FINE FOOD & PLACES FOR IT Past Event

John Wardle is an internationally renowned architect and the founding partner of Wardle, which has studios in Sydney and Melbourne. In 2020, John was awarded the Australian Institute of Architects’ highest individual distinction, the Gold Medal. John connects those within and beyond the practice to harness the beliefs, skills and ambitions of many. He describes himself as ‘leading from the middle’, which he relishes. His process builds upon ideas that evolve from a site’s topography, landscape, history and context.

Hugh Allen is the executive chef at Vue de Monde in Melbourne. At fifteen years old Hugh’s career began when he commenced working as an apprentice at Rockpool. His career has encompassed a multitude of experiences, accolades and television appearances. In 2021, at just 26 years old, Hugh became the youngest chef ever to be awarded three hats in the Good Food Guide. His diverse culinary experiences in both modern and classic kitchens have shaped his unique cooking style, which is both refined and inventive in its use of local and native ingredients.

A restaurant critic and travel writer with more than two decades’ experience to his name, Pat Nourse is the creative director of Melbourne Food & Wine Festival. A former editor of Gourmet Traveller, he has been published internationally in the likes of Conde Nast Traveller, Travel + Leisure, Saveur, Gourmet, Lucky Peach, Robb Report and Afar, as well as in the books Ester, Signature Dishes That Matter and the Oxford Companion to Spirits and Cocktails.