Variety of Chefs 2009

CHEF HOST - BENJAMIN CHRISTIE
Chef Benjamin Christie has a rapidly growing international reputation as a TV presenter, cookbook author, culinary educator and food blogger. Benjamin’s fresh and contemporary personality is quite evident in the taste of his cuisine, which features indigenous Australian ingredients carefully paired with accessible ingredients from around the home. His recipes often appear in major international newspapers and leading food magazines throughout the globe as well as on his website, which is quantifiably one of the top-ten chef websites in the world.

Peter Kuruvita from Flying Fish
Born in London, acclaimed chef Peter Kuruvita spent his childhood in Sri Lanka where he was introduced to the delights of cooking by watching his grandmother prepare ancient Sri Lankan dishes. Drawing on his extensive international experience, Peter now owns and runs his own restaurant - the Flying Fish at Jones Bay Wharf in Pyrmont, where he cooks delicious modern Australian dishes with a strong seafood focus.

Awarded with one chefs hat rating from The Sydney Morning Herald Good Food Guide Awards 2009, head chef Peter Kuruvita leads a professional team of chefs to deliver an inspirational menu filled with fresh seasonal seafood and produce, with an impressive wine list to match.

Ben O’Donoghue
For chef and television presenter Ben O’Donoghue, cooking is a passion and a reflex, it’s something he’s done since childhood and it never ceases to give him pleasure or stimulate his imagination.

Ben started his career working in a number of top class Australian restaurants including Tribeca and Goodfellas in Sydney and Jessica’s in Perth before moving to London ten years ago. For four years he worked at The River Café and then joined his mate Jamie Oliver at the exclusive Monte's Club as Executive chef. Most recently Ben has been appointed creative director of food for The Great Australian Pie Company in the UK.

Ben is now living back in Australia after 13 years in the UK. He has just finished filming the brand new series of The Best in Australia which will screen on The Lifestyle Channel from the end of August. Ben was one of the chefs in the original series of The Best, which produced an accompanying book of the same name. His television credits also include four series of the internationally acclaimed food and travel program, Surfing the Menu.

Sean Connolly from Astral
Sean’s passion for cooking started at a young age in the UK. His talent quickly led to his appointment at Star City’s Astral in 1995. With its spectacular 270degree views across the city and harbour, Sean has successfully worked to position the restaurant as one of Sydney’s top fine-dining destinations.

With a modern European influence, Astral’s menu reflects his commitment to fresh, local produce. Guests enjoy many dining options, from the customised menu in the breathtaking private dining room to the fast and fabulous pre-theatre dishes.

Upon naming Sean the 2008 Sydney Morning Herald Chef of the Year, co-editor Joanna Savill noted: “Blessed with sound technique, wit, imagination and the intelligence not to try to hard, Connolly continues to entertain and please us,”and it is this “potential for even greater things and sheer bloody talent” that ensures his star will continue to rise.

Jared Ingersoll from Danks Street Depot
Jared started Danks Street Depot with his wife Melanie Starr in February 2002.

Jared previously spent time in London working at Mezzo, in So-Ho, Michelin two star- The Square and Hillaire in South Kensington. Jared then travelled to Sydney where he was head chef at Bayswater Brasserie followed by the opening of Danks Street Depot. Later this year Danks Street Depot is also opening at the Sydney International Airport.

Jared has cooked for numerous Celebrities- including Tom Cruise, Nicole Kidman, Sam Neill, Joan Rivers (private dinner party, Knightsbridge London). When the legendary Rick Stein is in town , he’s a bit of a regular at Danks Street along with Hugo Weaving, Lisa Forest and Annita Keating. Jared is a regular guest on Channel 10’s Ready Steady Cook, contributor to ‘Home Beautiful’ magazine as well as a guest chef on channel 7’s Morning Show.

Danks Street Depot has numerous and consistently good reviews and articles including a mention in Vogue Living, as being a must see destination when visiting NSW.

Warren Turnbull from Assiette
New-Zealand born Warren Turnbull had his career epiphany the first time he walked into a kitchen, and realized he’d found his comfort zone. Two years later, Warren moved to London to further his desire to learn from others he had heard about, read about and seen on television.

Turnbull's introduction to the Sydney food scene came in early 1998. For the next six years he worked alongside Liam Tomlin in Sydney’s most prized kitchen, Banc. Moving through the ranks he become head chef, until Banc’s doors closed. After earning his first Sydney Morning Herald Chef’s Hat shortly afterwards, Turnbull knew it was time to embark on his own venture.

Restaurant Assiette opened in 2005 and quickly earnt a reputation for high quality at affordable prices. It has held its Sydney Morning Herald Chef’s Hat award for 3 consecutive years and has been ranked in Australian Gourmet Traveller’s Top 100 Australian Restaurants.

Nick Clark from Toast Food
Nick has 14 years of extensive culinary experience which started in regional NSW. Growing up in the central west of NSW, Nick found an early appreciation for fresh Australian produce and home style cooking. He moved to Sydney to expand his horizons and to complete his formal training with one of Sydney’s most prestigious catering companies where he gained invaluable experience catering events of up to 1000 guests.

He has held many positions throughout Sydney, in both catering and fine dining restaurants, resulting in his current position at Toast where he has been since 2004. As head chef, Nick oversees all catering operations which includes; the Mos café, a 160 seat business lunch hot spot, the office catering division of Toast which is responsible for over 400 corporate clients, and the special events division focusing on the corporate entertainment market.