Our Ambassadors

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.

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. 

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.

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.

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.

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. 

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.

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’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.

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.

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).

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 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.

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.