Curious Melbourne: Talking Shop with MCEC Chefs

We caught up with some of MCEC’s most loved culinary talents to dig into what it’s like being part of a city where flavours are always evolving—and what they’d tell anyone dreaming of throwing on an apron and diving into the kitchen life. 

Spoiler: Being a chef is equal parts passion, grit, and non-stop learning. 

Early Inspirations 

For many chefs, the kitchen has always felt like home—shaped by the people and memories. 

For Executive Chef Peter Haycroft, it all began at his parents’ pub in North Melbourne. “From a young age, I helped out with tasks like rolling silverware and clearing glasses. Watching my parents run the British Hotel shaped me, teaching me the importance of hard work,” Peter recalls. The pub may have changed hands, but those early lessons of resilience and hospitality stayed with him. 

Karl Edmonds, Executive Sous Chef, also found his calling thanks to family influence. “It was my grandmother who really got me started,” he shares. “She found a newspaper ad for an apprentice chef role and encouraged me to go for it. I’ve loved food and cooking shows for as long as I can remember, but she gave me the push to take that first step.” 

Alessandro Bartesaghi, Executive Pastry Chef, was inspired by his mother’s cooking. “Being in the kitchen with her sparked that initial joy for food. It made me want to turn that love into a career,” he says.  

For Renae Hooper, Sous Pastry Chef, it was her early years baking for teachers that led her down the path of pastry. “Baking was my way of expressing myself, even when I was young. I’d bake for my favourite teachers and loved the joy it brought to people. That passion just kept growing over time,” she explains. 

All About Collaboration 

Renae has seen it all in Melbourne’s food scene and believes it’s not just about the dishes, but the people standing beside you in the kitchen. “It’s not just what you cook; it’s who you cook with,” she explains. “Melbourne’s food culture thrives on collaboration. We’re constantly learning from each other and pushing one another to get better.” 

For Renae, the creative process never stops. You have to stay on top of trends, learn new techniques, and always refine your skills. The moment you stop learning, you’re done,” she says. She pushes herself to address gaps in her skills, especially when something makes her uncomfortable. “Failing in front of your team is tough, but it's part of the process—it helps you grow,” she reflects. 

Her advice for aspiring chefs? “Be patient. There’s so much to learn, and rushing won’t get you anywhere. Every mistake is a lesson in disguise.” 

Honouring Tradition  

Peter has watched Melbourne’s food landscape evolve from fine dining to today’s trend of fast-paced, creative, shared plates. “What makes Melbourne special is how chefs bring their own traditions but are always open to experimenting,” he says. “Whether it’s Italian, Vietnamese, or Middle Eastern cuisine, you’ll find chefs who stay true to their roots.” 

This blend of authenticity and innovation creates the perfect learning environment for aspiring chefs. Peter believes cooking is an art form, powered by creativity and the joy of bringing people together. “It's never just about food—it's about creating an experience for people.” 

Grit and Passion  

Karl's love for food runs deep, but he’s quick to remind anyone dreaming of the kitchen that it’s about more than passion—it’s about grit. “You’ve got to love it, but you also need the resilience to handle long hours and tough days. But those tough moments? That’s where the magic happens.” 

For Karl, the learning opportunities never stop. “These days, you’ve got YouTube, social media, and cooking shows right at your fingertips. It’s easier than ever to stay inspired and keep learning.” His advice? “Don’t shy away from bad days. Mistakes teach you more than success ever will.” 

He also emphasises that Melbourne’s diverse culinary landscape is the perfect place for chefs. “Melbourne is a melting pot of different cuisines. You can fuse culinary styles; if it tastes good, people will love it. It’s an exciting place to create,” Karl adds. 

The Learning Never Stops 

Alessandro sees Melbourne as the ultimate playground for chefs. “Melbourne’s openness to novelty is one of its best qualities. There’s no single traditional food culture here, so chefs have the freedom to explore and create new things,” he explains. “From events to restaurants, bakeries, and beyond, there are endless opportunities for chefs to experiment.” 

He’s all about self-improvement. “I’m competitive with myself. Every day, I want to be better than I was yesterday.” Alessandro’s advice for aspiring chefs? “Focus on getting better each day. Master the basics, then experiment—Melbourne’s foodies are up for anything new.” 

Lead with Curiosity  

What is their final piece of advice for those thinking of coming into the kitchen?   

Across the board, MCEC chefs agree that curiosity is the secret ingredient. The learning never stops, whether you’re a beginner or a seasoned pro. "It’s hard work, but if you’ve got the passion, patience, and hunger to learn, it’s worth every second. You’re not just cooking—you’re creating, growing, and finding your place in a city that celebrates food in every form. There’s always something new to discover,” adds Karl. “New ingredients, new techniques, new challenges—that’s what makes being a chef so exciting.” 

 So, in case you need a reminder our MCEC culinary experts have some clear messages:  

• Learn from those who have been there before you. Absorb everything they can teach you, and never stop asking questions. 

• Don’t get caught up in how things should look. Focus on your growth and development, and trust you’ll get where you need to be in time. 

• Show respect to your peers, be on time, and always ask questions. 

• Be engaged in what you do every day, and always work to be better than you were yesterday. But don’t forget to have fun along the way! 

• Explore different cuisines, learn from every chef you work with, and embrace each opportunity.  

• It’s all about the love of food. Bring your passion to the kitchen, show up eager to learn, and remember—hard work and a love for what you do will always pay off. 

Explore our new 2025 menus , designed by our chefs and a true love letter to this vibrant city. Packed with fresh, locally sourced ingredients and built on partnerships with organic, carbon-neutral suppliers, these menus aren’t just about great taste—they’re about making a positive impact .