Colin Lane

Host and much loved comedian Colin Lane brings his unique style of fun and craziness to the Ready Steady Cook kitchen.

Colin is best known as the Lano from Lano and Woodley, Australia’s best loved comedy duo. In almost 20 years together Lano & Woodley won the coveted Perrier Award for best show at the Edinburgh Fringe Festival, starred in their own television series and toured sold out shows across the country. Sadly they are no longer, after saying 'Goodbye' in 2006 with a national tour that took in 34 markets and sold more than 125,000 tickets.

Since the farewell tour, Colin has appeared in Don’s Party for the Melbourne Theatre Company, followed by a season with the Sydney Theatre Company. He presented Wine Me, Dine Me and Kings of Comedy for the Nine Network and has made numerous appearances on ABC TV’s Spicks and Specks and Network Ten’s Good News Week. He also appeared on The Circle.

"My job now involves eating incredible food every day," says Colin Lane. "I am very excited at the prospect of enjoying and learning about food and I'm looking forward to working with so many wonderful chefs and guests. This could be the best job in the world. Or, this could be the greatest increase in weight ever seen on TV."

Darren Robertson

Darren Robertson has made a big impression on the restaurant scene since arriving here from the UK just over a decade ago to work with the culinary giant Tetsuya Wakuda.

Darren's obsession with culinary perfection, simplicity and new ideas has taken him around the world, including assisting Tetsuya at The World Summit of Gastronomy in 2009.

After eight years at Tetsuya's, three of those spent as Chef De Cuisine, Darren took on a new challenge and joined four friends at the critically acclaimed Three Blue Ducks, in Bronte, a collaborative culinary enterprise which has gained big wraps for its innovative menu and approach to food.

Darren is a founding member of the award-winning TOYS collective, a creative and inventive group of young chefs, and has run a series of unique dining events called The Table Sessions.

In 2012, Darren and The Three Blue Ducks team took on the Masterchef Australia immunity challenge and won.

In his spare time Darren surfs and is a keen forager, scouring the local beach slopes for edible leaves, flowers, sea succulents, funghi and berries to add to the Three Blue Ducks menus.

And from the surf to the snow, Darren and his Three Blue Duck partners opened a new café in the snow fields of Falls Creek, in Victoria, for the 2012 ski season.

And then there are his plan for a range of take-home goods. "A little selection of salts, rubs and marinades and maybe some mueslis and jams," he says.

All that and he still has time to join the Ready Steady Cook team for 2013.

Monty Koludrovic

Born in Katoomba, in the Blue Mountains and raised on the north coast of NSW, Monty grew up in a household of sport, culture and food.... glorious food.

At age 16, Monty moved down to Sydney to attend TAFE and worked as a waiter in a Newtown café.

Running food and coffees and setting tables, one day Monty offered to cover the kitchen when a chef did a 'no-show' after three weeks at the job. It was here Monty realised the kitchen was somewhere he could spend a lot of time.

Monty completed his studies and worked his way through such culinary institutions as Jacksons on George and Cafe Sydney.

At 19, Monty got his dream job at The Boathouse at Blackwattle Bay under chef Ivan Meuniere. From the Boathouse, Monty embarked on a trip to Europe and London. Through The Square in Mayfair, Monty secured a position at its sister restaurant – La Trompette – under chef Olivier Couillaud.

Monty and Olivier forged a strong relationship and together they relaunched the new Grill Room in the prestigious Dorchester Hotel in London.

On his return to Sydney in 2005, Monty joined Becasse with Justin North as junior sous chef and worked his way to head chef until last year when he left to explore other avenues of cooking and food.

This year Monty brings his formidable cooking talents and fun loving character to the Ready Steady Cook team.

Tom Walton

Tom grew up in the Blue Mountains where his love of food was inspired by his mother and his Lebanese neighbour who taught him the skills of planting, picking, learning about the produce and cooking it.
 
Tom says his upbringing defined the Middle Eastern influence in his cooking. He began his career at 17 at Sydney's Opera Bar 2003, then joined Darley's in the Blue Mountains and then in 2005, joined Bistro Moncur where he worked his way to head chef.
 
