Promoting Australian Beef to the World
Through their media programs, the celebrity chefs have taken Australian beef to audiences around the world, promoting both the product and Australia as a destination. All of the Celebrity Chefs will be cooking up a storm in the PwC Celebrity Chef Restaurant. Tickets will be available in early 2018.
Each International Chef will be paired with an Australian Chef to showcase how Tasty Cuts are incorporated into everyday meals as well as culinary masterpieces.
2018 Chef Profiles
In announcing his attendance at Beef Australia next year, Curtis Stone said, “the countdown is on for Beef Australia 2018 and I can’t wait to arrive in Rockhampton to celebrate Australian Beef – the greatest meat on earth.
“I’m really looking forward to showing thousands of people new and delicious ways to get cooking at home with beef, to create that great taste we all love. There’s going to be so much on offer to show what makes Australian Beef the best in the world!”
As a chef, restauranteur, author, media personality and businessman – Curtis has become a household name both in Australia and overseas.
Following 12 years of culinary training in Australia and Europe, eight of which were under renowned chef Marco Pierre White, Curtis opened his first solo restaurant, Maude, in Beverley Hills in 2014. Following the success of Maude, Curtis partnered with his brother Luke to open Gwen Butcher Shop & Restaurant in Hollywood in 2016.
Curtis is very familiar to Australian TV viewers through regular appearances on MasterChef and My Kitchen Rules. He has also hosted a number of top rating programs in the US.
A New York Times bestselling author with six cookbooks and a food columnist for the wildly popular O Magazine, the number one women’s lifestyle magazine in the U.S, Curtis also serves as CEO of Stone’s Food Inc., his culinary-focused consulting, content, and partnership company.
Tom Kerridge is the incredibly popular and loveable chef patron at the extraordinary two Michelin-starred The Hand & Flowers pub in Marlow, which he opened with wife Beth in 2005. It was quite a moment for Michelin when the second star was awarded, and some say quite controversial. The world’s culinary press descended on Marlow following the announcement and discovered a special venue, team and chef there.
Tom is a great character with amazing presence, obvious warmth and an infectious laugh, so it wasn’t a surprise when Tom landed his own TV show. The brilliantly popular BBC2 series Proper Pub Food became a huge overnight success with excellent ratings with Tom’s fan base growing weekly as the 6 part series went on. Accompanying the show Tom wrote his first book of the same title which fast became a best seller. In 2014, Tom presented his second series, Best Ever Dishes which again proved extremely popular, along with his bestselling book of the same title.
In 2014, Tom took on the challenge of opening another restaurant, The Coach, which is also in Marlow. The Coach is a relaxed modern pub, open all day, every day serving breakfast, lunch, dinner and pub snacks. The Coach has a no reservations policy and has enabled more visitors than ever to taste Tom’s incredible take on traditional pub food.
Tom’s latest book, Tom Kerridge’s Dopamine Diet has been his best-selling book to date, upon it’s release it soared to No.1 across all Hardback non-fiction books and has remained a best-selling title ever since. The book is filled with recipes that helped Tom to lose an incredible 11 stone! The recipes feature ingredients that trigger the release of the ‘happy hormone’ dopamine in your brain, so it’s a diet that will make you feel good! By ditching alcohol and starchy carbs in favour of plenty of protein, fresh fruit and veg, you will be eating meals that will help you shed the weight, whilst offering a satisfying intensity of flavour.
Iron Chef Sakai
Hiroyuki Sakai is a well-known Japanese Chef who specialises in French Cuisine. Sakai is most famous for being the second, and last, Iron Chef on the popular television show, Iron Chef, first appearing at the beginning of 1994 and continued his appearance in shows over nine seasons.
Sakai has the third best winning percentage of the Irons Chefs.
Chef Sakai is a prize winner of the Tokyo Meister 2008, due to his remarkable contributions to the industry.
Award winning and internationally renowned chef Tarek Ibrahim developed his passion and respect for food from a young age. Recently acclaimed as a Master Chef by the World Association Chefs’ Societies, Tarek is also a Certified Executive Chef by the American Culinary Federation and Global Judge A class (WACS) and current star of Orbit TV show ‘Al Qaheralyoum’, Tarek has also starred in a number of Fatafeat TV shows ‘100 Lahma’, 100 Macaroni, Mashawy and ‘Min Misr’ from Egypt. Chef Tarek’s cooking is influenced and inspired by both eastern and western cultures.
With over 30 years experience both in the United States of America and the Middle East, Tarek has a wealth of knowledge and experience in all aspects of food. Opening his first coffee shop and bakery in Minneapolis, Minnesota in 1984 he followed his success by opening five more casual dining restaurants each with a different cuisine.
Following his commercial success, Tarek became a highly respected teacher in culinary art at the Arts Institutes International Minnesota from 1999 to 2005.
Winning several gold and silver medals in highly respected culinary competitions including Taste of Elegance (Central Region), twice named Chef Par Excellence and also holds the honour of being named the Primer Chef of America not once but twice by the American Dairy Association.
Tarek is currently working as Corporate Master Chef for Meat and Livestock Australia, providing training sessions to executive chefs and food service professionals on meat handling and cooking methods. Tarek is also one of two trainers to the Egyptian Olympics Team.
