2024 Taste Port Douglas Line-up

Aaron Ward was appointed executive chef of Bathers’ Pavilion’s after time spent at much-loved Sydney venues Sixpenny, Shell House, Ester, and LuMi Dining.

Born into an Indian-Italian family, Adam D'Sylva was blessed with first-hand access to two of the world's most beloved cuisines from a tender age and cemented his passion for cooking in his Nonna’s kitchen.  

Alastair McLeod is a chef, television personality and industry ambassador with an unbridled enthusiasm for all things food. 

Ben Williamson’s latest venture, Agnes, combines the drama and skill of wood-fired cooking with contemporary hospitality.

She's one of Australia's leading live fire chefs passion for food began at the age of 5, on the 20 acre family farm in Denmark.

Born in Dublin and trained by the legendary Raymond Blanc, Colin Fassnidge moved to Australia in 1999 and started to make a name for himself in the Sydney restaurant scene throughout the early naughties. 

Ian Curley is a British-born and Australian-based chef with an enduring 30-year tenure in Melbourne that has seen him at the helm of some of the city’s most iconic restaurants, including nine years at The Point Albert Park and more than a decade with the European Group.

Jerry Mai is a Vietnamese-Australian chef living and working in Melbourne, Australia. Jerry’s cooking tells her family’s story through flavours. The food is predominantly Vietnamese, with more than a little inspiration from Thai and Cambodian cuisine.

Founder and executive chef of award winning Navi, Melbourne.  Julian is passionate about showcasing local ingredients and producers, innovative techniques and unique pairings.

Far from the fresh-faced teenager who battled it out against eventual winner Brent Owens, Laura took the skills and opportunity from the MasterChef kitchen and parlayed them into an enviable food career.

Tikaram showcases his Chinese heritage at the newly opened Stanley Cantonese Restaurant in Brisbane. Through his innovative take on classic Cantonese dishes, Tikaram continues to shake up the city's dining scene.

Born into a family of chefs and cooks, Manu Feildel commenced his culinary career in his father’s restaurant at 15 years old.  After completing his training, he headed to London working in The Café Royal and Livebait before moving to Australia. 

A Leading Voice in Australian Cuisine South Australian-born Mark Best is an unquestioned symbol of the new Australian culinary landscape.

Born in Hobart and raised in Naples, Massimo Mele combines his Italian heritage and access to great produce, to serve delicious hearty food, both in the home and professionally.

Max Sharrad is a 32 year-old Italian-Australian chef who co-owns Fugazzi Bar & Dining Room and Nido Bar è Pasta in Adelaide’s CBD.

Michael Lambie is a culinary trailblazer. His career started at age 12; peeling potatoes, cleaning fridges and washing the greens three nights a week at his parent’s pub in Castle Mayne, Essex. It was here the cooking bug bit him.

During his engineering studies in Melbourne, Nick unearthed a passion for hospitality. After refining his skills in the bustling city, he embarked on a new journey, purchasing a one-way ticket to Cairns. In 2004, the captivating tale of Nu Nu Restaurant began.

Raymond Capaldi has been an influencer and power in the Melbourne food scene for more than 20 years. Raymond is well-known to Melburnians for his time at the Hotel Sofitel in the late '90s, where he established the Sofitel cooking academy.

Telina first dipped their toes into the culinary world when they took an apprenticeship at the Hyatt Regency Perth in 1999. Since this point, they were hooked.