A Taste for Change - Chefs and Performers
Chefs
Darren Simpson - La Sala
Darren Simpson is an incredibly talented chef, commencing his studies in his native Northern Ireland, two years later he was crowned UK’s ‘Young Chef of the Year’. Incredibly at only 21,he was and still is, the youngest ever winner of this prestigious annual award, open to all UK chefs under the age of 25.
During the period between 1992 to 1999, Darren Simpson honed his culinary skills with a veritable of who’s who of who, in such restaurants as Paul Rankin’sMichelin-starred ‘Roscoff’, Belfast; Albert Roux’s Michelin-starred - ‘Le Gavroche’, London; Sally Clarke’s - ‘Clarke’s’, London; Simon Hopkinson’s - ‘Bibendum’, London. Later, Darren Simpson was appointed as joint Head Chef of the acclaimed - ‘River Café’, London; then moving on to Head Chef at Sir Terence Conran’s - ‘Sartoria’ on Saville Row, London.
In 1999, Darren Simpson moved to Australia, where he was head-hunted to become Head Chefof ‘Aqua Luna Bar and Restaurant’ (a two chef’s hatter) at Sydney’s East Circular Quay. Having received outstanding reviews, his cuisine is described as “dynamic” and “big-flavoured” for his Italian style gastronomies.
Darren Simpson’sculinary principle revolves around the unyielding belief and desire to deliver an experience to his clientele. His dishes are personally designed to reflect the freshest, highest quality of seasonal produce Australia has to offer.
A regular on ‘Sunrise’ (Channel 7) as resident chef of Australia’s highest rating morning current affairs program. Darren Simpson has also appeared on ‘My Restaurant Rules’ (Channel 7) as one of the judges on this hit reality show as well as presenting for the lifestyle program ‘Live This!’ and ‘Ready Steady Cook’ (Channel 10).
Darren Simpsonwrites on food for various newspapers and magazines both here and overseas including British ‘Esquire’; The Sydney Morning Herald’s ‘Good Living’ and ‘Live This’ magazine, drawing on his depth of knowledge of all things culinary.
Then in 2005 in true Darren Simpson style, ‘La Sala’ restaurant was born, building as well as extending on his exquisite Italian cuisine, based in Surry Hills. In the few short months since opening it has become the darling of the Sydney dining scene, receiving rave reviews. Earlier in the year in the Whitsunday’s, he hosted the ‘Chef’s Table Weekend’ during February on beautiful Hamilton Island, which was a highly rated success. Darren Simpsonclearly knows how to create courses of fine Italian food infused with his irreverent charm from Ireland.
The highly affable, often cheeky and charismatic, Darren Simpson has also become a well known identity to many Australians far and wide. Even so his motto is “all about keeping it simple!”
This is Darren’s fourth year donating his skills, expertise and produce to Oxfam for the annual TASTE gala dinner. He is a proud supporter of Oxfam’s International Youth Parliament and each year adds to the fabulous culinary success of the event.
Mathew Kemp - Balzac
Matthew Kemp was born in the United Kingdom completed his Chef’s apprenticeship in London. After working for a few years in London he decided he would like to try his hand at working in another country. After hearing glowing reviews about Australia, he decided in 1992 to visit and see for himself, with visions of crisp white sandy beaches, lazy hazy days and ice-cold beer he stepped foot on Australian soil.
Once in Sydney, Matthew Kemp, then worked alongside Dietmar Sawyere at The Park LaneHotel, then with Liam Tomlin at ‘Brasserie Cassis’. Matthew Kemp reluctantly returned to the United Kingdom in 1996 where he worked for Philip Howard, period of one year at the Two Michelin Star restaurant ‘The Square’. It was during this time and under the influence of Philip that Matthew Kemp really began to excel in the art of culinary cuisine. Emboldened by this experience, Matthew Kemp returned to Australia and worked at ‘Banc’ as ‘Chef de Cuisine’. During Matthew Kemp’s time as ‘Chef de Cuisine’ the restaurant went on to win every accolade possible from ‘Best New Restaurant’ to ‘Restaurant of the Year’.
After many years of working with other culinary experts, aged of 29, Matthew Kemp along with his partner Lela, decided to get into the entrepreneurial spirit of owning their own restaurant and ‘Restaurant Balzac’, was born.
The philosophy behind ‘Balzac’ was to have great food with exceptional service in relaxed surroundings. Matthew Kemp’s vision is that when any member of his family, friends or his best chef mates, are able to walk into ‘Balzac’, then to be able to choose something off the menu with confidence. Matthew Kemp creates spectacular modern French dishes using simple ingredients with big flavour.
During the five years, ‘Balzac’ has been open it has gone on to win many awards including ‘Best French Restaurant’ for the Restaurant and Catering Association, ‘NSW and Best European Restaurant’ for the Restaurant and Catering Association, Australia. ‘Balzac’ has won as well as maintaining the coveted ‘Two Chefs Hats’.
