Young Melbourne chefs to watch in 2023

They’re talented, ambitious and turning heads in restaurants across town. Here’s where you’ll find our next-gen of super chefs.

Cheffing is usually a young person’s game.

Some get a taste for cooking from hours spent in their parents or grandparent’s kitchens, others take their first paid gigs around 14 when they’re of legal working age (and some extra keen kids even lie about their age to get in the door).

Melbourne is blessed with amazing culinary talent, with these fresh young faces already making industry waves.

Tristan Spain is competing in the Bocuse d’Or competition with Alex McIntosh. Picture: David Geraghty

Tristan Spain

Vue de monde chef de partie

Spain may be only 22, but he’s impressed the right people by landing a spot on the Aussie team for the Bocuse d’Or competition (currently sweating it out at the finals in Lyon with team leader Alex McIntosh). The Young Chefs Club of Victoria chair didn’t make the initial team, despite being named the comp’s best commis. Instead a last minute move saw him paired with McIntosh (Sou’West Brewery Torquay).

Spain leads the meat section at the Rialto fine diner, where he’s not only nailing his section but enjoying the interaction with guests, sharing the origins story of creations such as kangaroo ‘rooshi’ sushi at the pass.

Joane Yeoh had a huge 2022 with Kōri and has just launched Kōri Dessert Bar. Picture: Tim Carrafa.

Joane Yeoh

Kōri Ice Cream co-founder

2022 was a huge year for dessert queen Joane Yeoh, with 2023 already looking up. The former Coda pastry chef opened Japanese ice cream shop Kōri in Hawthorn with Lux Bite co-founder Bernard Chu. Now the 29-year-old has launched Kōri Dessert Bar, out of the same Glenferrie Rd shop. The summertime only space will be a cool haven for treats such as seasonal parfaits, chilled drinks such as a grapefruit and pocari (Japanese sports drink) soda, and a secret off-menu sweets selection. Her first creation? A nacho-inspired dessert with sweet corn chips, soy caramel and kewpie avocado ice cream. Watch this space.

Sarah Cremona is making the most of her scholarship. Picture: Supplied.

Sarah Cremona

The Ritz-Carlton Melbourne chef de partie

The Melbourne Food and Wine Host Plus Scholarship winner is already reaping the rewards of her prize. Cremona has moved from her peninsula gig at Pt Leo Estate to work under Aussie culinary royalty Mark Best and Michael Greenlaw at Melbourne’s new The Ritz-Carlton. Best is also helping Cremona navigate the hospo world as her mentor. The wine lover and WSET student will also do work experience at Central Otago’s Amisfield Restaurant and Cellar Door; where she’ll hone her spear fishing and foraging skills.

Pieter Buijsse is Jackalope’s new executive chef. Picture: Amy Whitfield.

Pieter Buijsse

Jackalope Hotel executive chef

While we’re on the Peninsula, former Pt Leo Estate star Pieter Buijsse has stepped up to call the shots as Jackalope executive chef. Last year he moved into the role, but this autumn we’ll see his creations come to the fore when he crafts a seasonal menu for Doot Doot Doot, as well as Rare Hare and the hotel’s in-room service. Buijsse told Kitchen Confidential he’d be making good use of the kitchen garden.

Frankie Cox (right) is ramping up her sustainability practices in 2023. Picture: Tim Carrafa

Frankie Cox

Green On founder, chef

New York chef-to-the-stars turned wellness warrior Frankie Cox hasn’t slowed down since returning from the States. Her salad bar Green On has remained wildly fresh since opening 13 months ago, and Cox also has plans to expand her empire in the next year. Green On is hoping to close its sustainability loop by looking at its waste, such as cardboard boxes and yoghurt tubs, as resources for others.