If 30 Top Aussie Chefs Could Eat at Any Restaurant in the World…

As I was pulling together responses for the last edition of this series, one thing became abundantly clear: Aussie chefs can’t get enough of Aussie restaurants. And how could they not? We’re living in a golden age of domestic dining right now – propped up by our cutting-edge agriculture, pristine oceans, and a world-class red meat industry that Trump has bloody beef with. Boo-hoo, mate. We’re smashing export records. But thank you for your attention to this matter.

That excitement for Australia is still high among our best and brightest chefs. Three votes for Chae in Cockatoo, Victoria. Two for Chauncy in Heathcote, also in Victoria. Aussie expat James Henry continues to turn heads all the way from France with his elegant farm-to-fork diner, Le Doyenne. But it’s also a diverse list, featuring everything from molecular gastronomy to roadside tacos. It’ll make you want to book your next trip as soon as possible.

Alex Kaew, Charlong

The next two on my list are Agnes in Brisbane and Firedoor in Sydney. I can’t wait to experience them.

Andreas Papadakis, Tipo 00

Asador Etxebarri in Spain is on top of my list. With some luck, it will happen this year.

Andy Allen, Masterchef

I’ve got a little trip coming up to Canada and New York City where I’m ticking a few off. Locked in are Joe Beef in Montreal and Paul Carmichael’s new spot in Manhattan: Kabawa. And I can’t wait to see my buddy Kylie Millar do her thing at Blue Hill at Stone Barns.

Andy Hearnden aka Andy Cooks

Asador Etxebarri.

Anita Potter, Viand

Asador Etxebarri in Atxondo in Spain. In a small village between Bilbao and San Sebastian, Chef Victor Arguinzoniz creates dishes that highlight the ingredients – there is no molecular gastronomy, the natural flavours are centre stage. It’s been on my list forever.

Baine Stubbs, Station Road

Diver XO in Madrid. I have wanted to go for a long time now. It’s a very unique restaurant.

Cam Tay-Yap

I would love to get to Ikoyi one day. Aside from having a low-key chef crush on Jeremy Chan, the food looks and sounds delicious. The focus being flavour-forward – and having both West African inspiration and using local farms – looks incredible.

Clinton McIver, Amaru

Tedesca Osteria. I had a taste of Brigitte [Hafner] ’s cooking at an event once and I’ve been desperate to experience the full restaurant ever since.

Christine Manfield

It is a place I have been to once, sadly it was my first time only recently even though it’s been open almost a decade now. It’s Brae in Victoria. And it’s a place that will stay at the top of my bucket list – or something that I see as an annual pilgrimage to go down in the cooler months, when the garden’s really thriving. It’s just the most exemplary food experience you can have, and stay there overnight just to extend the pleasure.

Diana Desensi

Eleven Madison Park and King in New York.

Eun Hee An, Moon Mart

I have always wanted to try Corey Lee’s cooking at Benu and San Ho Wan in San Francisco. It looks so meticulous and so well thought out – it’s very inspiring.

Fhred Batalona, Palay

I really want to eat at Chae. One day I’ll work hard to get there. I’m aiming to dine there for my birthday next year.

Frankie Cox, Crop

Chae. I love how everything is so intentional. It looks like a beautiful expression of hospitality.

Giovanni Pilu, Pilu

Osteria Francescana in Modena. I was lucky enough to go years ago before it had three Michelin stars and it left a real impression on me. Massimo Bottura’s approach was ahead of its time and I’d love to go back and experience it again now, with all that’s evolved since.

Hyoju Park and Rong Yao Soh, Madeline de Proust

Chae. We’ve had [Jung Eun] Chae and Yoora [Yoon] visit our shop a few times and it’s honestly a little embarrassing that we haven’t made it to their restaurant. We really admire and respect what they do. They are two of the food industry’s biggest role models.

Isobel Whelan-Little, Ace Hotel

Le Doyenne, just outside of Paris. And I’m super desperate to go back to Donostia-San Sebastian and eat everywhere.

Jason Barratt, Supernormal Brisbane

Le Doyenne in Saint-Vrain, France.

Julian Hills, Navi

Chauncy. I’ve not yet had a chance to dine there, but have heard great things. Louis [Naepels]’s French training and the rural location are the style of restaurant I like when I can get out of the city and have a long lunch.

Kay-Lene Tan, Omnia and Yugen

I missed an opportunity in 2019 to stage at Geranium in Copenhagen due to some delays in my visa application. But it’s definitely on my bucket list.

Mo Zhou, Gaea

Sixpenny and Lumi in Sydney are on top of my list.

Oscar Solomon, The Apollo Dining Group

Asador Etxebarri or 2004 Momofuku Noodle Bar (time travel).

Paul Faraag, Aalia

Where to begin? There are so many venues on my list, each time I tick one off another 10 get added. Arbequina in Toronto, Albi in Washington, KG BBQ to try a fellow Egyptian’s Texan barbeque, and Bibendum for my classic French fix.

Peter Gilmore, Quay and Bennelong

I’ve always wanted to go to Boragó in Chile.

Ross Lusted, Marmelo and Woodcut

Simon Rogan’s L’Enclume – it is everything a restaurant should be.

Saavni Krishnan and Sriram Aditya, Saadi

Barragunda Dining on the Mornington Peninsula and Chauncy in Heathcote.

Sam Rozsnyoi, Chiswick

Sezanne in Tokyo is number one. It’s French, it’s fine dining. The food, aesthetically, looks the most insane at the moment, the head chef Daniel Calvert is getting so much attention. He’s quite young, and it’s so good to see people so skilled that are young.

Toby Wilson, Ricos Tacos

I’ve already been but I’d love to go back to Tacos el Vaquero in Tijuana. It’s a couple of cowboys who have a taco cart on the street, and the menu is just different cuts of steak. You choose if you want skirt, rib eye, rump or whatever for your taco, and they pull out a huge whole cut, slice a piece off and grill it over charcoal before loading it into a tortilla and sending you off to the DIY salsa bar. Heaven.

Victoria Lennard, Restaurant Botanic

As a pastry chef, I would love to go to Pléntitude in Paris to experience Maxime Frédéric’s desserts.

Need more restaurant tips for your next holiday? Check out the latest edition of Broadsheet’s Where Chefs Eat Overseas series.