Then in April 2004, ‘Balzac’ moved from ‘The Spot’ to another larger venue in a heritage sandstone building with unique features and warm atmosphere. Through the continued support and enthusiasm of ‘Balzac’, encourages Matthew and his partner Lela to improve and develop their business further. Matthew Kemp knows that his vision for ‘Balzac’ is continually evolving and being improved on, much to the delight of customers and critiques alike.
Matthew Kemphas truly earned his place among Sydney’s best. Recently he appeared on ‘Heat in the kitchen’, (SBS).
Matthew Kemp is also a newcomer to TASTE and OIYP, however truly ups the class and sophistication of TASTE to a new and exciting level!
Dietmar Sawyere - Restaurant Forty-One
Introducing new TASTE 2006 Chef Dietmar Sawyere, who is an internationally acclaimed and award winning chef who has been the driving force behind the evolution of Australian restaurants and cuisine since arriving in Melbourne in late 1988.
Swiss born Dietmar Sawyere comes from a family of restaurateurs and has been involved in preparing and cooking the highest quality of food since the tender age of 14.
Leaving school at 16 to work for London's prestigious Savoy Hotel, Dietmar Sawyere very quickly claimed the position of ‘Chef Saucier’ before transferring to the group's Connaught Hotel, working under the renowned Michel Bourdin.
At 19, he was named ‘Young Chef of the Year’ in London by The Culinary Academy and the Savoy Company's‘Best Young Chef’ in 1982. Later that year Dietmar Sawyere travelled down under to New Zealand, he was twice named ‘Chef of the Year’ in New Zealand in both 1984 and 1985 during which time his restaurant was named New Zealand ‘Restaurant of the Year’.
Upon leaving New Zealand, Dietmar Sawyere joined Regent International Hotels and worked in The Regents of Hong Kongand Bangkok as Executive Sous Chef, before being appointed Executive Chef of The Regent of Melbourne in 1988. During his reign in Melbourne’s Le Restaurant, the signature restaurant, won every major restaurant award including the coveted Good Food Guide Award.
In 1992 Dietmar received an offer to set up the restaurants at the new Park Lane Hotel, Sydney. After successfully opening the hotel and its signature restaurant Gekko, Dietmar Sawyere decided to venture out on his own when the opportunity arose to take over the top floor of the Chifley Tower.
Forty One Restaurant was born later that year and since then has become a Sydney icon having won no less than 39 Best Restaurant and Wine List Awards.
In December 1998, Dietmar Sawyere added a new fine dining restaurant in Auckland, New Zealand, to his empire. Five City Road Restaurant was named by Conde Nast Traveller in their "Top Fifty New Restaurants In the World 1999."
DietmarSawyere is constantly in demand for Guest Chef appearances in Australia and overseas. He was also a member of Singapore Airlines International Culinary Panel for 5 years with 3 star Michelin chefs, Gordon Ramsay and George Blanc, New York's David Burke and San Francisco's Nancy Oakes.
A quality driven chef, Dietmar Sawyere is passionate about the superiority and diversity of Australian produce. Often working along side growers, Dietmar Sawyere has assisted in the development of many new products which are now available on the Australian and international market.
Sawyere is fluent in three languages-English, German and French. While he is an avid reader and frequent skier, his real passion continues to revolve around food - its creation, taste and design. His 700 plus library of cookbooks attest to that.
This fabulous chefbelieves,"All good cooks have both the desire and capacity to produce something first class, all great cooks have an obsession to do so...."
This is Dietmar Sawyere’s first year involved with TASTE and is excited to ‘bring his expertise to great use for a wonderful cause’. TASTE will truly prove to be bigger and better with Dietmar Sawyere’s involvement
Peter Evans - Hugo's
Peter Evansis co-owner of the‘The Pantry’, one of the Melbourne’s most popular cafés as well as ‘Pantry Catering’, situated in the bayside suburb of Brighton which he started in 1992.
After moving to Sydney in 1996, he established the outstanding restaurant, ‘Hugo’s’, in beachside Bondi. Along with his business partners, they also launched ‘Hugo’s Catering’. Peter Evans’ team’s hands on approach have given their restaurants a reputation for excellent food in a welcoming, fun and friendly environment.
Food critique, Terry Durack, of The Sydney Morning Herald, says, ”Hugo’s…as having the friendliest staff in Sydney and that the food improves every year.”
Recognised by local and international celebrities as a local institution ‘Hugo’s’ as a not to be missed on the Sydney culinary social circuit. Peter Evans success with ‘Hugo’s’ relies on its outstanding reputation of fine food and friendly, professional and caring staff.
Peter Evansand his partners opened up ‘Hugos Lounge’in 2000, a fine dining restaurant with relaxing lounges, soft music and beautiful food, situated in Kings Cross.
Peter Evansopened ‘Hugos Bar Pizza’, an informal pizza & pasta eaterie with excellent homemade gelato. Peter Evans says “he loves the thrill of running his many kitchens and working with his talented chefs”.
