Lars Kristiansen

Lars Kristiansen is Director, Food and Beverage Operations for Carnival Australia, and is responsible for all food and beverages on the company’s four ships. When he spoke to Face to Face on board the Pacific Pearl in Sydney he agreed that everything about his job is big.

Jared Ingersoll in the kitchen at Cotton Duck

Jared Ingersoll is a disciple of the ‘slow food’ movement, linking producers with chefs and consumers. As owner and executive chef of two outlets in Sydney – Danks Street Depot in Waterloo and the newly opened Cotton Duck in Surry Hills – and the licensor of a third – Danks Street Depot at Sydney Airport – he practices what he preaches.

Head Chef Rodney Scales of Twist Cafe, Newcastle

For the past five months Rodney has been Head Chef at Twist Café, a scenic waterfront restaurant which serves fresh modern Australian food catering for a wide range of palates. Once again, seafood is prominent on the menu – accompanied in many cases by a hearty serve of hot potato fries.

Jake Nicolson

MLA’s Beef Masterpieces program encourages chefs to consider more cuts on the carcase.

Jake Nicolson is Executive Chef at Circa, the Prince in Melbourne’s St. Kilda, where the versatility of these cuts suits the menu’s focus on fresh, seasonal produce.

Matt Kemp

MLA’s Beef Masterpieces program aims to inspire chefs to use non loin cuts of beef.

Matt Kemp, owner and Executive Chef of Restaurant Balzac in Sydney’s Randwick, has established himself as a champion of these secondary cuts.

Joel Gottlieb, Executive Chef at the Feros Group

The Feros Group operates five hotels in metropolitan Sydney, and on in the NSW Southern Highlands. Across the venues they use between 800-900 cartons of McCain A grade fries each month. Group Executive Chef Joel Gottlieb says they’re a vital part of the most popular meals.