Tom competed in a prestigious international chef competition where he was placed third in the world. He has travelled extensively through Europe to hone his skills and food knowledge.
 
Tom conducts cooking classes and live demonstrations and has started his own private catering business Errant Catering.
 
He is head chef at Bondi's The Bucket List, a very popular beachside restaurant that offers great quality food in a casual dining environment overlooking Australia’s most famous beach.
 
Tom joins the Ready Steady Cook team for the first time in 2013.

Miguel Maestre

There are chefs who work for many years in various kitchens around the world refining their craft and making a name and then there is Miguel Maestre, a Spaniard who has made Sydney his home, and powered his way up the ranks.

Miguel was always destined to cook, from a family who lived and breathed good food and wine; his destiny was pre-determined from a young age.

Miguel first began cooking when he was 21 when he moved to Scotland to experience the world. It is also where he learned to speak English. His progression was quick, after working his way up through the ranks at Indigo Yard, Montpelier's Partnership (biggest monopoly of restaurants in Edinburgh). Miguel then returned to Spain, before moving to Australia 6 years ago.

He has worked in some of Sydney's premier kitchens including Bather's Pavilion, bel mondo and Cru, before taking up the position at Minus 5 at Circular Quay.

Miguel became head chef of Tony Bilson's Number One Wine Bar in Sydney's Circular Quay working under his friend and mentor Manu Feildel.

In 2010, Miguel opened his first restaurant, El Toro Loco (The Crazy Bull) and in the same year, he was appointed consultant and creative chef of the Argyle’s Bazar by Miguel Maestre in The Rocks, Sydney. Now in his own catering business, offering a Personal Chef experience, Miguel is enjoying the opportunity to create bespoke dining experiences.

Miguel's TV credits include co-hosting the hit series Boys Weekend, alongside friends Gary Mehigan, Manu Feildel and Adrian Richardson.

Currently Miguel is appearing on Network 10’s lifestyle show The Living Room with Amanda Keller, Chris Brown and Barry DuBois.

This year he brings his skill and charm to Ready Steady Cook.

Jessica Muir

Jessica Muir has been a chef for over twenty years. She spent nearly ten years as Christine Manfield's (acclaimed chef and owner of the Universal) head chef and right hand woman.

With a passion for farm fresh organic produce that is sustainable and nutritionally viable, Jessica cites "living to eat, not eating to live" as both her personal and professional mantra.

Having left the restaurant world to set up her own business, Jessica is the director of "Personal Chef Service" (PCS) solving the task of finding the ideal permanent or part-time chef for clients.

Having recruited chefs for some of Sydney's most notable restaurants, Jessica has a well-honed ability to match chefs to clients based on their individual styles and personalities.

Jessica joins the Ready Steady Cook team for the first time in 2013.

Corby-Sue

Corby-Sue is a personal chef and caterer based in Sydney's Bondi and joins the Ready Steady Cook team this year.

Adelaide-born, Corby travelled the world from a young age and delighted in the international flavours and ideas she has been exposed to, but always knew that she would call Australia home once more.

Having run a successful catering company overseas, Corby-Sue opened the popular neighbourhood deli/cafe, Neumann's Kitchen, in Sydney's inner west.

Life as a proud Mum of two has provided Corby-Sue with her greatest inspiration.  Determined to share with her children the love of good food, she began the popular holiday program, Kids Cooking Time, in late 2006. To date, over 1000 future cooks of tomorrow have revelled in the delight of a meal prepared and shared together.

Corby-Sue also shares her slightly geeky encyclopaedic knowledge of all things gastronomic with fellow foodies in her weekly Radio Show, Corby's Table - Good Food Made Simple, on the independent, Bondi FM 88.0.

Corby–Sue is a freelance food writer and is currently in the kitchen putting the finishing touches on her first cookbook.

Adam D’Sylva

It’s no accident that Adam D'Sylva has become one of the most talked about chefs in town. As part owner and head chef of CODA, in Melbourne's Flinders Lane, Adam has built himself an enviable culinary reputation.

Adam began cooking as a child growing up in a mixed Indian/Italian family where his mother was a major influence on his decision to follow his passion for cooking. "I fell in love with food from an early age. My nonna and aunty looked after us when we were young and always let us cook and eat with them," explains Adam.

