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.
Bar H Dining was opened in October 2010 by Chef Hamish Ingham and wife Sommelier Rebecca Lines. As the name suggests Bar H Dining is a wine bar style eatery, fun and vibrant with a relaxed feel about it. The concept is to offer the finest quality food, beverages and service in a relaxed and informal manner. With a belief in only using the finest, sustainable produce, the seasonal menu at Bar H Dining highlights Hamish’s long love affair with China, his newest love Japan and the indigenous ingredients native to Australia.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 shine 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.
Export Fresh bringing you another exceptional chef talent for the Petite bouche chef of the month for May. Executive head chef Justin North from Hotel Centennial shows us three tasty dishes, his favourite produce, inspiration, what he looks for in a chef and his top 5 Export Fresh products.
Husband and wife team Grant and Rachel create a degustation and matching wine menu's that have been awarded One Chefs Hat for nine consecutive years since 2008 and the Sydney Morning Herald Award for Silver Service in 2010.www.restaurantcomo.com.au in the Blue Mountains Australia
Darren Templeman is the Head Chef at Micheal Moore's restaurant O Bar and Dining, where eating, drinking and beautiful views combine for the ultimate sensory high. A place far above the ordinary with a funky vibe, with food at its heart and Sydney at its feet.
Eugene Giesinger is the head chef and owner of one of Bronte's most loved cafes, Eugene's. Along with his designer partner Natalie Byfield, The pair transformed the former storefront into a fully restored Art Deco haven in mid-2012.
