A culinary adventure at TEDxMelbourne 2016
Melbourne: the multicultural mecca and culinary capital of Australia. A place where we can get lost for days in laneways and discover foods from lands far and wide. Or where we can dine within stunning surrounds on the visionary feasts of some of the world’s most celebrated chefs.
At TEDxMelbourne 2016 – Adventurous Minds, we’ll be taking our own ‘journey’ through the multicultural streets of Melbourne at a grazing style lunch by four of our city’s most influential chefs: Andrew McConnell, Guy Grossi, Peter Haycroft and Scott Pickett. The brainchild of Guy Grossi, a bespoke lunch menu is being curated by the chefs especially for TEDxMelbourne 2016 using locally sourced ingredients. Join them on this culinary street food adventure!
Andrew McConnell is a Melbourne-based chef, restaurateur, cookbook author, cookery columnist, butcher shop owner and, recently, keen veggie gardener.
Since opening his first restaurant Diningroom 211 in 2002 he’s helped create a particularly Melburnian style of eating, one that combines elements of fine and casual dining and features meticulously sourced ingredients, precise cooking, flexible menus and sharply designed dining spaces.
Andrew’s current stable of businesses is a diverse group that, together, tells the story of how he likes to eat. There’s award-winning fine diner Cutler & Co and his pub the Builders Arms with its self-contained restaurant Moon Under Water. There are wine bars Marion and Cumulus Up, modern Asian diner Supernormal, modern French bistro Luxembourg and influential all-day diner Cumulus Inc. There’s also Meatsmith, his Fitzroy butcher shop that retails meat sourced from the same small, artisan producers used for his restaurants and wine bars.
Guy Grossi is devoted chef and restaurateur. He is the owner of Grossi Restaurants including Grossi Florentino, Merchant Osteria Veneta and Ombra Salumi Bar.
Recognised as the one of the country’s leading authorities on Italian food, he has been sought after to train and mentor within the industry and evoke thinking around the future of food and hospitality. Guy is a recent Fellow of the International Specialised Skills Institute.
His passions lie within his cooking and sourcing pure ingredients produced in artisan style wherever possible to maximise the integrity of his dishes.
Guy is driven to share his knowledge and experiences through his bestselling books; Love Italy, Recipes From My Mother’s Kitchen, My Italian Heart, Secrets and Recipes and Love Italy.
He is also a dedicated philanthropist committing much of his personal time and funds in assisting young people in need and mentoring others.
MCEC’s Executive Chef Peter Haycroft joined the southern hemisphere’s largest kitchen in October 2015.
Peter’s passion for hospitality developed at an early age, living above the British Hotel in North Melbourne managed by his parents. At 16, Peter began an apprenticeship at The Fawkner Club Hotel and Mitre Tavern in Melbourne when both were at the forefront of gastro pub dining.
Upon completing his apprenticeship, Peter headed around Australia and then to the UK, working in some of the world’s premier hotel kitchens including Hyatt and Accor.
In 2001 he returned to Melbourne and joined EPICURE at the Melbourne Cricket Ground as Chef de Cuisine, becoming Executive Chef in 2008. Peter led his team to deliver major Melbourne events, including AFL Grand Finals, international cricket, MCC 175 year celebration, Australian Grand Prix, Flemington spring racing carnival, President’s Cup and the 2006 Commonwealth Games.
Peter’s commitment to support Victorian producers is a passion he shares with the MCEC kitchen team, heading up 15 chefs and more than 70 kitchen assistants, creating the venue’s dishes in-house using the best seasonal and local ingredients.
From humble beginnings, Scott Pickett’s career has gone from strength to strength and he is now Executive Chef /Owner at Melbourne dining gems: the degustation style Estelle by Scott Pickett and the more casual Estelle Bistro.
Scott’s most significant kitchen experiences were with Philippe Mouchel at Paul Bocuse, and Langton’s, three-hatted restaurant Ondine, working under Donovan Cooke and Junior Sous Chef to Philip Howard at London’s two Michelin Star restaurant, The Square.
Growing up on a farm in Kangarilla, South Australia influenced Scott’s passion for good produce and his years working in top restaurants around the world honed his skills to become the chef and restaurateur he is today.
In November 2014, he released his first cookbook, Scott Pickett: A Cook’s Story, offering part autobiography, part cookbook. And, in 2015, the first season of Channel 9 series, The Hotplate, aired with Scott and Tom Parker Bowles as hosts.