Success Stories

Max Coen Chef-owner of Michelin-starred Dorian in Notting Hill, London

Max Coen is the chef-owner of Michelin-starred Dorian, a modern British bistro in the heart of Notting Hill. Known for its focus on exceptional produce, Dorian has quickly become a favourite among critics and locals alike. In just two years, the restaurant has earned a Michelin star, been named No. 21 in the UK’s National Restaurant Awards, and established itself as a cornerstone of its community. Nothing at Dorian is overdone, but each element is filled with so much thought and energy that it becomes almost contagious, freely flowing around the room and imbuing the space with a relaxed confidence that instantly puts guests at ease. The 35-seat interior is French bistro-inspired, with black and white chequered flooring, green leather banquettes, reclaimed wood panelling, silvered mirrors, classic bentwood chairs, and white cotton and paper-covered tables. A full-height bar with counter seating for up to 18 runs the length of one wall, adding to the convivial, communal ambience. For Max, cooking has always been about precision and respect for ingredients. His recipes for his flavour-packed dishes are complex and Michelin-technical but are exactingly plated with a relaxed ease that belies the skills involved. Max was born in Salisbury, Wiltshire, where he first stepped into the kitchen by chance, covering a shift at a local pub. The experience sparked an immediate passion, leading him to pursue a career in professional kitchens. His journey began at Maze Grill under Gordon Ramsay’s group, where he developed his foundational skills before securing a sought-after stagiaire position at Stockholm’s three-Michelin-starred Frantzén. Max was thrown into a world of technique, precision, and skill in a critically acclaimed restaurant under the gastronomic eye of the international dining scene. Returning to London, he joined Kitchen Table in Fitzrovia, which soon acquired a second star, and where Max was promoted […]

Alexandre Mazzia and Sodexo Live!

Taking the Helm of MUCEM’s Kitchen with an Innovative Concept Bridging Art and the Sea The Michelin-starred visionary chef Alexandre Mazzia, crowned with three Michelin stars, is embarking on a new culinary adventure by taking the reins of the kitchen at the prestigious MUCEM located on the shores of the Mediterranean. This partnership with Sodexo Live! marks the beginning of a fusion between gastronomy and the world of art, in a place where flavours and culture meet. A Meeting Between Two Worlds Alexandre Mazzia, known for his bold and innovative cuisine, influenced by Mediterranean flavors, will bring his expertise and creativity to the heart of this museum, which symbolizes the cultural and historical richness of the region. The chef, famous for his approach to gastronomy, will reinterpret the museum’s cuisine by offering a culinary experience that interacts with the works and artists on display. Michel Food Truck by AM The concept of the Michel food truck by AM will be launched next April. “This truck, named ‘Michel’ in honour of my fisherman grandfather, is much more than a food truck. It has become a must-visit spot for food lovers. Marseillaise locals or hungry visitors passing through the Phocean city, who enjoy discovering the explosive flavours of our creations, will find it in line with the AM restaurant. Taking place in this cultural venue, bringing together food and culture, is a natural continuation of our values of sharing and an artistic world…” A Modern Contemporary Brasserie A modern contemporary bistro opened last October in a space designed to reflect the essence of the Mediterranean. Chef Mazzia, in partnership with Sodexo Live!, will present a refined and inventive menu that highlights the produce of the region while remaining true to Chef Mazzia’s roots. Each dish will connect with its territory, crafted to […]

Chef Spotlight: Rishi Naleendra, Chef-owner of two Michelin-starred Cloudstreet in Singapore

