Chefs Matt Stone (Oakridge, Yarra Valley) and Paul Iskov (Fervor, Perth) are part of the new chef vanguard putting hyper-local, sustainably sourced produce on the menu, right where it should be.
At just 22, Matt was approached by designer and Greenhouse Perth owner Joost Bakker to join his team as head chef. At Greenhouse Perth, and subsequent Joost hospitality ventures, Matt embraced Joost’s philosophies of preparing fresh, sustainable, locally-sourced, whole-foods, and made a name for himself as a serious innovator and progressive chef.
Paul established Fervor with the aim of providing a “culinary experience you can’t get anywhere else”. Fervor harnesses locally sourced native produce and shares it with diners at unique locations across WA, including salt lakes, beautiful bush land and pristine beaches.
Catch these two culinary wizards at an intimate dinner for Citi's Good Food Month in June. The dinner is limited to 50 guests so get in quick if you're interested.