Tony Twitchett’s cooking career first began when he started an apprenticeship in 1996 at Melbourne’s Stokehouse. He has been cooking in top restaurants for the past twenty-two years, the last two of which he has held the positions of general manager and executive chef at Transport Hotel, Taxi Kitchen and Transit Rooftop.

What is your idea of perfect happiness? When all three venues within Transport Hotel are pumping, and all the staff are working well to create the perfect night for our guests. From the public bar, to the restaurant, to the rooftop live music.

What is the purest thing you have ever tasted? Eggs from my mum and dad’s place in the country.

What is the best thing you can do with your hands? Make dishes from scratch.

What do you love most about what you do? Talking to the people that eat my food and have an experience unique to them.

What do you consider the most overrated ingredient? Green ants in restaurants. Eating them in the bush I enjoy and understand!

What’s the best thing you’ve ever been taught? Respect where your food comes from.

If you were to die and come back as a person or a thing, what would it be? My dog Jax. He has the best life.

What do you make from scratch? Cheese, yoghurt, crème fraiche, butter, kimchi.

What would you be doing if you weren’t doing what you are doing? Farming.

How do you like to spend your day off? Cooking with my daughters.

What does success mean to you? Happiness in my guests, staff, family and self.

What is your current obsession, the thing you think about at 3am? Cultures and fermentation.

Which three words best describe your cooking style? Fun, bold, punchy.

If you could eat only one thing today, what would it be? Bread and butter.

What do you see when you think of the cuisine of your own country? Young, undefined, exciting.

Which producer or supplier really brightens your day? Kelvin, from Willow Zen.

Which words or phrases do you most overuse? Take your time, make it nice!

What do you think the food of the future will look like? More back-to-basics, from the farming practices to the way of cooking.

Do you have a motto or mantra? A happy chef is a good chef! Be better!

What is your number one sustainability tip or trick?
Eat locally.