THE SECRET

INGREDIENTS

Hailing from the Carribean, chef Paul Carmichael is known for marrying unexpected flavors and cuisine together. “Cooking to me is not a job, it’s a craft,” he says. Taking inspiration from his roots, he has created an award-winning fine dining degustation menu infused with the flavors of Barbados that put Caribbean food on the map.

Since taking the reins at Momofuku Seiōbo, Paul has elevated the restaurant to the top of Australia’s fine dining scene and established himself as one of the country’s best chefs. Paul and his team demonstrate omotenashi in every aspect, from interactive seating to thoughtfully curated drink pairings, to create an extraordinary, well-crafted experience.

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Chef Victor Liong’s Lee Ho Fook restaurant is not your typical Chinese restaurant. Situated in the heart of Melbourne’s fashion district, the restaurant is where Victor redesigns the tastes and perceptions of Chinese food. Using locally-sourced ingredients, he incorporates modern techniques and an innovative style while drawing from the rich history of Chinese food.

Melbourne, the art and design capital of Australia, was a clear choice of location for Victor’s restaurant. Its atmosphere of bold design and experimentation are line with his approach to food. At Lee Ho Fook, Victor’s mission is to reassemble, reorder, and reinvent Chinese Australian cuisine by adding his own personal and creative direction.

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While some chefs draw on nostalgia to surprise and delight people, chef Shaun Quade uses innovation and cutting-edge technology to stimulate his guests’ imagination and appetites. “Hospitality is a very traditional industry but technology has changed the game completely,” he shares. His first restaurant, Lûmé, was one of the first to incorporate augmented and virtual reality into the fine dining experience when it opened in 2015.

Though he is known for his interdisciplinary and open-minded approach to cooking, Shaun puts as much focus into refining details of the entire dining experience, thoughtfully selecting the setting, the music, and even the language used during the meal. To him, being a chef is a constant, relentless evolution.

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Celebrated chef Paul Iskov may have honed his skills at acclaimed kitchens around the world such as Vue De Monde, Amuse, D.O.M, COI, Pujol and Noma but he now works outside the traditional four walls of a restaurant establishment with his pop-up restaurant Fervor. He has created once-in-a-lifetime dining experiences in some of Western Australia’s most remote and beautiful locations — from salt lakes to beautiful bushlands and pristine beaches.

Paul works together with the Aboriginal groups in the region to source seasonal local produce that inspire and shape his menus. His unique take on dining gives guests a refreshing taste of the locale in an exciting, immersive dining experience.

Learn more about Fervor