World Chefs Day: The Cold, Hard Facts Of Kitchen Life
Cheers to all those who dedicate countless days and nights to plating up some of the best tucker in town.
The daily grind can take its toll on the steeliest of chefs, as they navigate a rough, tough and often long road to success.
For World Chefs Day (October 20), we’re showing our appreciation to all the professional cooks of Melbourne. And of course, we squeezed them for their best recs.
Jump to:
- Peter Gunn
- Josep Espuga
- Manpreet Sekhon
- Curtis Stone
- Terri Tep
- David Ball
- Eleftheria Amanatidis
- Mirco Speri
- Didier Chavez
- Timon Siew
- Telina Menzies
- Sergio Tourn
- Ioannis Kosidokostas
- Pawan Dutta
Peter Gunn
Ides | Collingwood
Peter Gunn was a teen when he started as a kitchen hand in New Zealand and ended up loving the pace and the people.
Heading across the Tasman, Peter worked with luminaries like Dan Hunter, Teague Ezard and Ben Shewry. His kids keep him grounded.
“They matter more in the long run. My kids don’t care what I serve at work, they just want a good dinner.”
Now, it’s time for a transition for the restaurant, says Peter.
“The current goal is to take IDES into its next phase by introducing a strong a la carte menu, moving away from the tasting menu format.”
“Melbourne is a constant source of inspiration. After fifteen years here I still believe it’s one of the best food cities in the world.”
“We understand flavour, tradition and execution at a level that stands up anywhere. You don’t have to look overseas to find great food or ideas.”
Peter’s Recs:
- Nori Maki in the CBD with a hand-rolled sushi bar where all is made to order, and they “absolutely nail it.”
- Favorite bar is Above Board, just down the road from IDES and Kolkata Cricket Club is his pick for tasty, uncomplicated meals that are bold and delicious.
Josep Espuga
Pt. Leo Estate | Merricks
Image credit: Pt. Leo Estate | Supplied
Spain’s Josep Espuga worked at numerous European Michelin-starred restaurants, then travelled across to New York, Thailand, Dubai before settling here.
It all began when mum and grandma took him along to the hotels they worked at when he was little. From the age of eleven, he knew he wanted to cook. He adores the travel and excitement of learning the craft and using beautiful produce.
Lowlights come when chef rivalry rears its ugly head and creates unhealthy environments.
“It’s everyone’s responsibility to look after one another and make sure our kitchens remain places of growth and respect.”
He’s inspired by the Mornington Peninsula community.
“There’s a shared sense of purpose. The collective spirit gives us strength and makes us believe we can truly make a difference.”
Josep’s recs:
- Auterra Wine Bar where young chefs are given a chance to host pop-ups and experience menu creation.
- Brae where chef Dan Hunter’s philosophy is an inspiration.
- And Above Board to find “one of the best drinks ever” called The Banana Drama.
Manpreet Sekhon
Elchi | CBD
Image credit: Elchi | Supplied
Manpreet Sekhon studied hotel management in India, worked in professional kitchens then moved to Australia in 2005.
Changing the perception that Indian food is “just curries” is her goal.
Her first restaurant Eastern Spice in Geelong is celebrating ten years, while she also has Masti in Fitzroy and Elchi in the CBD.
“Chef life is both deeply rewarding and undeniably challenging,” she says.
‘The realities of hospitality are long hours, constant pressure, and the unpredictability of the industry.”
Diners inspire her.
“Their openness and curiosity to try something new keep me pushing forward. For me, it is about creating a better culinary world for the next generation.”
Manpreet turns to golf to chill.
“It is my way of finding balance when the intensity of chef life becomes overwhelming. Out on the course, I can recharge and return to the kitchen with fresh energy.”
Manpreet’s recs:
- Nomad for its creativity and respect for native ingredients.