Adam's apprenticeship began at Hilton on the Park in Melbourne before working as a chef at the popular celebrity restaurant, Cosi, in South Yarra. He then explored his love for quality food travelling through Europe and Asia working in restaurants in the Marche region of Italy and Hong Kong. Returning to Australia, Adam worked as head chef under the much awarded and respected Geoff Lindsay at Pearl Restaurant, one of Melbourne's top restaurants. He also became the first head chef at Longrain, Melbourne for Martin Boetz.

Adam won The Age 2008 Good Food Guide's Young Chef of the Year and as part of his award travelled to New York to work with Thomas Keller at Per Se, arguably one of America's best restaurants.

Adam has also twice been the Victorian winner in the Lexus Young Chef of the Year award.

In June 2009, Adam opened his highly anticipated restaurant, CODA, in Melbourne's Flinders Lane (the name was borrowed from the title of Led Zeppelin's 1982 album). Within a year the restaurant was awarded One Chefs' Hat in The Age Good Food Guide and has maintained that hat each year since.

Adam draws inspiration from across the globe, blending Asian and European tastes and techniques. The menu is largely based on the food of Hanoi, in North Vietnam.

"I wanted to achieve an atmosphere that is relaxed but also serves good food and wine in an unstructured way... CODA is a reflection of my heritage and what I have cooked in the past from all my different influences."

CODA recently announced a second restaurant Tonka will open in early 2013 and will also be based in Melbourne's Flinders Lane.

Jacqui Gowan

Jacqui Gowan is head chef and co owner of The Burlington in North Sydney and is not afraid to compete with the boys.

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 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 was Head Chef at Subsolo, in Sydney.

Jacqui rarely cooks at home but when she does, she enjoys BBQs 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."

Janelle Bloom

Janelle Bloom 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.

Janelle has published four cookbooks and the latest My Favourite Food for all Seasons has been a runaway success like her other three.

Although her life is busy, Janelle says that a balance is essential, making sure there is plenty of time to read, swim, exercise (to work off all the food she eats) and, of course, cook.

Janelle has stepped up her her volunteer work, adding the fight for breast cancer research to the good work she already participates in as ambassador to Ronald McDonald House Randwick.

She has also been a driving force behind the Plates for Mates  initiative established to support chef and Ready Steady Cook colleague and friend Matt Golinksi.

Janelle appeared in the first episode of Ready Steady Cook and says she loves taking part in the show. 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 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 using natural whole foods and fresh organic produce. Her unique style and a combination of simple flavours is paramount to her menu designs, cooking presentations, demonstrations, product promotions, food styling and consulting work.

Dom has published her first cookbook "My Taste of Sicily",  and has further developed her cooking school and catering business and is involved in various charity works supporting women and families and teaching healthy cooking and lifestyle changes.

"I am passionate about my involvement in Ready Steady Cook," says Dominique. Dominque joins the team for her fourth series.

Damian Heads

Damian is the Executive Chef and owner of Pony Lounge and Dining in the Rocks and Neutral Bay, Steel Bar and Grill in Sydney’s CBD and the new Pony! in Brisbane. The restaurants specialize in modern Australian cuisine, with a focus on fresh produce being prepared on the open wood fired grill.

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, 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.

Damian spends most of his time in the kitchens between his restaurants, whilst also managing to participate in cooking demonstrations, provide cooking classes and cater for private parties.

Damian is one of Ready Steady Cook's favourite chefs and returns for his eighth series.

Check out Damian's Facebook page

Pony Lounge and Dining
Neutral Bay
2/19-25 Grosvenor Street
Email: reservations@ponyneutralbay.com.au
02 9904 3400

Pony Lounge and Dining
Cnr Argyle St and Kendall Lane
The Rocks
02 9252 7797
http://www.ponydining.com.au/Visit Pony Lounge and Dining on Facebook

Steel Bar and Grill
Carrington Street
Sydney
02 9299 9997
http://www.steelbarandgrill.com

Alastair McLeod

Alastair McLeod has been with Ready Steady Cook since its inception and is Executive Chef at Tank restaurant in Brisbane.

