Max Sharrad from Shobosho, Adelaide, named Australian Young Chef of the Year in the 2018 Appetite for Excellence Awards
MAX Sharrad from the fire-powered Adelaide Japanese/Korean restaurant Shobosho has been named Australian Young Chef of the Year in the 2018 Appetite for Excellence Awards, announced in Sydney on Monday night.
IT WAS a three-course menu of quail, Murray cod and pears that won Adelaide chef Max Sharrad the title of Australian Young Chef of the Year.
By night, Sharrad can be found in the kitchen of fire-powered Adelaide Japanese/Korean restaurant Shobosho on Leigh St in the city.
The award was part of the 2018 Appetite for Excellence Awards which were announced in Sydney on Monday night.
The prestigious awards – which recognise and support the nation’s future hospitality stars – are judged by influential culinary figures including Luke Mangan (Luke’s Kitchen), Peter Gilmore (Quay, Bennelong), and Duncan Welgemoed (Africola).
“I was elated and full of gratitude … completely stoked,” Sharrad, 27, said of winning the title.
“To be able to end up in a room with five of the industry legends and have them give you feedback, and to rub shoulders with some of the best young chefs and young restaurateurs and waiters, is amazing.”
To claim the title, Sharrad had to progress through two stages – a mystery box challenge before cooking a three-course menu.
For the menu, he impressed judges with his quail, Murray cod and pear dishes in the final.
Judge Luke Mangan said Sharrad’s menu stood out on the day.
“His menu flowed throughout each course and he showed a great deal of creativity and a good use of produce – keeping with a consistent theme,” he said.
Judge Duncan Welgemoed said Sharrad showed “great technique”.
