From staring out of the QBE building overlooking the city as an Executive Chef, to traveling the world looking for his real father - Jamie has quite the story to tell. Whether it's being pranked by his chef colleagues in the early days to helping grow his clients like Sydney Direct Fresh Produce and Tetsuya to the brands they are today, Jamie's exp…

How much of personal success relies on luck, or being at the right place at the right time? Jason and I chat about his career from the beginning of picking up a camera as a teenager, to following one of the best restaurants in the world - Noma - from country to country, on their next pop up adventure. Jason shares his early life and influences that…

The recipe to success behind whale sperm emulsion or why you should put sand in your restaurant to transport guests to a tropical island? Hear all about it as Andre Natera and I catch up over the past two months in the world of hospitality. Whether it's the Bocuse D or', some great hospitality books (like Will Guidara's Unreasonable Hospitality) or…

You’ll learn and immense amount about the history of Poland through the World Wars and how that effected the produce they came to use for spirits, or food in everyday life. We chat about neurogastronomy and the psychology behind food, how a tartare reignited a chefs passion in the Michelin world, why some people are too scared to enter the speakeas…

I hopped over to Warsaw in Poland while traveling around Europe and I was not disappointed. What a beautiful city. Best of all, an incredible bar hidden away in the outskirts that creates a fun and inviting vibe filled with stunningly illustrated menus (done by Martyna herself!) of delicious cocktails. Martyna Blaut is the bartending queen of El Ko…

Kenneth and I sat down to chat about Noma finally receiving it’s third hat after 17 years, being able to recognise the chefs who have worked at The French Laundry or Per Se because of their idiosyncrasies during service (like not making a sound during prep, or not putting metal on metal benches to avoid scratches), Matty Matheson popping by for a f…

Welcome to the Chefs PSA x Roots Hospitality takeover where Andre Natera and I banter through whats going on in the restaurant industry around the world and in the media. We talk chefs that have blown up in the media, the new Creamy Ninja (a.k.a Pacojet on a budget), the tyranny of long term chefs and should we drop the brigade system? All this and…

We jump over to Oslo in Norway for this special episode. Recently when I travelled through Europe and the U.K. I took my podcasting kit along and caught up with people that were doing awesome work. Rebecca Hawkes, the chef and gardener, is no exception. Having travelled as a chef from Norway, to Istanbul, (sometimes working in exchange for accommod…

Having walked through professional kitchens since he was 16, Matt has worked with the best and come up in the culinary world alongside some incredible chefs too. We chat about his time under Thomas Keller and the military like style in which Keller conducted his brigade. We chat about meeting Rene Redzepi at the Fat Duck, looking up to Charlie Palm…

When I started my apprenticeship many years ago, and dabbling with wild and native foods as a chef, Aaron was one of the first people I started following that was utilizing them in an out of the box way that made it engaging enough for me to try it myself. It was inspiring, and pushed me to find new ways to make these ingredients accessible to dine…

We chat about Jason's brief stint cooking at the Olympics, the good timing between being a fresh chef to a new team and integrating into a kitchen, writing prep lists on the back of dockets and being upgraded to a premium recipe folder; plus the importance of developing a strong relationship between local suppliers and growers. Also, what happens i…

Second time around for the Bartender Roundtable with Sarah Proietti (Maybe Sammy), Dre Walters (Old Mates Place), Chau Tran (Burrow Bar), Harrison Kenney (Bar Planet). Do you get free shots at Bar planet if it's your birthday? Are the wet pussy shots finally making a come back? Are Australian cows kosher? Did the Dalai Lhama smuggle tigers over the…

Ever been stitched up while doing a pop up at a house on a mountain in China with no electricity? How did Mo get out of it? Sometimes I don't think he even knows. It was almost as if he had repressed it until I mentioned the Yunnan Provence. But when Mo reflects on what he calls "the wildest pop up he has ever done", he could only laugh in how he f…

Luke and I chat about the importance of time and place, his experience at Faviken, why he believes he has the sports almanac from Back to the Future and how busting chops to forage blackberries eventually stitched him up at a festival in Melbourne. The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vege…

My next guest was the first person I got to chat too while visiting Melbourne and I was especially excited to not only catch up with Kim but also check out the venue only having heard about it from afar. With a lavish interior and fully decked out kitchen (and chefs, when I say decked out, I mean, on the corner of some prep benches, they have a slo…

My guest today has created a speakeasy bar hidden away on Clarence street that provides this getaway place with a cosy ambience, fun vibes and a longing for more once you leave. Packed with stories, Chau shares her experiences in hospitality through the many pop ups she’s done, competitions she’s won and collaborations she’s pulled together. During…

In this episode Diego and I catch up about his journey from last two years since he has come on the podcast last. He shares the story of mushroom foraging with Hugo Weaving, pulling together his latest book 'Eat Weeds' (which we go into depth about) and Diego even shares his own in the weeds moment. It's a great little pocket of an episode. Worth t…

