Chefs Michael and Martin Papac are Wollongong born and bred. After completing their apprenticeships at the premier restaurants in their hometown city, the boys decided to challenge themselves on the international market.
Martin moved to New Zealand to experience the cuisine and local produce NZ had to offer and Michael headed off to see what opportunities London had to offer.
After working in the busy tourism hubs in New Zealand, Martin’s next move was London to work alongside his brother. During their time in London the boys enjoyed a massive learning curve experiencing many new techniques, working for world renowned catering companies such as Rhubarb and Rocket, honing their craft in Michelin Star restaurants in London such as The Delaunay and The Wolseley in Mayfair. This was an opportunity that had them both working alongside acclaimed chefs such as Fergus Henderson & Albert Roux offering invaluable experience and top class skills.
They catered for some of the biggest A-list celebrities including Will & Kate, Elton John, Jay-Z, English Prime Minister David Cameron with the highlight being cooking for Kate Moss’s wedding.
After two years in London, Martin returned to Wollongong as head chef of a large Wollongong function centre, where he had the opportunity to showcase his newly acquired skills and thrived teaching his apprentices new techniques to improve their skills.
At the same time, Michael was offered a sous chef position in Oslo, Norway at Onda by pal & ness and the next chapter of his culinary journey began. Working as sous chef was a challenge, which he relished, pushing his limits in creation and organization and leading a team of young chefs for two years.
Michael then moved back to Australia to work in Sydney’s ‘one hat’ restaurant Bistrode CBD, under the guidance of acclaimed chef Jeremy Strode. This gave him the opportunity to again enhance his culinary talents.
The most valuable part of the culinary journey of both Michael and Martin has been the opportunity to experience new flavours, learning to respect produce and working in professional and leading kitchens.
The next challenge in Michael and Martin’s journey has now begun. They want to showcase the techniques and skills learnt over the years, bringing deliciously different food to your next event!