Our ambassadors are industry-leading chefs who support the transition to electric cooking. They believe induction technology offers a superior cooking experience while helping us protect our health and the planet.
Santiago Lastra is a pioneer of contemporary Mexican cuisine, acclaimed for his Michelin-starred restaurant, Kol, in London. Kol claims the accolade of highest ranking UK restaurant in the Worlds 50 Best 2023. Renowned for blending traditional Mexican flavors with modern techniques, he has redefined culinary boundaries and earned global recognition.
David Gallienne is a chef whose passion began in childhood thanks to his grandfather, who instilled in him a love of authentic ingredients and a connection to nature. He decided early on to pursue an apprenticeship in the restaurant industry, earned a vocational diploma, and then trained at Michelin-starred restaurants.
In 2007, he distinguished himself at the WorldSkills Competition by becoming the French runner-up, before competing in the international finals in Japan. This experience further strengthened his high standards and ambition. He then spent ten years working at a restaurant in Bagnoles-de-l’Orne, where he rose through the ranks to become executive chef, and later managed the Michelin-starred restaurant Origine in Rouen.
His popularity among the general public soared when he won the TV show *Top Chef* in 2020, marking a major turning point in his career and cementing his reputation in the French culinary scene.
Edorta Lamo is the chef and owner of Arrea!, his restaurant in his hometown of Kanpezu (Basque Country), which he opened in 2018 after fourteen years leading the acclaimed A Fuego Negro in San Sebastián. Arrea! brings to life a deeply personal and local culinary concept rooted in the mountain culture of Álava, inspired by furtivismo—the traditional practice of poaching—and by craftsmanship, hunger, and the wild spirit of the borderlands. Through his cooking, Edorta explores a raw, authentic connection between nature, culture, and territory. His work has earned a Michelin Star and a Green Michelin Star, establishing Arrea! as one of the most distinctive and genuine gastronomic projects in northern Spain.
Simon is an award-winning British chef and restaurateur known as one of the pioneers of the farm-to-fork movement in the UK. He is also the founder of three Michelin star restaurant, L’Enclume, where he utilises their 12-acre farm for fresh produce and champions local suppliers.
Erwan Houssin took a roundabout path to the kitchen: he spent four years working for the French National Forestry and Water Management Agency before a chance encounter with chef Jean-Marc Bonano revealed his true calling. He trained at La Barbacane, the renowned restaurant at the Hôtel de la Cité in Carcassonne, alongside Franck Putelat, before working at Le Meurice in Paris during Yannick Alléno’s tenure, the Villa Belrose in Saint-Tropez, and Le Chabichou in Courchevel. It was in Carcassonne that he also met Pamela, a pastry chef, who became his wife and business partner. In 2009, they opened Le Diapason together in Avignon, followed in 2016 by Le Grand Cap in Leucate, overlooking a 180-degree panoramic view of the sea. There, they offer cuisine that, in his words, is “clear and in harmony with our environment.”
John Chantarasak is the co-founder and chef of AngloThai, a Michelin starred restaurant opened in London in summer 2024. John draws influences from both sides of his Thai and British heritage to create dishes inspired by the eclectic cuisine of Thailand, while utilising the abundance of world class ingredients found within the British Isles.
James’s latest restaurant Le Doyenné was one of Europe’s most exciting openings of 2022, and has gone on to win France’s “Best Table” in the Fooding awards. He has made his name from a stint at Au Passage in Paris, and founding Bones in Paris and Belon in Hong Kong.
Chet is an English chef with a lifelong love of Indian cuisine. Early in his career, he staged at restaurants including Le Manoir aux Quat’Saisons to The Hand and Flowers and worked at Spain’s two Michelin starred Mugaritz, where he worked for nine months. He later returned to the UK to head R&D for acclaimed chef Simon Rogan, and was involved in the development of Mark Birchall’s Moor Hall. In 2021, Chet’s celebrated London restaurant Bibi opened, focusing on sustainable, locally sourced ingredients with recipes inspired by his family’s farm in northern India.
