Melbourne | Chefs

One of the reasons for the repeated success of Andrew McConnell's restaurants has been his wide and varied experience.
Born and bred in Melbourne he was apprenticed to Ian and Gerald at Capers where he enjoyed their knowledge of spices, gleaned from travels in India and S.E. Asia. He left after eighteen months did a stint with Walter Bourke at Maria and Walter's, moved to Tansy's in Spring St, then in 1988 to Bill Marchetti in the early days at the Latin. The beginning of the 1990s saw him with Greg Malouf during the establishment stage of O'Connell's in South Melbourne. Andrew then worked in Europe and China, before returning to Melbourne to start Dining Room 211 in Brunswick St, Fitzroy. Did a year at Circa for the Van Haandels. That gave way to Three One Two in Carlton and towards the end of 2008, Cumulus Inc in the city. 2009’s new venure, Cutler & Co. in Gertrude Street Fitzroy, continues Andrew’s signature style of simplicity and clean, complimentary flavours.

Aaron’s interest in cooking became evident during his early teenage years as a kitchen hand at Perth Seafood restaurant, Jessica’s. After a stint as sous chef at JoJo’s on the Swan River, Aaron travelled overseas to broaden his innovative style. Upon his return, he travelled to Margaret River and became Executive Chef at Vasse Felix in 1995. With a closely knit team of chefs, Aaron celebrates the abundance of fresh produce in ‘New Australian Cuisine’- influenced by the multicultural composition of Australian society.

Aaron has hosted Vasse Felix dinners in Los Angeles, Hong Kong, Singapore and Kuala Lumper, and locally in Perth, Melbourne and Sydney. He also captained the Margaret River team for Tasting Australia in 1999 and 2001. Living in Margaret River, Aaron has been able to combine his two great loves, cooking and surfing. This relaxed and unpretentious lifestyle also translates to his approach in the kitchen, with stunning results.

George Calombaris is the award-winning Executive Chef and Director of The Press Club Restaurant & Bar, and Bar – Helenic Republic. He has been awarded more accolades for his work than most receive in a lifetime, and this exuberant chef is still just 30 years of age.

George's molecular gastronomy has seen him become a much talked about chef in the international cooking circuit.
In 2004, the Global Food and Wine Magazine voted George one of the Top 40 Chefs of Influence in the World. An internationally successful restaurateur, George owns three restaurants in Melbourne and one in Mykonos, Greece. His flagship Melbourne restaurant, The Press Club, was recently awarded The Age Good Food Guide 'Best New Restaurant 2008' with George named 'Chef of the Year 2008'.
Despite his many accolades, George remains geniunely excited about food, and is passionate about creating food that brings people together.

Greg Malouf has inspired a generation of young chefs and transformed the Melbourne restaurant scene with the flavours of his heritage. His dishes capture the essence of the Middle East, all presented with exciting contemporary flair.
Greg was born in Melbourne, Australia of Lebanese parents and after serving his formal apprenticeship in several of Melbourne's finest restaurants, he went on to work in France, Italy, Austria and Hong Kong. Drawing on his cultural heritage, his European training and extensive travels, Greg has forged a unique style of cooking that has become known around Australia as ‘Modern Middle Eastern’.
In 1991 Greg set up O'Connell's restaurant in one of Melbourne's best–known hotels. The restaurant won numerous industry awards, while Greg himself earned the respect and admiration of his peers and national and international recognition for his innovative food. From 2001 to 2006 he was been executive chef at Melbourne’s Mo Mo restaurant, and under his direction the restaurant won awards and critical acclaim from local and international critics alike. Under his direction, the new Mo Mo restaurant, recently opened at Grand Hyatt Melbourne, is set to follow the same path.
With his former wife, Lucy Malouf, Greg has co-authored four award-winning food books, Arabesque (1999), Moorish (2001), Saha (2005) and, most recently, Turquoise (2007).

With his Barossa Valley roots, Chef Jason Camillo is passionate about letting fresh and local produce star in his dishes. This devotion ensures that each menu he designs offers outstanding quality. Jason began his culinary career with Hyatt Regency Adelaide as an apprentice close to 14 years ago. He has also spent time working at Park Hyatt Melbourne, Park Hyatt Sydney and the Adelaide Festival Centre. In 2006, Jason was named South Australian Chef of the Year by the state’s Restaurant and Catering Association in their annual Awards for Excellence. He has also been awarded accolades by the prestigious Les Chaine des Rotisseurs and Les Toque Blanches as well as winning the national award for best mushroom menu in the Mushroom Mania competition.

Jason’s most recent project has been the opening of Collins Kitchen, the new restaurant at Grand Hyatt Melbourne, and overseeing the 30 strong chef brigade. As part of the team for the Five on Five Gala Closing Dinner, Jason will bring his passion for regional produce to the table.

Chinese Chef Lee Kwan Seng has come a long way in the culinary profession from his humble beginnings as a cutter with a local restaurant in 1982. Today he is the Chinese Chef at the mezza9 Chinese kitchen, Grand Hyatt Singapore’s signature restaurant. Chef Lee has amassed more than 25 years of experience in the industry and now leads a team of eight in creating unique and classic interpretations of Chinese cuisine with flair and dedication. Chef Lee has also shared his vast experience internationally by presenting his cuisine in Australia, Malaysia and Indonesia. For Hyatt Food and Wine Week, Chef Lee will offer Collins Kitchen diners the chance to experience authentic Chinese and Singaporean dishes for both lunch and dinner.

Al enjoys eating just about anything, but most of all simple food, cooked perfectly. He believes that more time should be spent pleasing the palate than garnishing to please the eye.

Over the last three years, Al has co-presented the award winning TV series, Hunger for the Wild, meeting great Kiwi characters, chasing down some of New Zealand's finest food, and preparing dishes of wild game and seasonal delicacies.

As a culinary ambassador for New Zealand, Al is often called upon to help promote New Zealand cuisine overseas.

Further details on Al visit www.albrown.co.nz