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.
A teacher quickly noticed his talents and recommended him to a position at ARIA under owner Matt Moran. He progressed quickly to become ARIA'S sous chef. After many hours of soaking up knowledge he then moved onto other kitchens which led him to join forces with Danny Russolini of the Russolini Group to create menus and craft restaurants from the ground up.
After opening dozens of restaurants he came across the "Nour Sydney" project which was a great opportunity for him to express his creativity and love for Middle Eastern cuisine using local produce.
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.
Congratulations on your hard work and becoming apart of the Petite Bouche family with your Chef Works Australia jacket.
Watch Reynold here as he shows us his creations using our micro herbs, edible flowers, Petite Bouche herbs and leaves.
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.
Acre is the farmer's home. Humble, practical, tactile, warm and intimate. The food is the celebration, born from the adjacent farm, dictated to by the seasons and by nature, brought together in a simple, heartfelt way.
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.
Adam Wolfers heads up the team at Yellow with a humble and passionate approach. He has really taken on the the difficult task of serving world class food with a vegetarian menu. If you are looking for a fine dining experience with a vegetarian menu then Yellow is certainly the place to go. A well respected venue with rave reviews from the customer and chef community of Sydney.
Rob Cockerill head chef at Bennelong Restaurant is the final Petite Bouche chef of the month for 2016.
Export Fresh has been focused on showcasing incredible chef talent through the power of food. As we bring 2016 to an end we would like to congratulate and say a massive thank you to Rob Cockerill and the team at Bennelong.
Award winning Chef Grant King opened Gastro Park in April 2011 instantly attaining 2 Chefs Hats from the Sydney Morning Herald. Grant King has an obsession with creating delicious food using the absolute finest ingredients. Gastro Park is his playground for this. Grant's team help him create a relaxed yet exciting experience for the customers.
Export Fresh caught up with one of Australia's most respected chefs, Hamish Ingham to discuss passing on the reigns to his Japanese chef Noburo Maruyami.
September's Petite Bouche chef of the month is Nelly Robinson. Head chef and owner of nel. restaurant.
Nelly's northern banter, charm and wit really shines through his food, ambience and staff at nel restaurant. Situated down a small flight of stairs off Wentworth Avenue in Sydney CBD you will find yourself in a romantic and intimate setting.
The Petite Bouche chef of the month for August is a local to the Bondi scene. The extremely talented and humble chef Ian Oakes is the head chef and owner at Drake Eatery. Driven by a focus on seasonal, locally sourced, sustainable produce, Drake's is Ian's first restaurant venture.
Upon his return to Australia, Brian joined Sydney’s renowned 3-hatted restaurant Quay. Later, he secured a position as Executive Sous Chef at 3-hatted Bilson’s. He is now the Head Chef and Owner of Berowra Waters Inn.
Export Fresh join the two hatted head chef Karl Firla at Oscillate Wildly for the June Petite Bouche chef of the month. His food is a magnitude of passion, simplicity, technique and a fusion of European, Asian and Australian cuisine using only the best produce.