Next-gen superchefs heating up Melbourne’s kitchens

They’re young, talented and in charge of our best kitchens — and most haven’t even turned 30. These are Melbourne’s next-gen super chefs.

These next-gen super chefs are heating up Melbourne’s food scene.

They’re young, talented and in charge of the city’s best kitchens, and most haven’t even turned 30.

Hugh Allen landed the executive chef gig at star-chef Shannon Bennett’s Vue de monde at 23, while Attica’s Matt Boyle, 31, works alongside Ben Shewry in a head chef role.

Newcomer Rosheen Kaul, 29, is also making waves in the industry after swapping a luxury fashion career to work her way up the cheffing ranks to lead the kitchen at Etta.

“I keep thinking, ‘when is the penny going to drop, when is something going to go wrong’. I have serious impostor syndrome,” she said.

Executive chef Hugh Allen at Vue de Monde. Picture: Tony Gough

Etta owner Hannah Green took the young chef under her wing in 2020 after recognising her talent and passion, after Kaul and friend Joanna Hu released a food zine in lockdown.

“She’s very good at convincing people to do things they don’t want to do,” Kaul said, who initially rejected Green’s job offer.

Kaul has just released her first book and later this month will cook at Melbourne Food and Wine Festival’s 30 Under 30 Gala Dinner later this month, alongside Allen and other young chefs.

Allen, now 27, has been in the industry since he was 15 and worked in world’s top kitchens such as Neil Perry’s Rockpool and Noma in Copenhagen — but always hoped to return to Vue de monde.

“I remember buying Shannon’s first book … and there’s a chapter about Shannon setting up Vue de monde and that was in 2004. I was in primary school and I was a massive fanboy,” Allen said.

Rosheen Kaul.

Matt Boyle.

“I thought it was amazing what he did, working with Marco Pierre White, at such a young age. I never really enjoyed school but thought that (working as a chef) could be something.”

Unlike Allen and Kaul, Boyle has kept a low-profile despite working his way up the ranks from apprentice to Attica head chef.

“I’ll be clocking up 11 years (at Attica) in a couple of months and that’s a bit scary,” he said.

“I still feel like I have a lot to learn. I’m the person that’ll put in the time and reap the rewards later. I want to learn from the best for as long as I can.”

Will these young chefs make Victoria’s delicious 100. best restaurants list? Check out the 100-51 rankings in V-Weekend next Saturday. See the full list on August 6.