Profiles

  • Q&A: David Lovett, Uccello

    Q&A: David Lovett, Uccello

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    David Lovett has worked in the kitchens of a number of Sydney’s top venues, and he is currently the head chef at one of the city’s favourite Italian restaurants, Uccello at the Ivy.

  • Southern success

    Southern success

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    Adelaide's Press Food & Wine has quickly become renowned for its wood-grilled meats and seafood, and many say it has revolutionised the city's culinary scene.

  • Saudi Arabia next in Nobu empire

    Saudi Arabia next in Nobu empire

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    Sushi chef and restaurateur Nobu Matsuhisa is celebrated the world over for his unique approach to Japanese fare, and his 31 venues are often booked out weeks, if not months in advance.

  • If you go down to The Woods today...

    If you go down to The Woods today...

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    You won't find any bears at the new venture from acclaimed former Young Chef of the Year Hamish Ingham. What you will find is evidence of an evolution in hotel dining being led by one of most dynamic…

  • Wisdom of Matt Moran

    Wisdom of Matt Moran

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    Chef Matt Moran is one of the business owners featuring in a new book revealing the wisdom of successful operators. We've got a preview.

  • Q&A: Justin Wise, The Point at Albert Park

    Q&A: Justin Wise, The Point at Albert Park

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    It's been just over a year since this former Young Chef of the Year took over the reins as executive chef at The Point at Albert Park. We managed to lure him away from the kitchen for five minutes…

  • Making a Marquee on Sydney's hospitality

    Making a Marquee on Sydney's hospitality

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    At the ripe old age of 24, I thought my nightclubbing days were behind me. But then I sat down with Richard Wolf, a partner of the Tao Group, which owns some of America's - and perhaps the world's -…

  • Three types of pizza love at Firechief

    Three types of pizza love at Firechief

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    Firechief will very soon be able to boast that it's one of two pizzerias in Melbourne offering true, authentic - and accredited so - Margherita pizza. But that’s not its only point of difference.

  • Q&A with QLD's chef of the year

    Q&A with QLD's chef of the year

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    Kym Machin from Spring in Brisbane was named Queensland's Chef of the Year at the state's inaugural Good Food Guide Awards recently. We managed to grab him to pick his brain for five minutes.

  • Zuzza puts his own spin on La Disfida

    Zuzza puts his own spin on La Disfida

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    Taking over an existing, successful business and making it your own is a difficult task for any entrepreneur, but that’s exactly what Peter Zuzza did when he decided to recreate La Disfida pizzeria…

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