Michael Fox

michael fox

merivale restaurant group

After spending the last two years working in Hong Kong, Chef Michael Fox has recently returned to Australia to embark on his most exciting opportunity to date - a Sydney Head Chef position with top restaurant group Merivale. Flowerdale Farm chats to Michael about his professional journey and the importance of using premium produce.

merivale Recipe Scallop, daikon, finger lime & nori

About Michael Fox

From an early age Michael set his sights on becoming a chef. He undertook his apprenticeship with Mount Lofty House in the Adelaide Hills, where he stayed for a 4 year stint, working his way through the ranks to become Chef de Partie.

However, with a yearning to travel and experience the industry in different countries, a move overseas to the UK was on the cards. Here Michael began a 2 year role at the 2 Michelin star Le Manoir aux Quat' Saisons, under the experienced mentor, Raymond Blanc. Having previously mentored the likes of Heston Blumenthal, Paul Liebrandt and Marco Pierre White, Raymond was a major inspiration for Michael and taught him the art of using produce in its entirety. Michael embraced the concept of 'zero wastage' as a foundation for his craft, along with a passion for using the finest produce.

In 2007 Michael moved back to Australia where he accepted the commended role of Sous Chef at Shannon Bennett's Vue De Monde in Melbourne. In early 2009 Michael moved across to Cecconi's Cantina, a hatted Italian eatery, to become their Sous Chef. It was also during this time that Michael received the prestigious accolade of Young Chef of The Year 2011 awarded by The Age Good Food Guide.

Not one to rest on his laurels, Michael was eager to progress in his career, which paved the way for a move to Henry and the Fox, where he would subsequently take on his first Head Chef role for the Paul Mathis Group. Whilst in this role Michael was named as award runner up in the Electrolux Appetite for Excellence Australian Young Chef of the Year 2012.

Michael then went on to do a short stint at Mr Hive, Crown Metrpol before commencing as Head Chef with the Tommy Collins group, a bespoke catering company. Here Michael developed menus of premium, seasonal produce prepared with creativity and flair for some of Melbourne's most unique events and venues.

At the start of 2015, Michael consulted with Nick Bennett to help open Arbory Bar and Eatery before being approached to relaunch the Cecconis restaurant in Hong Kong. Less than 6 months after relocating to Hong Kong he was offered to take over the reins as Chef de Cuisine at the world-renowned restaurant Carbone.

After spending 2 years in Hong Kong at the top level, Michael has recently returned to Australia and is now based in Sydney where he is commencing a Head Chef position with top restaurant group Merivale.

Michael has kindly shared with us his recipe for the delicious entree Scallop, Daikon, Finger Lime and Nori. View the recipe on the Flowerdale Farm website.