Speaker Profile

Tim Menger boasts a 30-year culinary career, beginning at The Edge in East Sydney under Gary Skelton. He honed his skills at The Centennial Hotel, known for its wood-fired grill and rotisserie, and completed his apprenticeship under Meyjitte Boughenout at Claudine’s, where he quickly rose to the position of Sous Chef.

In London, Tim refined his craft at Bank Restaurant before returning to Melbourne to work at Radii at the Park Hyatt under Paul Wilson. For the past 16 years, he has served as a head chef at renowned establishments such as St Ali, Harveys, and 3 Station Pier, and held the position of Executive Chef at Table Matters at Morning Star Estate.

Joining the Entrecôte team in 2016 as Head Chef, Tim has navigated numerous challenges, including COVID-19 lockdowns and the relocation of Entrecôte from South Yarra to Prahran. He is proud of his team and how they go about their job with passion and commitment. This attitude resulted in Entrecôte being awarded one hat in 2022 by The Age Good Food Guide. Additionally, Entrecôte has been recognised among the World’s 100 Best Steak Restaurants for the last three years.

Tim’s culinary style is rooted in classic bistro cuisine, emphasising great seasonal produce showcased through impeccable cooking techniques and simple presentation. Mentored by legends such as Alain Fabregues and Philippe Mouchel, Tim continuously refines his craft, drawing inspiration from these masters.