Taste Port Douglas Announces Its Chef Talent Line Up And Events

Taste Port Douglas returns for its sixth annual event from 11-14 August, with an all-star lineup of chefs, television personalities, cookbook authors, and wine experts from across Australia. 

A stellar return of festival favourites will underpin the chef line-up this year, with a few new hospitality personalities joining in on the action and spicing up the vibrant and evolving culinary program. Delivering a smorgasbord of masterclasses, signature dinners and unforgettable food and beverage experiences across the idyllic far North Queensland resort destination, the official list of culinary talent and beverage specialists for the program includes:

New South Wales

• Aaron Ward - Shell House - Sydney

• Anthony Puharich - Victor Churchill, TV presenter, Author

• Colin Fassnidge - Kitchen Nightmares - Sydney

• Manu Feildel - My Kitchen Rules - Sydney

• Samantha Payne - Wine Consultant, Communicator and Sommelier

Queensland

• Alastair Macleod - TV Presenter & Chef - Queensland

• Ben Williamson - Agnes, Bianca - Brisbane

• Dominique Rizzo - Putia Food, Presenter, Author - Brisbane

• Jake Nicolson - Blackbird, Donna Chang - Brisbane

• Spencer Patrick - Harrisons - Port Douglas

South Australia

• David LeMire - MW Shaw + Smith - Adelaide

Tasmania

• Massimo Mele - Grain of the Silos, Peppina - Tasmania

Victoria

• Adam D’Sylva - Lollo, Coda & Tonka - Melbourne

• Adrian Richardson - Good Chef Bad Chef - Melbourne

• Bente Grysbaek - Off the Grid Catering, Pope Joan - Melbourne

• George Calombaris - TV Presenter and chef - Melbourne

• Jerry Mai - Pho Nom - Melbourne

• Raymond Capaldi - Industry Legend - Melbourne

• Shane Delia - Providoor, Maha - Melbourne 

Since 2013, Co-Founders Reina and Spencer Patrick have been committed to championing and celebrating Australia’s culinary landscape, and in its sixth series, Taste Port Douglas continues to draw Australia’s biggest hospitality personalities and talents to Tropical North Queensland. 

“It’s a great privilege to collaborate with Australia’s diverse and talented culinary community each year. They are the key ingredient to the festival's reputation as one of Australia’s most celebrated and dynamic gourmet weekends of the year,“ says Spencer Patrick.

He continues: “Culinary events of this scale contribute to skill-sharing and fostering interstate relationships in the hospitality community, providing unique opportunities to connect key players to the region's suppliers, growers and producers and a hungry audience of local chefs, budding cooks and interstate and overseas travellers.” 

Heading up the sourcing and engagement of drinks experts from across Australia, Renia Patrick shares: “For those thirsty for more drinks experiences, we have a flowing and diverse beverage program across the festival grounds with a talented list of local and Australian producers, growers, winemakers, merchants, distillers and craftspeople ready to pour and share their expert knowledge.”

With new additions to the talent program and even more delicious experiences on the festival menu than ever before expect to snack, savour and graze your way through the exciting new events, which will include: 

• The Sheraton Festival Village’s Gourmet Lawn on the idyllic shores of Four Mile Beach. Day one celebrates a feast of pop-up food stalls with a host of guest chefs and local favourite eateries at the helm; while day two switches up to a coal-fired Fat Mango BBQ festival featuring six top chefs (Jake Nicholson, Ben Williamson, Jerry Mai, Aaron Ward, Bente Grysbaek) bringing their flame game to the grill and roving conversations with industry experts (Colin Fassnidge and legendary butcher Anthony Puharich) who will be there to answer you firing questions on BBQ styles and philosophies

• The highly anticipated Collaboration Series is a dynamic round-up of Australia’s most inspiring culinary talent working together with the region's most popular eateries and local legends. Joining forces with local haunts will be Manu Felidel, Colin Fassnidge, Adrian Richardson, Raymond Capaldi and Adam D’Sylva

• Sunset Sounds is an evening lineup of the region's best drinks producers, DJs, performers and live entertainment. Sip and sway the night away to chilled-out house tunes and enjoy a grazing feast of chef-prepared snacks and stations

• Early starters will enjoy pre-noon tipples and a taste of Sicily over a sea-side long brunch hosted by Chef, Author and Presenter Dominque Rizzo

• Splashing out with a robust new beverage program the festival will include sunset sipping soirees, barefoot bars, crafty pop-ups by local distillers and brewers and a long list of pairing, mixing, and tasting masterclasses, presented by nationally esteemed drinks and industry experts, producers, makers and growers

Book your ​tickets to the Taste Port Douglas four-day program online at www.tasteportdouglas.com.au with special deals for pre-purchased General Admission tickets and VIP packages expected to sell out fast!

