Celebrity Profiles

Passionate chefs share a curious commonality of food morals and ideals and this section of our web site is determined not to just celebrate the great chefs using Australian Southern Rocklobster, but also to connect them with other like-minded chefs, diners and home cooks.

A truly great chef sheds a recipe as easily as a snake sheds its skin, secure in the knowledge that there is already a new thought, a new and better idea, waiting to be seen. A great chef even understands that another chef may take their recipe, embellish it and improve it. They know this is how a recipe evolves.

We invite you to return to our web site to read about chefs using Australian Southern Rocklobster, learn about their culinary journeys and enjoy their amazing recipes. We can deliver the product in pristine condition to anywhere in the world, but without the innovation and genius of the chefs that use our product and present it to the diner there would be no point in our effort. Therefore, we celebrate the chef, their innovation and their enjoyment of our superb Australian Southern Rocklobster.

current guest chef

Justin Miles, executive chef owner Windy Point Restaurant, Adelaide, South Australia

Justin Miles is one of those rare chefs who manages to keep a balance between life and cooking. He continued to rise and rise in the cooking world, until his recent ’three hats’ in the 2010 Adelaide Advertiser Good Food Guide, where his restaurant was one of only three restaurants to receive that coveted accolade. Given that there are some 5,500 restaurants in Adelaide this gives and indication of just how important that accolade is to his reputation and that of his restaurant. Miles has maintained the elements drummed into him as an apprentice in Mistress Augustine’s Restaurant and the three Michelin–starred London Bibendum , where he worked for six months. On his return to Adelaide, in his own kitchen for the first time, he immediately made his mark on the local dining scene, whilst at the same time building on his overall experience, including running a very busy hotel restaurant and functions facility. From 1994 the accolades started to flow and continue to do so.

Past Guest Chefs

David Thompson, nahm, London

David Thompson is widely recognised as the only respected authority on Thai food and culture. Through his previous book, Thai Food, and his acclaimed restaurant in London (nahm was the first Thai restaurant to be awarded a Michelin star), David has increased the awareness and appreciation of authentic Thai cooking worldwide. David lives in Bangkok and London with his partner Tanongsak Yordwa, and they have both been travelling in Australia orchestrating amazing complex dinners as part of the Australian launch of his new book, THAI STREET FOOD.

to read David Thompson's full profile click here

Frank Camorra - Owner/Chef of Movida and Movida Next Door, Melbourne, Australia

Luke Stepsys - Chef at Penfolds Magill Estate, Adelaide, Australia

Eric Ripert - Le Bernadin, New York - 3 Michelin Stars

Michael Ciramusti - Providence, Los Angeles - named in the Top 50 restaurants in America

Kenji Ito - Kenji Modern Japanese, Adelaide, Australia

Hiroyuki Sakai - Iron Chef