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Michael Page, Head Chef, IAG

Braised Beef CheeksAfter finishing high school, I delayed University for a year and got a job at L’Incontro, an Italian restaurant in Sydney. From the first day I loved it – I feel like I found my calling. The food was fantastic and working with all the Italian chefs inspired me to travel to Italy. I then went to work for Hugh Whitehouse at Milsons, a 1 Hat restaurant and then Peter Doyle at Celsius and Est, both fine dining restaurants. Est went on to win 3 Chef’s Hats. Following this, I spent a year travelling around South East Asia and Europe to explore the foods on offer. I ended up in London and worked at the Greenhouse, a 1 Michelin star restaurant and then at Delfina as sous chef to Maria Elia.

I moved back to Melbourne and was Head chef at Sud, a southern Italian restaurant cooking a menu that changed daily with whatever was appealing at the markets. Back in Sydney, I opened my own café for 3 years, but I missed the rush of the fine dining kitchen, so I went to work for Frank Cammora at Movida for 4 years. I moved to Sodexo because I wanted the opportunity to be part of a global company that produces food at high standard. The Butler and Chef brand allows me to do this. I love being able to cook different dishes each day and experiment with the beautiful produce we have available in Australia.

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