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.
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"
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.
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.
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.