Variety of Chefs 2010

Russell Armstrong - SeaSalt
Russell Armstrong has had an extensive career in numerous high profile restaurants throughout Europe including the Connaught Hotel in London's Mayfair under Michel Bourdin, Albert Roux's three-star restaurant, Le Gavroché and the famous Le Frere Trois Gros in France. Returning to Brisbane he then opened a number of award winning restaurants including Tables of Toowong, then subsequently, boutique hotels in Noosa and Western Australia, before becoming Executive Sous Chef in the fine dining room at Melbourne's Regent Hotel. Russell is the owner of the award winning Seasalt at Armstrong's Restaurant. Culinary speaking, what distinguishes his cooking is the innovative intent of the dishes as he dares to be different, combining creative energy with a depth of knowledge and disciplined technique. Russell has also broadened his work to include cooking schools in Queensland and interstate as well as promoting Australian food throughout Asia, and has been instrumental in the formation of a group of Queensland chefs working together for the improvement of dining in Queensland

Ian Curley – The European
Executive Chef of The European Group venues, Ian Curley must be one of the busiest Chef's in Melbourne. With three venues, three kitchens and multiple menus to oversee, his work is never done! Ian was born in Coventry, England in 1964. After studying and working in the UK for several years, he moved to Australia in 1988. Ian worked as Head Chef at The Point from 1996, honing his skill and style. After three years he moved to Stella, Spring Street, Melbourne. He went back to The Point in 2001 as Executive Chef of the whole group, overseeing the myriad of different spaces, from formal dining to café space. At the same time, Stella was being taken over to become The Melbourne City Wine Shop by owners Con Christopoulos and Josh Brisbane of neighbouring restaurant The European. So unknowingly Ian was being groomed for the job back at "home" on Spring Street and Con and Josh were building on a unique, iconic business that was meant for a chef of Ian's calibre and style. Ian's food, generous, unpretentious and championing the produce sits perfectly alongside Con and Josh's ethos on food and the spirit of The European. So when he took the reins, the businesses thrived. The busy, bustling European became busier, with extended opening hours becoming a favourite for late night supper for fellow chefs and front of house in the industry. The Supper Club food continued to thrive in matching its opulent, graceful but relaxed surroundings and the beautiful rooftop Siglo was born, along with private function space in The Tearoom. Ian took it all in his stride and is now responsible for 3 separate kitchens that work together harmoniously, amazing considering they are functioning almost 24/7. Ian is well known and respected in the industry as being firm but fair. He is extremely willing to give time and knowledge to young chefs and his kitchens always house work experience enthusiasts. He also has two baby girls Cooper, 2 and Cassidy, 2 months. In his very scarce spare time, Ian loves golfing and supporting his beloved Chelsea Football Club.

Shinichi Maeda – Sake
When Shinichi Maeda headed to Australia from Japan in 2003, his intention was to make his mark as a chef by drawing on his skill, confidence and absolute passion for Japanese cuisine. This goal was achieved at Wasabi Restaurant & Bar, the lauded Japanese restaurant located on Queensland's Sunshine Coast. "I spent seven years as Executive Chef at Wasabi and learned so much during this time," says Shinichi. The focus paid off for Shinichi – he attracted a dedicated following and Wasabi and won numerous awards during his tenure, including regional 'Restaurant of the Year', 'Best Seafood in Queensland' and 'Best Asian Restaurant in Australia in the 2008/09 RCA National Awards. Initially drawn to the Sunshine State by the warm climate and relaxed lifestyle, Shinichi says one of the things he most appreciates about the region is the amazing seafood he gets to cook with. "We've got access to everything from Hervey Bay scallops and ocean tiger prawns to cuttlefish and spanner crab from Mooloolaba," he says. In his new role – as Head Chef at Saké Restaurant & Bar, Brisbane – Shinichi is relishing his new role. He is a quality chef with a solid reputation among local foodies, and his talent will shine through at Sake.

Kym Machin – Urbane
A multi-award winner in his craft, Kym's gastronomic delights make for the most artistic, adventurous and innovative menu in Queensland. Hailing from Adelaide, Kym attributes his cutting-edge culinary style as the result of having worked under a number of high-profile chefs including Adelaide fusion food legend Cheong Liew, Sydney's Tim Pak Poy, Tetsuya Wakuda and Darley Street Thai's David Thompson. Kym joined the Urbane team in 2003 creating a distinct and inspiring menu for the burgeoning venue and has thus helped build an enviable reputation with a string of awards and accolades for example: named one of the 50 best restaurants in Australia by The Weekend Australian, only one of two Queensland restaurants to receive three stars from The Courier-Mail's 2008 Food and Wine Guide, Brisbanetimes.com.au awarded Urbane 2009 Restaurant of The Year as well as a coveted two chefs hats. Machin himself was named 2007 Young Chef of The Year and Chef of the Year in 2008.

David Pugh - RESTAURANT II
Chef David Pugh's continual search for the best available fresh produce provides his inspiration and the basis of the menu at Restaurant II. His use of classic technique combined with these fine ingredients and thoroughly modern flair are what place Restaurant II at the forefront of contemporary Australian cuisine. His love of cooking emerged at age eight when he would treat his parents to Sunday breakfast. Since then, David has worked with some of the world's finest chefs, including a two year stint at London's Connaught Hotel, drawing inspiration and skill from each and every encounter. Recently appointed Queensland's Ambassador Chef, confirms David's commitment to Queensland produce and suppliers.

Matt Moran - Aria
A name that brings tremendous credibility and clout to any 'foodie' event, Matt Moran needs little introduction. From his humble beginnings learning the art of true French cuisine at La Belle Helene, to his huge following at Aria Sydney and Brisbane, Moran creates success and a level of professionalism to every project he puts his hand to. While his main focus is his restaurants, he also enjoys sharing his experience and knowledge with the public through the media, be it on the hugely popular MasterChef series, or as a contributor to Vogue Entertaining + Travel magazine.

Ben Williamson - CHA CHA CHAR
Born and raised in Western Australia, Ben worked in various restaurants in Perth, test driving food styles as well as observing the varying approaches to kitchen management, plating techniques and restaurant styles.  He then moved to Sydney gaining valuable experience in a variety of departments within the Stamford Plaza in Double Bay. From there he was recruited by Gulf Air, relocating to Bahrain.Upon returning to Perth, Williamson was appointed senior Sous Chef at the prestigious Ultimo Catering Company. A short time after he moved to Brisbane and after a brief stint at Cha, he worked at the highly rated award winning restaurant 1889 Enoteca. He was sorely missed from the Cha kitchens and was eventually persuaded to return, this time to the helm.  He is responsible for the creative side of the menu as well as the overall running of the 20+ strong kitchen brigade.

Alastair McLeod - TANK/Brett's Wharf
Alastair is executive chef at Brisbane's iconic Bretts Wharf and co-owner and executive chef of Tank Restaurant and Bar – and that is where you will find him most days - in the kitchen of either (or both!) of the restaurants ensuring the reputation he has built with his team for quality food and service is always achieved. He's a busy boy what with the two a la carte restaurants, a function facility and off-site catering providing food for many of Brisbane's largest and most prestigious events. Alastair also loves the opportunity his regular appearances on television programs such as Off The Eaten Track and Queensland Weekender provide and his contributions to magazines and newspapers, to share his passion and knowledge about the wonderful fresh produce that we have available to us on our doorstep.