Where Chefs Eat: The International Bucket List Edition

Chefs are just like us. They eat out, they travel, and they’ve all got a bucket list of restaurants they’re dying to try. So we asked them: if you could eat at any restaurant in the world, where would it be?

Some threw down those big overseas names you might recognise (Eleven Madison Park in New York, Geranium in Copenhagen). Others mentioned newer restaurants led by the world’s most exciting young chefs, like London’s trailblazing Mexican diner, Kol.

What’s really cool about this list? The number of chefs who called out Australian restaurants, despite the allure of an overseas dining experience. So, if these local picks aren’t on your bucket list already, you know what to do.

Jacqui Challinor, Trader House, Melbourne

“Burnt Ends in Singapore. Dave [Pynt]’s food looks mouth-wateringly good. I always seem to be over there on days it’s closed – I need to plan my travel dates a little better next time!”

Josh Niland, Saint Peter at the Grand National Hotel, Sydney

“There’s a long list, but Benu in San Francisco would be up there.”

Trisha Greentree, Fratelli Paradiso, Sydney

“At the moment, it has to be Stissing House in Pine Plains, in upstate New York. Ideally, I’d be there with my family during autumn to catch apple season.”

Helly Raichura, Enter Via Laundry, Melbourne

“I am dreaming of an invitation to chef Francis Mallmann’s La Isla, a private island in Argentina. You land in Buenos Aires, then get to Comodoro Rivadavia, take a road trip across Patagonia, then a boat to La Isla where you stay at tastefully designed and decorated cottages. Meals are cooked on open fire and set up; I can only imagine it would be a romance between the chef, his produce, technique and surroundings. I’d eat whatever this man is cooking, and they promise a bar on every part of the island. I hope this gets to Francis and he sends me an invite.”

Andy Wirya, Island Radio, Sydney

“I’ve been following Table by Bruno Verjus in Paris for a while now. It sounds cliche but their approach to produce is impressive and they really seem to respect their ingredients and sustainability.”

Victor Liong, Lee Ho Fook, Melbourne

“The French Laundry. Chef Thomas Keller’s cookbook is where it all started for me. It’s still going strong and his focus and the restaurant’s evolution are still very inspiring.”

Tony Tan, chef and cookbook author, Trentham

“I would love to check out O.My [in Beaconsfield, outside Melbourne].”

Brigitte Hafner, Tedesca Osteria, Red Hill

“Atomix in New York.”

Mika Chae, Doju, Melbourne

“Asador Etxebarri in Spain. I read the Etxebarri cookbook and it gives me lots of ideas about what to do with the grill. When I look at the food, it looks very simple. I admire that a world-class restaurant can be that simple.”

Ozge Kalvo, Olympus, Sydney

“That list is growing as we speak, but last year I really wanted to go to Ultramarinos Marin. It was closed when I was in Barcelona last year, which was really frustrating. Hopefully next time.”

Cam Votano, The Bat & Ball Hotel, Sydney

“The natural progression for any passionate chef is to gravitate towards permaculture and farming, so Blue Hill Farm in upstate New York has to be on the bucket list. But since opening The Bat & Ball, I’ve rediscovered European gastro-style cooking. Restaurants by Jackson Boxer, like Dove in London, Henri Henrietta and Brunswick House, are top of my global hit list. The pared-back plating with a less-is-more style really resonates with me.”

Juan Taborda, ex-Quay, Sydney

“I’m planning to go to Peru for my next holiday and I can’t wait to visit Central and Merito in Lima. On the Australian scene, I’m looking forward to eating at Oncore and the new Saint Peter [at the Grand National].”

Big Sam Young, S’More, Sydney

“Asador Etxebarri in Spain. I would love to go there as I love cooking with fire and want to experience the best of the best.”

Michaela Johansson, Aplenty, Sydney

“I really want to go to Altro Paradiso in New York and King, just south of the West Village. I draw a lot of inspiration from these restaurants in the food we serve at Aplenty.”

Elizabeth Hewson, Saturday Night Pasta

“There are so many but I’m going to go with two small, intimate Australian restaurants: Tedesca Osteria in Red Hill, Victoria, and Annie Smithers’s du Fermier in Trentham. I’d be a very happy pig in mud dining at either of these extraordinary female-led restaurants.”

Kay-Lene Tan, Omnia, Yugen, Melbourne

“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.”

Lennox Hastie, Firedoor, Sydney

“Currently, Table by Bruno Verjus in Paris. It’s by a chap I’ve been following for quite a while now, and he’s starting to really get a lot of recognition, which is great to see. It’s always annoying when you get these amazing chefs around the world who never trained as chefs. They take it up later in life as this passion project and suddenly they’re extremely good at it. They’ve got a very different perspective of food, which I think is interesting. So yeah, very unusual combinations but very close to my heart. Anything produce-focused.”

Ahana Dutt, Sydney

“Kol in London. It’s modern Mexican with premium British ingredients. Chef Santiago Lastra has changed the perception of Mexican cuisine by elevating dishes while staying true to the culture. That’s exactly what I want to do for Indian food.”

Dario Manca, Attimi, Brisbane

“Somni in LA. It’s hands-down one of the best food experiences you could possibly imagine.”

Melissa Zanatta, Cosy Del’s, Perth

“Eleven Madison Park in New York.”

Neil Perry, Margaret, Sydney

“Asador Etxebarri in Spain. I first went there in 2005 and have been going back as often as I can. I love [chef] Victor [Arguinzoniz]’s cooking.”

Jung Eun Chae, Chae, Cockatoo

“Onjium in Seoul.”

Scott Eddington, Arnold’s

“Nuno Mendes is an old friend and he’s opened a spot in Porto called Cozinha das Flores.”

Khanh Ong, cookbook author, TV host, part-owner of George on Collins

“Le Louis XV – Alain Ducasse in Monaco. I’ve been before, but I am dying to return. I think it may have been my favourite dining experience ever. The food was incredible. The people watching. The decor. The atmosphere. The DIY tea that you pick from a herb trolley. The choose-your-own rum for your rum baba. It’s all just such a treat – worth every dollar!”

Quang Nguyen, Shmochi, Please Send Noods, Adelaide

“Double Chicken Please in New York City is not your average cocktail bar. It’s more of a design studio with super interesting drinks.  They take chef’s techniques and apply them to ingredients in their cocktails. The drinks play with savoury and sweet in such a fun and complex way. I cannot wait to visit one day.”

Cam Tay-Yap, Melbourne

“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.”

Tasia and Gracia Seger, Makan, Melbourne

“We want to visit the coolest lady chef out there; none other than Jay Fai. She’s a street food vendor in Thailand known for her award-winning crab omelette. She is also known for tom yum, another favourite of ours. Although we have only seen her cooking on the screen, it looks like she has a big appetite for life, something we aspire to and admire. And she has a Michelin star – what a legend.”

Esther Sun, Potluck, Melbourne

“I would love to eat at Jay Fai’s restaurant in Bangkok. Watching wok chefs is like cinema to me – so much heat and speed.”

Victoria Lennard, ex-Restaurant Botanic, Adelaide

“There are too many! As a pastry chef, I would love to go to Pléntitude in Paris to experience Maxime Frédéric’s desserts.”

Tom Sarafian, Zareh, Melbourne

“Chae. It looks so special. Can someone please get me a booking?!”