- Ends - 

Notes to editors

High-res imagery can be found here. 

About Taste Port Douglas:

Taste Port Douglas presented by the Sheraton Grand Mirage Resort is one of Australia’s premier culinary events, showcasing the region’s best produce over a four-day, action-packed program of exceptional cooking, unforgettable dining experiences and the opportunity to learn from some of the industry’s most talented chefs and producers across Australia.

From 11 – 14 August 2022, visitors to Taste Port Douglas will be able to feast on a diverse range of cuisines to satisfy any budget, with more than twenty main food and drink focussed events to be spread across the weekend. With Four Mile Beach providing an idyllic festival backdrop, a mix of large and more intimate celebrations will be returning, including the popular and vibrant festival village, the highly-anticipated long sea-side luncheon, non-stop live cooking demonstrations, dedicated activities for junior foodies, an intimate cocktail-sipping soirée, gin-lovers masterclass and a premium chef-hosted golfing gourmet adventure.

Taste Port Douglas: 

• Dates: 11–14 August 2022

• Address: Sheraton Grand Mirage Resort Port Douglas QLD 4877, Australia

• Website: www.tasteportdouglas.com.au

• Social media: @tasteportdouglas

Taste Port Douglas Chef Talent Biographies (in alphabetical order):

Aaron Ward | Shell House (Sydney) | @aaronward88 
Ward moved from Newcastle to Sydney in 2011 and started working at Sixpenny shortly after. Working his way up to Sous Chef under chefs Daniel Puskas and James Parry he gained a love of cooking with vegetables sourced from the restaurant garden in Bowral.

He was awarded the Electrolux Appetite for Excellence Young Chef of the Year award in 2016, which saw him travelling overseas to work in Copenhagen at Relae and Amass restaurants. Returning back home, Ward accepted a Sous Chef position at LuMi Dining working alongside Federico Zanellato, before moving to Ester to continue to expand his knowledge and skills in another restaurant setting. Ward returned to Sixpenny in 2019 to take on the role of Head Chef, before joining Point Group in 2021 to open Shell House dining room. 

Adam D’Sylva | Lollo, Coda & Tonka (Melbourne) | @adamdsylvachef
With expert television appearances on all of Australia’s major networks and a regular presence at Australia’s best food and wine festivals, Adam has rightfully secured his place amongst the heavy hitters of Australia’s internationally recognised dining scene.

Born into an Indian-Italian family, D'Sylva was blessed with first-hand access to two of the world's most beloved cuisines from a tender age and cemented his passion for cooking in his Nonna’s kitchen.

D'Sylva began his culinary journey with an apprenticeship at Hilton on the Park in Melbourne. He then explored his love of food by travelling through Europe and Asia and working in restaurants in the Marche region of Italy and Hong Kong. Returning to Australia, D'Sylva went on to work as head chef at Pearl and Longrain in Melbourne.

D’Sylva opened Coda in 2009, followed by Tonka in 2013. Coda’s menu draws inspiration from across the globe, blending Asian and European tastes and techniques while at Tonka, D’Sylva looks more to his paternal heritage and celebrates the vibrancy of Indian techniques and flavours. These two venues, now intrinsic to Melbourne’s culinary scene, have been awarded and maintained Chef’s Hats in The Age Good Food Guide since their inception.

In 2020 D’Sylva opened Boca Gelato and in 2021 he became the Creative Director of W Melbourne eateries, Lollo and Culprit Café.

Adrian Richardson | La Luna Bistro (Melbourne) | @chef_adrian_richardson
Richardson is an Australian chef, restaurateur, author, and television presenter.

Growing up in a multicultural household, Adrian was reared by good food and inherited his passion for cooking from his Grandfather. He calls his food, “modern Mediterranean” and cooks with the straightforward philosophy of using the freshest ingredients and keeping it simple.

In 1999, Richardson opened La Luna in North Carlton where he is owner and head chef, followed by Bouvier Bar & Grill in Brunswick in 2016.

