Chef Mahadevan’s distinctive and elegant brand of Indian fare has delighted diners for the past 25 years. As ABHI’s celebrates its 25th anniversary Gault&Millau caught up with Chef Mahadevan to learn more about the man regarded as the ‘Godfather of Indian cuisine’.
Franck Moreau is the number one sommelier in the country and the man behind the Merivale cellar. He was the first Australian resident to join an elite worldwide group of 192 Master Sommeliers -the highest internationally recognised title for his profession.
Executive Chef of Coogee Pavilion, Jordan Toft has revamped not only the venue, but Coogee as a serious foodie destination. With two levels already rolled out, the middle level is the next to launch which he has described as something “special”
This recipe comes from Jonah's newly appointed Executive Chef, Logan Campbell. Chef Logan launched a new menu in February 2015 with a strong focus on seafood and subtle Italian influences, including his signature pasta dishes. Chef Campbell has a rich history in Italian cuisine, being a veteran of Lucio's Restaurant where he worked for 12 years. View recipe
An exceptional CV which reads of experience at Michelin star restaurants as well as working with famed chefs such as Gordon Ramsey and Daniel Boulud, chef Drobysz brings a high level of culinary pedigree to the restaurant scene in Melbourne
Brooks of Melbourne part-owner and Head Chef Nic Poelaert was born, bred and trained in France. He can list some of the world's most well known chefs as his teachers, such as Michel and Sebastian Bras in Laguiole, France, Gordon Ramsay in England and Shannon Bennett at Vue de monde in Melbourne.
He started out as a chef as a way to meet girls and now he is one of the country's best chefs! Chef Ian Curley is the Executive Chef for The European Group which owns some of Melbourne's most beloved venues. So what's one of his tips to his success, "every service is a new service."