Richmond Rodrigues, Australian Chef of the Year 2025, grew up in his family’s catering business in India, where he discovered the joy and connection food creates. After an apprenticeship with Hilton Hotels in Cairns, he refined his craft at The Press Club in Melbourne under George Calombaris, then worked at luxury resorts including Lizard Island and Emirates One&Only Wolgan Valley. His career also took him to the UK with the Soho House Group, where he embraced farm-to-table dining.
Back in Australia, Richmond led kitchens like Bimbadgen, Spicers Guesthouse, and Muse Kitchen before becoming Executive Chef at Aanuka Beach House with the Tilley & Wills Group. His menus celebrate local produce, coastal flavours, and wood-fired shared dining, blending his Indian heritage with global influences to create vibrant, seasonal dishes that bring people together.