Trio of Australian young gun chefs to takeover Chefs Club in NYC
19 September 2016
Chefs Club by Food & Wine, a restaurant with locations in New York City and Aspen will host Australian young gun chefs, Clayton Wells, David Moyle and Victor Liong for a series of dinners September 26-28.
The chefs are from three of Australia’s great food cities and have worked under some of the most influential chefs in Australia and the world including David Chang, Peter Gilmore, Mark Best and Andrew McConnell.
Clayton Wells from Sydney’s Automata, opened his first restaurant in September 2015 at The Old Clare Hotel with the restaurant since going on to win countless awards for its constantly changing five-course menu highlighting interesting Australian produce.
David Moyle, chef of Hobart’s Franklin is a chef’s chef. At his Hobart restaurant hotspot, he utilizes local, Tasmanian produce and a stunning array of local seafood. Moyle is soon to open a Thai influence bar and grill in Melbourne called LongSong.
Victor Liong opened his first restaurant Lee Ho Fook in Melbourne in 2013 before moving to larger premises in 2014. His modern Chinese menu comes from a kitchen where the authenticity of the Chinese tastes and flavors of the dishes are respected.
The trio will cook three collaborative dinners on September 26, 27 and 28 at the NoLita restaurant with a menu featuring signature dishes from their respective menus. The menu of snacks and four courses includes dishes such as; stinging nettles and seaweed from Moyle; steamed grouper, mentaiko mushroom emulsion, beach succulents, kombu better sauce from Wells; and Liong will serve his take on tiramisu – tea-misu, matcha and Chartreuse mousse, Vietnamese coffee soaked sponge, cocoa.
Tourism Australia Managing Director, John O’Sullivan said “Chefs Club provides a fantastic opportunity for three of Australia’s most talented young chefs to further extend our Restaurant Australia story by demonstrating what they do best to some of the most influential food and wine media in the world. We’re thrilled to be supporting the chefs and the event in the lead up to Australia hosting The World’s 50 Best Restaurants in April in Melbourne next year.”
Dana Cowin, Creative Director Chefs Club said of the dinner series, "Chefs Club searches the world for the best talent to showcase as part of our Visiting Chefs event series. In Australia, we discovered a plethora of incredible cooks and have selected three of the most outstanding up-and-comers to prepare dinner in September. We can’t wait to share their unique culinary visions with our guests."
Tourism Australia will also host ‘Drinks and Bites’ at Chefs Club each night, an event for media and VIPS ahead of the ticketed events, with canapés including Moyle’s sea urchin, butter and rye; and Wells’ oyster with rosemary dashi and fresh cream.
For more information visit www.chefsclub.com.
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PR Manager, North America