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Five Minutes with Taxi Kitchen Executive Chef, Tony Twitchett

Published on: 04-Apr-2018
Five Minutes with Taxi Kitchen Executive Chef, Tony Twitchett

Discovering his passion for food at an early age, Tony undertook his apprenticeship at The Stokehouse in St Kilda, where he learned the culinary craft alongside well known chefs. Tony then went to on work at some of Melbourne’s most popular restaurants including Ezards in the CDB and Circa in St.

At the age of 26 Tony was appointed Head Chef at Taxi Dining Room in Federation Square and moved into the role of Executive Chef following a stint at sister restaurant Barkers Wine Bar & Bistro in Hawthorn.

Despite training in traditional French and British cooking techniques, Tony’s breadth of experience in the different cuisines of the world has led to him continuing his signature gastronomic style of Modern Australian.

 

Q: How would you describe your style of cooking?

A: Fresh, light, fun, but rustic and sharing

 

Q What did you have for dinner last night?

A: Swordfish, green olive, celeriac puree

 

Q Place you eat most often on days off?

A: White Rabbit, Brighton

 

Q Favourite ingredient to work with?

A: Rabbit

 

Q Last weekend on earth – what city are you eating in?

A: Melbourne

 

Q If you weren’t cooking, what would you do for a living?

A: Travel Writer

 

Q What did you want to be when you were growing up?

A: Chef

 

Q Most embarrassing cooking moment?

A: I used salt in the soufflé meringue – it worked perfect, but was a bit salty

 

Q Person you would most like to cook for (alive or dead)?

A: Jim Morrison

 

Q Citi customers can enjoy a free bottle of McWilliam’s wine when they dine at [insert restaurant] – either 2016 Tightrope Walker Chardonnay or 2016 Tightrope Walker Pinot Noir. What dish from your menu would you recommend to match with either of these wines?

A: Chardonnay - Candied pork, pickled papaya & red nam jim

Pinot Noir - Roasted rabbit loin, rabbit rillette, wilted cos, smoked buffalo milk yoghurt

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 About Taxi Kitchen:

Taxi Kitchen transports you above the city to fun fine dining surrounded by views of iconic Melbourne. With a focus on sustainable, locally sourced produce, Executive Chef Tony Twitchett delivers contemporary Australian cuisine with a hint of Asian influence. 

Citi customers can enjoy a free bottle of award-winning wine here by ordering a minimum of one main course per person and paying with your Citi card. To book click here

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