Tabata Mey is the chef-owner of Ombellule. Originally from Brazil, Tabata Mey trained at the Institut Paul Bocuse and later under Michelin-starred chef Nicolas Le Bec in Lyon.
In 2014, Chef Paul Bocuse entrusted her with the management of Marguerite Restaurant. It was there that she met Ludovic, her husband. Together, they traveled the world, honing their skills under renowned chefs such as René Redzepi at NOMA, Alex Atala in Brazil, and Tiago in Belém. In 2016, they opened the restaurant Les Apothicaires in Lyon’s 6th arrondissement, which held a Michelin star until its voluntary closure in 2023. The couple now runs two distinct establishments: Ombellule, a fine-dining restaurant, and Brasserie Roseaux, a traditional French brasserie. This new chapter builds on their desire to foster a deep sense of connection through their cuisine.
Ellen Chew is a leading restaurateur in London who first made her mark on the capital when she founded Chinatown’s Singaporean restaurant Rasa Sayang back in 2008. Since then, Ellen has formed the expanding Chew On This collection of restaurants, with a passion to show the UK the wonders of dynamic, exciting and nuanced East and Southeast Asian cooking.
Mark is frequently lauded as one of Britain’s most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance. He is an award-winning author and food writer with 12 cookbooks to his name. He has an award-winning weekly recipe column in The Telegraph Magazine. After overseeing top London restaurants The Ivy, Scotts, Le Caprice and J Sheekey for 17 years, Mark opened his iconic HIX restaurants which included the likes of Tramshed, Hixter, Mark’s Bar and HIX Oyster & Chop House. He is now focussed on his events, writing and advisory roles. He also hosts an array of culinary events including the unique Mark’s Kitchen Table which takes place at his Charmouth home, as well as taking guests foraging for wild food and fishing off the Dorset coast.
Gaëtan Gentil is the chef and owner of the Prairial restaurant in Lyon. There, he creates a contemporary, regionally inspired, plant-based signature cuisine that has been awarded a Michelin star since 2016 and a Green Star since 2021. His precise and refined cuisine places ingredients, seasonality, and emotion at the heart of the experience, through an immersive approach where the cooking takes center stage in the dining room.
Neil Perry is one the founding figures of modern restaurant culture in Australia. His latest project Margaret won Best New Restaurant in Australia in 2022, and follows a long line of successful and iconic restaurants including Rockpool Bar and Grill, Spice Temple, Rosetta and more. An early adopter of concepts and technology, Neil was one of the first Australian chefs to embrace electrification of his kitchens.
From his family’s Spanish-inspired home cooking, Oscar has inherited a love for quality ingredients and the authentic flavors of the simple recipes from his childhood.
Born in Toulouse to a French mother and a Spanish father, he trained in both the kitchen and front-of-house under Dominique Toulousy and later Franck Putelat. He earned a Michelin star at La Maison d’Uzès in 2014. His passion for ingredients is reflected in the opening of “Bonbonne” in Toulouse, a grocery store where regulars from his home neighborhood enjoy simple yet bold cuisine that showcases local flavors.
In 2020, his desire to create 360-degree customer experiences came to fruition when he and his partner, Julie, took over a hotel.
Growing up in Ipoh, Malaysia surrounded by amazing food, Ping was inspired by her mother’s cookery. Now living in the UK and travelling globally, she draws inspiration from her heritage but delivers her food with modern twists and ingredients found locally. She won MasterChef Champ of Champions in 2022, becoming the first double MasterChef Champion. Ping regularly hosts supper clubs and events across the country, including her hometown of Bath at venues including Bertinet Kitchen, as well as masterclasses at her Ping at Home Kitchen, and Divertimenti Cookery School.
