YOUNG CHEFS OF THE WORLD MASTERCLASS
A special masterclass with Chef Peter Gunn of Attica/IDES, the S. Pellegrino Young Chef Winner Pacific Region 2015, and UK-Irish Chef Mark Moriarty, S. Pellegrino World Young Chef of the Year 2015.
In an exclusive masterclass, Chef Peter Gunn of Attica/IDES (winner of the 2015 S. Pellegrino Pacific Region Young Chef of the Year) will come together with UK-Irish Chef Mark Moriarty (2015 S. Pellegrino World Young Chef of Year). View More Info
2015 saw the inaugural edition of the S.Pellegrino Young Chef of the Year. This worldwide competition received over 3,000 entries from chefs under 30 across 191 countries. Entrants were selected down to 20 finalists including Peter Gunn, later named the S Pellegrino Young Chef Winner Pacific Region 2015, and Mark Moriarty of Ireland who took out the ultimate title of S.Pellegrino Young Chef of the Year. The talent of these chefs is re-enforced by the pedigree of the panel that selected them – a jury of several famous international chefs, referred to as the “Seven Sages”: Joan Roca, Massimo Bottura, Yoshihiro Narisawa, Gastón Acurio, Yannick Alléno, Margot Janse and Grant Achatz.
On the invitation of Peter, Mark will be in Australia for 4 days only this March. Together these two leading culinary minds will create a 2 hour masterclass.
Some more about our chefs:
24 year old Mark Moriarty lives in Dublin, Ireland. He began working in kitchens during his summer holidays, from age 15, in Dingle, Co Kerry. While studying for a degree in culinary arts, he worked at two of Irelands best restaurants over the space of 4 years. In 2013 he was awarded the title of Irish Young Chef of the Year. In 2015, he went on to claim the UK & Ireland and World Young Chef titles while running the 'Culinary Counter' pop up restaurant in Dublin with fellow chef Ciaran Sweeney. Marks food is simple,confident and focused. Dishes are classically based and attempt to present Irish food in a new way." He took out the Young Chef title with a dish of Celeriac baked in barley, a vegetarian plate that played on the flavors of Guinness.
Born and raised in New Zealand, Peter’s fascination for creating dishes that really communicates his passion for food, started when he was only 14. After completing his cookery course, his professional journey commenced in a kitchen support role that only solidified his dream for working alongside Masters that would mentor, coach and inspire Peter to fulfil his dream. In only a short time, Peter found himself moving abroad to Melbourne, the foodie capital of Australia, where he has certainly cast his rod well and truly into the pool of becoming one of the greatest chef’s Australia has ever experienced. As he continues to build on his dream of building a famous brand that will one day soon, translate into a permanent dining destination, he attributes today’s success to the Masters he has worked alongside since his arrival in 2009. Although his career has been relatively short, Peter has already won awards such as Young Chef of the year for Australia | Pacific Region in 2015, and he has also made the short list for the Age Good Food Guide Young Chef of the Year 2016. He attributes much of his success to date to each of the award winning restaurants and talented chef’s he has and continues to work with - Ezard, TheRoyal Mail Hotel in Dunkeld and of course Attica since 2011 where he currently mans the post as Sous Chef alongside fellow kiwi and mentor - Ben Shewry.
Understandably, he is driven by each and every experience he encounters, and in 2013 he created IDES. Initially, a one-per-month pop up restaurant launched in 2013 at Tonik Bar in Kensington, IDES has since relocated to Persillade in February 2014 where IDES cooks and entertains 60 guests in each monthly sitting as well as servicing multiple events each year such as the World Gourmet Food Summit in Singapore, at which they take over restaurant Fordham and Grand, as well as other land mark locations around Australia and New Zealand. IDES was recently reviewed by Gemima Cody of The Age achieving a score of 15/20 equivalent to one chef’s hat.