His television career has seen Richardson co-host one of Australia’s longest-running food shows, Good Chef Bad Chef (Network Ten), and host Secret Meat Business (Lifestyle Channel) and Richo’s Bar Snacks (SBS Food). He also co-hosted Boys Weekend with Gary Mehigan, Manu Feildel and Miguel Maestre, which aired in over 110 countries and appeared as a guest in the series 1 finale of MasterChef Australia and on MasterChef All Stars in 2012.

Richardson has shared his passion through his acclaimed books “MEAT” and “The Good Life”.

Alastair McLeod | TV Presenter & Chef (Queensland) | @chef_mcleod
McLeod is a chef, television personality and industry ambassador with unbridled enthusiasm for all things food.

Bestowed with the gift of the gab and a quick wit, McLeod is best known for his roles on lifestyle programmes, Queensland Weekender and Great Day Out (Channel Seven) and Ready Steady Cook (Network 10). He also has a recipe column in the Brisbane News and his Irish brogue is frequently heard on ABC and 4BC radio.

Born in Belfast and classically trained in Europe, McLeod’s experience in the kitchen is extensive. He’s worked at Michelin listed restaurants across the world, such as Roscoff in Belfast, United Kingdom, and Da Giovanni in Torino, Italy. He’s also worked at La Fregate in Collioure, France, and one of Scotland’s finest restaurants The Ubiquitous Chip in Glasgow.

When the timing was right he chose to settle in Queensland, and more particularly Brisbane, largely because of the enormous range of amazing produce that's grown right on his doorstep.

His tenures in Brisbane have included roles as executive chef at the iconic, Brett’s Wharf as well as the much-acclaimed award-winning, Tank Restaurant and Bar. More recently, he has launched Al’FreshCo., his own business that provides catering to private and corporate events.

Anthony Puharich | Vic’s Premium Quality Meats (Sydney), Victor Churchill (Sydney and Melbourne) | @askthebutcher_
Puharich knows meat. He has an established reputation as one of Australia’s leading butchers and entrepreneurs, and is the Founder and CEO of Vic’s Premium Quality Meat and star of his own Lifestyle FOOD program – Ask the Butcher.

Puharich and his family have created one of the most successful wholesaling businesses in Australia, Vic’s Premium Quality Meat, which he established with his father Victor Puharich in 1996. It has since grown to become the country’s leading distributor of quality meat, servicing many of Australia’s finest restaurants from Vic’s Meat businesses in Sydney (est.1996) and Melbourne (est.2013). The success of the business was driven by combining his father’s artisanal butcher skills (Victor is a fourth generation butcher and has worked in the industry for over 40 years) with Puharich’s passion for produce and keen business acumen.

In August 2009, Puharich opened one of the world’s finest boutique butcheries, Victor Churchill in Woollahra. Designed by Puharich and Dreamtime Australia, the store set a new benchmark around the world for meat retailing – attracting a number of accolades including the 2010 International Interior Design Award for retail stores, held in New York. Victor Churchill was competing against international retail behemoths like Hermes and Louis Vuitton, yet walked away with the top gong. It has also become a destination for international food royalty and celebrities, receiving praise from the likes of Anthony Bourdain, Fergus Henderson, AA Gill, Hugh Jackman and Oprah Winfrey. In November 2021 Victor Churchill opened its doors to the brand new Melbourne store in Armadale.

Puharich opened his second retail outlet, Vic’s Meat Market in October 2014, the first and only butcher located at the famous Sydney Fish Market in Pyrmont.

Ben Williamson | Anges, sAme sAme, Honto (Brisbane) | @mrbenwilliamson
Williamson’s latest venture, Agnes, combines the drama and skill of wood-fired cooking with contemporary hospitality. He is known for cuisine that pays homage to some of the world's greatest culinary traditions and histories.

Williamson sources his inspiration from culinary traditions and great cuisines of the world. After completing his apprenticeship in Perth, Williamson accepted a role with Gulf Air to create and deliver the in-flight menu for first-class passengers. Based in Bahrain, the role gave him the opportunity to broaden his horizons and explore the fundamental passion and spirit Middle Eastern cultures share.

After several years abroad, Williamson settled in Brisbane to work at highly lauded restaurants throughout the city, such as  Enoteca 1889 and Urbane/The Euro, and then at Gerard’s Bistro as Executive Chef in 2012.

