Our Partners

Matt Moran

Crafted By Matt Moran, Compa, &Sando

With over 30 stellar years in the food industry behind him, a plethora of awards to his name, a handful of best-selling cookbooks under his belt, and the tour de force behind some of Australia’s most celebrated dining establishments; it’s safe to say that chef and restauranteur, Matt Moran, is an Australian food icon.

At the heart of every one of his endeavours lies a passion for quality produce that is fresh, seasonal and locally sourced. Matt is responsible for the Art Gallery of NSW’s restaurant concept, Crafted by Matt Moran, as well as designing a range of signature menus for gallery events.

Two Good

Two Good Co

Two Good began ten years ago as an ad-hoc Kings Cross cook-out for the area’s less fortunate. Today, they have donated 184,102 restaurant quality meals across Sydney and Melbourne to soup kitchens and domestic violence shelters thanks to their “Eat One, Treat One” model. For every chef designed meal purchased from Two Good, the identical meal is donated to a local women’s refuge. Two Good also hires women from the shelters it services as a stepping stone towards long term employment.

Cornersmith

Cornersmith Café & Picklery

Cornersmith Café and Picklery is a family run business based in Marrickville built on a desire to build community through ethical food choices, education and sustainable business practice. More than a café, Cornersmith offers pickling workshops, cooking classes and a trading program that accepts excess produce from local residents’ gardens. Cornersmith aligns with The Fresh Collective’s ethos of eating seasonally and sourcing sustainably, an understanding that has set the foundation for collaborations between the two groups.

Clayton Wells

Chef Partner

If there’s a chef who truly understands the zeitgeist of Sydney dining, Clayton Wells is it. From innovative fine dining at Automata, to his previous all-day eatery A1 Canteen, Clayton delivers confident, creative and dynamic cooking. Wells has always had a passion for food. He has worked under chefs including Peter Gilmore at three-hatted Quay and Tetsuya Wakuda at Tetsuya’s, and in London with Nuno Mendes at Viajante in Loh Lik Peng’s Town Hall Hotel.

Khanh Nguyen

Event Ambassador Melbourne

Khanh Nguyen is a Melbourne based Chef, with a prestigious background as the part owner and Executive Chef of two of the city’s top restaurants – Aru and Sunda. His culinary creations showcase a harmonious blend of fine dining finesse, Australian-Vietnamese heritage, and a deep appreciation for native Australian ingredients. This captivating fusion has earned him accolades such as Chef of the Year, Victorian Restaurant of the Year, three prestigious hats across his visionary establishments and more. Khanh has worked with Fresh on creative menus for events at Melbourne Museum.

James Viles

Biota, Loquita, Wilma

Restauranteur and chef, James Viles, has worked in partnership with The Fresh Collective since 2016. James is well known for his former two hatted restaurant, Biota Dining, and more recently for his work as executive chef at Emirates Wolgan Valley and restaurant ventures in Canberra (Loquita, Wilma). With a shared vision and commitment to the principles of sustainability, local produce and botanical ingredients, James works with The Fresh Collective to develop premium event experiences and signature menus.

Ben Shewry

Event Ambassador Victoria

Ben Shewry is ambassador for The Fresh Collective events in Victoria and one of Australia’s most renowned chefs. Ben is best known for his restaurant Attica, which boasts accolades such as an inclusion in The World’s 50 Best Restaurants every year since 2010.

Originally obsessed with the detail and balance of Thai food, Ben’s style reflects his rural New Zealand upbringing and a fascination with Australian indigenous ingredients. Ben was never interested in using indigenous ingredients in a tokenistic way and made it his mission to learn about the culture and cuisine behind the ingredients from indigenous Australians. His championing of native ingredients in a fine dining setting has been highly influential on the Australian dining landscape.

Nelly Robinson

nel

At 29, Nelly opened nel., offering guests a unique dining experience with an innovative flair. Well known for his role as nel. Restaurant’s executive chef and owner, Nelly has found his feet as one of Australia’s top chef personalities. His attention to detail, especially when it comes to guest interaction, has earned him a loyal following of international and local guests.

Palisa Anderson

The Gallery Café at The Art Gallery of NSW

Palisa Anderson is a Thailand born, Sydney raised, first-generation farmer and second-generation restauranteur. Palisa is know for the Sydney Restaurant institution, Chat Thai and also operates Boon Luck Farm Organics in the Byronshire. She has a strong appreciation for hospitality, a lifelong curiosity of food and ingredients, and is deeply immersed in land regeneration and reversing the effects of conventional agricultural farming methods.

Mindy Woods

The Gallery Café at The Art Gallery of NSW

Mindy Woods is a chef, restaurateur and proud Bundjalung woman of the Widjabul Wia-bul clan, and owner of Karkalla restaurant in Byron Bay. Featuring locally-sourced seasonal produce and native ingredients, Karkalla is a nod to Mindy’s indigenous heritage and allows her to help both indigenous and non-indigenous people to connect with Aboriginal culture, art and stories through food. Mindy has developed bespoke dishes for The Gallery Café at The Art Gallery of NSW.