By Leigh O’Connor, Editor.
This year has been a phenomenal one for talking to Chefs around the country – finding out what excites them, where their passion and inspiration come from and what drives them to continue on their culinary journeys.
As we reflect on 2024, here are five of our most memorable Chef Chats – click on the link to read more and find their signature recipes:
Alfredo Forte wasn’t just born with a spoon in his hand – he was born with a whisk in his heart.
At 83 years young, this Italian Chef declares he will never retire from Basilico Café on Main North Road in Prospect – he will die in the kitchen!
From the vibrant culinary landscapes of Italy to the thriving gastronomic scene in Australia, Alfredo’s culinary journey has been a testament to his unwavering passion for the art of cooking. We talk exclusively to this icon of the kitchen about food, life and family:
"At the tender age of 17, I embarked on my culinary apprenticeship in the heart of Italy, where I honed my skills in the most authentic restaurants. The aromas of freshly baked focaccia, the symphony of bubbling sauces and the joy of creating delectable dishes ignited a fire within me.”
After more than a decade on Hamilton Island, Chef Alice James says it is a place where she has been able to grow as a Chef and a person.
Overseeing the kitchen at Chef-hatted Bommie located within Hamilton Island Yacht Club, Alice began her apprenticeship at the tender age of 15 in the Yarra Valley before joining Hamilton Island as a Chef de Partie in the events team.
Bommie boasts a prime waterfront location, offering a contemporary space styled with geometric-shaped tables set with sparkling glassware, high ceilings and ambient lighting, setting a moody tone for destination dining.
"I wanted to become a Chef from a young age – I wanted out of school to pursue a hands-on and creative profession. I’ve always had a passion for creating food and experiences for people,” Alice tells AGFG. "I am classically French-trained, but during more than a decade on Hamilton Island, I’ve picked up different techniques and recipes from various cultures and cuisines.”
Merging traditional Italian flavours with a touch of modern refinement is the signature of Davide Incardona, whose personalised Private Chef services are in demand across the Sunshine Coast and beyond.
With more than 20 years of professional experience and passion for the food industry, Chef Davide will work with you to create a customised menu that perfectly suits your taste and dietary preferences for an unforgettable dining experience.
Born in the Italian province of Brescia, Davide’s culinary journey began in the bushy landscapes of the Camunia Valley where his passion for food was kindled amidst the country’s rich culinary heritage. With a mother from the north and father from Sicily, Davide learnt the deep flavours of the whole country.
Not too many ingredients turn Alan O’Keeffe off a menu, it’s more the descriptions of the dishes. Don’t put ‘on a bed of’ if you want this seasoned Chef’s approval!
Born in Dublin, Ireland, Alan now heads the kitchen at waterfront Catalina restaurant in Rose Bay, which has built a reputation for its effortless luxury and uniquely Australian approach to dining.
Located in Lyne Park with sweeping views of Sydney Harbour, Catalina is a destination synonymous with chic coastal style where every table has a stunning vista and the food never fails to impress.
Embark on a French-Japanese culinary journey from the land to the sea, passing through the meadows and the sky, under the guidance of Chef Victor Emmanuel.
Opening his first restaurant in Tasmania at just 23, Victor now heads the kitchen at Mount Paul Lounge on Coles Bay Road in Coles Bay, the onsite restaurant for Freycinet Resort, where every meal is a dining experience celebrating the state’s natural bounty in a seasonal omakase-style menu.
Starting his cooking journey at 14 as an apprentice in a French Michelin-starred restaurant, Victor confesses to not being a very good student at school and to quickly find his way in life, his father pushed him into an internship which had him hooked straight away.