It’s not only one thing to be passionate about your job in hospitality, but to take it a step further and to be attentive, entertaining and to care about the guests that walk into your venue, is another. It might sound strange to highlight these characteristics, considering that to care, is the essence of hospitality right? But to Kennedy, embodyin…

Setting a landmark bar that strives to change the conceptions of waste was never going to be easy. It relies on ingenuity, passion, patience and making a lot of mistakes. No different to whenever you strive to do something good. But when you have two experienced and forward thinking people at the helm of it all, you can only expect the best. From u…

Martin Hudak has only been in Australia from 2018, but since then, he has certainly created a big impact on the hospitality bar scene. With venues (co-owned) like Maybe Sammy, Dean & Nancy and Sammy Junior under his belt, it’s clear Martin and the teams are on an unstoppable path to pave the future of what a bar experience can be. Maybe Sammy even …

Ben once worked at an Air Bnb cooking for 12 people alongside Annalise Gregory and Marco Pierre White. When I asked him why on earth would they pay all these chefs to cook for so little people, he responded ‘I dunno, to see what you could do with too much money I guess?’. And when we reflected on our experience in hospitality, it seems as though th…

To be honest, I don't think I've been to a venue as busy as Opera Bar. The scale is insane. We're talking more then 900 cover services, which for an a le carte venue, is a monster body of work. Fortunately I had the opportunity to jump in during a service to do some behind the scenes shots of the head chef Fernando and his team of powerhouse chefs.…

Anna and I sat down on the same morning the Good Food Guide of 2022 came out. Which was a perfect way to start the conversation. It's an exciting time of year for a lot of chefs, so it was a good way to debrief about the year and some of the exciting projects coming up. Anna talks about how she got her foot in the hospitality door and all of the hi…

Noah has some hilarious stories from his time as a chef. Working in a few tough Sydney kitchens grinding away and slogging it out, has helped shaped his world view with a more optimistic mindset. Jumping on the Roots podcast to reflect on his journey, gave him an opportunity to let out all of the entertaining experiences he'd gained along the way. …

At 14, Nelly started his apprenticeship working at a two Michelin star restaurant with some of the best chefs in the country, slogging it from 6am in the morning. As much as this sounded crazy to Nel's dad (who went into the restaurant to have a go at Nigel, the Head Chef), Nel was convinced this was the best thing for him and to this day, he's gra…

First and foremost, before we continue onto this discussion I’d like to acknowledge the Gadigal People of the Eora Nation who are the traditional custodians of this land we call Sydney and I pay my respects to the Elders both past and present. Today in this roundtable I pull together Diego Bonetto, (a passionate environmental advocate and educator …

While Elijah was working at the Powder Keg one day processing the 80kg (thereabouts) of Lemon Aspen that he had foraged that morning for his restaurant, Rene Redzepi and his team walked in. Elijah was taken aback, and not sure why Rene was in his kitchen. Rene walked up and tasted the Lemon Aspen and was shocked by the incredible flavour. Elijah be…

If you’ve ever been at home and felt a spark of creativity when it comes to making a cocktail completely ad hoc, then you’d definitely enjoy the buzz of being around a mobile bar service that does almost just that. That’s right, I’m speaking to Byron Woolfrey one of the Co-founders of Trolly'd. Where the cocktails are always changing, garnishes som…

If you have ever driven through Pottsville, just up from Byron Bay and seen a big sign out the front of a house that says Grit Ceramics, you may have been tempted to pop your head in the door, much like me. And if you did, you won’t believe the incredible craftsmanship that sit’s on those bakers shelves just waiting to be shipped off to the likes o…

The Bartenders Roundtable is finally here. Having filmed this episode way back in mid February this year, I'm absolutely stoked to have it be released for public consumption. Fair warning though. As much as I have adjusted the audio in the post edit, there will be spouts of loud laughter regularly from the get go. So if you are using headphones or …

It's only until you become a chef when you realise the value of what you learnt at places like KFC or Red Rooster oh so long ago. For Thomas and I, that's something we really bonded over. Handling a fast paced environment, managing prep, learning how to best communicate with your team and so on. All of these skills have stayed with us both and cont…

When you own one of the most unique rooftop bars in Sydney, you allow for a certain atmosphere and vibe that is hard to find anywhere else. But for Dre Walters, there was a lot of behind the scenes drama before Old Mates was officially opened that almost cut it too close. With Barely any money left, the opening date pushed back, they ran into one o…

Communicating the pressure's that revolve around why it's important to retain the high standards set in the kitchen, can be challenging. Especially for new chefs or apprentices starting in the kitchen, you want to teach them in a constructive way but if they arn't putting in the same passion, enthusiasm or commitment into their work, it can show in…