- The iconic Di Stasio Città for its honest food and timeless elegance and Farmer’s Daughters for the focus on seasonal, locally sourced produce and strong connection to the land.
Curtis Stone
Grace by Curtis Stone Events | Richmond
Gwen | LA
Image credit: Clay Larsen | Supplied
The camaraderie of kitchen life, creativity and the pace got Curtis hooked as a teen. He headed to London, trained under Marco Pierre White and learnt the real meaning of being a chef.
“Being a chef is an incredible privilege. The highs include opening beautiful restaurants and building teams that feel like family.”
The lows include "the juggle, missing things like kids’ sports games, the brutal hours.”
But he wouldn’t trade “the industry that keeps you on your toes” for anything.
“Perfection is an elusive goal. But what inspires me most is the opportunity to connect with people through food - whether it’s a farmer, a guest or my kids helping in the kitchen.”
“Food doesn’t have to be fancy; it just has to be real and made with heart."
Curtis turns to boxing as not only a great workout, but “a good way to clear your head."
Curtis’ recs:
- Gimlet because it’s one of the most stunning restaurants in Melbourne. Old world elegance and detailed service. The desserts are particularly brilliant.
- Embla as everything they do feels effortless but so well considered. The whole place has this warm, smoky aroma ( they cook over wood fire) that makes you feel right at home. The cocktails are just as good as the food.
- Tipo 00 for some of the best handmade pasta in Melbourne. The pasta will blow your mind. Humble, honest cooking done to perfection.
Terri Tep
Royal Stacks | Various Locations
Image credit: Royal Stacks | Supplied
From the age of 16, Terri knew she wanted to be a chef. After work experience at TGI Fridays at the Jam Factory, she left school and pursued her dream.
“Chef life is like a rollercoaster, full of highs and lows.”
“I love the power of food and how it can create memories and that’s the best part of being a chef.”
She aspires to grow Royal Stacks nationally and overseas and is highly motivated by people who are equally passionate about food – whether it’s from social media or people dominating the hospo industry.
Fun fact – Terri is obsessed with Formula One and Lego.
Terri’s recs:
David Ball
Beverly | South Yarra
Image credit: Beverley | Supplied
England’s David Ball landed in Melbourne after working and developing culinary skills in some of the world’s finest restaurants.
After a highlight stint at Hobart’s The Glass House, he happily ended up as head chef at Beverly, two years ago.
“It’s a lot of fun, handling menu direction and our supply chain, ensuring seasonality, sustainability and ethical sourcing are front and centre.”
“At the same time, this keeps you awake at night. And of course, cheffing is known for its long hours and high-pressure environment.”
Recognising the importance of work/life balance, the team works a four-day week.
He says 80% of the kitchen team has been with him for more than two years, which is “fairly unique for hospitality.”
His insta feed is filled with lesser-known suppliers and “working from an open kitchen, it’s always amazing seeing the smile on people’s faces when a dish lands.”
David’s recs:
- The inspired yet simple menu at Embla, the really good value and delicious pasta at Osteria Ilaria and the excellent feeds at Shri Shiva Vishnu Temple in Carrum Downs.
Eleftheria Amanatidis
Eleni’s Kitchen & Bar | Yarraville
Image credit: Eleftheria Amanatidis | Supplied
Eleftheria, who once worked on short film sets, then a hair salon, has realised a long-held dream, co-running Eleni’s Kitchen & Bar, Jimmy’s Deli in honour of her late pappou and Cakes by Thierry.
"There’s nothing that makes me happier than creating different flavours in the kitchen and reminiscing about good times around the table. “
“The only low of being a chef, sometimes, is the long days, but that goes for running a business anyway - it's always go, go, go.”
Her grandparents’ hard work remains her motivation and inspiration, while a tattoo near her collar bone is a constant reminder of her pappou’s wisdom - written in Greek. It translates to "Life is Sweet".
Eleftheria’s recs:
- Gimlet never fails to serve amazing meals, top service and can’t beat the vibe.
