Meet the Chefs
June 4th - June 28th
Kenza TaziKenza is a chef and the author of Love & Harissa, drawing on Mediterranean flavours, childhood memories, and the place she calls home. Her cooking feels intuitive and quietly confident, balancing simplicity with a modern edge, all grounded in emotion and the rhythm of the seasons.
July 2nd - July 26th
Joey AstorgaSydney-based chef Joey Astorga has worked across Australia and internationally, developing a simple, thoughtful, produce led approach to cooking grounded in seasonality and local ingredients.
He first met Bob and the team during his time at his restaurant, Paperbark in Sydney in 2018. Driven by a passion for hospitality, Joey focuses on creating food and experiences that feel considered yet approachable, with a strong love of natural wine.
In 2025, he joined the De Salis team in Orange for vintage, gaining hands-on experience in winemaking. He is currently leading the kitchen at The Bat and Ball Hotel - Redfern, delivering nostalgic, quality pub food while fostering a strong, team-driven culture.
July 30th - August 9th
Chris Polak (Polly)Chris grew up in Byron Bay where his love of tropical flavours first started, before bringing that style down to Victoria through his catering business, Polly’s. He’s the kind of person you instantly want to be mates with. Warm, relaxed and an absolute whip in the kitchen, Chris brings a real sense of fun to the food he cooks.
This winter he’ll be taking over the kitchen for a two week ramen residency with big comforting bowls made for cold mountain nights.
August 13th - October TBD
Clément halleClem is a French chef from Auvergne, where his love of nature, cheese, wine, and great produce began. Trained in renowned kitchens with chefs like Georges Blanc, Olivier Nasti, and Alexandre Mazzia, he later stepped into a more personal style as Head Chef at D’Une Île in Normandy with the Septime Group.
His food is rooted in old school French tradition, but feels alive and current, shaped by the seasons, guided by vegetables, and enriched by wild foraging, especially mushrooms, along with a clear love for thoughtfully made wine.