Restaurant: Cloudstreet Chef: Rishi Naleendra Cuisine: Progressive Gastronomy Chef Rishi Naleendra, born in Colombo, Sri Lanka, in 1985, is the owner and chef of Cloudstreet, the two Michelin-starred restaurant located in a conserved shophouse in Amoy Street, a stone’s throw from Singapore’s financial district, Raffles Place. Opened in June 2019, the restaurant quickly garnered international acclaim, with its first Michelin star in 2021 and a second in 2022. Its name is taken from the 1940s titular novel by the Australian author Tim Winton, exploring the search for connection with the past, family and the spaces they inhabit at any one time. This subject resonated deeply with Chef Rishi Naleendra, who grew up in Sri Lanka, studied, worked and gained permanent residency in Australia, then relocated to Singapore in 2014, where he still lives to this day. Cloudstreet is inspired by his compelling personal journey and the values of family and home he holds dear, regardless of where he finds himself in the world. Bold, unexpected, and contrasting in its identity, Cloudstreet’s menus offer an expressive, progressive cuisine, melding disparate cultures and influences with distilled and layered flavours. Rishi’s thoughtful and sophisticated dishes effortlessly blend Australian and Sri Lankan influences. Signatures of the house are recipes meticulously developed over the years and, at times, presented in different iterations – for example, the Grilled Oyster with Betel Leaf, Coconut and Finger Lime is a pre-meal snack and Sri Lankan tradition. Guests are welcomed with betel leaf, or ‘bulat’ as an auspicious symbol, and at Cloudstreet, it enrobes a raw Australian oyster that recalls Rishi’s first taste of oysters in Australia and his love for its brininess. The parcel is grilled and finished with freshly squeezed coconut milk, basil oil, and finger lime. This palate teaser is an apt opener, blending his Sri […]

Kerry’s Australia and New Zealand Charts Spotlight Bold Flavours and Next-Gen Consumer Trends

Kerry, a global leader in taste and nutrition, has launched its 2025 Taste Charts, a comprehensive resource on developing trends designed to guide food and beverage innovators worldwide. The charts are a must-have consumer insights tool, with every prediction grounded in market reality and projected innovation. Taste is the ultimate non-negotiable for product development. In a rapidly evolving industry, challenges such as nutritional optimisation, sustainability and consumer demand must all be addressed without sacrificing taste. This year’s edition features a carefully curated selection of tastes and trends, blending global insights with the expertise of top flavourists and scientists to help brands anticipate market shifts and create impactful products. The 2025 Taste Charts provide the insights needed to meet consumer demands, empowering brands to lead with bold, sustainable innovation. “The 2025 Taste Charts underscore the power of innovation in shaping the future of taste, with trends that are a testament to the dynamic preferences of consumers across Asia Pacific, Middle East & Africa. The rise of premiumisation, reimagined heritage flavours and street food, fusion fare, healthier foods, and innovative food formats highlight an industry thriving on creativity and connection. As consumers embrace diverse cultures and cuisines, brands have a remarkable opportunity to create unique, authentic taste experiences using our data-driven Taste Charts to meet changing consumer preferences. By blending global flavours with regional traditions, we can delight evolving palates and bring exciting products to market,” said Claire Sullivan, Vice President, Marketing, Kerry Asia Pacific, Middle East & Africa. A Roadmap to Flavour Innovation Kerry Australia and New Zealand Taste Charts major flavours for 2025 are: Elevated Street Food: Food trucks, market stalls and restaurants are taking traditional street food to a new level of sophistication and flavour, where the casual essence of street food is retained while merging its excitement with […]

JRE-Jeunes restaurateurs strengthens connection between wine and gastronomy

JRE-Jeunes Restaurateurs, a prestigious network of young, innovative chefs and restaurateurs across the world is pleased to announce a new partnership with Wine in Moderation, the international program promoting responsible wine consumption. This collaboration reinforces the timeless link between wine and gastronomy, emphasising the role HORECA professionals play in encouraging moderation and showcasing how wine is best enjoyed—with food, in good company, and with water – and of course in a moderate and responsible way. Through this partnership, Wine in Moderation and JRE-Jeunes Restaurateurs aim to celebrate the cultural and sensory synergies between wine and cuisine while promoting responsible consumption. By encouraging the responsible service and enjoyment of wine, this collaboration will not only enhance the dining experience but also support a culture of moderation and sustainability. “This partnership represents an exciting opportunity to highlight how wine, when consumed responsibly, can elevate the dining experience,” said Sandro Sartor, WiM Association President. “JRE-Jeunes Restaurateurs embodies the values of quality, creativity, and sustainability, making them the perfect partner to share the message of moderation in the context of gastronomy.” “This partnership underscores the importance of the role chefs and restaurateurs play in shaping how people appreciate wine,” said Hans Van Manen CEO of JRE-Jeunes Restaurateurs. “By working together, we can inspire both professionals and consumers to embrace a culture of moderation and highlight the unique ways wine enhances food and conviviality.” The partnership between Wine in Moderation and JRE-Jeunes Restaurateurs will focus on several key initiatives designed to promote responsible wine consumption and enhance the connection between wine and gastronomy. Both organisations will actively communicate the partnership through their respective channels while JRE members will be invited to take part in the annual international Wine in Moderation Day. With the support of WiM Association, JRE will aim to educate its network with […]

