Peter Everett

Peter Everett brings a strong enthusiasm for food and infectious passion for life to his role as host of Ready Steady Cook.
 
Although cooking is one of Peter's favourite hobbies, he's no chef! He therefore "de-jargons the chef speak", asks lots of questions and generally acts as a link between the audience and the professional chefs, making the show extremely entertaining and educational.

Whilst in London in 1996, Peter (who was an interior designer at the time) was told by Princess Diana's clairvoyant that he would end up on TV. It wasn't long before Peter found himself in that very medium: hosting multiple home renovation programs including Changing Rooms, Renovation Rescue and Amazing Homes for the Nine Network.

But there's so much more to the man who grew up "an outback kid" in Charleville, Central Queensland. With a natural knack for entertaining people, Peter moved to Brisbane as a teen and joined a singing group. He spent years travelling and living in America and Hong Kong, before returning to Australia to settle in Sydney and run the Queen Street Brasserie.

Apart from cooking, Peter's hobbies include yoga, photography and horse riding.

Ultimately, Peter loves food and he loves an audience, which makes hosting Ready Steady Cook in front of a live audience the dream job for this fun-loving and popular personality.
 

Manu Feildel

It seems that Manu Feildel was destined to become a great chef from the moment he was born – his great grandfather was a pastry chef, his grandfather and father were chefs, his cousin is a chef in the United States and his mother is a great cook.

Over the years, he has worked in many top class restaurants around the world. In 2004, Tony Bilson approached Manu to open his new venture Bilsons at the Radisson Hotel. In its second year of opening, the restaurant won 2 Chef's Hats, and in its third year, this accolade had increased to 3 Chef's Hats. In 2009 Bilsons won three Chef's Hats for the third year running.

It seems Manu's career has turned full circle, as he returns to his roots cooking contemporary French cuisine. And in March 2009 Manu has taken over his first restaurant 'manu at L'Etoile' in Paddington, Sydney, where he will get to share his passion for modern French Bistro food.

In 2005, Manu was asked to join Ready Steady Cook. With four successful seasons to date, he returns to the series in 2009. In 2009, he will be a regular presenter on "9am with David & Kim" for the second year, and continues to be invited to be Guest Chef at numerous dinners and events around Australia.

Jared Ingersoll

Jared started Danks Street Depot with his wife Melanie Starr in February 2002.

Jared previously spent time in London working at Mezzo, in So-Ho, Michelin two star - The Square and Hillaire in South Kensington. Jared then travelled to Sydney where he was head chef at Bayswater Brasserie followed by the opening of Dank Street Depot. Later this year Danks Street Depot is also opening at the Sydney International Airport.

Jared has cooked for numerous Celebrities- including Tom Cruise, Nicole Kidman, Sam Neill, Joan Rivers (private dinner party, Knightsbridge London). When the legendary Rick Stein is in town , he’s a bit of a regular at Danks Street along with Hugo Weaving, Lisa Forest, Annita Keating, Merrick (radio host for Nova 96.9), along with numerous politicians such as Alexander Downer and Frank Sartor.

He is also in International demand as guest chef (having spent two weeks at the prestigious restaurant SEVVA in Hong Kong at the end of 2008) and brand ambassador for fresh produce such as papaya and boutique beer James Squire.

Jared has also written 2 cookbooks both of which have been extremely well received. Danks Street Depot was published in 2006 and was shortlisted for the "Le Cordon Bleu" World Food Media Award for the best hard cover cookbook under $30US. "Sharing Plates" was published in 2007 and was awarded best book under $36 at the Australian Food Media Awards in 2008.

Danks Street Depot has numerous and consistently good reviews and articles including a mention in Vogue Living, as being a must see destination when visiting NSW.

Danks Street Depot 1/2 Danks Street Waterloo NSW 02 9698 2201
www.danksstreetdepot.com.au

Jacqui Gowan

Jacqui Gowan is one female chef that’s not afraid to go up against the boys!

Jacqui started her career at Darling Mills in Glebe, and from there went on to be second in charge at Bathers’ Pavilion in Balmoral. She has also run a Santa Fe /South American style restaurant called Rattle Snake Grill in Neutral Bay, and Head Chef at Subsolo, in Sydney.

According to Jacqui, when it comes to the kitchen, you’ve got to be tough, “You have to be male in the kitchen… and then when you leave you do your hair and your nails and become a girl again”.

