Michael Rantissi

Chef Michael Rantissi trained in Paris and New York learning great skills in the fine dining world. After relocating to Australia in 2004 Michael worked as the Sous Chef in the fine dining Restaurant at The Bathers’ Pavilion, Balmoral Beach. His career moved to more casual dining working at Pink Salt, Double Bay then the Bar 100 Group. Fast forward to 2012 when Michael opened his first establishment, Kepos Street Kitchen. Kepos Street Kitchen is a favourite amongst Redfern locals but also a destination venue with is modern Mediterranean menu and Middle Eastern twist. Shortly after that he opened Kepos & Co, a more upmarket restaurant he operated for 7 years. He now runs the successful Kepos Catering as well as Salma’s Canteen in Rosebery and a weekly stand at Carriageworks Farmers Markets. Michael is the co-author of 4 cookbooks with his latest, Salata, due for release in September 2025.