Alastair's a dinky-di Australian (his mother was born here) and despite the Irish accent, he's an expert on Australian produce.

He loves the opportunity which Ready Steady Cook provides to share his passion and knowledge about food and to have some fun in the kitchen.

Alastair's past career includes tenures as chef at a number of Michelin listed restaurants in Europe. These included Roscoff in Belfast, Northern Ireland and Da Giovanni restaurant in Torino, Italy. Alastair also worked at one of Scotland's finest restaurant's the Ubiquitous Chip in Glasgow, Scotland and La Fregate in Collioure, France.

Under Alastair's leadership, the former Bretts Wharf of Brisbane 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.

Alastair has been a driving force behind the Plates for Mates initaiative to help and support his friend and fellow chef Matt Golinski.

Adam Swanson

Adelaide born Adam Swanson is the owner and Executive Chef of Zucca Greek Mezze, at Holdfast Shores in Glenelg, Adelaide.

At just 17, Adam realised his passion for food. He invested 7 years of training with Majeros restaurant, but always knew he was destined for bigger and more inspiring dreams. By his mid twenties, Adam had become the owner of his own restaurant.

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."

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 Restaurant and Catering Association of South Australia.

In 2009, Zucca restaurant also won the association's first ever category 'Best Greek Restaurant'. Adam also was a founding owner and Executive Chef at Esca, also at Holdfast Shores until February of 2010. Esca accumulated multiple awards including Best New Restaurant (2005) and Best European Restaurant (2006) in the South Australian Restaurant and Catering Association Awards.

Adam is a favourite member of the Ready Steady Cook team and is the ambassador for pasta maker San Remo.

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

Tom Kime

Tom Kime has an insatiable appetite for his craft, having worked in some of the most famous restaurants in London, including Terence Conran's Le Pont de la Tour, and The River Café. He has worked with celebrity chef Rick Stein at the Seafood Restaurant as well as the award-winning restaurants Cicada and Darley Street Thai in Sydney.

In 2009 Tom launched his fifth book Fish Tales which includes stories and recipes from sustainable fisheries around the world with the Marine Stewardship Council. His books have won many prestigious international awards.

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 is currently expanding his restaurant work internationally. He runs private and corporate cooking schools and demonstrations.

Tom is the chef and owner of Fish and Co in Annandale, in Sydney's inner west and joins the Ready Steady Cook team for his fourth series.

Shane Delia

"As long as I have good food, and family and friends to share it with, my life is complete," says Shane Delia.

At just 32 years of age, Shane is one of Melbourne’s most innovative chefs.

Opening his much awarded first restaurant Maha in February 2008, Shane has excited diners with his fresh Mediterranean approach to Middle Eastern cuisine.

Shane prides himself on his original culinary style that stems from the eclectic influences that have surrounded him both personally and professionally.

Growing up in a large Maltese family, food was more than just a meal; it was a chance for the whole family to gather around and enjoy a meal and each other's company. This shared dining experience is something that Shane has mastered in his venues.

By 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 at Eleonore's becoming Australia's youngest executive chef of a 5 star property in Australia.

His love for food and family is at the centre of what makes Maha extraordinary. Blending his classical training and his passion for honest, fresh and innovative Middle Eastern cuisine, Shane's "maha cooking" is captivating.

Shane's rise in the culinary world continued with the opening of his second restaurant in Melbourne, St Katherine's with business partner George Calombaris.

St Katherine's embraces a contemporary sharing style menu, with a melding of Modern Greek, Turkish and Middle Eastern cultures and food. Defined by its custom-made Turkish coal-fuelled grill and a wood fired oven, St Katherine's is the place where the long time friends are bringing together their family histories, cultures and cuisines.

In addition to his restaurants, Shane has regularly appeared on Ready Steady Cook and brings his unique culinary techniques and creativity with food, along with his cheeky nature and quick wit. 

Shane's first cookbook Maha Middle Eastern Home Cooking was released in 2011.

Visit Shane's website at http://www.shanedelia.com.au/

Logan Campbell

Logan Campbell is the head chef at Lucio's in Paddington, long regarded as a Sydney institution for its wonderful northern Italian cuisine.

