Simplicity and seasonality is central to Tuscan cuisine – and Francesco Mannelli stays true to his Florentine roots no matter where and what he cooks around the globe: specialising in simple dishes executed exceptionally, and always with the best seasonal produce.
The Italian-born Sydneysider has more than 20 years’ experience in kitchens of top restaurants and hotels in Italy and Australia. For the past decade, he has worked in hatted Sydney restaurants including Est, Bistrode CBD and Osteria Balla.
A keen fisherman, artist and globe trotter, Francesco is doing something truly magical at Mode.
Considered one of Perth’s finest, Red Cabbage just gets better and better. It’s food, created by award-winning British chef Scott O’Sullivan, has always produced ‘WOW’ factor on both plate and palate. This year we're celebrating Red Cabbage's 10th year - an incredible achievement. Congratulations guys!
Today, we’re in the kitchen with...
Scott O'Sullivan, Head Chef at Red Cabbage, South Perth.
French-born and recently appointed head chef of Silvester’s, Raphael Szurek, has always possessed a passion for food, having completed a Culinary Arts and Hospitality Management Degree and Bachelor of Hospitality and Restaurants Management at the Paul Bocuse Institute and Lyon 3 University in France. (Um, wow!).
He's worked everywhere, from Paris to Vietnam, and this guy really knows his stuff.
With an impressive resume beginning at two hatted restaurant Sydney Assiette, Rob Te Whaiti has experienced some seriously cool kitchens all over the world. He's even cooked for Madonna! Rob recently joined the team at The Bellevue in Paddington and has totally revamped the menu, taking it to new heights - you'll have to check it out!
A lover of maple glazed bacon, Australian pork and a old big sweet tooth this gun chef is quite a character - and we can't wait for you to meet him!