Born in Lure in the Comte region of Eastern France, Daniel grew up eating produce from his grandparents farm and game hunted by his father. His career has since taken him all over the world including the UK, Sweden, Portugal, and Singapore. In London he worked at the highly acclaimed Le Gavroche under the tutelage of Michel Roux.

Darren Robertson is a chef, author and co-owner of Three Blue Ducks restaurant group. He writes for Delicious, has appeared on MasterChef, Iron Chef USA, The Great Australian Cookbook and MKR. When he is not foraging or surfing, he’s in the kitchen cooking, fermenting, pickling, and testing recipes with his family.

Guy Grossi is a devoted chef and restaurateur. He is the owner Grossi Florentino, Merchant Osteria Veneta, Ombra Salumi Bar and Arlechin Wine Bar. He is recognised as one of the country's leading authorities on Italian food and a passionate mentor within the industry.

From early TV appearances on Good Morning Australia, Gary’s media career includes some of Australia’s highest rating series and have been aired in over 110 countries. His passion and knowledge have engaged a global audience and inspired a new generation of young cooks.

Heading from regional NSW to Sydney at the age of 15 to commence his pastry apprenticeship proved to be an excellent move for Adriano Zumbo. The ‘Sweet Assassin’ was immediately hooked and thrived on the opportunity to serve his own creations

Originally hailing from New Zealand’s North Island, Analiese took up cooking at the age of 15. Her extensive CV starts with her time at Logan Brown in Wellington before touring across the world to work in Europe’s most prestigious kitchens, including time at 2 Michelin Star venues, The Ledbury and Le Meurice, World’s Top 50 Mugaritz, and revered 3 star restaurant Michel Bras.

Scott Pickett’s love for great produce began early. As a kid on a farm in Kangarilla, it taught him a lot about food and seasonality. Knowing the growers and producers behind the food they ate gave him a respect that he has never lost.

At the age of six, Victor Liong arrived in Australia and grew up immersed in the multicultural energy of Sydney. His time at Sydney’s world-acclaimed Marque Restaurant remains a significant influence on his approach today.

Philippa Sibley worked in some of the world’s best restaurants in France and London before returning to Melbourne to open the acclaimed Est Est Est in 1996. Luxe followed in 1998, before moving to Ondine in 2001. All these restaurants were awarded the highest accolade of three hats in The Age Good Food Guide.

George Calombaris is one of Australia’s most recognised chefs. His drive, passion and dedication have placed him at the cutting edge of the industry for many years. His energy and enthusiasm have gained him a global audience.