FREE SHIPPING OVER $230 • AUSTRALIA-WIDE 100 DAYS RETURN | Holiday Closing Dates: 19th Dec - 5th Jan
It takes a special touch to beautifully transform inspirations from the outside world into stunning culinary and visual delights on a plate. Pastry professional Ash Otto undoubtedly has that unique flair and talent to make it happen.Leading the pastry team at the Pullman International Cairns, Ash continues to refine her craft while mentoring the next generation of chefs. At home, she shares her love of the kitchen with her young daughter, proving that for Ash, food has always been about connection and creativity.
Raised on a farm in Mullumbimby with Fijian Chinese and Fijian Indian heritage, Louis’ passion for food was sparked by family traditions and time spent in the kitchen with his grandmother.From humble beginnings as a dishwasher in a local Thai restaurant, Louis’ determination led him to Sydney’s Longrain, where he refined his craft for 8 years. In 2014, he was named Josephine Pignolet Young Chef of the Year, a turning point that took him all the way to Los Angeles to open a West Hollywood restaurant showcasing his unique Southeast Asian and Fijian-inspired cuisine.Returning to Australia in 2019, Louis launched Stanley, now one of Brisbane’s most celebrated dining experiences, blending fine dining finesse with a relaxed style and fresh local produce.
Jess is a passionate pastry chef who has honed her skills at top establishments such as Om Nom, The Press Club, and Nobu at Crown.
A lifelong learner, Jess continues to push her boundaries–returning to the MasterChef kitchen for ‘Dessert Masters’ in 2023.
Currently, she's mastering the art of viennoiserie at Ned's Bakes.
“I always wanted to become a chef ever since I was little, so when I’m wearing my chef whites I get a feeling of professionalism and respect. I wouldn’t be where I am today without the support of my family,”
Mentored by the esteemed Chef Alla Wolf-Tasker, Jake Nicolson has traversed a remarkable path in gastronomy.
Following his formative years at Lake House, Jake's passion led him to the illustrious Circa the Prince in Melbourne, where he ascended swiftly to the position of head chef. His exceptional talent garnered not just one, but two coveted chef hats from The Age Good Food Guide.
Now, as the visionary executive chef of the Ghanem Group, Jake continues to redefine culinary paradigms, captivating palates and pushing boundaries across the vibrant dining landscapes of Brisbane and Melbourne.
“Food has the ability to bring people together around a table. The one thing that's at the centre of our celebrations, or experiences, is food.”
Scott is the Executive Head Chef at 6HEAD in Sydney. His passion for food was embedded at a young age growing up in Wales. His grandfather was a gamekeeper, his grandmother a baker and his father a caterer; suffice to say, becoming a chef was in his DNA.
“The empowering thing for me as a chef is to build a kitchen brigade based on love and respect. And to work with the best producers that care about the land and the sea."
Claire is the Chef and Owner of Bloodwood in Newtown, Sydney. Claire is passionate about the hospitality industry, a founding member of the Women In Hospitality network, she is a respected mentor in the community.
“Whenever possible I try to nurture, mentor and look after other females who are emerging through their careers.”
Peter is the Chef and Restaurateur of Alba by Kuruvita in Noosa Heads, Queensland. His Sri Lankan heritage is expressed through his cooking and love for fresh spices. Having been a chef for forty years, Peter has a lot of experience and knowledge to pass on to his kitchen brigade.
"Forget about TV shows, forget about fame, think about your passion, putting it on the plate and being there when you're needed."
Watch Peter's A Chef's Story - The Rest Is History
Kay-Lene is the Head Chef and Executive Pastry Chef of Tonka and Coda restaurants in Melbourne. Her passion for food is evident in the exceptional dishes she creates but also in her effervescent personality. A mentor in the kitchen, Kay-Lene encourages her staff to stay curious and push themselves to continuously learn.
"What motivates me the most about being a chef is that I love food! Growing up in Singapore, I am Peranakan, so I try to infuse those food memories into the dishes I create. The great thing about being a chef is that it is a never-ending learning journey."