Ever wanted to ask those questions you've been asking yourself for years but had no-one from the field to talk to? Well, if you are in hospitality and curious about the perceptions of journalists in food media then you have come to the write place. I've taken this opportunity to bring together some of the best journalists in the Sydney food writing…

Is the curriculum for apprentices beginning to be outdated? Nathan and I talk about this topic briefly in regards to looking after and teaching apprentices once they enter your kitchen. Are recipes a statement of fact to follow or are they guidelines (Well that depends on the section you are in)? Another interesting discussion we debate. Nathan and…

Farah grew up watching SBS back when it only had one channel available. But who would've thought she'd decide to be a manager editor for SBS Food, once it decide to expand channels? Not that Farah isn't excited (you can definitely here her passion for her role at SBS throughout our conversation) but sometimes she has to pinch herself to accept the …

When I talk to Big Sam Young, it's motivating to hear his humility and honest reflection of the many roles and venues he has worked at which boast Ms G’s, Mr. Wong, Fratelli’s and more recently having finished up at Lotus restaurant. His passion for food is evident from the get go and his persistent nature of wanting to progress his skills and be a…

Executing the story a restaurant wants to tell through it's food, style, journey and passion all in one photo, isn't always easy. But when you've have many years of trial and error (one being the 'tilt shift lense' story Nikki talks about) while having to learn quickly on the job, you get to understand what is expected out of a professional photogr…

If you were to ask Joel Bickford when was the worst time you were in the shit, he could talk to you all day. But that's not a criticism to his skill, it's a testament to the time and effort he has put into constantly wanting to become a better chef. And with venues like Bel Mondo, Biota and the Gantry in his timeline, it's a no brainer that it was …

Luke Kohler was only 16 years old when he realised his passion for sharing beautiful produce to cafes and restaurants. Working mornings and afternoons (around school) at his brothers local veg shop soon wasn't enough for him and felt an urge for more with his life. He began buying fruit and veg boxes, tacking on an extra few dollars and running it …

Season 2 Airs 10th of April, while the Roots Roundtable airs the 1st of May. This trailer lets you know what to expect from the Roots Podcast this series. Some of the people coming on, the topics we cover and highlights some of the hilarious stories some of the guests have shared so far and we're not even halfway done recording the series. Super ex…

Only after Jeremy had already sunk down a glass of mescal, did the owner of a local bar in Mexico, bring out his homebrew that had a wild rattlesnake fermenting in it, and it got crazier too. But for Jeremy (and his business partner Alex), this is all about taking the time to understand and learn the culture behind mescal, tequila and the locals th…

When you are able to travel to Mexico and drink Mescal on the beach with shorts, shirts and birkenstock's, you could easily forget you are one of the chefs involved in the Noma Pop up. That was the vibe across the Noma team during their time in Mexico. Embracing the land around them while sharing some of the most delicious meals to ever come out of…

Tristan once walked into a kitchen in London at 8am to find a chef holding the kitchen hand up against the wall by his shirt yelling at him. It was moments like this that began to show the intense culture that surrounded U.K. restaurants. And though the interesting culinary techniques and almost military like style in which the brigade handled them…

From learning the proper use of spice in India to the array of fermented foods in the Middle East, Gabriel has spent most of his life travelling to over 50 countries across Europe, Asia, Middle East and South America, in the pursuit of broadening his knowledge of food and culture. From working at an Agave farm in Mexico to Paperbark in Sydney, Gabr…

When you are the manager of the Ivy Pool Club, and are hosting to the likes of Leonardo Dicaprio and Busta Rhymes, you think you've done it all. But for Jared, his business minded motivation wanted more out of life; which led to some of Sydneys most highly regarded venues that we all know and love. One of Jared Merlino’s first jobs was being Kitche…

It's 1998, Vernazza Italy, the world cup is playing on TV and the bar is packed with bustling international tourists. Stefano is 14 working at his cousins bar being taught the ropes. His first task is to collect everyone's order and bring them back to the bar. Stefano took a notepad and a pen, and one by one, he took everyone's orders in the bar an…

When Myffy Rigby & Matty Matheson once hosted a Beer and BBQ fest together she was surprised to find out how much she was teaching Matty about different food and hospitality venues. It was an experience Myffy will never forget, along with hosting her first ever Good Food Guide awards which she said was absolutely electrifying. Myffy Rigby once comp…

Eric Morris once left an abduction letter saying he had been abducted by aliens and couldn't come into work for the next few days, essentially finishing up his time working front of house at one of Yotam Ottolenghi's restaurants. They found this so funny, they didn't seem to bother that he had to go a little early. When you have the eccentricity th…

When Lennox Hastie popped into the studio for the first time explaining that he was in Australia looking for a place to host his first restaurant, Malcolm remembers not thinking too much about the whole thing and when Lennox came back 12 months later, Malcolm had completely forgotten who he was. Fast forward to 2020, and the relationship between a …