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At 21, Tim Sharp was already a head chef, leading a kitchen of people older and more experienced than himself. Fifteen years in hospitality followed, but his journey hasn't exactly been straightforward. From addiction and sobriety to a debilitating medical condition that threatened to end his cooking career, Tim has had to rethink what it means to be a chef. These days, he's a personal trainer, runs his own meal-prep business and has even written a book about his experiences. I loved Tim's openness, his humour and the way he's managed to carve out a life that brings together everything he's passionate about.
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Estados Unidos
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Once I’d switched off the recorder at Ladyboy, owners, chefs and partners in life Sumalee Sae-tang and Manpreet Singh very kindly brought out some dishes from their Beyond Bangkok menu for me to try. As we talked over the food, Sumalee began to tell me more about how much she loves what she does. I…
There's something rather lovely about starting a Sunday morning talking about food, particularly when the conversation takes you all the way to Fiji. Arrnott Olssen was in Sydney, coffee in hand, still recovering from the previous day's Fiji Day celebrations and a very generous helping of lovo, the…
Williamstown was buzzing when I drove over to meet chef Deepak Mishra. The sun was out; the waterfront was busy and finding a car park took longer than the drive from Port Melbourne. A few blocks back from the bay, I found myself admiring the old cottages and streetscapes before heading to Bungalow…
I first spoke to Rob Kabboord six years ago, just before COVID upended Melbourne hospitality and changed the shape of the industry. A lot has happened since then. Rob has cooked, travelled, collaborated, co-written a play and, somewhere along the way, made the move to regional Victoria. Now he is p…
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