In 2019, Williamson left Gerard’s to build his own restaurant with Tyron Simon and Frank Li. This new venture, Agnes, would focus on natural methods and exclusively use wood burning flame as its method of cookery. After some delay due to COVID restrictions, Williamson pivoted and transformed Agnes into a pop-up bakery to critical success.  Agnes, as it was originally envisioned,  opened its doors in August 2020 and quickly became one of the most highly sought-after dinner reservations in Brisbane. 

In 2021 Williamson, Simon and Li opened Bianca, a modern Italian trattoria on Ada Lane and Ben became co-owner and Group Executive Chef of sAme sAme and Honto, plus found a permanent home for Agnes Bakery in a heritage cottage on James Street.

Bente Grysbaek | Off the Grid Catering and Pope Joan (Melbourne) | @bente_grysbaek
Danish-born Grysbaek trained early in her career under some of the most recognised chefs in the industry, including mentor and culinary father Francis Cardenau the 2 Michelin star owner of Le Sommelier and Umami in Copenhagen.

Arriving in Australia in 2004, she first worked at Yarra Valley’s Yering Station, then settling in Melbourne with her family as the face of Denmark House, a Nordic Bar and Restaurant in the CBD for almost a decade. During this time she introduced Danish food to Melbournians, had the honour of being commissioned as the private chef to HRH Princess Mary and HRH Crown Prince Fredrick, hosting many Nordic culinary events with global industry heavyweights, such as Rene Redzepi from NOMA, Magnus Nilsson from Fäviken, and Rasmus Kofoed from Geranium.

In late 2017, Bente turned to nature, leaving commercial kitchens to cook food over fire in off grid locations around Victoria, which inspired the launch of her own catering company called Off The Grid. Touring Australia, she specialises in theatrical and memorable, culinary experiences with undertones of her Viking heritage, rustic food and playing tribute to nature.

Over her career, Bente has made regular TV appearances including Danish Masterchef reality series as well as showcasing Danish food on the iconic Food Safari and Food Safari Earth, both aired on SBS. In addition, her culinary journey has been featured as the movie, Burnt, which won two short-movie awards in Las Vegas and New York City.  

When Bente is not off grid cooking over a wood fire, she spends her time at Pope Joan Cafe as Head Chef in Melbourne’s CBD,  specialising in local produce fired on the grill.

Colin Fassnidge | Kitchen Nightmares (Sydney) | @cfassnidge
Born in Dublin and trained by the legendary Raymond Blanc, Fassnidge moved to Australia in 1999 and started to make a name for himself in the Sydney restaurant scene throughout the early noughties.

Fassnidge was at the helm of The Four in Hand Dining Room in Paddington before opening his own restaurant, 4Fourteen in Surry Hills. He turned each venue into an awarded and celebrated dining destination, gaining accolades in lauded publications such as, Gourmet Traveller’s Top 50, Sydney Morning Herald’s Good Food Guide (Two Chef’s Hats) and Australian Financial Review’s Top 100.

Next up, Fassnidge turned his attention to his love of pub dining spaces and good honest no-nonsense cooking at Banksia Bistro and Terminus Hotel.

Fassnidge’s opinions and honesty led him to an 8-year appearance as a judge on My Kitchen Rules (Channel 7).

Adding author to his list of accomplishments, Fassnidge released cookbooks, “Four Kitchens” followed by “The Common-Sense Cook” in 2020.

In 2022, Fassnidge will star in major food show, Kitchen Nightmares (Channel 7).

David LeMire MW | Shaw + Smith (Adelaide) | @dlemiremw
LeMire is a wine business professional with experience in retail, distribution, and brand management.

A two-year stint in London in the mid 90s gave him a 'eurocentric' palate, which he further developed in Australia in his roles with Negociants Australia, a leading importer of fine wine to Australia. From 2000–2007 he was Imports Manager with Negociants Australia, overseeing a portfolio that included many of the great names of Burgundy, including but not limited to Coche Dury, Roulot, Bonneau du Martray, Roumier, and Domaine de la Romanee Conti.

He has run his own consulting business, has a share of a small wine production business, writes regular columns for Australia's Wine Business Magazine, is a wine show judge, and a partner in an Adelaide wine bar, Mother Vine. He was co-convenor of the Australasian Institute of Masters of Wine Educational Seminar from 2008 to 2016.

