World Tour Sydney


It is Omnivore’s signature. During two days, the best chefs share their know-how with the public of the festival through exceptional demonstrations.
AccesS TO MasterclassES
  • World Tour Sydney
  • World Tour Sydney
  • World Tour Sydney

Friday 3rd October 2014

His style: ‘chūka’ cuisine, a mix of Chinese and Japanese influences he inherited when working with the chef of Chinese origin Kylie Kwong, and later developed in his own establishment Bar H, which he opened four years ago in the Surrey Hills district with his sommelier wife Rebecca Lines. In this relaxed wine bar Hamish proposes dishes based on the finest products for which the traceability origin is very important to him. He has a keen interest for Japan and is currently considering the possibility of opening a Bar H in Tokyo.
Hamish Ingham

Pierre Sang Boyer made an impression at the TV show Top Chef in France with its free style and his crazy inspiration . He did not win the show but open one of the most exciting eat-in counter restaurant in Paris, exploring all styles, from classical to Asian, adding his own sensitivity, a freshness the young chef could not do without.
Pierre Sang Boyer

As a florist and herbalist his mother taught him all he knows about plants as well as a deep respect for nature. It is also her who taught him to cultivate and pick plants. But it is only after his studies in environmental sciences that he turned toward cooking. Trained by Daniel Puskas and James Parry, among others, Mike started the Pinebone as a pop up restaurant before setting it up in a former trattoria, joining forces with Jemma Whiteman that he ran into at the Billy Kwong and her sister Berri Eggert. “Fun & solid cooking” is how the local press describes the place not-to-be-missed in Sydney.


Sous-chef at the Billy Kwong for five years, Jemma also worked at the Three Blue Ducks, Berta, and Momofuku Seiobo. She met Mike Eggert at the Billy Kwong and went on to organise pop up dinners with him in Sydney. Their experience resulted in the inauguration of the Pinebone, in last November.
Mike Eggert
Jemma Whiteman

Trained by Gagnaire and Ducasse among others, he worked at the Crillon and the Ambroisie before bringing his elegant cuisine to Anvers in the refined setting of the Dôme and in his bistrot the Dôme-sur-Mer. The atmosphere is quite different but just as chic at the Chalet Zannier in Megève, Marc Veyrat’s former restaurant, where he designs the menu. His news: he will soon be opening the Comptoir des Galeries, in the Galeries de la Reine in Brussels, a bistrot where he will propose his charcuterie.
Julien Burlat

He’s just returned from LA where he ran the Eveleigh, a ‘nose-to-tail’ restaurant on Sunset Strip, where he proposed the best products sourced from local West Coast farmers and producers. This Australian chef worked alongside Peter Doyle (Celsius and Est.) among others and developed a passion for local products during his many experiences in Europe: Italy, Spain, Paris, when he was private chef to a Saudi businessman, and even in the Alps where he also worked for a while. He’s now back in Sydney where he has joined the Merivale team of chefs, and is in charge of the menus at Coogee Pavillon, a family restaurant that places the emphasis on simple and convivial dishes.
Jordan Toft

He’s the other Julien; the other pole of the inseparable duo with Julien Burlat. Trained by Alain Passard and Pierre Gagnaire, he also came to Anvers where he was in charge of the kitchen of the Dôme-sur-Mer. After ten years, he left Belgium for New Zealand, his wife’s country. Of course, he will soon be opening a restaurant there.

Julien Bobichon

Much appreciated for his excellent skills as a speaker, Matt Skinner has a reputation for getting everyone to know and love wine. Spotted by Jamie Oliver, he was sommelier at the Fifteen in London for six years. He has also published eight books, including the bestseller Thirsty Work, and takes part in many cooking shows on TV. For his Badoit Masterclass in Sydney, for once he will be talking about water, and will explain how its gasification can affect the way we perceive the dishes we taste.
Matt Skinner – Evian / Badoit Masterclass

Saturday 4th October 2014

She moved from the east coast to Sydney with the firm intention of becoming a Chef. This is certainly mission accomplished at the 4Fourteen that Colin Fassnidge entrusted her with. These two bumped into each other at Colin’s first restaurant, the Four in Hand. After working together for two years, they opened the 4Fourteen at Surry Hills. Like her mentor, the young woman is keen to apply the ‘nose to tail’ approach.
Carla Jones

24 years old and already a resumé as long as an arm (yet with no tattoos, for his part). He has worked at Glas, Est, and The Fat Duck. It’s true he started when he was only 15 years old in New Castle and came to Sydney when he was 17. His passion for seafood led him to cross the path of Steve Hodges and the Fish Face. But it is only after completing his experience in Europe, in particular with Heston Blumenthal and Pierre Gagnaire that he returned to the Fish Face in 2013, which is now established at Double Bay and divided into two spaces: Fish Face Original, more casual, and Fish Face Dinning, where Josh focuses on local products and the very best Australian fish.
Josh Niland

Gita Seaton has honed her skills in the best restaurants of Montréal; she also worked in Barcelona and Tokyo before taking over the Nouveau Palais, a typical American diner in keeping with the original spirit, both in terms of decoration and generous dishes. As a result, her style never departs that much from popular cooking, yet Matzö soup and cheese burgers are revisited and streamlined, presented alongside creations as sensitive as the crab and squid cake. The best DJ perform in the bar, the exemplary brunches draw colourful crowds. Finally, it is all the Mile End and beyond that comes to enjoy the vibrant atmosphere of the district.
Gita Seaton

With his wide smile permanently etched onto his face, Patrick is the archetype of the cool chef. From his native Canada he has kept a taste for US food: burgers and grilled meats in particular. It’s no surprise then to find him in the kitchens at Papi Chulo (with Christopher Hogarth). In this new restaurant that is part of the Merivale group, supervised by Dan Hong with whom he already worked at the Ms G’s, Patrick smokes, grills and roasts the products, but always with an added Asian touch he acquired with Dan.
Patrick Friesen

He left the Four in Hand in Sydney, where he was born, at a young age before returning to this very same restaurant to assist Colin Fassnidge. In the meantime, Paul Farag spent a few years in England, in particular at Petrus in London (Sean Burbidge), then, together with compatriot Elton Inglis he opened l’Assiette Anglaise, a French brasserie. Before returning to his home country, he travelled around Europe, seeping in the diversity of the products and ingredients, also to South East Asia and Japan, in search of new sources of inspiration. At Four in Hand, he is in charge of cooking, both for the bar and the restaurant.
Paul Farag

Recreating Mediterranean flavours using Australian products, such is Natan Sasi’s goal. After training at the The Rocks (Rockpool Group), his passion for Moroccan cuisine led him to work at several Moroccan restaurants: Alira (Pyrmont), Moro (London). At the Nomad, the restaurant of Al Yazbek and Rebecca Littlemore where he is now responsible for the kitchens, he also endeavours to reintroduce traditional techniques such as salting and smoking, charcuterie and cheese making.
Nathan Sasi