New Zealand-born and Sydney-trained, Logan has worked at some of Sydney's top restaurants with Sydney's most respected chefs.

In his own time, Campbell prefers to cook anything that's quick and easy, unlike his father who he remembers slaughtering chickens in the backyard before preparing them for dinner. Logan's father, also a chef, taught him butchering techniques and how to prepare a meal from paddock to plate.

After completing his training at the Ryde College, Logan's professional career began in renowned Sydney restaurant Catalina, where the fine dining foundations were set.

Logan is actively involved in sharing his knowledge beyond the restaurant via charity cooking events and Master Classes held at Simon Johnson, The Sydney Fish Markets and the Council of Italian Restaurants in Australia (CIRA) cooking school to name a few.

He is a father of two young children and is a volunteer with the SES.

Alex Herbert

During her more than twenty year career, Alex Herbert has run her own restaurant Bird Cow Fish and worked alongside some of Australia’s finest chef and restaurateurs.

Alex's career as a business owner and chef began when she took on the role of proprietor manager/contract caterer of Pine Log Restaurant, at the Hardy's Bay RSL in Hardy's Bay on the central coast of NSW. During this time the restaurant was awarded Sydney Morning Herald Country Restaurant of the Year 1993 by Leo Schofield.

In March 2006 Bird Cow Fish reopened in Surry Hills after having previously been founded in Balmain in 1996. As the co-owner and head chef, she oversaw a busy team in the restaurant until its closure last year.

Alex is now concentrating on her food stall at Sydney's Eveleigh Markets where she every Saturday she serves up to 600 breakfasts and sells her Bird Cow Fish range of products.

Her stall menu includes much loved "crooked madam" toasties and the "oh-my-gosh-lette" omelette.

Alex has also been involved with Anaphylaxis Australia since 2007, cooking for their annual major Fundraiser and in 2008 Alex assisted with the launch of the Greenpeace True Food Guide. Alex is a member of Slow Food and was an Australian cook delegate at Terra Madre in Turin in 2008.

It is Alex's third season on the Ready Steady Cook team.

Andy Ball

UK born Andy Ball is executive chef at bel mondo restaurant in Sydney where the menu is a reflection of 16 years experience and his philosophy on food. "I don't like to over complicate the ingredients either in preparation or cooking," he says. "Food presentation is an art form and one that I immerse myself in."

It was at London's Claridges Hotel that Andy met his Australian wife Jenny and after just 6 months they made the decision to settle in Australia and call it home.

In 2007 whilst at London's The Ritz Hotel, Andy won a number of Industry Awards and competitions including the UK Chef of the Year, The William Heptinstall Award and the Caviar Cup.

At bel mondo, Andy hosts monthly master classes for small groups where he demonstrates techniques and tips on how to create restaurant style dishes at home.

This year Andy joins the Ready Steady Cook team for his second season.

Visit Andy's website at http://www.andyball.com.au/

Massimo Mele

Italian born Massimo Mele was destined to be a chef. Born in Naples in the south of Italy, both his mother and father were inspirational cooks throughout his childhood which gave him a love for good food and cooking from a young age.

The family migrated to Australia when Massimo was eight and it wasn't long after this that he started cooking in his family's restaurant in Hobart, Tasmania.

Deciding on a professional cooking career, Massimo spent his late teens working in Hobart restaurants. In 1999 he was named Apprentice of The Year at the Restaurant & Catering Awards and was also a National Finalist in the Nestle Golden Chefs Hat Award.

In 2005 Massimo was named the winner of the People's Choice Award at the Lexus Young Chef of the Year Competition which took him to many parts of Australia and eventuated with him cooking for the Prime Minister of Australia, John Howard.

Massimo oversees two venues, Hugos Manly & Hugos Bar Pizza, Kings Cross, both of which have won many awards since opening such as 'Best Pizza in Australia' at the 2010 Global Pizza Challenge and in 2009 Hugos Bar Pizza was awarded 'Best Pizza in Australia' at the National Restaurant Catering Awards.

Massimo returns to Ready Steady Cook for his second series in 2013.