|
|
|
Darren Simpson - Celebrity Chef
Darren studied and began his career in Northern Ireland where he was born. Within two years of landing his first job, Darren was named UK's Young Chef of the Year. At 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.
From 1992 to 1999, Darren has trained and worked with some of the greatest, including Paul Rankin's Michelin-star Roscoff (Ireland), Albert Roux's Le Gavroche (London), Sally Clarke's (London), Bibendum (London), as joint Head Chef of the acclaimed River Café (London), and Head Chef at Sir Terence Conran's Sartoria in Saville Row (London).
In 1999, Darren was head-hunted to become the Head Chef of Aqua Luna Bar and Restaurant at Sydney's East Circular Quay. From 2005 – 2007, he was an Executive Chef and
Co-Proprietor of dining hotspot La Sala set in Sydney’s fashionable Surry Hills. He moved to Sydney’s Northern Beaches in 2008 reviving the Palm Beach institution Barrenjoey House.
At La Scala on Jersey, Darren has not only conceptualised the menu incorporating all his old favourites, but worked with owner Dean Haritos to fully transform the restaurant and cocktail bar.
Darren has not only made his mark on the Sydney restaurant scene but has also become a well known TV personality. He has made regular appearances on Channel 7’s Sunrise’ program. His other TV appearances include presiding as a judge on hit reality show, ‘My Restaurant Rules' (Channel 7) and co- presenter on popular Lifestyle Channel’s “The Best in Australia” with Ben O’Donoghue and Anna Gare.
Darren dares to ‘keep it simple'. His culinary principle revolves around the unyielding belief and respect of delivering an experience to his customers. His dishes are personally designed to reflect the freshest variety of Australian seasonal produce. The irony of an Irish born lad that creates Italian inspired pieces is simply inspiring to see and most importantly, taste.
Darren clearly knows how to cook courses of fine Italian dishes; all of such is garnished with his cheekily infectious Irish charm. Not the celebrity chef, he is the chef for the people. As he said, it's all about “keeping it simple.”
|
|
Antonios Chayna - Sous Chef, Platform One at Bankstown Sports
 |
Ben Ndreka (left)
Antonios Chayna (right)
|
Antonios Chayna inherited an interest in food from his mother and qualified as a chef at the early age of 19. He began working fine dining hotels and restaurants in Sydney where he perfected his skills and got an opportunity to work under very demanding conditions cooking for celebrities such as former President of the USA Bill Clinton and Claudia Schiffer.
In 1999 Antonios joined Bankstown Sports as Commis Chef to help the club in its quest to raise the quality and excellence of the cuisine. Today Antonios is a Sous Chef who has special responsibilities for Platform One as well as working on major events in the grand ballroom.
Antonios has been a part of Bankstown Bites since its inception, representing Platform One Restaurant and assisting celebrity chefs such as Ian Hewitson and Fast Ed. Antonios is passionate about cooking, especially with fresh seasonal ingredients. He prefers to have the ingredients speak for themselves. Antonios lives by the motto. “Use the best ingredients and do as little as possible with it".
Antonios will be assisted by Ben Ndreka, he has evolved into a chef with great promise. Ben has acquired and sharpened his skills working in the kitchens that service The Greenfield Station Bistro, Platform One Restaurant, The Grand Ballroom and many other events and functions.
Ben’s speciality is working with seasonal seafood that comes in fresh each day. The last couple of years, Ben has assisted Sous Chef Antonios Chayna, while he does cooking demonstrations at Bankstown Bites.
|
|
Robert Green - Executive Chef & Hung Le - Sous Chef, Bel Cibo at Revesby Workers Club
 |
|
Robert Green (left)
Hung Le (right)
|
Robert Green has been employed at Revesby Workers’ Club in the capacity of Executive Chef since April 2009 and comes with a wealth of experience. Robert has been employed for various Clubs such as Liverpool Catholic Club, Campsie RSL and Fairfield RSL. Bel Cibo was Robert’s first project at Revesby Workers’ Club which is now known as one of the best Italian restaurants in the area.
Hung started his apprenticeship at the Greenwood Hotel North Sydney followed by Manta in Woolloomoloo Wharf working with Stefano Manfredi, one of Sydney top Italian chefs at the time. Hung then moved to Ecco in Drummoyne , where he was training on pastry section, after 14 months he moved on to working at Otto Wooloomoloo wharf which is a one hat restaurant where he spent two years there working under James Kidmen, where he spent 15 months working at a French restaurant bistro Ortolan, which was awarded two hats while he was there. Hung commenced his employment at Revesby Workers’ Club as a Sous Chef predominantly working in our Italian Restaurant, Bel Cibo.
|
|
Lena Dovan - Junior Chef, East Hills Girls Technology High School
Four years ago I graduated from Bass Hill Public School. I am in Year 10 and currently attend East Hills Girls Technology High School. I have always enjoyed cooking. My passion for cooking was further developed when I was introduced to cooking at school in a food unit of work in Year 8 whilst studying Technology Mandatory. I enjoyed it so much that I decided to take Food Technology as an elective course in Years 9 and 10. At this stage, I am very keen to continue my Food Technology studies up until the Higher School Certificate.Beyond school, I hope to extend my knowledge of the culinary world and succeed as a well known chef. Maybe one day I will be Australia’s next Masterchef.
|
|