In 2010 he joined the team at leading Adelaide Hills winery Shaw + Smith as Head of Sales and Marketing, and he was appointed Co-CEO in July 2020.

Judging experience includes stints as Judge or Panel Chair at Royal Sydney Wine Show, Royal Adelaide Wine Show, Barossa Wine Show, Adelaide Hills Wine Show, McLaren Vale Wine Show, Clare Valley Wine Show, and National Wine Show of Australia, and Chief Judge at McLaren Vale Wine Show from 2017 – 2020, incorporating the James Halliday Grenache Challenge.

Dominique Rizzo | Putia Food, Presenter, Author (Brisbane) | @dominique_rizzourbanfeast
Chef, teacher, writer, advocate, food guide and presenter, there are few facets of the hospitality industry that Rizzo has not touched. Her latest venture, Urban Feast Cooking School, focuses on sharing sustainable cooking skills for anyone willing to learn.

The Italian-Australian chef has spent more than 30 years working in various areas of the hospitality industry, from chef and restaurateur to cooking school presenter, public speaker, and TV show host. She is an outspoken advocate for cooking that is accessible, fresh and ingredient-focused.   

Rizzo spent many years combining her culinary passions at Putia Pure Food Kitchen Pantry and Cooking School, which functioned as a restaurant, providore, cooking school and catering company.  She handed the reigns to Putia over in 2019 to focus on her latest venture, Urban Feast Cooking School in the city’s Northside.  

Besides being a highly respected industry teacher and presenter, in 2014 Rizzo also added “tour guide” to her list of skills with the introduction of her bespoke food and wine tours around Italy, Spain, Morocco and Norfolk Island.  She has also made appearances at many of Australia’s top food festivals and has been a guest on Ready Steady Cook (Network TEN) and host on Yes Chef.

George Calombaris | TV Presenter and Chef (Melboure) | @gcalombaris

George Calombaris is one of the world’s most decorated chefs; recognised and respected around the world by his peers and the general public for his culinary genius and his absolute passion for food. In his home country of Australia, George has built a massive following as a result of his successful and hugely popular restaurants, as well as headlining MasterChef Australia for 12 years, helping take it from domestic success story to global blockbuster.

George also has a significant following in countries as diverse as India, South Africa, Greece, Netherlands, Poland, United Kingdom and Indonesia; instantly recognised through his appearances on TV shows including MasterChef Australia, MasterChef Poland, MasterChef Greece and Saturday Kitchen in the UK, among many others.

George’s career has seen him at the forefront of some of Australia’s finest, award-winning restaurants; leading and mentoring many of Australia’s next generation of extraordinary young chefs and hospitality workers. His skills have been acknowledged though many personal accolades including Young Entrepreneur of the Year and Young Chef of the Year…but he loves nothing more than being on the tools, in a kitchen surrounded by dedicated, passionate and talented young artisans.

As well as mentoring young talent, George has always given his time generously to important causes including mental health and bowel cancer prevention.

George Calombaris is a man with a story to tell. From winning a scholarship as an apprentice, to competing in prestigious international events including the Bocuse d'Or culinary grand prix in France, working for and then owning some of Australia’s finest restaurants, becoming a published author of multiple successful books, and then all the way through to his time as a celebrated chef on some of television’s most successful shows.

And still to this day George remains absolutely committed to his craft. Through the trials and tribulations that have come his way, his creativity, knowledge, and ability to show love through his food will never be lost. George is a risk taker and a leader; a trend maker, always on the lookout for something that makes his work stand out from the rest, in every aspect.

Jake Nicolson | Blackbird, Donna Chang (Brisbane) | @jake_nicolson
Nicolson has worked at prestigious venues around the world, but currently calls Brisbane home. Since 2013 has has been Executive Chef of the Ghanem Group, where his ever-expanding portfolio has continued to grow. Starting with Byblos Brisbane and Melbourne, the award-winning Blackbird Bar and Grill, Donna Chang, The Boom Boom Room, and the recently opened French restaurant Bisou Bisou and Iris Rooftop Bar and Restaurant in Fortitude Valley.

Nicolson began his career at the Lake House in Daylesford under the guidance of chef and owner Alla Wolf Tasker. The early aughts saw him travel around the world to compete in various culinary competitions, where he won scholarships and accolades that cemented his status as a chef to watch.

