewry from Attica in Melbourne at the Sydney Seafood School

Luke Burgess from Garagistes in Hobart

The Connected Chef – Shoot The Chef 2011

Andy Evans, Spice Temple, Sydney

Alessandro Pavoni from Ormeggio at the Spit: Now that’s a tongue…

Justin North at the Sydney Seafood School

Chef hard at work at Chinta Ria, Temple of Love, Cockle Bay, Sydney

Restaurant at Cockle Bay, Sydney

The Bar at Momofuku Seōbo in Sydney