The Culinary Passport | Podcast Series Chronicling amazing journeys of Australian Chefs Abroad

In this special edition of FoodRadio’s — The Culinary Passport — we speak to Andy Cuthbert who’s become the first Australian to be elected president of The World Association of Chefs’ Societies.

Currently GM at Jumeirah Group Dubai he brings over three decades experience to the role and will be supported by a newly elected committee including vice president …fellow Australian ... Rick Stephen.

In this episode of The Culinary Passport, Josh Nicholls discusses his journey from aspiring pastry chef in South Australia to running a successful food business in Japan. After a life-changing stint at Sydney's Ensemble Theatre and running several establishments, he relocated to Niigata with his wife, where they opened an Australian-style wine bar, but after covid, another great business concept presented an opportunity.

Mick Bolam began his career in rural NSW but since then his culinary passport has taken him to many places. We caught up with him in Hong Kong where after a long day in the kitchen he likes to relax with his staff enjoying Under Bridge Spicy Crab in Causeway Bay.

Follow the truely inspiring journey of Sam Aisbett, a Michelin star chef who has made his way from humble roots in Airlie Beach, in Far North Queensland to the cutting edge of fine dining in Vietnam's Ho Chi Minh City.. and what a journey he has had along the way.

Even if you've never been to Singapore, you will no doubt recognise the 5-star Marina Bay Sands. With its 3 hotel towers topped with a 200m high observation deck and infinity pool, it has transformed the city's skyline and lives up to its claim: 'A world like no other'. Matthew Helm is the resort's Executive Director of Culinary.

Chef Ner gained international acclaim as the head chef of Sydney's acclaimed restaurant, Nour, where he redefined modern Middle Eastern dining. His tenure at Nour was marked by inventive dishes that showcased his ability to blend ancient culinary traditions with modern sophistication. His creative vision and meticulous attention to detail earned the restaurant numerous accolades and a dedicated following.

Chef David Stevens is a distinguished culinary professional with a career marked by excellence and innovation. As the Group Executive Chef of the Wolseley Hospitality Group in the UK, Stevens oversees the culinary direction of some of the country’s most prestigious dining establishments.

Brayden Davies is an Australian in his mid 20’s who’s currently sous chef at The Angel at Hetton, a one star Michelin restaurant which is widely regarded at the UK’s original gastropub. Situated in Skipton, the gateway to the Yorkshire Dales.

Scott Hallsworth is a chef, restaurateur and author well known in London and Australia where he’s launched some ground-breaking establishments. He owns The Freak Scene restaurant in partnership with Australian comedian, radio and TV presenter, Adam Hills, in Parsons Green.