The People Behind the Plate: Senior Sous Chef, Nicholas Lee

From law lectures to the heat of the kitchen, Banyalla's senior sous chef at RACV Healesville Country Club & Resort, Nicholas Lee’s journey to becoming a chef is anything but conventional.

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The People Behind the Plate: Head Chef Mario Scarcella, Locale

At the helm of De Bortoli Wine's restaurant Locale, Head Chef Mario Scarcella has brought his experience and love of preparing delicious authentic Italian cuisine with him, paying tribute to the culinary heritage and ingredients of his native Puglia, Italy.

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The People Behind the Plate: Zoe Birch, Greasy Zoes

A country girl, Zoe Birch grew up picking homegrown vegetables, bottling preserves and baking bread with her family. It’s no surprise then that she has found her niche at Greasy Zoe’s, the tiny, handcrafted restaurant in Hurstbridge.

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The People Behind the Plate: Zoe Roy, Tokar Estate, Coldstream

Believe it or not, Zoe Roy grew up on Vegemite sandwiches and carrot sticks. It wasn’t until she travelled, after finishing school, that she fell in love with food and the rich diversity of cuisines all over the world.

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The People Behind the Plate: Chef Emma D’Alessandro

A love of fine food, gardening and the Dandenong Ranges runs deep in Emma D’Alessandro. Growing up in Upper Ferntree Gully, her passion for food was inspired by her family’s Italian heritage and she knew from an early age that she wanted to be a chef.

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