Life Eat & Drink Merry Chefmas! Top chefs’ Christmas selfies

Merry Chefmas! Top chefs’ Christmas selfies

Twitter Facebook Reddit Pinterest Email

Pastry chef Pierrick Boyer and his team at Le Petit Gateau keep sane during the silly season the old fashioned way – by goofing around and having fun.














Between the mayhem of service at Melbourne’s Maha, Shane Delia tries to get his menus sorted for the Formula 1 Grand Prix (with  a mere 3,000 VIPs to cater for).




















Tomfoolery aside, Colin Fassnidge of Four in Hand has a serious message, to drive safely over the festive period (so no selfies whilst driving!).




















No rest for the wicked with Duncan Welgemoed of Adelaide’s Bistro Dom, who’s been working on his nights off cooking for a film shoot for the Adelaide Festival.














Rodney Dunn has his hands full introducing six-month-old daughter, Chloe, to a four day piglet after his last cooking class of the year at Tasmania’s Agrarian Kitchen Farm.


















Saigon Sally’s Adrian Li does his best duck face with a freshly line-caught duck fish, leaving us wondering if fishing is on the agenda for his Christmas break.














It’s been a big year for Scott Pickett (right, assisted by chef de partie, Ryan Spurrel) running the Estelle Bar & Kitchen and opening Saint Crispin to wide acclaim. A gingerbread house piñata is in order!














Chin Chin’s Ben Cooper might be holding some head exploding chilli here, but he and his team keep their cool even when deep in the weeds this festive season.



















Though technically not a selfie, Rockwell and Sons Christmas tree burger flipper Casey Wall has to be included (and on Santa’s nice list too!).




















Cleaning down after the last service before Christmas holidays, Robin Wickens is ready to hang up his apron for a bit after a crazy first few months as head chef at the Royal Mail Hotel.




















Camera-shy Nicky Riemer put together a collage, including selfie-injuries, prepping with the Union Dining team for the last service of the year. The team is already excited for 2014 (and more suckling pig).


















Waste not, want not for Raymond Capaldi who uses left over spuds from dinner at Hare & Grace to make Christmas baubles whilst soaking his feet in a tub of warm, soapy water.

View Comments

Promoted Stories