If you’ve ever dreamt of breaking into the Australian dining industry, Broadsheet’s giving you the chance.
Our new restaurant project, the Broadsheet Kitchen, will be home to some of the country’s brightest new food talent, with four residencies across a 12-month period beginning soon. Pitch your vision and if you’re successful, you’ll land a three-month tenancy in the space, working with the country’s top hospitality professionals to bring your concept to life.
The four winners will be determined by five very special judges, and we’re thrilled to announce who’ll be at the table.
Vicki Wild, Front-of-House at Sepia
Vicki Wild is one half of Sydney's Sepia, one of Australia’s best fine diners. Since opening the restaurant in 2009, she has managed front-of-house while her partner, chef Martin Benn, heads the kitchen. This winning combination has garnered the CBD eatery international and local acclaim with its precise but innovative dishes inspired by Japanese cuisine. Wild understands that a successful restaurant is about so much more than just food – it’s built on the complete dining experience, from the moment you walk in.
Anthea Loucas Bosha, CEO of Food and Wine Victoria
Anthea Loucas Bosha is one of the most respected names in Australian food media, having spent 13 years as the editor of Gourmet Traveller. In her new role as CEO of Food and Wine Victoria, she will continue to highlight and showcase some of the country’s best food talent. In between those jobs, she was the head of Content and PR at Mecca, one of Australia’s most impressive and successful recent brand evolutions.
Andrew McConnell, Melbourne Chef-Restaurateur
The prolific chef-restaurateur is one of the biggest names in Melbourne’s restaurant industry, and is behind some of the city’s most influential restaurants. McConnell began racking up awards with his first restaurant, Diningroom 211 in Fitzroy, which opened in 2000. He’s spent the last 15 plus years establishing and nurturing restaurants, from infancy to accolades. Today, several of Melbourne’s best restaurants are McConnell’s, including Cutler & Co., Cumulus Inc. and Supernormal. He says that in building a successful restaurant, his priorities have always been his guests and his staff.
Nick Shelton, Founder and Director of Broadsheet
Over eight years Nick Shelton has grown Broadsheet from a one-man website to a nationwide publication that helps drive the conversation around food in this country. He’s been at the helm of a city guide and magazine that has documented the evolution of Australian dining over almost a decade, and understands what drives the successful connections between restaurants and those who eat there.
Chris Lucas, CEO of the Lucas Group
Chris Lucas has been in the restaurant business for more than 20 years, during which time he’s brought us Chin Chin – in both Melbourne and Sydney – Kisumé, Hawker Hall, Baby and Kong. His empire of modern, photogenic restaurants has been built on an innate ability evolve and break ground, introducing new food concepts that diners fall for, hard. His restaurants are perennially packed, and buzzing – lines still crowd outside Chin Chin, years after opening. Lucas knows fiery food, and what it takes to create a lasting, popular restaurant.
Entries to the Broadsheet Kitchen close on Friday July 27. Apply here.
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