Chef Spotlight: Ivan Brehm, Chef-owner of Michelin-starred restaurant Nouri & creative interdisciplinary space Appetite

Ivan Brehm is the chef-owner of Michelin-starred Nouri and creative space Appetite in Singapore. Known for his thoughtful approach to food and creativity, Ivan’s philosophy, “Crossroads Thinking”, explores the interdependence of all things, both inside and outside the kitchen. This perspective inspires his work, rooted in collaboration, exploration, and uncovering connections between cultures and histories. Through this precise thinking process, Brehm shows how connections can inspire creativity and guide progress, making his work at Nouri, Appetite, and his external projects as much about collaboration and exploration as they are about cooking. Ivan’s relentless curiosity and award-winning skills have shaped Nouri into a hub of cultural exploration, where history, anthropology, and culinary traditions converge in service of a shared and united vision of humanity. By identifying and examining patterns that connect people and cultures across the globe, Crossroads Cooking turns these connections into the foundation for innovative dishes informed by biology, migration, trade, war, and cross-cultural exchange patterns. These connections are always approached from the standpoint of taste and flavour, with each dish revealing the complex web of shared food histories that influence what we eat today, investigating connections and taking diners on a journey through time and across all five continents. A Brazilian native, Brehm’s perspective is shaped by his own experiences and insights as a chef rather than just his background in prestigious kitchens. While his time at places like Thomas Keller’s Per Se, Andoni Luis Aduriz’s Mugaritz, and Heston Blumenthal’s The Fat Duck influenced him, it is his ability to bring together these diverse influences into a clear and innovative philosophy that makes him stand out. The name Nouri, derived from the Latin word for “nourishment,” encapsulates Ivan’s belief that food should inspire more than physical sustenance or pleasure. Since opening its doors in Singapore in June 2017, […]

Breakthrough Victoria invests in company turning waste into animal feed

Breakthrough Victoria is announcing a $2.5 million investment in Viridian Renewable Technology Pty Ltd, a pioneering Melbourne based company, addressing food wastage and creating a circular economy through sustainable insect protein manufacturing. Viridian is already operating its first commercial plant in Derrimut and will significantly increase factory capacity in the following 12 months, creating 15 direct jobs and producing 1,300 more tonnes of protein ingredients every year. Future plans include building two more plants in Gippsland that will be situated in food and agricultural industry hubs to support local businesses. Viridian also has links to Victorian universities and engineering businesses and intends to collaborate on future research projects to directly benefit Victoria’s innovation sector. The company specialises in developing and deploying technology aimed at creating insect-based protein ingredients for pet and animal feed with a nutritional quality greater than many traditional protein sources and a considerably lower environmental impact. Viridian also produces fertiliser products used across Australia to support regenerative agriculture. Australians waste about 7.6 million tons of food each year across the food supply chain. This represents a huge economic cost, waste of natural resources and around 3 per cent of our greenhouse emissions. At the same time, we need new ways of producing enough high-quality protein to feed ourselves, our pets and our livestock. Viridian addresses these challenges by building highly automated insect protein factories that can substitute traditional proteins in pet food and animal feed with affordable, consistent and nutrient-rich products, providing a commercial solution to this global issue. This approach reduces the amount of food materials wasted in landfill and the emissions associated with food, feed and fertiliser products. Insects require minimal land, water and feed to produce protein-rich biomass, making them an incredibly efficient food source. The company’s innovative technology elevates this efficiency further with […]

