As one of Australia’s leading chef talents, Peter Robertson brings decades of experience and a focus on fresh, seasonal produce to Flying Fish at The Star.
With six years of experience with Rockpool Group, Robertson credits his growth as a chef to working alongside esteemed Australian chef and restaurateur Neil Perry. Beginning in 2012 as Senior Sous Chef at Rockpool and Eleven Bridge, Robertson later took on the role of Head Chef at contemporary Cantonese restaurant Jade Temple.
Our Petite Bouche chef of the month for September has been apart of the Bentley group for over ten years and is now running the ship at the two-hatted establishment of Bentley Restaurant & Bar.
Aiden Stevens is the Executive head chef of this CBD venue. Aiden and his team are focused on using the freshest produce possible. Aiden says " building positive relationships with suppliers and growers is crucial so hey we can source the very best produce in Australia.
Tristan Rosier started his first job in the kitchen at just 15 years old and now aged 29, he is still as excited about cooking as he was fourteen years ago. His love of food comes from what he describes as growing up in the ‘classic Bowral family’, where his mother and grandmother cooked (and still cook) traditional country fare for the family with homegrown and local produce.
His grandmother set him up with an apprenticeship at the St George Motor Boat Club in Sans Souci where he spent five years before moving onto Stones and Biota dining in Bowral. It was his time working for Peter Doyle at Est. in 2010 and 2011 that had a profound effect on his cooking and cemented his ideas about his approach to cooking and his future as a chef.
John Ralley is a Pâtissier who has worked in Michelin-starred restaurants in England. He has built a portfolio of sweet creations that have stunned Sydney siders and the Sydney restaurants that he has worked in. John was featured in The New Patissiers by Olivier Dupon and was part of The Australian Pastry Team.
Returning back to his homeland of Australia, John opened Textbook Boulangerie-Patisserie to share his creations with the locals of Alexandria and Sydney. The infamous Truffle Croissant has become an annual hit as well as his elegant pastries, bread and dessert's put on display daily.
John will be creating the final course at our annual 2019 Petite Bouche chefs table lunch at Berowra Waters Inn. This event will host 40 chefs and collaborate with the likes of Torbreck Wines, Young Henrys, Game Farm and Cream workwear.
This talented chef has come a long way from his skateboarding days as a youth. His hospitality experience began working as a butcher, where he found he had a passion for food and presentation.
This then led to Josh working in Michelin starred establishments in the UK, gaining experience with the likes of Raymond Blanc at Le Manoir aux Quat' Saisons.
Laura Baratto is the homegrown talent of Solotel group; she is the Executive Head Chef of the Opera Bar.
We are delighted to showcase Laura as our first female Petite Bouche Chef of The Month for May.
Situated right by the water's edge, Opera Bar is often described as the best beer garden in the world.
Be swept away by the panoramic views of the Sydney Opera House, Harbour Bridge, CBD and beautiful Harbour. Whether it’s breakfast, a lazy lunch, a pre-show dinner date or only a cocktail; Opera Bar is truly perfect for any occasion.
Raphael Szurek is the Head Chef of Silvester's Restaurant located in the Sydney Harbour Marriott Hotel at Circular Quay. Silvester's has one chef hat to its name and takes a seasonal and elegant approach to serving food.
Raphael has travelled the world honing his skills. He combines his travel experience with working under Michelin starred chefs such as Lyonnais and Paul Bocuse. He presents an immersive and creative contemporary dining experience at Silvester's.
We are delighted to nominate Raphael as the April Petite Bouche Chef of The Month 2019.
Mark Holland is the head chef of the Paddo Inn in Paddington, Sydney and the Petite Bouche Chef of The Month for March.
The Paddo Inn is all about seasonal produce that showcases the best of what Australian produce has to offer. Matt Moran oversees the menu and works closely with Mark to bring a gastro pub experience to the locals of Paddington.
Adam Rust is the head chef of @12-Micron in Barangaroo and the Petite Bouche Chef of The Month for February.
The food at 12 Micron is inspired by Australia's vast elements and aims to offer the absolute best of Australia’s air, ocean, earth and land. From the venue's ambience to the carefully sourced craftsmanship, food and ingredients, Adam and his team bring modern Australian dining with elegance.
Kicking off the Petite Bouche Chef of The Month for 2019 is chef James Metcalfe. James is the Managing Director of JRM Hospitality and owner of Sydney's newest all-day restaurant and wine bar Saint George, Sydney.
His career has spanned over 25 years working in both hatted and Michelin star restaurants across Sydney and London. JRM officially began in 2009 when James spotted a gap in the market for highly trained staff in the hospitality sector for venues and events.
Our final Petite Bouche Chef of The Month for 2018 is John Evans from “South on Albany” located in the idyllic town of Berry, NSW. John made his name running the kitchens of Bistro CBD, 3 Weeds and Northbridge Bistro.
John's wife Sonia brings it all together at the front-of-house in this 50 seater neighbourhood style restaurant.
The menu at South on Albany represents all things local and includes produce from the local farmers, gardeners and wines from regional NSW.
Sonia and Johns humble and knowledgeable approach to running their venue brings a spark to Berry and the Shoalhaven area.
This month's Petite Bouche Chef of The Month is the
Executive Head Chef of Cafe Sydney, James Kidman.
A legend of the hospitality industry with a fantastic work ethic, knowledge and culinary technique. James focuses on working with local suppliers and producers to create a menu that his customers can enjoy.
Tony Schifilliti is the 'Petite Bouche Chef of The Month' for October and the Head Chef at Cirrus Dining in Barangaroo. Tony started his hospitality career as a kitchen hand in his early days and is now an integral part of Brent Savage and Nick Hilderbrandt's “Bentley Group".
Tony has a promising career ahead of him and is always pushing his culinary boundaries so Cirrus Dining stays at the top of the restaurant scene in Sydney.
Congratulations on your award as the 'Petite Bouche Chef of The Month for October 2018'.
The Petite Bouche chef of the month goes to industry legend Hamish Ingham alongside his upcoming young head chef Matt Smith. We recognise Hamish's constant support and innovation in the hospitality industry.
They both make a dynamic duo bringing fresh, seasonal and Mediterranean inspired dishes to Banksii Vermouth Bar & Bistro.
Congratulations on all your hard work team Banksii.