MARK HOLLAND AT PADDO INN

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MARK HOLLAND AT PADDO INN

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.

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ADAM RUST AT 12 MICRON

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ADAM RUST AT 12 MICRON

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.

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JAMES METCALFE AT SAINT GEORGE DINING

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JAMES METCALFE AT SAINT GEORGE DINING

January 2019. James Metcalfe, Saint George Dining, Chippendale, Sydney.

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.

CITRUS CURED HIRAMASA KINGFISH, APPLE, CELERY, WASABI, MICRO CORIANDER

CITRUS CURED HIRAMASA KINGFISH, APPLE, CELERY, WASABI, MICRO CORIANDER

James says "My wife Lisa joined in 2013 to help build what we have today. Event staffing, permanent recruitment, hospitality consulting, venue, events and catering. I am extremely proud of the team we now have and providing a hands-on approach, excellent service and food for our clients."

JRM MANAGING DIRECTOR, CHEF & SAINT GEORGE OWNER JAMES METCALFE

JRM MANAGING DIRECTOR, CHEF & SAINT GEORGE OWNER JAMES METCALFE

PETITE BOUCHE AMARANTH

PETITE BOUCHE AMARANTH

PETITE BOUCHE RAINBOW CARROTS

PETITE BOUCHE RAINBOW CARROTS

Saint George opened in November 2018. Sydneysiders are spoilt for choice, with breakfast, brunch, lunch and dinner menus to tantalise every palette, as well as an extensive hand-crafted cocktail menu and wine menu with over 70 wines to choose from.

The food at Saint George is simple, local and seasonal.

12 HOUR COOKED 2GR WAGYU 9+, ASPARAGUS, PEAS, BLUSH TURNIP, AMARANTH

12 HOUR COOKED 2GR WAGYU 9+, ASPARAGUS, PEAS, BLUSH TURNIP, AMARANTH

BRILLAT SAVARIN & BLACKBERRY CHEESECAKE, BRONZE FENNEL, MICRO MINT

BRILLAT SAVARIN & BLACKBERRY CHEESECAKE, BRONZE FENNEL, MICRO MINT

PETITE BOUCHE BLUSH TURNIP

PETITE BOUCHE BLUSH TURNIP

PETITE BOUCHE WATERCRESS TIPS

PETITE BOUCHE WATERCRESS TIPS

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JOHN EVANS AT SOUTH ON ALBANY

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JOHN EVANS AT SOUTH ON ALBANY

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.

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JAMES KIDMAN AT CAFE SYDNEY

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JAMES KIDMAN AT CAFE SYDNEY


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.

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TONY SCHIFILLITI AT CIRRUS DINING

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TONY SCHIFILLITI AT CIRRUS DINING

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'.

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HAMISH INGHAM & MATT SMITH AT BANKSII VERMOUTH BAR & BISTRO

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HAMISH INGHAM & MATT SMITH AT BANKSII VERMOUTH BAR & BISTRO

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.

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MATTEO ZAMBONI AT JONAHS RESTAURANT

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MATTEO ZAMBONI AT JONAHS RESTAURANT

It's winter and the sun is always shining on Jonah's Restaurant & Boutique Hotel. As we get back to Sydney for our "Petite Bouche Chef of The Month" awards, we have nominated Executive Chef Matteo Zamboni as he brings his Italian influence to this iconic Whale Beach establishment.

Matteo says Matteo says "The Petite Bouche produce has always inspired me, and we now get to grow some of our garnishes in the new Jonah's garden. It is a chance for my chefs to experiment and play. We will always need Petite Bouche to deliver that consistency and variety"

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ANDREW GUNN AT URBANE & EURO

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ANDREW GUNN AT URBANE & EURO

Andrew Gunn is our final Petite Bouche chef of the month for Queensland until 2019 as we move the award back to New South Wales. It has been an inspirational journey with some fantastic QLD chefs.

Andrew is the new Executive Chef at Urbane Restaurant and Euro in Brisbane CBD. As he takes the reigns from Alejandro Cancino, he plans to maintain the systems that chef Alejandro put in place and bring a modern French twist to Urbane.

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VINCENZO MAZZOTTA AT CUCINETTA

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VINCENZO MAZZOTTA AT CUCINETTA

Cucinetta is about the revival of the old, classic and ancient. Vincenzo’s passion in food derives directly from a love of reviving forgotten methods. From traditional slow cooking, cheese making, fresh pasta techniques and preserving Vincenzo aims to continue these traditions by hand with great respect to the way cooking used to be and how he can used them in today’s kitchens. 

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CODY McKAVANAGH AT OLD TOM RESTAURANT AND BAR

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CODY McKAVANAGH AT OLD TOM RESTAURANT AND BAR

Located in the heart of Broadbeach, Old Tom Restaurant and Bar is the Gold Coast’s newest fine dining and classic gin bar. Old Tom pays homage to the 18th-century prohibition era in the United Kingdom. In 1736 a Gin Act was established to try to stop people excessively drinking gin by adding a hefty tax to purchases. To get around the tax, public houses would have a tomcat carving outside of their business and people would place a coin in the cat’s mouth to receive a shot of gin.  Thus Old Tom was borne.

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MO RICKARD AT SUM YUNG GUYS

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MO RICKARD AT SUM YUNG GUYS

Meet Mo Rickard he is the chef and co-owner at Sum Yung Guys on Duke Street in Sunshine Beach, Queensland. He is our Petite Bouche chef of the month for April and what an operation they have at SYG. It was a real pleasure to see this band of hospitality brothers making waves in this tourist hub paradise.

SYG is the hub of the operation, and the three chefs, Mo Rickard, Jerimiah Jones and Mat Sinclair are all co-owners, along with Dylan Campbell.

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MATT KEMP AT THE BYRON RESORT AND SPA

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MATT KEMP AT THE BYRON RESORT AND SPA

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.

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SCOTT WEBSTER AT BILLYKART WEST END

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SCOTT WEBSTER AT BILLYKART WEST END

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.

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