John Hooker has been cooking in The West Country for over 20 years, developing his signature style of unpretentious food that delivers bags of flavour. The Cornish Arms, in Tavistock, John’s home town, has garnered much critical acclaim, it has held a Michelin Bib Gourmand since 2014 and has been listed in The Top 50 Gastropubs for over a decade. In 2025 the pub made the Good Food Guide best Sunday roast list, The Good Food Guide 100 best pubs and John was chef of the year at The Top 50 Gastropubs. John and Emma added a second pub, The Blacksmiths Arms at Lamerton to their portfolio in 2023. John appeared in two series of Great British Menu and is a regular guest on James Martin’s Saturday morning.
Palisa is globally known as a chef-turned-farmer, growing exotic organic produce for the well loved Chat Thai chain she co-owns in Sydney. She is a leading voice in Australia’s food culture via regular contributions to the Guardian, television roles and regular appearances at food events.
Born in 1965 in Aire-sur-l’Adour, Michel Dussau grew up on a farm in the Landes region, where his mother cooked for large groups of people, sparking his passion for cooking. He trained at the Relais du Pavillon in Saint-Sever before joining Alain Ducasse’s team at the Hôtel de Paris in Monaco, where he played a key role in Louis XV’s achievement of its third Michelin star in 1990. In 1992, he took his first position as Executive Chef at Château de Mercuès, near Cahors, and earned a Michelin star in 1995. An entrepreneur at heart, he and his wife bought the hotel-restaurant Le Pont Napoléon in Moissac, then moved to Agen in 2005, where he spent over fifteen years developing his fine-dining restaurant, now known as La Table de Michel Dussau.
Gorka Rico studied at the Basque Culinary Center in San Sebastián and, after gaining experience in various kitchens, began his entrepreneurial journey in Tolosa at the age of 23 as co-owner and head chef of AMA, together with Javier Rivero. His culinary work is defined by a deep focus on local produce, the surrounding environment, and the Basque farmhouse tradition, weaving elements such as the vegetable garden, meat, the river, and the memory of the caserío into each creation. Under his leadership, AMA has earned —in addition to its Michelin star— two Repsol Suns and several awards for young talents.
Joseph Abboud has been cooking his take on modern Middle Eastern food at Rumi, his restaurant in Melbourne’s Brunswick, since 2006 after earning his stripes in kitchens like Est Est Est, MoMo and Ondine.
Rumi’s generous food, chargrilled ingredients and relaxed vibe has seen Abboud recognised an accomplished business owner and thoughtful chef. Rumi, and its sister bar Rocket Society, opened in a new location in Brunswick East in December 2023.
Regular collaborator in media outlets such as EL PAÍS Gastro, El Comidista, and Radio Zaragoza, Claudia writes and speaks about food, cooking and food culture. Through her personal project, Soul in the Kitchen, she conducts educational work on food and cooking. She is the author of Entorno: Cooking with What Surrounds You and Mañanitas: Breakfasts and Rituals (Destino Publishing).
Manpreet Sekhon, also known as the Curry Queen, is a celebrated chef and restaurateur recognised for her expertise in Indian cuisine. With a career dedicated to blending traditional flavors with contemporary techniques, Manpreet has established herself as a leading figure in the culinary world. Her restaurants, Elchi, Masti Fitzroy and Eastern Spice Geelong, are renowned for their exceptional quality and innovative approach to Indian cooking.
Originating from Sydney and having a Malaysian Chinese heritage, Chef Victor Liong has spent his formative years as a chef honing his skills at prestigious restaurants like the Galileo Restaurant at the Observatory Hotel, Marque Restaurant, and Mr. Wong. His cuisine takes on a new approach to traditional Chinese food, using a combination of Japanese, French and modern cooking skills and techniques to create the most outstanding and creative dishes.
Alex is Head Chef of the iconic Iceberg’s Dining Room & Bar. At 15, Alex left his home town of Kurrajong, NSW to begin his apprenticeship and work with some of the best chefs in the world.
