Head chef, Michael Fox named Runner-Up in ‘Electrolux Appetite for Excellence’ Young Chef of the Year
Michael Fox, head chef at Melbourne CBD restaurant, Henry and the Fox, has added another trophy to his awards cabinet being named as the runner-up ‘Young Chef of the Year’ at the national Electrolux Appetite for Excellence Awards.
Competing against the best young chef talent in the country, Michael came in ahead of Kah-Wai Lo from Hare & Grace, Matthew Bugeja, Becasse, Michael Demagistris, Sorrento Golf Club, Nick Street-Brown, Coast, and Sarah Knights from Uccello. Stewart Wesson from Bridgewater Mill in Adelaide took out the grand prize.
Master of Ceremonies Jill Dupleix paid tribute to the next generation of culinary stars that made up this year’s Electrolux Appetite for Excellence Awards national finalists as she named the Electrolux Australian Young Chef, Waiter and Restaurateur of 2012 and runners-up, the guardians of Australia’s hospitality future.
The Awards, recognised as one of the industry’s most prestigious, were presented in front of the nation’s culinary elite including Giovanni Pilu, John Fink and Lyndey Milan. Aiming to inspire and encourage the future heavyweights of the hospitality industry, the Awards aim to retain culinary talent in Australia, despite the allure of overseas fine dining and Michelin stars.
Continuing the celebration of all things home grown, the role of guest of honour was shared by local multi-hatted and internationally renowned chefs Peter Gilmore and Mark Best, who share a passion for nurturing young talent and providing opportunities to hone skills, find inspiration and grow success right here in our own backyard.
In August last year, Michael Fox was awarded the 2011 The Age Good Food Guide Young Chef of the Year. At that time, judges described Michael as 'no flash in the pan' and 'mature, articulate and hardworking'. This second award is further proof of this previous praise.
Michael has a wealth of experience including a two and a half year stint as Sous Chef at hatted Melbourne restaurant, Cecconi's Cantina, as well as two years at Raymond Blanc's two-Michelin-starred restaurant, Le Manoir Aux Quat' Saisons.
Before making the move to Cecconi's Cantina, Michael worked two years as Shannon Bennett's Sous Chef at Vue de Monde.
Now Head Chef at Paul Mathis’ city venue Henry and the Fox, Michael combines European-inspired flavours to create a unique and modern Australian menu.
Paul Mathis said about Michael’s award, “Michael is a resilient and clever man. He has the uncanny ability to make a poached egg spectacularly better and he can adjust to the varying climate and keeps his staff loyal - he is a truly an amazing chef and guy”.
Michael said about the award, “It is a privilege to be recognised amongst such a great group of young chefs and to be able to present my food to such a prestigious group of judges has been an honour. I am thrilled to have placed second amongst such a talented group and big congratulations to Stewart Wesson.”
For further information, an interview or photography of Michael Fox, please contact Gun Communications:
Rachel Robertson
(0419) 881 791