- Koko for teppanyaki - the joy of watching a meal being prepared and cooked in front of you.
- And Apollo Inn for the “best martini” and cozy vibe.
Mirco Speri
Sincero | Malvern
Image credit: Sincero | Supplied
Mirco, born in Northern Italy near Verona, spent five years in cookery school after a childhood filled with perfecting pasta and sauces with his mum.
“The best part of chef life is the travel and the people.”
“Cooking has taken me through Italy, Switzerland, France, England, Australia, and even across North, South and Central America on cruise ships.”
The tough part has always been balance.
“When I started out, the hours were really long, the pressure was huge, and it was hard on my personal life.”
“As you move up, the stress doesn’t go away — it just changes. It’s less about being on your feet all day and more about carrying the pressure of the whole kitchen.”
But the fun part is “planning menus, coming up with specials, meeting new suppliers, trying new produce. You don’t get bored in this job.”
“Life in kitchens is much better now than it was 20 or 30 years ago — the hours, the pay, the balance — but there’s still a stigma.”
“Not many young people want to do it, and that makes it harder to find good staff. It’s a craft, and I’d like to see it valued more.”
“What’s been disappointing is the way chefs often get treated,” says Mirco.
“You can be firm without shouting or throwing things. If you explain things calmly, you get far more out of people.”
Meanwhile Mirco has mastered Karate, reaching black belt, second dan.
“I trained and competed for years. Not for fighting, but for the discipline and focus, which has helped me a lot in kitchens and in life.”
Mirco’s recs:
- Supper Inn where the pipis with XO sauce and dumplings are “heaven.”
- Trattoria Emilia for simple pasta that’s been on the menu forever — tortellini with mortadella mousse and aged balsamic. “It’s nothing fancy, just done properly — and it hits the spot every time.”
- And Manchuria in Chinatown where the staircase goes through what looks like a warehouse to "transport you to somewhere else."
Didier Chavez
Añada | Fitzroy
Image credit: Añada | Supplied
Didier Chavez recently arrived at Añada, Fitzroy’s Spanish restaurant and bar, bringing decades of international culinary experience.
His professional cooking life started at 19, but he hung out with grandma in the kitchen in the early years.
Amongst his star dishes are favourites like croquettes, tortilla de patatas and chorizo a la sidra, as well as gazpacho and salmorejo.
“I want every plate to feel like Spain - soulful, seasonal and made to be shared.”
“Chef life is hard to explain. It has its beauty but also keeps pushing you harder and harder.”
“I think that’s a good thing, it forces you to keep growing. But you really have to be passionate about it to stick with it.”
Didier’s recs:
- Maiz y Cacao in Southbank for “truly authentic Mexican.”
- Ling Nan for late-night Chinese on Lonsdale Street and North & Common in Coburg because it's excellent.
Timon Siew
Sebastian | Williamstown
Image credit: Sebastian | Supplied
Timon Siew’s time at Cumulus Inc and Bistro Rex in Sydney is precious to him, credited with helping transform his career.
“Chef’s life is a journey of contrasts.”
He describes the highs of pursuing perfection and crafting dishes that tell a story. And has “felt the lows of endless hours and relentless pressure.”
“Cooking is never just about food; it’s about creativity, legacy, and connection.”
Timon’s recs:
- Gimlet for its flawless service, incredible food and making every visit thoughtful and memorable.
- Ishizuka which is Japanese kaiseki at its finest and O.MY for its warm, unpretentious hospitality that makes you feel special.
Telina Menzies
The Esplanade | St Kilda
Image credit: Telina Menzies | Supplied
Brought up in Perth, Telina Menzies says incredible mentors and a supportive community have been an inspiration over 25 years.
Telina, Executive Chef across iconic venues like The Espy, Prince of Wales and Garden State Hotel, loves pubs.
