Global Cooksafe Coalition

Our Ambassadors

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 Gilmore

Peter Gilmore

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.

William Gleave

William Gleave

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 Alvarez

Danielle Alvarez

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 Carey

O Tama Carey

O Tama Carey 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.

Clayton Wells

Clayton Wells

Clayton Wells is the chef and owner of one of Sydney’s favorite two-hatted restaurants, Automata. Clayton cooked at Quay and Tetsuya’s before relocating to London to open a two-Michelin-starred Viajante as senior sous chef. Upon his return to Australia, Clayton opened Momofuku Seiobo for David Chang. Automata remains one of Sydney’s favorite restaurants.

Dan Puskas

Dan Puskas

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.

Luke Burgess

Luke Burgess

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

James Lowe

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.

Palisa Anderson

Palisa Anderson

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.

Neil Perry

Neil Perry

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.

James Henry

James Henry

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 Gregory

Analiese Gregory

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 Roy Cameron

Rob Roy Cameron

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 Robertson

Darren Robertson

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 Sapwell

Alanna Sapwell

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.

Andrew McConnell

Andrew McConnell

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.

Christine Manfield

Christine Manfield

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).

Cynthia Shanmugalingam

Cynthia Shanmugalingam

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.

Rodney Dunn

Rodney Dunn

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.