Prior to joining the Ghanem Group, Nicolson worked at Circa the Prince in Melbourne for seven years, taking over as head chef in 2010 where he was recognized with two Chef’s Hats in 2012. His work experience also includes a stint at El Bulli in Spain and prior to that in London at The Vineyard, The Square and The Ledbury.  

Jerry Mai | Pho Nom, Bia Hoi  (Melbourne) | @chefjerrymai
Mai is a Vietnamese-Australian chef living and working in Melbourne, Australia. Her cooking tells her family’s story through flavours and the food is predominantly Vietnamese, with more than a little inspiration from Thai and Cambodian cuisine.

She has spent 20 years working in some of Melbourne's greatest kitchen institutions including Longrain, Gingerboy and Seamstress. As with many antipodean chefs, Mai felt the call of London and spent two years in one of the world’s great culinary capitals. At Nahm, she was inspired daily by David Thompson and his unique take on Thai food. The innovative and acclaimed fine diner was the peak of Thai cuisine and simply one of the best places in the world a chef like Mai could hone her skills.

A stint at Zuma, the high-end uber trendy Japanese izakaya, gifted her new techniques and skills, as well as the opportunity to work with new and familiar ingredients in entirely different ways.

She currently owns and runs two restaurants offering different Vietnamese food experiences showcasing her mother's recipes, all intertwined with her own unique food experiences; Pho Nom serves up cool, casual street-food while Bia Hoi offers a loud, fun interpretation of the local beer halls common throughout Vietnam.

Manu Feildel | My Kitchen Rules (Sydney)| @manufeildelofficial
Born into a family of chefs and cooks, Feildel commenced his culinary career in his father’s restaurant at 15 years old. After completing his training, he headed to London working in The Café Royal and Livebait before moving to Australia.

In 2004 he opened Bilsons at the Radisson Hotel with Tony Bilson, achieving three Chef’s Hats for three consecutive years. He opened his first restaurant L’etoile in Paddington, Sydney in 2009 where he was awarded a Chef’s Hat the same year.

Feildel first appeared on Australian television with Ready Steady Cook (Network TEN) and has become one of the most popular personalities on Australian television as the co-host of My Kitchen Rules, and judge on television shows, Australia’s Got Talent and Plate of Origin. In 2021 he starred in Dancing with the Stars and SAS Australia.

In 2019 Feildel launched his sauce range, The Sauce By Manu and in late 2020 he opened La Botanique in Botany, a warehouse studio he co-designed that includes a fully equipped studio and commercial kitchen. He is also is the author of four cookbooks - Manu’s French Kitchen, Manu’s French Bistro, French for Everyone and More Please!

Massimo Mele | Grain of the Silos, Peppina (Tasmania) | @chefmassimomele
Born in Hobart and raised in Naples, Mele combines his Italian heritage and access to great produce, to serve delicious hearty food, both in the home and professionally.

He spent his late teen years working in Hobart’s best restaurants then completed his apprenticeship under chef, Roberto Castellanni, at the prestigious Donovan’s Restaurant in St Kilda, Victoria. He was named ‘Apprentice of The Year’ in 1999 at the Restaurant & Catering Awards.

A move to Sydney saw Mele running kitchens at Hugo’s and La Scala for more than ten years, before moving back to Tasmania in 2017 where he resides permanently and showcases the island’s trove of exceptional local produce within venues across his home state.

Mele is the Food Director at Grain of the Silos restaurant in Northern Tasmania and an Ambassador for both Audi Centre Hobart and Loaves And Fishes Tasmania – a free state-wide emergency food provider, delivering food and hope to Tasmanians doing it tough.

In late 2021, he became the Culinary Director of the JW Marriott The Tasman Luxury Collection Hotel opening its produce driven Italian signature restaurant, Peppina.

Raymond Capaldi | Industry Legend, Wonder Pies (Melbourne) | @raycapaldiconsultancy
Scottish-born chef Capaldi has been an influencer and powerhouse in the Melbourne food scene for more than 20 years – well-known to Melburnians for his time at the Hotel Sofitel in the late '90s, where he established the Sofitel cooking academy.

Capaldi moved to London from Scotland in 1986 to work at the legendary Dorchester Hotel in The Terrace kitchen where 2 Michelin stars were awarded with Anton Mossiman. Since then, he has enjoyed an outstanding career that has included executive roles at some of the premier fine-dining restaurants in the world. His global resume includes the Gleneagles 5 Star Hotel in Scotland, the Park Lane Hotel Hong Kong, the British Embassy in Moscow, Hotel Martinez in Cannes and Sheraton Mirage in Port Douglas.

