Mark Labrooy - Three Blue Ducks Mark has been cooking since he was 18. He completed his apprenticeship at Sydney restaurant Tetsuya’s. After this he spent 7 years travelling, 2 of those years working as Sous chef at Josef, a fine dining restaurant in Zurich. It was during what was supposed to be brief visit back to Sydney, that LaBrooy and 2 of his close mates started discussing the idea of a café. They called the new venture Three Blue Ducks, and it became a local favourite immediately.
scienceandfood: Profile: Ari Rosenson Ari Rosenson began his culinary career at 16 working at Spago West Hollywood eventually working his way up to executive sous-chef at Spago Beverly Hills. He is now executive chef at CUT Beverly Hills where he is dedicated to serving the best meats and farmers market vegetables. His dishes are inspired by the simplicity of Italian cuisines. Read more #food #Science