Chefs and Restaurants
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
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