“They are where we celebrate the good times, mark the milestones, honour life and loss, and share a yarn with the local at the end of the bar. I feel completely at home in the pub space. It’s where I thrive.”
There are no lows for Telina who feels Melbourne is such an energising, creative space to be part of.
Telina’s recs:
- The first rec is Etta, then Neighbourhood Wine for the vibe, great service, beautiful food and cracking wine. And Molli is high on the list for a visit.
Sergio Tourn
Hotel Nacional | Melbourne CBD
Image credit: Hotel National | Supplied
Originally from Argentina, Sergio lobbed into Australia aged 21 and “fell in love with the food culture in Melbourne.”
There were stints at various places such as Robbie Burns and Saint Urban, and some travel including Barcelona and Mexico that truly inspired.
“Nowadays, chef life is a bit more balanced and we don't have to work 70-hour weeks just to get by.”
“Although, we are still in an unforgiving industry where one small mistake can lead to a heap of one-star reviews, while many successful services can go by unnoticed.”
“The most rewarding part is knowing you are a part of everyone's experience, good or bad.”
And some advice for young chefs.
“Learn as much as you can from every opportunity. You will fall and make mistakes – everyone does - but the important thing is to always get back up and keep striving to learn and improve.”
Sergio’s recs:
- Whitebark in North Melbourne for super smart food with a modern approach to native ingredients, backed by incredible hospitality.
- Brunswick’s hidden gem Spontana where the food is “beautifully spicy, and their pork sausage is to die for.”
- And Pascoe Vale’s Bar Tobalá- a cosy neighbourhood restaurant.
Ioannis Kosidokostas
Aegli | South Melbourne
Sowl | Carnegie
Growing up, Ioannis’ family didn’t have much, but there was always a simple, delicious meal at home. His dad worked at the Athens fish market and mum and grandma sourced local, of course.
He feels lucky to have trained under some of Athen’s best chefs. He worked hard and has never looked back – finding where he belongs.
“Success in fine dining can be isolating. I learnt that true happiness in the kitchen isn’t about awards or headlines; it’s about people – cooking with them, for them.”
Motivation comes from reflecting on the past.
“The past gives meaning to what we create today. You can dream forward, but you need to know where you’ve come from.”
If he could choose his last meal it would be the one he had about 20 years ago.
Dining on a small island in the Aegean, “an old man at the grill poured boiling sea water and olive oil over a crayfish and grouper – no salt, no pepper, nothing else. It was pure magic.”
Ioannis’ recs:
- Embla, Nomad and Gerald’s Bar. Each has thoughtful food, great wine and a relaxed genuine sense of hospitality.”
Pawan has very fond memories of his mother’s red kidney beans and eggplant dish, which was on high rotation by request.
“As every Indian parent, mine also wanted me to become a doctor or an engineer. However, my mind always drifted towards the creative and artistic side rather than academia.”
There’ve been stints in Goa, Dubai and Doha and a wild opportunity to sail to 80 countries as head chef of two of the seven restaurants on mega-luxury residential yacht, The World.
“Chefs spend more time in the kitchen than we do with our families and we form a special bond with each other.”
A recent Chef of the Year award has motivated Pawan to keep pushing boundaries, evolving and refining his craft.
His main dream is that people remember him not just as a good chef but a good human being as well.
Not everyone stays in hospo.
“It requires true grit, patience and the ability to push past the challenges.”
Not many people know, that Pawan’s passion extends to giving a home to rescue birds. He has three pigeons, two doves and two quails that have healed and thrived since he took them in.
Pawan’s recs:
- Byrdi is top pick for its beautiful minimalistic look, unique flavours in food and drink and focus on seasonality.
- Caretaker’s Cottage for the fantastic cocktails, with a heap of attention to detail and friendly service.
- San Telmo with its authentic flavours and hearty Argentinian food in a relaxed setting.
Main image credit: Beverly Rooftop | Instagram
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