Jacqui rarely cooks at home but when she does, she enjoys BBQ’s and sukiyaki nights, basically any cooking situation that allows her to socialise and cook at the same time. Having said that, Jacqui does confess she would rather eat breakfast, lunch and dinner out on her days off.

Ready Steady Cook appeals to Jacqui because she likes seeing Chefs having fun. She believes the show is a fun challenge and adds another dimension to her career.

“As a Head Chef you are always looking for something that will keep you motivated all the time, and Ready Steady Cook is an escape from what I do everyday.”

Matt Golinski

Matt Golinski is a man of few words, and those  he does use are fairly understated. If you ask him where he has worked he’ll tell you that he hasn’t worked “with the Roux Brothers, Marco Pierre White, Jamie Oliver or Gordon Ramsay.”

Born on the Sunshine Coast, Matt began life as an apprentice in Brisbane, working at Squirrels Restaurant, West End and Chevaliers Restaurant. With his apprenticeship completed, he packed his fishing rod and his favourite books and headed around Australia.

Twelve months on the road didn’t cure his wanderlust and in 1997 Matt and his wife Rachel, travelled through Thailand, Turkey, Europe and England, working in a variety of large and small establishments.

By 1999 the Sunshine Coast was calling them back, and Matt took up the position of Executive Chef at Ricky Ricardo’s in Noosa. Here he cooked Mediterranean-inspired food in one of the most beautiful locations in Australia.

Matt also has a swag of local and international awards to his name, including when he beat the Italians at their own game and earned a bronze medal from Bologna’s Internazionale della Cucina Bolognese for cooking fresh pasta.

Matt co- owns and operates a catering company, The Rolling Dolmade, which also produces a range of middle eastern style antipasto which is sold at the Noosa farmers market every Sunday.

Janelle Bloom

Janelle Bloom is one of this country's most loved food writers and authors. Janelle believes cooking begins with confidence and a little patience - it does not have to be complicated. She is passionate that her recipes are foolproof, easy to follow, use ingredients that are easy to obtain, in season and taste as good as they look.

November 2008 was a highlight - Janelle launched her new cookbook, "Fast, Fresh & Fabulous", which has been a runaway success. She says, "my hope for this book is it will inspire people to get into the kitchen. While I am humbled by the sales, I am thrilled and touched by all the feedback."

2009 is full steam ahead work-wise, with Ready Steady Cook ("It's too much fun to be called work"), the food editor role at Family Circle Magazine and radio on 2UE Sunday afternoons from 5pm-6pm. Although there is much work to be done, Janelle says that it is her year of balance, making sure there is plenty of time to read, swim, exercise (to work off all the food she eats) and, of course, cook. Janelle is also stepping up her work in 2009 as the ambassador to Ronald McDonald House Randwick.

When asked to tell us her thoughts on Ready Steady Cook, Janelle says, "It is challenging and choatic, but the most fun I've ever had in a kitchen and the best job I have ever had!"

Dominique Rizzo

A soul woman chef, Dominique Rizzo has a natural passion for creative world food, fuelled by her Sicilian heritage and a deep desire to develop innovative cuisine. Dominique has 15 years experience as a chef, including 7 years as former Head Chef/Catering Consultant/Cooking School Director and business partner in the award winning "Mondo Organics" in Brisbane's West End.

In 2007, Dom started her own chef/consulting business, "Pure Food Cooking" with a focus and purpose to inspire and generate awareness in cooking using natural whole foods and fresh organic produce to improve health, balance and life vitality. Her unique style and a combination of simple, well-developed flavours is paramount to her menu designs, cooking presentations, demonstrations, product promotions, food styling and consulting work. Dominique's food flair is also showcased in her customised recipe and menu development for all dietary requirements including specific food allergies, vegan and vegetarian food.

Dominique's mission for the future is to further develop her cooking school and involve herself in various charity works supporting women and families and teaching healthy cooking and lifestyle changes.

Dominique says, "I am passionate about my involvement in the dynamic Ready Steady Cook.... It is wonderful to be a chef and to have available at my fingertips an amazing palette of different flavours and textures to create what I like to call 'little mouthfuls of flavour explosions.'"

Mark Jensen

Unlike most chefs Mark Jensen did not start working in a professional kitchen until the age of 27.

Mark decided that if he was going to be a successful Chef the right training would be essential. He moved back to Sydney and promptly obtained a position in Matthew Moran’s kitchen at the Paddington Inn Bistro. After three years with Matt, Mark moved to the Bennelong Restaurant - Sydney Opera House.

