Michal Siudeja

For the last five years I worked as Head Chef for Pure Hospitality Group across multiple venues in Sydney. The operational needs and expectations were different for each venue, from intimate cafe and restaurant setting, to bustling corporate lobby cafes and catering operations in Barangaroo servicing 2000 staff daily.

My role included seasonal menu creations for a la carte service, custom menu creation for a variety of both, high-profile and intimate events. I also mentored diverse kitchen teams, helping experienced chefs grow into leading the kitchen.

As my side and creative job, I worked as a Head Chef for Farmed Table run by Brendan Cato, which run high-end private events in Sydney and South Coast. We specialise in seasonal, fresh produce and natural organic wines delivering exceptional menus for our clients.