It gives us great pleasure to award the March Petite Bouche chef of the month to Matt Kemp. He is a real legend in the industry and has achieved so much in his career. It's lovely to see him settling into his new life in Byron as the Executive Chef of The Byron at Byron Resort and Spa.
The food takes a pure approach sourcing the very best local produce from the surrounding area.
We will see more from Matt Kemp this month with our "Talking Shop" episodes with Export Fresh & Petite Bouche owner Tony Mann.
A massive congratulations to this months Petite Bouche Chef Of The Month Scott Webster from Billykart West End in Brisbane.
Scott is the Head Chef at the funky west end restaurant of restauranteur and celebrity chef Ben O'Donoghue..
We caught up with this humble English Chef to find out how he is settling into the Australian life and what his favourite Petite Bouche Produce is at the moment.
It gives us great joy to kick off 2018 with Will Cowper as our "Petite Bouche Chef Of The Month."
Sydney born and raised, Will kicked off his career working in European style restaurants in Sydney and eventually joined The Fink Group 10 years ago working at Otto Ristorante Sydney under James Kidman and Richard Petacnik.
Will has been a dedicated chef to "The Fink Group" and been given the opportunity to shine as the head chef of Otto Ristorante Brisbane.
Brendon Barker is the Executive head chef of Madame Wu and Chu The Phat in Brisbane. His food combines his passion and thirst for Asian cooking from places he has visited such as Hong Kong, Taiwan and Korea. Chef Brendon has been immersing himself in Asian food for many years so he can cook just like the locals, which is his aim when perfecting a dish.
Since opening his classic Edward Street restaurant in 1999, Javier Codina, Chef de Cuisine was quick to establish a reputation for cuisine which is distinctive and highly awarded. His menus are created using the best local produce and by blending influences from France, Italy, and his native Barcelona.
Combining a diverse array of flavours with delightful imagination, he produces a harmonious blend of classical and new cuisine, which has brought high praise from critics and patrons.
Simon started his career in Newcastle and then went onto to work in the likes of Bacca's, Urbane and Gerards. He now runs the highly respected Ecco Bistro in Brisbane. Simon focuses on bistro dining with a modern twist allowing the produce to sing and dance on the plate.
Ecco Bistro, owned by the legendary Philip Johnson brought his food and passion to the Australian restaurant scene many years ago gaining him an enormous amount of respect and had seen many young chefs flourish in his kitchen.
At 26 Anthony was awarded his first chef hat from Brisbane Good Food Guide while running the kitchen of "Deer Duck Bistro". He has since gone on to be awarded 1 AGFG Chef Hat and secured "Deer Duck Bistro's" position on the financial review top 500 Australian restaurants list in 2016.
In early 2017 Anthony took on the new challenge of running "The Thomson Reserve". A small, sophisticated restaurant at the base of "The New Inchcolm Hotel."
Most recently Anthony was also a state finalist in the "Electrolux Australian Young Chef Award". A real testament to his hard work, dedication and professionalism to the industry.
Export Fresh is very excited to bring you our very first Queensland "Petite Bouche Chef Of The Month".
First up is the extremely talented Ben Williamson. He is the Head Chef and owner of Gerard's Bistro in Fortitude Valley, Brisbane.
The last Petite Bouche chef of the month for NSW this year will be the joyful and hardworking Roy Ner. Back in 2006, the Israel-born chef intended to kick off his career in the United States but the universe directed him towards Australia. Roy was accepted to Sydney's Le Cordon Bleu.
This months Petite Bouche chef of the month is a talented young gun who is passionate about food – not just dessert, despite the title as the ‘Dessert King’. Reynold demonstrates his incredible creativity every day through his combinations of flavours and techniques.
Gareth Howard bases is all about fresh, seasonal, local produce served simply. Acre is located in the old Camperdown bowling club with Pocket City Farm operating the adjoining farm which Gareth uses to build a seasonal and sustainable menu.
Since arriving in Australia in 1992, Giovanni Pilu’s name has become synonymous with Sardinian, and Italian regional cuisine in Australia. Beginning with a tiny unassuming, bustling restaurant, Cala Luna, at The Spit, in Sydney’s Mosman, Giovanni and his wife and business partner, Marilyn Annecchini introduced Sydney-siders to the wonder of Sardinian cuisine.
Head chef and part owner of Bang Street Food Tapos Singha is the March Petite Bouche chef of the month. A very well deserved honour as he has won the Surry Hills crowd over with his Bangladesh inspired menu with a modern twist. Bang Street Food is a vibrant restaurant that explores authentic Bengali cuisine with a neon blast of funk and food made with love.
We are so pleased to bring you this exceptional chef talent this month. At the age of 28 Joshua Stephen Charles Niland has his culinary career at his feet. The former Est sous chef adventured out on his own to start his business back in September 2016. Saint Peter, Paddington kicked off in a part of Sydney that has seen it's fair share of restaurants come and go.