Other key accomplishments include being named 1992 'Scottish Chef of the Year', achieving 3 Chef's hats in The Age Good Food Guide, The Restaurant Association of UK Young Chef of the Year '85 and representing the UK in the skilled Olympics in Osaka achieving 4th place and being awarded a diploma of excellence.

In 2017, Capaldi swapped his chef's hats and white linen for a pie factory outlet. Wonder Pies by Raymond Capaldi started supplying pies to some of Melbourne's favourite venues and has quickly established a strong following, with the customers travelling from near and far inspiring rapid expansion of the brand.

Samantha Payne | Wine Consultant, Communicator, Sommelier  (Sydney) | @sl_payne
Over the course of her career, Payne has travelled locally and globally to discuss Australian wine and work with winemakers in various wine regions all over the world. She is known for her speciality in Australian wine and because of this has spoken on various panels and talks about the Australian wine and food landscape both nationally and internationally.

Payne also writes about wine, spirits, food and travel regularly as the drinks writer for Gourmet Traveller and has also been featured in Concrete Playground, Broadsheet, Decanter (UK), Conde Nast Traveller (USA) and hosts wine video channel 'How to Drink Wine with Samantha' on The Guardian alongside her regular features on The Guardian Australia.

Spencer Patrick | Harrisons Restaurant (Port Douglas) | @spencer_patrick
With a career spanning more than 30 years, London-born, award-winning chef Spencer Patrick brings his culinary expertise and two decades of Michelin star experience as Founder and Director of Taste Port Douglas.

In the early years of his career, Patrick was part of the ambitious brigade working alongside esteemed chef Marco Pierre White to bring the Michelin Guide’s highest accolade to London’s The Restaurant in the mid-1990s. Over the course of seven years, he also worked as Head Chef in Marco’s London restaurants Mirabelle (Mayfair) and Quo Vadis (Soho), retaining their Michelin Stars and The Cafe Royal (Piccadilly); where at the age of 26, he was the youngest chef in the UK awarded a Michelin star. At the time, his work at The Cafe Royal was also recognised in London’s Good Food Guide with an 8/10  ranking, making him a joint third place alongside Gordon Ramsay.

Arriving on the shores of Australia in 2005, Patrick went to work with Raymond Capaldi at Fenix in Melbourne prior to making the journey to Port Douglas and opening Harrisons Restaurant in 2007. With a contemporary Australian approach to English classics and a distinct regional North Queensland influence, he quickly gained national acclaim securing a Chef's Hat in Queensland’s Good Food Guide that is still maintained today.  In addition, Harrisons also received national industry accolades from Fairfax Good Food Guide, Gourmet Traveller Restaurant Guide and Delicious Magazine’s Top 100.

With a passion for knowledge sharing and dedication to industry growth and excellence, Patrick launched his consulting business, SNR Consulting in 2019, where he continues to channel his expertise in the hospitality landscape advising restaurants and events on best practice, and mentoring young talent. Spencer also oversees the ongoing success of his award-winning Port Douglas venue, Harrisons Restaurant as executive chef and is the culinary director and co-founder of the celebrated Far North Queensland food festival, Taste Port Douglas. In a four-day program of gourmet experiences in the idyllic seaside town, Spencer uses his extensive industry reach to attract the best Australian culinary talent to participate in the festival. 

Shane Delia | Delia Group & Founder of Providoor (Melbourne) | @shanedelia
Delia is best known as the Director of Delia Group encompassing restaurants Maha, Maha East, Maha Bar, Biggie Smalls & Middle Ground. He is also the founder of food delivery marketplace Providoor, a food delivery marketplace which is revolutionising the Australian hospitality scene and was founded in response to the global pandemic in 2020. Bringing top tier restaurants to doorsteps across the country, Providoor’s ready to finish meals are shaping the direction for the hospitality industry and how it will thrive into the future.

Delia is also a successful TV host, with his experience including hosting Spice Journey, a Middle Eastern food and travel program that earned cult status and aired in 135 countries across five continents; presenting on Channel 9’s Postcards, Victoria’s most popular travel and lifestyle show, since 2016; and his latest TV series “Middle East Feast” which launched in 2021 – an eight part food program where he presents simple home cooked Middle Eastern focused dishes.