Executive Chef at
Jason has a genuine passion for seafood and sustainability. Sustainability has always been a major factor in what he does as a human and a chef. His passion for seafood stemmed from a stint on a yacht in Alaska as a private chef. Catching wild salmon, Dungeness crab, huge halibuts, and everything in between, utilising those precious ingredients with no waste — something sparked. He then moved to Australia in 2012 and became passionate about cooking with local produce. Australian seafood is very special, and some of the best in the world.
Executive Chef at Stomping Ground Brewing Co
Ben has a keen interest in fish and the ocean. As a recreational angler from young then developing professionally as a chef the two interests merged. The importance of sustainability in fisheries to him is driven by the wish that future generations of both fishers and chefs enjoy the diversity and uniqueness that is available today.
Seafood Chef and Aquaman
Growing up in Far North Queensland, Harry has always had an affinity with the sea and everything in it. Crabbing, fishing, diving and spearfishing were all activities in a typical weekend from an early age. Harry unique perspective on seafood sustainability is guided by his time as a commercial fisherman and as an MasterChef Australia Allstar. Harry’s work life has taken him across the country and into some of the most prestigious hospitality venues from the far reaches of Tasmania’s east coast at Saffire Freycinet, to the privately-owned Makepeace Island in Noosa, Queensland.
The Happy Apple
The Happy Apple is your friendly neighbourhood grocery store that was reinvented for a new generation who care about the very best service, freshest produce and sustainability. Family run since 2007, you can purchase your sustainable seafood and other beautiful produce online or in-store at Ascot Vale, Newport & Seddon in Melbourne. Learn more here.
Sustainability is not an afterthought for the Stokehouse Precinct – it is integral to the design, construction and operation of their venue. This has been demonstrated with Stokehouse Precinct having recently achieved a 5 star ‘Australian Excellence’ Green Star Design & As Built Rating - a first for a fine-dining restaurant in the Southern Hemisphere. Learn more here.
Stomping Ground Brewing
Community is at the heart of Stomping Ground's ethos. Their commitment to being a responsible contributor, focused on minimising global impact is demonstrated in all aspects, from the brewery to their beer halls. Working closely with local suppliers and social and environmental enterprises helps them to provide a better place for future generations. Learn more here.
Taronga’s vision is a shared future for wildlife and people, and they recognise their important role in inspiring people, driving change and helping safeguard the future of the planet. As ecosystem health is increasingly threatened by climate change and environmental degradation, it has never been more important for organisations to make robust plans to reduce their environmental footprint. Learn more here.
The team at Two Hands consider
themselves to be champions for our fishers and farmers, driven to return power, recognition and reward back to them. They believe ecologically focused fishing and farming can be a force for good and strive to work with partners committed to making meaningful impact and achieving industry best practice. They ensure fresh, quality, authenticated produce is delivered from producers to consumers – straight from the source. Learn more here.
The Local Taphouse
The Local Taphouse in St Kilda is a European-inspired neighbourhood tavern specialising in craft beer, great food and a warm welcome.
The Local Taphouse opened in 2008 and is one of the most awarded craft beer venues in Australia - ranked #2 in the Beer & Brewer magazine's Best Beer Venues in 2016 list and in 2020 was awarded Rate Beer’s Best bar in Australia. It taps more than 400 different beers every year and have a rotating and curated bottle list showcasing the best breweries from Australia and around the world. Learn more here.
Lilac wine Bar
Lilac Wine is a humble and homely neighbourhood wine bar housed in a paired-back converted warehouse, in the industrial streets of Cremorne. Lilac Wine always has at least two to three seafood dishes on its menu at any one time. Head Chef Kyle Nicol is passionate about standing up and making a change for good, serving only 100% sustainable seafood and spreading the word across the food service industry. Learn more here.