Drawing on my experience of French fine dining to rustic Italian cuisine, I want to create food that reflects the style and substance of these two different, yet at their heart, very compatible approaches. Each dish must reflect the season and combine complementary flavours in interesting ways.

- Michael Gwizdek

Work Experience:

Pomme: Two Hat Restaurant: Modern French cuisine. Michael worked with acclaimed English chef, Jeremy Strode.

Da Noi: One hat restaurant. Regional southern Italian cuisine. Michael worked here for six years, four and a half as head chef and contributed to the awarding of The Age Good Food Guides chefs hats. It’s here that Michael learnt about authentic southern Italian cuisine with an emphasis on Sardinian food.

Carlisle Wine Bar: Head Chef. Modern Italian cuisine. Listed in The Age Good Food Guide.

Michael’s food is of excellent produce.
- The Age – Epicure, 24 July 2007

…the menu is an exercise in clarity. A level of nuance that belied their simplicity.
- Port Phillip Leader, 15 April 2008

It’s a great dish, presented without drama with well-balanced, honest flavours and wintry substance.
- Melbourne Weekly