Australian chefs transforming global cuisine
Beau Clugston, Owner - Le 6 Paul Bert, Paris
Australia might be small but there is no doubt its chefs are starting to have an impact on kitchens and restaurants around the world.
And big things are expected of them in 2017.
Here are six that are already taking on the world.
Beau Clugston, Head chef and co-owner of Le 6 Paul Bert, Paris
Beau has come a long way from his days when he was riding the surf in the tiny hometown ofSawtell in coastal New South Wales. After spending seven years as sous chef at Noma and working in its 10-week Australia pop-up, Clugston left for Paris in 2016. He has now landed the job. The conic Le 6 in the 11th district offers a six-course menu, with produce sourced from the bistro’s own farm in Normandy.
Frankie Cox, Executive chef, Two Hands Restaurant and Bar, New York
Cox used to work at New York restaurant Navy until Two Hands owners (and fellow Aussies) Giles Russell and Henry Roberts poached her. The Two Hands venue is a 70 seater in Tribeca with a wholesome vegetable menu.
Dave Pynt, Head chef, Burnt Ends, Singapore
Pynt is a chef of the world, he has worked everywhere, from Victor Arguinzoniz’s Asador Etxebarri in Spain to Rene Redzepi’s Noma and London’s St. John Bread & Wine. Working at the restaurant ranked number 70 on The World’s Best Restaurants list in 2016, he offers a menu of smoky, wood-fired protein dishes, served straight from the belly of a four-ton, dual cavity oven
Morgan McGlone, Culinary director of Commissary, Hong Kong; head chef, Belles Hot Chicken, Australia
McGlone was born in New Zealand and raised in Australia. After working at Husk in Charleston in South Carolina, he opened Belles Hot Chicken in Melbourne (2014) and Sydney (2015). Approached by restaurateur Yenn Wong to take his skills to Hong Kong in 2016, he created the Commissary, a Southern Californian dining project. His role: culinary director. Diners can expect a mix of Latin and SoCal influenced dishes like tamales and fish tacos, as well as Southern barbecue.
David Thompson, Restaurateur and chef, Nahm, Bangkok; Long Chim, in Singapore & Australia
The first chef to win a Michelin star for a Thai eatery, the writer of two seminal Thai food cookbooks, the winner of 2016’s 50 Best Asian Restaurants Lifetime Achievement Award, Thompson is internationally renowned as a Thai food expert. His Thai street food Long Chim restaurants have opened in Perth, Sydney and Melbourne in the past 18 months, and he is planning to open in London and Hong Kong.
Bao La, Head chef, Le Garcon Saigon, Hong Kong
The Brisbane born chef started out atSydney’s Ms. G’s. From there, he went on to open Hong Kong’s Ho Lee Fook in 2014 and then a year later, he set up his own kitchen. Le Garcon Saigon. It has been named one of the “12 Hottest Restaurants in Hong Kong” by eater.com.
by Leon Gettler, February 9th 2017
