Heston Blumenthal is a MasterChef Australia favourite! He owns three-Michelin-starred restaurant The Fat Duck and has received a perfect score of 10/10 since 2007 by The Good Food Guide. Heston’s modern cooking has a molecular gastronomic edge – he enjoys using experimental techniques and puts on theatrical multi-sensory experiences for anyone who is lucky enough to eat his food.
Stephanie Alexander opened her first restaurant in 1964 and later went on to publish several popular cookbooks, including The Cook’s Companion. In she piloted a Kitchen Garden Program to encourage children to learn about food from an early age.
Curtis Stone worked for Marco Pierre White in London before becoming head chef at his Quo Vadis. He’s since had various cooking shows and even represented Aussie chefs in Oprah Winfrey’s Ultimate Australian Adventure. He’s now the ambassador of Coles supermarkets.
Jamie Oliver is known and loved for his rustic, Italian-influenced recipes, his cheeky oven-side nature and his fondness for words like “lug” and “gnarly”. He has campaigned throughout the world to improve the unhealthy diets of people of all ages.
This Italian-born American chef Giada De Laurentiis started out studying at Le Cordon Bleu in Paris. A self-proclaimed chocolic, Giada is responsible for millions of Americans drooling over their remote controls on a regular basis. She has won three Emmy Awards for her own cooking show Giada at Home.
Matt Stone began an apprenticeship at Leewin Estate in 2003. After moving to Perth and working in all sections of the kitchen at Star Anise, he was appointed Sous Chef at the age of 20. His love of food and cooking took him to Asia and Europe where he discovered new ingredients and styles of cooking. Matt’s creative influence and refreshing menu has already earnt him and his team highly regarded awards, the 2011 Gourment Traveller Best New Talent & the 2011 Good Food Guides Best Young Chef.
From Circular Quay's 'Paragon' restaurant to East @ West in London, Christine has proven herself as a highly regarded chef, author, food writer, teacher and manufacturer both in Australia and Internationally.
Guillaume Brahimi's career began in France, where following a two-year apprenticeship at Aux Charpentiers he secured a position as Commis at the three-star Michelin restaurant La Tour d'Argent and eventually graduated to Chef de Partie after several years. Moving to Sydney gave him the chance to open and work in a number of successful restaurants and his food has been described as "contemporary Australian cuisine with French influences".
Born in Treviso, near Venice, Stefano de Pieri migrated to Australia in 1974 and married Donata Carrazza and settled in Mildura in 1991. He was impressed with local produce – and local wine and decided to create a book that would focus on food memories from his native Veneto and the produce of Mildura. Stefano’s restaurant in the Grand became the recipient of many prestigious awards and continues to attract the support of many patrons.