He’s a lover of native produce and celebrates small growers and producers, honing in on the importance of origin. Alex believes strongly in using the best local produce and ingredients to promote sustainability, Australian food and local artisans.
Laurent Lemal is a French chef renowned for his creativity and his commitment to Catalan regional ingredients. Born in Douai in 1979, he trained at the culinary school in Le Touquet before honing his skills at several prestigious restaurants, notably under chefs associated with the Alain Ducasse group.
He made a name for himself at La Coopérative restaurant in Bélesta, in the Pyrénées-Orientales, where he earned a Michelin star and developed a bold culinary style that blends technique, plant-based ingredients, and local identity. In 2015, he won the prestigious Bocuse d’Or France competition before representing France at the Bocuse d’Or World Final in 2017, where he notably won the award for best plant-based dish.
Since 2020, Laurent Lemal has been head chef at the fine-dining restaurant La Balette in Collioure, where he creates refined, contemporary dishes inspired by the Mediterranean and the Occitan region.
Peter and his cuisine are held in the highest regard within Australia and around the world. Peter is regularly invited to attend international festivals and seminars. He is proud to be an ambassador for Tourism Australia. As one of the most awarded chefs in Australia, he’s called on regularly as a guest chef and judge on MasterChef and various other cooking shows.
Chantelle is a multi-award winning chef, restaurateur, author and advocate from New Zealand. She is the founder of Michelin Green Star winning Apricity restaurant, in London’s Mayfair.
Trained at the prestigious Basque Culinary Center in San Sebastián, in 2018 he launched, together with Gorka Rico, the restaurant AMA in Tolosa, with the aim of becoming a showcase for local producers and restoring prominence to the surrounding environment. His philosophy is rooted in Basque tradition, local produce, and sustainability, values that guide both the culinary proposal and the team’s management. Under his leadership, AMA has established itself in the gastronomic scene, earning recognitions such as a Michelin star in 2024.
Will is the owner and chef of Bright Restaurant in Hackney, London. Bright is known for elegant and understated new British cuisine. Will co-founded P. Franco, a first of its kind food-and-wine bar with a cult-like following. Previously head chef at Garagistes in Tasmania, Will is known for food that champions local well grown produce.
Danielle has cooked at renowned US institutions The French Laundry, Boulettes Larder, and Chez Panisse. She relocated to Sydney to open Fred’s, which has won many awards, including two hats in the Good Food Guide Awards. She now co-hosts Good Food, regularly contributes to print media, and is the author of a successful cookbook, Always Add Lemon.
O Tama is head chef and owner of Lankan Filling Station in Sydney. Previously, O Tama was head chef at Berta and at Billy Kwong, Kylie Kwong’s much-loved Cantonese restaurant in Sydney.
Tom, the award winning and celebrated chef, brings a taste of culinary magic to his Staffordshire Michelin-starred restaurant, Upstairs by Tom Shepherd.
Dan is the chef and owner of the much-loved Sixpenny, Sydney. In 2018, Daniel won the coveted Sydney Morning Herald CitiBank Chef of the Year award. In 2019 and 2022, Sixpenny gained three Chef’s Hats in the Good Food Guide and two stars in Australian Gourmet Traveler. He has enjoyed repeated appearances in Australian Financial Review’s Australia’s Top 100 restaurants.
Hugh’s culinary journey began at 15 as an Apprentice Chef with the Rockpool Group. He has since staged at three Michelin Star restaurants in Paris, and worked at Noma, four-time winner of the World’s Best Restaurant award. He is now the Executive Chef at Vue Group in Melbourne.
Luke has 28 years experience in the hospitality industry as a chef, business owner and consultant. He helmed Hobarts’ Garagistes, a leader in fine dining where small producers and high provenance ingredients were centred. Luke now works in videography, photography and as a kitchen consultant with the GCC.
James Lowe is the head chef at Michelin-starred Lyles, London. Lyles is a regular on the World’s 50 Best list, and has two Rosettes. James has also worked as a chef at institutions including Heston Blumenthal’s, Fat Duck, St John, The River Café and his own project, Flor.