The time had come for Mark to make his own stand in the Sydney dining scene and he opened The Dining room at the Olympic Hotel in 1995. After many years at the stoves and many favourable reviews in the Good Food Guide, Mark was approached by his brother in-law Luke Nguyen to head up the kitchen brigade at his new restaurant, Red Lantern.

After the huge success of Secrets of the Red Lantern, in which Mark, in collaboration with Luke, contributed recipes and anecdotes, he has started his own book about ethical eating, sustainability and the carbon footprint we leave through our food production – a subject he is most passionate about. Currently he is busy transforming Red Lantern to be as 'green' as possible.

Red Lantern celebrates its seventh anniversary this year. "...The work load has eased slightly. These days I try to find more balance in my life. I love spending time with my family, keeping fit through cycling and yoga and eating and drinking as much fine food and great wine as I can," says Mark.

Mark has conducted cooking classes at the Sydney Seafood Food School for the last thirteen years.  He is also invited regularly to hold cooking demonstrations at prestigious cooking schools and events across Australia.

Damian Heads

Brisbane born Damian started his career in the kitchens at the Brisbane Hilton. He stayed just long enough to complete his apprenticeship … the day after Damian finished his apprenticeship he was on a plane to Europe, with his knives packed in his backpack.

By January 2000, he was back in Sydney, as Sauce Chef at the Bennelong Restaurant at the Sydney Opera House.

In mid 2001 he moved to Milsons as Chef de Partie, and the next year he was awarded the Josephine Pignolet Award for Best Young Chef.

In 2003 he opened the very popular Garfish, before embarking on a six month study trip (as part of his prize for the Josephine Pignolet Award) through Europe and the United Kingdom, visiting a wide variety of restaurants and meeting with some of the world’s best chefs.

On returning to Australia early 2005 Damian took the role of Head Chef at Fuel Bistro, Surry Hills, Sydney.

One year on Damian has joined forces with synonymous architect Michael McCann (architect best known for Flying Fish, Mu Shu, Whitewater, and many more) in his latest project Pony, situated in The Rocks on the doorstep of Sydney Harbour. Pony a restaurant which is no doubt as unique as it’s name.

Alastair McLeod

Alastair McLeod is Executive Chef at Bretts Wharf in Brisbane - the business incorporates an a la carte seafood restaurant, on-site function facilities and off-site catering. He’s a dinky-di Australian (his mother was born here) and despite the Irish accent, he knows more about Australian produce than most and is passionate about the fresh produce that we have available to us in Australia, and especially in the South East Queensland region.

Previous to his arrival in Australia nearly nine years ago, he was chef at a number of Michelin listed restaurants in Europe. These included Roscoffs in Ireland (his old boss there Paul Rankin is one of the regular chefs in the British version of Ready Steady Cook), and also Da Giovanni restaurant in Torino in Italy, which is one of the few family owned restaurants with a Michelin listing. Alastair also worked at one of Scotland's finest restaurants, The Ubiquitous Chip (at the time, Glasgow's highest Michelin rated restaurant) and La Fregate in Catalonia, France.

Now Executive Chef at Brett's Wharf, Alastair has won many awards, including Restaurant and Catering Associations' Best Event Caterer and Best Venue Caterer as well as Best Seafood Restaurant in Australia, by Lifestyle Food.

The catering side of the business sees Alastair cooking at some of Australia's most impressive events including a 3000 guest formal sit down dinner ball in a hangar for Virgin Blue, the Mercedes Benz Fashion Festival, David Jones launches and the AAMI Stradbroke Cup.

Check out Bretts Wharf online or at 449 Kingsford Smith Dr Hamilton QLD, 07 3868 1717.

Chris Cranswick-Smith

Chris Cranswick-Smith has been working in kitchens since he was 14. Upon finishing his apprenticeship at just 19 he packed his bags and moved to the culinary world stage of Europe to further his training.

He spent 5 years cooking around the world at Michelin star restaurants in Spain and France including La Broche in Madrid, Café de Paris in Biarritz, The Square in London’s Mayfair, as well as 2 seasons working on elite Super yachts, employed by the CEO of Citigroup and the Prince of Bahrain, adding enormously to his experience and repertoire. His resume also includes restaurants such as Aria, est and The Grand National, not to mention working with the likes of world class chefs such as Warren Turnbull.

Now back in Sydney, he owns and is Head Chef of Emmilou Restaurant in Surry Hills. Emmilou is a modern European style tapas bar and cocktail lounge. Chris’s cooking philosophy is modern French and Spanish techniques with that fresh, vibrant and flavoursome modern Australian touch.    

