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.
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.
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 writing her 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.
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.
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.
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.
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.
John Chantarasak is the co-founder and chef of AngloThai – the critically acclaimed restaurant concept that opens in central London this summer. 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 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.
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.
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.
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.
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 Gordon Ramsey’s development chef, overseeing new restaurant developments. He spent many years working closely with Albert Adria at globally celebrated El Bulli and Hoja Santo, then opened his own project Gazelle, billed as one of London’s most innovative restaurants.
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 Testuyas, 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.
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.
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 is poised to open a new restaurant in London, Rambutan, also the name of her debut cookbook. It will open in Borough Market and pay homage to the innovations of diaspora cooking as much as ancient Sri Lankan tradition.
Originally from Australia, Skye Gyngell is now one of Britain’s most respected and acclaimed chefs. She is an acclaimed author and food writer at the Independant on Sunday, and now heads up acclaimed Spring, and Heckfield place.
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.
