Leila Khazma
June 26 to August 3

Leila is a Sydney-based cook with Egyptian and Lebanese heritage. Her work is rooted in traditional techniques and a deep respect for process; preserving, fermenting, butchering, and shaping food by hand. She embraces a nose-to-tail philosophy, using whole animals with care and intention, honouring each part through considered preparation. Her cooking draws from the flavours and methods of the Mediterranean and North Africa, shaped by memory, seasonality, and a commitment to simplicity. Leila has led kitchens such as Where’s Nick, PnV and collaborated with venues like Café Freda’s and Baba's Place. Her menus are built responsively, guided by what’s available, what feels right, and a quiet pursuit of food that is both thoughtful and nourishing.

Chris Polak
August 7 to August 24

We’re absolutely thrilled to announce that Chris Polak, affectionately known as Polly, is heading our way this August! Taking a well deserved mid-winter break from his Melbourne catering and events gig @eatpollys, eatpollys.com. With over 15 years of restaurant experience and and a lifelong curiosity around food, he's super excited to dive into the local scene and whip up some seriously honest, produce-driven dishes. Get ready for a delightful array of veggies, sustainable proteins, and a touch of sizzling charcoal BBQ magic.

Blake Archer
September 4 to September 14

Blake, an Adelaide-based cook, is making waves by championing sustainability and local ingredients, all while adding a bold splash of south east Asian flavor to his menu. He sharpened his skills in Canada and refined them across South Australia, which paved the way for his latest venture: the Ethel Project pop-ups. Partnering with the next guest chef, Julia Wolfindale, they are creating a dining experience that's nothing short of exciting.

Julia Wolfindale
September 18 to September 28

Julia Wolfindale, one half of the dynamic Ethel Project, is set to impress at Frankie and Mo's with a unique fusion of south-east Asian flavors and classic French technique, all while highlighting seasonal, sustainable produce. Hailing from the Barossa, Julia has honed her craft in kitchens across South Australia and has recently returned from a two-year culinary stint in London at renowned establishments like Lyle's and Mountain.