Olotl | FoodLab Sydney

Trav Harvey began his culinary journey in Canberra’s fine dining scene before embarking on a decade-long global culinary adventure. Trav served as the Executive Chef of OzHarvest for a decade, pioneering pop-ups, food trucks, catering and the Refettorio OzHarvest, Sydney. Now, he teaches and cooks with entrepreneurs as FoodLab’s Executive Chef.

As a chef, author, television presenter Kylie Kwong has shaped Australia’s food scene and our collective palates like few others. At FoodLab she is a powerhouse Associate working on programs encompassing food, learning and residencies. As an Australian-Chinese chef, Kylie uses food as a catalyst for positive social impact and cultural exchange.

Chef Junda Khoo, Executive Chef at Ho Jiak, redefines Malaysian cuisine with creative twists on classics. Known for bold flavours and modern techniques, his innovative approach has earned Ho Jiak Town Hall a One Hat rating from the Sydney Morning Herald and a spot in Gourmet Traveller’s Top 80 Restaurants.

Tama Carey stumbled into cooking in a Notting Hill kitchen and never looked back. She’s cooked French at Bistro Moncur, Chinese at Billy Kwong, and Italian-inspired fare at Berta, where she was head chef. Now, she runs Lankan Filling Station in Darlinghurst, blending Sri Lankan flavours with her signature style.

Christopher Thé has over three decades of baking experience spanning bakeries, cafes, restaurants and manufacturing. Best known as the founder of Black Star Pastry, Thé's Strawberry Watermelon Cake gained international acclaim, earning a reputation as one of the most Instagrammed cakes in the world. In 2023 Thé opened HEARTHE, championing baking with native Australian ingredients