Peter Evansis one of the TV presenters for ‘Home’, with over 40 episodes featured on ‘The Lifestyle Channel’(Austar/Foxtel), which gives a fresh new look at innovative easy ideas around the home and in the kitchen. The program is in its fifth season and is now working on a new program called ‘FISH’, this will encompass his passion for cooking fishing Seafood. Even more amazingly, Peter Evans is in the process of writing a cookbook with the focus on seafood.
This is also Peter Evan’s fourth year dedicating his time, produce and expertise to TASTE. This year Peter Evans will indulge guest with a scrumptious goat’s cheese cheesecake with organic berries. Peter Evans has continuously supported OIYP and is relentlessly helpful and commitment.
Peter van Es - Rydges Jamison
Previously head chef for Ecco Mosman, Sydney born Peter Van Es is Executive Chef at the 5-star, 415 room hotel Rydges Jamison, Sydney.Van Es was prior to this Executive Sous Chef for the Sydney Hilton.
With an exceptionally well trained-background, he holds over 14 national awards for cooking and 15 years experience in the trade. Van Es won a scholarship to work with Michael Roux, his now mentor, at “The Waterside Inn”, Bray, UK, a Michelin star restaurant. He was employed as Commis Chef then moved onto Chef de Partie in charge of fish.
“Simple food, cooked well”, Van Es has a passion for fresh Australian produce. “My food is for those who believe quality of a dish comes from accumulating fresh ingredients”. He aims to run his kitchen efficiently and derives his enjoyment from the training of his team.
Van Es oversees all restaurants and bars, banqueting andwedding menus, and room service. Charr, the signature restaurant of the hotel serves prime cuts of grain-fed and aged beef plus a great selection of fresh seafood with Van Es’ interpretations. The Gallery Restaurantpresents a revitalising breakfast, sensible lunch and dinner using hand picked Australian produce. Inbaro is a hip bar and eatery serving speedy dishes from the kitchen plus providing casual and comfortable surroundings for the social set in the evenings. The Gallery Baris simply elegant, providing great beverages in a wonderful setting.
Peter Van Es, has been the host chef for the TASTE events over the last 3 years, this year with the move to the Shangri-La hotel (from Rydges) he has given up his host position for newcomer John Tufegdzic (Altitude Restaurant). However, Peter shows his commitment to OIYP and TASTE by returning and continuing to supply his culinary skills to the event. He has always shocked guest’s tastebuds with his exquisite courses, this year his Amuse Bouche will be sure to blow them away once again!
John Tufegdzic - Altitude Restaurant
The celebrated chef, John Tufegdzic is currently at one of Sydney’s finest dining hot spots; ‘Altitude’ voted 'Best Restaurant 2005' by the Australian Hotels Association (NSW).
Situated on Level 36 of the Shangri-La Hotel, Altitude offers breathtaking, panoramic views of Sydney Harbour. John Tufegdzic’s cuisine is modern Australian inspired by European influences.
Regarded as one of Sydney’s leading restaurants, Altitude offers a truly exceptional dining experience. The culinary team have created an inspirational menu of modern Australian cuisine with European influences. A glass walled Private Dining Room, seating up to 12, offers a dramatic venue with spectacular 180o views of Sydney Harbour, a place for special occasions.
JohnTufegdzicwill host TASTE for 2006 at the new venue of the Shangri-La and coordinate all 6 chefs and the courses to which guests will indulge in.
TASTE 2006 Performers
NADYA and the 101 Candle Orkestra
Nadya will be sure to rock guests out of their seats at this years TASTE!
Nadya’s 101 Candles Orkestra, a well-known Sydney band has given a resounding voice to such unity. 101 Candles vibrates souls, its infectious spirit bonding communities with each other and with the locals, and as past is mixed with present, generations blend. Musical traditions, which have stirred deep emotions, released ancient yearnings and kept feet dancing in Europe for centuries, are re-vamped and brought into the present by effervescent Sydney girl Nadya Golski, the central personality and lead singer who’s prodigious ear, intense vitality, and extraordinary vocal delivery have brought together a disparate group of virtuoso musicians from multi-cultural Sydney. Nadya’s is the voice which makes the music present and exciting, never suppressing theIndividuality of the musicians, and producing an unforgettable sound.
Nadya Golski sings Eastern European/Gypsy and Klezmer inspired songs with Gospel jazz and Latin influences. She sings in English, French, Polish, Serbo Croatian, Romany and Spanish. She also sings in languages from the South Pacific Islands.
Her repertoire comprises her own songs in various languages, and interpretations of traditional songs from Eastern Europe, with the occasional reference to the South Pacific Islands and the Afro American Blues/Gospel tradition. The multi linguistic elements including French and Spanish, combined with the fact that she introduces South Pacific elements and Gospel, gives Nadya’s take on the Eastern European/Gypsy genre a uniquely Australasian and Western perspective.
Different parts of her life; where she has lived, her family background, and music she has loved, have all been inspiration for such a diverse and yet integral approach to her creativity.
