Tania Sibrey

Founder and Hostess, Food I Am

Throughout my whole life, I have always had great experiences centred around food shared with family and friends.

My craving for foods of the world and good quality produce came from my food obsessed mother. An amazing cook and teacher, my mother cooked meats and traditional fare beautifully but really came into her own when cooking Chinese banquets in the 1970s better than most local Chinese restaurants.

What followed next was an obsession with Lebanese, Indian, Thai, French cuisine and the list goes on. We travelled the globe in Mum’s kitchen!

Food I Am was born in 2011 out of simple frustration that we were not able to access great food experiences created by accomplished chefs in the Riverina.

Justin North

Guest Chef

Justin North is no stranger to awards. Becasse, Surry Hills, his first restaurant with wife Georgia was opened in 2001; it met with instant critical and public acclaim.

Becasse held on to two coveted Chef’s Hats from 2003 – 2011 and won Best European Restaurant in Australia many times. Justin was also named as Chef of the Year 2009 by the Sydney Morning Herald Good Food Guide and GQ Chef of the Year 2010.

David Bitton

Guest Chef

Australian Celebrity Chef's David Bitton exclusively at Food I Am

Celebrity French chef David Bitton is a name you no doubt know well.  From Bitton Gourmet, his best selling line of gourmet products, to his status as Executive Chef at many of the world's best five star restaurants.   The day David arrived in Sydney he commenced work at The Intercontinental Hotel. 

Dominique Rizzo

Guest Chef

One of Australia’s Greatest Culinary Chef's - Dominique Rizzo exclusively at Food I Am

Dominique Rizzo, author and regular guest on many of Australia’s top TV cooking programs brings her brand of healthy but irresistible cooking to Wagga.  Dominique has left the kitchen for the classroom and now presents workshops on cooking with seasonal, local produce for better health, vitality and flavour.

Soon Lee Low

Guest Chef

After completing his apprenticeship at Madam Fang & Shakahari (modern Asian), Melbourne, Soon then went on to work at Ishmus Of Kra (Thai), Chef de Partie at the NOBU Crown (Japanese & Peruvian) before travelling globally and working as Chef De Partie -  Beach House Maldives, A Waldorf Astoria Hotel (French Cuisine and Maldivian Cuisine), London

Ryan Dedini

Guest Chef

Early in Ryan's career he gained a position at SMH two hatted Waters Edge and then moved onto two hatted Aubergine, where he worked for the man who dished up two of Canberra's finest restaurants, James Mussilon.. During his time in Canberra Ryan also spent time teaching at Hotel Kurrajong (International Hotel School).

Ramael Scully

Chef Ramael Scully has had the great fortune to work alongside Yotam Ottolenghi for more than a decade. Scully, as he likes to be called, was born in 1979 in Malaysia to a mother of Chinese and Indian heritage and a father with Malay and Irish blood. He moved to Sydney at the age of eight, with his mother and sister, where he went to school and then later to catering college. After several years cooking in Australia, Scully moved to London and started working at Ottolenghi Upper Street in 2005. He moved to NOPI as head chef, when the restaurant opened in 2011 and is co-author with Yotam of the NOPI cookbook. His open and experimental style of cooking is touched with a little bit of genius and lies behind so many of the Ottolenghi and NOPI dishes. Signature dishes by Ramael Scully include courgette and manouri fritters, coriander seed-crusted burrata with slices of blood orange and twice-cooked baby chicken with lemon myrtle salt and chilli jam. 

Barbara Sweeney

If you enjoy reading the food stories in Country Style, you’ll know Barbara Sweeney’s work. As a food writer in pursuit of tasty stories about farmers, food producers and chefs, she’s tasted oysters moments after harvest, fended off curious piglets, and, as regional editor of the SMH Good Food Guide, sat down to dinner in many of the country’s best restaurants

The Italianos - Luciano & Martino

“The Italianos of My Kitchen Rules are known for dishing up some mean meals and with larger than life personalities Luciano and Martino are a must see.

After meeting each other more than a decade ago in Sydney, Luciano and Martino both realised they share an exuberant passion for food. It was inevitable that the pair would eventually fuse their skills to become kitchen partners and have been cooking up a storm ever since mixing their traditions from Tuscany (Martino comes from Siena) and Abruzzo (Luciano’s family origin).

A love affair with food, The Italianos have "una passione" (a passion) for the dishes that their ancestors passed down to them and cook with pride and joy, making their relatives proud. But that's not all the boys can cook! The talented pair can dish out a fair few surprises... catch them at FoodIam to see what they have in store!”.