Tarek is married to Sharon and has two young children, he also holds a commercial pilots license.
Matt Golinski is a highly regarded Australian chef with a passion for simple, produce driven cuisine based on seasonal, fresh local ingredients.
Matt is well known as one of the original team members of the popular, long running ‘Ready Steady Cook’ television series and was a founding partner of the successful Rolling Dolmade catering company on Queensland’s Sunshine Coast.
After travelling around the world in 1997 to further hone his cooking skills, Matt consolidated his formidable reputation as Executive Chef at the prestigious Ricky Ricardo’s restaurant in Noosa Heads.
Shane found a passion for cooking at an early age, and it’s not hard to see why. His mother was a great cook, so was his dad on the bbq, his brother and uncles were chefs, cafe and pub owners and his grandfather was a butcher. Family gatherings, dinner parties and feasts were the norm in this family. It was simply all about the food.
Shane has worked in top restaurants around Australia and overseas, including eight years as Sous Chef under Robert Castellani at Donovan’s, one of Melbourne’s top restaurants; stints working in two top New York restaurants with Mario Batali at Babbo and Tom Colicchios Craft Restaurant; Berardos on the Beach in Noosa Heads, and is currently the Executive Chef of the Noosa Boathouse.
Shane has been a major contributor to the acclaimed Noosa International Food and Wine Festival becoming a co-director in 2010, and is now the Executive Chef for the Capricorn Food and Wine Festival in Rockhampton.
In early 2014, Shane took on the exciting new role of Celebrity Chef Program Coordinator for Beef Australia. With the help of top Australian and international chefs, they will take the world’s best beef to a new dining experience at the expo.
Sam Burke, Corporate chef and foodservice business manager, Meat & Livestock Australia
Sam Burke is an executive chef, marketing and hospitality operations manager with more than 23 years industry experience working with premium beef.
Starting out as an apprentice chef Sam worked his way up the catering trade in butcher shops, corporate, leisure and sporting events including the Olympics and Rugby World Cup, before joining one of Australia’s largest commercial catering companies for 20 years.
Trading catering halls for beef and boardrooms, Sam took over the executive chef reins at Meat & Livestock Australia (MLA) in 2014 and has since travelled across Australia and the globe promoting and celebrating the quality and diversity of premium Australian beef to the wider community.
Sam’s expertise in large scale catering environments has enabled him to educate beef users on plate costs, product development and extracting value from the whole carcase. This included working with McDonalds Japan on new sandwich concepts using Australian beef alongside their traditional burger offerings and enabling other quick service restaurants and retailers to present smaller primal cuts to suit the growing convenience trend.
Globally, Sam has cooked for thousands ranging from trade shows in Asia, wagyu experts in Japan, politicians, sports stars, musicians in Australia and most recently at the Queen’s Young Achievers annual celebration at the Australian High Commission in London.
Sam’s knowledge of red meat spans the entire supply chain, having worked closely alongside farmers, processors, food technology scientists, chefs, restaurant chains, retailers, CEOs and meat traders to understand and celebrate the attributes of beef to the global chef and foodservice community.
Ben O’Donoghue is one of Australia’s original most loved celebrity chefs, enjoying more than two decades of success at the forefront of his professions as a chef, television presenter, author, columnist, brand ambassador.
Becoming a household name co-hosting ‘Surfing The Menu’ with fellow chef Curtis Stone, Ben has gone on to host ‘The Best In Australia’ and ‘Drive Thru Australia’, released four cook books (a fifth due for release in 2015), and wrote for Delicious Magazine for almost ten years. Ben has hosted countless events and appearances nationally.
2014 saw the opening of Ben’s restaurant Billy Kart Kitchen in Brisbane. Due to the great success of the restaurant a 2nd Billy Kart Kitchen is scheduled to open very soon.
For Ben cooking is a passion and a reflex. He believes food should be simple, distinctive and culturally correct.
He is the quintessential modern, boisterous Aussie Dad. The combination of his down to earth sense of humour with his high end culinary expertise and a passion for sharing what he knows about food, cooking and having a great time, has ensured he continues to be one of Australia’s most loved celebrity chefs.
Dominique Rizzo is one of Queensland’s leading female chefs who creates purely delicious, healthy and real food recipes that inspire people to make a change for the better while still loving their food.
As a Chef, Author and Presenter Dominique’s aim is to inspire people to cook with fresh, seasonal and local produce. Through her innovative recipes and a healthy attitude, her mission is to improve general wellbeing, build confidence in the kitchen, inspire creative cooking and bring vitality onto peoples plates. “I am deeply passionate about creating innovative food using quality safe and clean fresh produce. My heart lies naturally within the pages of Italian cuisine, while my inspiration takes you on a culinary journey of world food flavours”.
Dominique’s life and work centres around her philosophy; “through the sharing of food we share life and one is never lonely or hungry”. Embracing 20 years’ experience as a chef and restaurateur, Dominique is able to share her abundant knowledge around Australia. Through her public speaking, cooking classes, cooking presentations and demonstrations, recipe writing, food styling, radio and Television work, Dominique focuses not only on her true passion for Italian and Sicilian food culture but she also incorporates an emphasis on all cuisines celebrating Australia’s amazing melting pot of a multicultural kitchen. .
more information coming soon….