He speaks French and Spanish fluently and his modern European influence to balancing textures and flavours is reflected in every mouthful.

Adam Swanson

Adelaide born Adam Swanson is the owner and Executive Chef of two award winning restaurants; Esca and Zucca Greek Mezze at the Holdfast Shores in Glenelg.

At the tender age of 17, Adam realised he had an uncompromised fascination and passion for food. He invested 7 years of training with Majeros restaurant, but always knew he was destined for a bigger and more inspiring dream. By his mid twenties, Adam's dream had become reality, seeing him become the owner of his very own restaurant!

Now, with 13 years of experience his devoted love affair with food has become a personal and professional success! People who know Adam describe him as an 'old soul'. His inspiration comes from the much loved traditional home style cooking which was a major part of his upbringing. "I spent my free time in my family's cheese making business, and countless hours falling in love with the flavours and smells from my grandma's kitchen."

Adam's achievements are a testament to his devoted work and love for food. His first restaurant Zucca Greek Mezze was established in late 2003. It had only been open for one year when it won the 'Best Mediterranean Restaurant' award. It went on to win this award for three consecutive years and as a result Zucca was entered into the hall of fame by the SA Catering and Restaurant Association. Esca has followed this success journey, with multiple awards including Best New Restaurant (2005) and Best European Restaurant (2006) in the South Australian Restaurant and Catering Association Awards.

Zucca Greek Mezza Restaurant
Shop 5 Marina Pier Holdfast Shores, Adelaide, SA
P: 08 8376 8222
W: www.zucca.com.au

Esca Restaurant
Shop 13 - 15 Marina Pier Holdfast Shores, Glenelg, SA
P: 08 8376 6933
W: www.esca.net.au

Tom Kime

Tom Kime brings an insatiable appetite for his craft, and an internationally acclaimed culinary reputation to Ready Steady Cook.  He has worked in some of London's Top restaurants, including Terence Conran's Le Pont de la Tour, and The River Café. He has worked with Rick Stein at the Seafood Restaurant as well as the award-winning restaurants Cicada and Darley Street Thai in Sydney.

Tom's catering company creates bespoke private parties from Royal Thai banquets, to celebrity media launches and exclusive corporate events. His clients include A-list celebrities and international royalty. He has set up two acclaimed restaurants in London and in Malta, both well received by London's food critics and in the press. He runs International Food Safaris to Italy and Asia and loves teaching private cooking classes and demonstrations in Sydney where he now lives with his wife Kylie Burgess-Kime.

In February 2008 Tom was filming with Rick Stein in Vietnam for an upcoming BBC TV series. He has presented two of his own TV series. Tom Kime has written four internationally award-winning books, including: Exploring Taste and Flavour; Street Food; Asian Bites and; Tom's Table. Tom is currently writing book number five on sustainable fish from around the world in association with the Marine Stewardship Council to be published in 2010.

Through his love of food Tom strives to be an inspiration to all those who cook and eat.

Shane Delia

At only 29 years of age, Shane Delia is one of Melbourne's most innovative and interesting young chefs, opening his much awarded restaurant Maha Bar and Grill in February 2008.

Influenced by a number of his ancestors who worked professionally with food, it was not long before Shane realised that he may be able to translate his love for food and hospitality to a career. He concluded his apprenticeship at le Restaurant at the Hotel Sofitel, and excelled within the structure of a traditional kitchen. At the age of 21 Shane was appointed sous chef of Eleonore's at Chateau Yering in the Yarra Valley. In February 2003 Shane was promoted to Executive Chef of what is one of country Victoria's finest Hotels and a member of the prestigious Relais Chateaux chain.

Shane married his Lebanese-Australian wife Maha, with whom the restaurant shares its name, in 2007.

Opening his first restaurant with long time friend and business partner George Calombaris, Shane has certainly captivated diners with his new Middle Eastern cuisine and hospitality. Blending his classical training and his passion for honest, fresh and innovative Middle Eastern cuisine, Shane's "maha cooking" excites diners and welcomes them in the warm manner a gracious Arabic host would.

He received his first prestigious chef's hat in the 2009 edition of the Age Good Food Guide, and an award from the Restaurant and Catering Association of Victoria for the best new restaurant of 2008, both in only five months of operation.

His love for food and family is at the centre of what makes Maha Bar and Grill extraordinary. "As long as I have good food, family and friends to share it with, my life is complete." Shane says.