12-Sep, 13:30 - 14:15
Elijah Holland – Chef and Forager
Innovation in Patisserie Stage
Level 1 - Lower Exhibition Halls
Widely described as a modern-day hunter and gatherer, Elijah has made a global mark with his encyclopaedic knowledge and ingenuity in procuring and cooking with wild ingredients around the world and, as a result, has forged an impressive career and gained a substantial following in a short space of time.
Elijah recently left Loti St Kilda, and All of this, coming straight from a 4-year stint in China where he ran a large group of restaurants across the country, namely Botanik, that earned him multiple awards and accolades; including attending the World's Top 50 Restaurant Awards and Asia's Top 50 Restaurant Awards as an honorary guest for two consecutive years. Elijah chef and forager now based in-between Melbourne, Shanghai and overseas has an exciting list of new projects and upcoming venues in the works. In-between running Natures Pick his wild food company that makes Ronin Kelp Soy Sauce and more!
Elijah has also worked for Noma Australia as head forager & chef, Aria, Jonahs, Quay, Fishface and Darren simpson among some, across his 18 years of cooking.