This week, we’re introducing you to some friends in the food industry who are using MyBroadsheet presented by Mercedes-Benz. Below are a handful of people behind leading restaurants, cafes and mobile food ventures across Melbourne and Sydney. Find out where these operators like to eat and drink, and what they’re reading on Broadsheet.

Russell Beard
It’s hard to believe that it was only last year that Russell Beard came to Surry Hills with his impressive double-storey cafe and roastery Reuben Hills and – in the process – helped redefine the way Sydneysiders experienced coffee. But Beard was no novice. With his business partner Nathan Borg, he has spent years rising through the ranks of Sydney’s coffee scene before the revolutionary success of The Source over in Mosman, which he sold in 2011. He continues on his path with the Paramount Coffee Project in the historic former Paramount Pictures Building (also in Surry Hills), a coffee collaboration between Reuben Hills and Seven Seeds opening soon. Beard has a few other specialty coffee operators on his list of venues to try, including Salvage Specialty Coffee, Cabrito Coffee Traders, Corduroy and Double Roasters. Check out his MyBroadsheet profile here.

Will Balleau
Will Balleau is one of the brothers behind famed Richmond taqueria, Chingon. One of few places in Melbourne that hand-makes its own tortillas – not to mention its BYO policy – Chingon quickly became a hot ticket when tacos got big. They’ve since built a seriously badass food truck, opened (and now closed) a temporary fried chicken and crab shack, and just recently set up a new venture in Smith Street, bar Los Barbudos. No strangers to the flavours of the Southern states and Central America, Will Balleau and his brother Mick are venturing into new territory with their Cuban food van named El Paladar. In the meantime, Balleau’s saved quite a bit to his MyBroadsheet profile to keep tabs on other places he wants to try, which include Howler, Piqueos and Rockwell and Sons.

Michael Patrick
Michael Patrick has always cooked with wood. Starting in the kitchen at Ladro with wood-fired pizza, Patrick has worked as head chef of Argentinean grill San Telmo since it opened. Just a couple of weeks ago he stood down from his post to take up a new one, coming on as a partner in Melbourne’s roving smoked brisket empire, Fancy Hank’s BBQ. While it’s Patrick’s first foray into American barbecue (ribs, brisket, pulled pork and beer can chicken), the chef has cooked exclusively with wood for over seven years. Patrick counts MoVida and Shop Ramen on his favourites list and still wants to try Union Food & Wine in Ascot Vale. Check out his profile here.

Maurice Terzini
At a meagre 24 years old, Maurizio Terzini opened the famed Caffé e Cucina on Chapel Street in Melbourne, which led to an empire built on the back of iconic locations and restaurants: North Bondi Italian, Giuseppe Arnaldo & Sons, La Macelleria, Neild Avenue and the jewel in the crown, Icebergs. In early November, Terzini is set to open casual Italian osteria, Da Orazio Pizza + Porchetta in Bondi. Dubbed ‘House of Orazio’ after head chef and business partner Orazio D’Elia, pizza and porchetta will feature at the restaurant, which is off the main drag and designed by architect Matthew Herbert. “It’s Rick Owens comes to Bondi,” says Terzini. He cites Via Napoli, Pompei’s and Franco Franco as some of his favourite pizza restaurants. Find out what else he likes on his MyBroadsheet profile.

MyBroadsheet is presented by our partners Mercedes-Benz.

broadsheet.com.au/sydney/my-broadsheet