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After Service

Candid conversations with our favourite chefs.

Cooking isn’t glamorous. It’s long hours, arms decorated with burns, and a social life that's patchy at best. In this series, the city’s best chefs throw off the apron, pour a knock-off drink and tell us how they got to where they are.

After Service: Dave Verheul

After Service: Dave Verheul

A professional skateboarder and a snowboarder from age 14, Dave Verheul never imagined becoming a chef. But a sporting accident saw his life take a dramatic turn and led him to open acclaimed Carlton diner Town Mouse, and hone his signature style: flavour first, no gimmicks.

After Service: Maria Kabal

After Service: Maria Kabal

Cooking is the only thing that ever made sense to the Estonia-born head chef at Fitzroy’s Anada, who takes a no-bullshit approach to harassment in her kitchen.

After Service: Nick Stanton

After Service: Nick Stanton

The candid chef-owner of Ramblr began his cooking career at pizza shops and an RSL in Queensland. Now in Melbourne, he’s finally found his rhythm.

After Service: Shaun Quade

After Service: Shaun Quade

The owner and chef of South Melbourne’s Lûmé is not only brave when it come to pushing boundaries in his cooking, he’s pretty upfront about what makes him tick, too.

After Service: Pierre Khodja

After Service: Pierre Khodja

Few chefs take their role as guide and teacher as seriously as Pierre Khodja, owner of Camus.

After Service: Charlie Carrington

After Service: Charlie Carrington

The 23-year-old chef and owner of Atlas Dining on TV chefs, changing the menu every four months and making time for a morning run.

After Service: Archan Chan

After Service: Archan Chan

Becoming a good chef takes more than a love of cooking. There’s the love of feeding people and listening to them, too. Ricky & Pinky’s Archan Chan is one chef who has that love in spades.

After Service: Thi Le

After Service: Thi Le

The leader of an all-female kitchen brigade, and chef and co-owner of Richmond’s Anchovy.

After Service: Simon Martensz

After Service: Simon Martensz

He can talk about stocks and sauces all day and says a good reduction is an art form. Meet the head chef of Fitzroy’s Hell of the North.

After Service: Almay Jordaan

After Service: Almay Jordaan

She takes oil-painting classes, is a self-confessed book nerd and may well become a food historian. There’s more to the South African-born, Neighbourhood Wine chef than her cooking.

After Service: Andy Harmer

After Service: Andy Harmer

From working in tearooms in Devon as a schoolboy, to rising through the ranks at Vue de Monde, the chef is now cooking (and growing up) at Albert Park’s The Point.

After Service: Ryan Flaherty

After Service: Ryan Flaherty

He doesn’t get out much these days: he’s busy creating a dining hub in Richmond and has developed a love of interior design. Hilary McNevin talks to newcomer Ryan Flaherty, chef and owner of Mr Jennings.

After Service: Peter Gunn

After Service: Peter Gunn

Attica’s sous chef is quietly forging his own identity, and is on his way to creating one of the best dining experiences in the city.

After Service: Tim Sweeney

After Service: Tim Sweeney

We talk to chef Tim Sweeney who learned his craft at Michelin level and has translated that work ethic into cooking great food at his Irish pub, The Last Jar.

After Service: Ashley Davis

After Service: Ashley Davis

We talk to the boy from Sunshine who gained two-Michelin stars in London and is back in Melbourne cooking at Southgate’s Pure South.

After Service: Nicky Riemer

After Service: Nicky Riemer

In the first of a series on chefs and their influences, we wander around the Prahran Market with Nicky Riemer of Richmond’s Union Dining.

Other Series

Where Chefs Eat in Melbourne

Fun Week

Fun Week

World Class Content Melbourne 2017

World Class Content Melbourne 2017

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VIDEOS

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No One Goes Home Cranky From Boot-Scooting

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Three Cheese Mushroom and Ham Calzone With Chef Tommy Giurioli

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The Art of Service: There's Something for Everyone at Moon Mart

More Guides

RECIPES

Recipe: In Italy, These Fluffy Bomboloncini, or Doughnut Holes, Are Considered the Perfect Morning Mouthful

Recipe: In Italy, These Fluffy Bomboloncini, or Doughnut Holes, Are Considered the Perfect Morning Mouthful

Recipe: A Peppery Native Ingredient-Driven Dressing for Fresh Oysters

Recipe: A Peppery Native Ingredient-Driven Dressing for Fresh Oysters

Recipe: You Can Have Rosheen Kaul’s Burnt Spring-Onion Oil Noodles on the Table in Under 15 Minutes

Recipe: You Can Have Rosheen Kaul’s Burnt Spring-Onion Oil Noodles on the Table in Under 15 Minutes

Recipe: Put On Julia Busuttil Nishimura’s Weekend Sauce and Let It Simmer Into Magnificence

Recipe: Put On Julia Busuttil Nishimura’s Weekend Sauce and Let It Simmer Into Magnificence

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