Burnt Ends: What is modern BBQ? With recipes by Dave Pynt

Step into the fiery world of Burnt Ends, one of Singapore’s most celebrated restaurants, through this immersive, first-person narrative by renowned Chef Dave Pynt. This book is more than just a culinary guide; it offers an intimate journey into the heart and soul of a modern BBQ restaurant that has attracted food lovers worldwide. In this captivating work, Chef Pynt celebrates the art of cooking with fire, coals, and smoke. “Modern barbecue means anything goes — no tradition, no history, no borders. We cook whatever we want as long as it’s tasty.” From signature dishes to innovative techniques, he unveils the secrets behind his bold flavours and creative cooking style, providing inspiration for both seasoned grill masters and home cooks eager to explore the magic of live-fire cooking. However, this book isn’t solely about food; it’s also about the people, stories, and experiences that make Burnt Ends so special. Through Chef Pynt’s narrative, in collaboration with Australian food and travel writer Max Veenhuyzen, readers will embark on a journey through his personal experiences — from early inspirations and culinary adventures to the creation and evolution of one of the world’s top restaurants. Burnt Ends is built on the philosophy that people are the most valuable assets in hospitality, and Chef Pynt honours the team behind the scenes — from the kitchen crew and front-of-house staff to the architects and financiers who helped realise his vision. Featuring stunning photography by Per-Anders Jörgensen, the book captures the vibrant energy of the restaurant, taking readers behind the scenes into the heart of Burnt Ends. Each page pulses with the lively atmosphere of the open kitchen, the heat of the flames, and the artistry behind every plate. For food lovers, BBQ aficionados, and anyone fascinated by the world of hospitality, the Burnt Ends cookbook […]

Genevieve Muir’s Coast of Gold bursts into Australian market

An Australian brand centred on authentic West African flavours is making massive waves in the premium foods and condiments market, with the official launch of the award-winning Coast of Gold Shito Pepper Sauce range. Arguably the most loved sauce in Ghana, Shito (pronounced Shi-Tow) is a unique blend of hot peppers, herbs, spices and seafood, slow cooked to perfection. Known for its smoky heat and rich flavour profile, it pairs well with a variety of dishes such as rice, grilled meats, vegetables and even snacks. Boldly bursting into the Australian market with Gold and Silver accolades from the 2024 Melbourne Royal Australian Food Awards, Coast of Gold’s Shito Pepper Sauce is now available in a sweet, smoky and spicy Hot variety (Silver award-winner), Medium heat, and via a 100 per cent plant based Mild (Gold award-winner) recipe. The range has also received international acclaim via a Gold Star at the 2024 Guild of Fine Food Awards in the United Kingdom. With all three individual varieties also available in a taster pack and as a value bundle, Shito Pepper Sauce is the hero product of the Coast of Gold brand, which is sold online and delivers nationally and internationally. Rapidly capturing the attention of specialty food stores since its recent launch, the range is also now sold through more than 70 retailers across New South Wales, the ACT, Victoria and Queensland. With plans for rapid wider distribution soon across the nation, Coast of Gold was originally founded during the Covid-19 lockdown period in the home kitchen of Ghana-born Sydneysider, Genevieve Muir. After more than a year of perfecting the recipe via countless test batches made with the input of her family members scattered across the globe – aunties in Ghana, uncles in England, cousins in the Netherlands, the USA, and even […]

Sustainability innovator Food Recycle’s tech validated by CSIRO Jade Perch and aquaponics trial

CSIRO Agriculture and Food Business Researcher, Dr Ha Truong (right) conducted a series of trials with Food Recycle (CEO Norm Boyle pictured left) to determine the viability of a food waste diet for Jade Perch, with fish waste nutrients then being recycled for aquaponics to grow leafy greens A Jade Perch and aquaponics trial with the Commonwealth Scientific and Industrial Research Organisation (CSIRO), has validated Australian sustainability innovator Food Recycle’s technologies to turn commercial food waste into animal feed. Food Recycle, which is currently crowdfunding via Swarmer to commercialise its circular economy technology and scale-up in Australia and New Zealand, says the evidence-based research done by the CSIRO is invaluable in delivering optimum results. “Food Recycle’s patented process delivers on sustainability, circular economy, and food security outcomes for the global community, so it’s vital that our processes are scientifically validated to achieve the outcomes they are designed for,” says Food Recycle CEO, Norm Boyle. The trial follows similarly rigorous trials with layer hens, prawns, and barramundi, conducted by CSIRO, Western Sydney University (WSU) and University of New England (UNE), all of which saw favourable results using a food waste diet from Food Recycle’s systems. “The Swarmer campaign is a unique opportunity for the public to be a part of this sustainability journey and invest in shares in Food Recycle, starting from $250,” says Boyle. Aquaponics trial The Jade Perch aquaponics trial was conducted at the CSIRO’s research facility at Bribie Island, Queensland, and led by Dr Ha Truong, CSIRO’s Agriculture and Food Business Researcher. (Watch a video of the trial here.) In the trial, Jade Perch were fed a food waste diet, then fish waste is recycled, and the nutrients are used for growing leafy greens. “We wanted to determine if using more sustainable and local ingredients would be […]

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