Chef Tony Moss is an internationally recognised chef known for his creativity, flair and produce-driven cooking. His career spans some of Australasia’s most respected kitchens, including Te Whau Vineyards, Stonyridge on Waiheke Island, and Vidal Wines in Hawke’s Bay, as well as leading acclaimed venues such as Skinny Sardine Bar and Palm Beach Clubhouse, named in Metro’s Top 50 Restaurants. Beyond restaurants, Tony has delivered bespoke private dining for high-profile clients and led major culinary projects for global brands including Hilton Worldwide and Peppers Resorts. A finalist in the Unilever Chef of the Year Awards multiple times, he continues to create innovative dining experiences across Australia with a strong commitment to sustainability and the environment.

Mark Best is one of Australia's leading culinary figures. In crafting the his menus, Mark draws upon his longstanding commitment to elevating ordinary ingredients into extraordinary culinary experiences. His approach exemplifies his talent for subverting expectations, transforming familiar ingredients into surprising and exciting new forms that challenge and delight the diner. Best's approach is a testament to the power of cultural nostalgia in cuisine, skilfully weaving together elements of Australia's culinary past with innovative technique and a sharp, modern aesthetic. By reimagining classic flavours and ingredients, he creates a dining experience that bridges the gap between memory and modernity, inviting guests to explore the continuing evolution of Australian cuisine.

David McGuinness is a chef, baker and co-founder of the beloved Bourke Street Bakery. Since opening the first Sydney bakery in 2004, David has helped grow the business into an iconic neighbourhood institution with twelve bakeries across Australia and locations in New York. Beyond the bakery, David is also a co-founder of The Bread and Butter Project, Australia’s first social-enterprise artisan bakery. The project trains refugees in baking and pastry-making, creating meaningful employment pathways while supplying handmade bread to stores across Sydney.

Johnson Teoh is a chef passionate about developing sea urchin recipes, transforming them from pest to plate. He advocates for sustainable harvesting to restore marine ecosystems while creating unique culinary experiences.