Pamela Yung is a renowned chef known for her expertise in both sweet and savory cuisines, focusing on high-quality ingredients and sustainable practices. She co-founded Michelin starred Semilla, and Flor in London. In 2021, she served as Chef-in-Residence at Blue Hill at Stone Barns and has been consulting on various projects across Europe and Asia since.
Analiese is one of the most talked about and trailblazing young chefs in Australia today, with a string of enviable kitchen credits to her name, including The Ledbury, Michel Bras, Mugaritz and Sydney’s Quay. In 2017 she moved to Tasmania where she headed up the state’s most acclaimed restaurant, Franklin, in Hobart. She now features in her SBS series “A Girls Guide to Hunting, Fishing and Wild Cooking”.
Rob is a chef and restaurateur with extensive international experience in leading culinary projects and restaurant openings. He previously served as development chef for Gordon Ramsay, overseeing new restaurant concepts and openings. He spent many years working closely with Albert Adrià at the globally celebrated El Bulli and Hoja Santa, before launching his own projects, including Gazelle and, most recently, Alta in central London.
Located in Soho, Alta is inspired by the Alta Navarra region of northern Spain, combining Basque influences with seasonal British produce and a strong focus on ingredient-led cuisine.
Darren is the co-owner of Three Blue Ducks (Sydney and Byron Bay), Nimbo (Brisbane and Melbourne) and Rocker (Bondi). Previously the head chef at Testuya’s, he is now co-director of Tasting Australia, an ambassador for the Australian Cancer Council, and sits on the judging panel for the Australian Delicious Produce awards.
Alanna is the head chef at Beach Byron Bay, and is the former head chef of award-winning Arc Dining at Brisbane’s Howard Smith Wharves. Prior to this Alanna worked alongside Josh Niland at the two-hatted Saint Peter in Sydney, Australia.
Christine is one of Australia’s most celebrated chefs and a perfectionist inspired by the culinary melting pot of global flavors. As an award-winning author, her books, including Indian Cooking Class, Dessert Divas and more have spiced up the lives of cooks everywhere. Her professional life as restaurateur culminated in groundbreaking, highly acclaimed restaurants: Paramount in Sydney (1993-2000), East@West in London (2003-2005) and Universal (2007-2013).
Andrew is the co-owner of Trader House Hospitality Group and the creative talent behind numerous ventures, including Cutler & Co., Builders Arms Hotel, Handmade, Morning Market, Supernormal, Meatsmith, and Gimlet. The latter won Best New Restaurant in Gourmet Traveller Awards 2022.
Cynthia runs the acclaimed restaurant Rambutan in London. The restaurant pays homage to the innovations of diaspora cooking as much as ancient Sri Lankan tradition. She has also released a cookbook under the same name.
Rodney leads Agrarian Kitchen, a farm-based cooking school in Tasmania, Australia. During his chef apprenticeship he worked under Tetsuya Wakuda at esteemed Sydney restaurant Tetsuya’s. He has since developed recipes for most of Australia’s food magazines and worked as food researcher for the Better Homes and Gardens television program. In 2004 he joined Australian Gourmet Traveller as food editor and continued as contributing food editor for 11 years.
Roberta Hall-McCarron established The Little Chartroom in 2018 and later Eleanore in 2021. Her extensive experience includes stints at Castle Terrace, Burj Al Arab and Michelin-starred The Kitchin. Roberta’s achievements include accolades like Best Newcomer at Edinburgh Restaurant Awards, YBF Best Chef 2018, and appearances in Michelin Guides.
Stuart Ralston is a top Scottish chef known for his Michelin-starred restaurant, Aizle, in Edinburgh, along with sister venues Noto, Tipo and Lyla. He loves using local ingredients to create amazing dishes that honor Scotland’s food traditions, earning him praise worldwide.
