Most 7 year olds dream of becoming an astronaut, cowboy or even a pirate. Not Michael Fox. The determined youngster had from this early age set his sights on becoming a chef.
About Michael FoxAfter completing year 12, Michael began his apprenticeship with Mount Lofty House in the Adelaide Hills. During this 4 year stint, Michael worked his way through the ranks to become Chef de Partie.
However, with a yearning to travel and experience the industry in different countries, a move overseas to the UK was on the cards. Here Michael began a 2 year role at the 2 Michelin star Le Manoir aux Quat’ Saisons, under the experienced mentor, Raymond Blanc. Having previously mentored the likes of Heston Blumenthal, Paul Liebrandt and Marco Pierre White, Raymond was a major inspiration for Michael and taught him the art of using produce in its entirety. Whether it was meat, fish or vegetables, Michael was taught the concept of ‘zero wastage’ and learned how to utilise parts of the produce that were often scrapped as rubbish.
2007 saw a move back to Australia where Michael settled in Melbourne in the commended role of Sous Chef at Shannon Bennett’s Vue De Monde. In early 2009, Michael moved across to Cecconi’s Cantina, a hatted Italian eatery, to become their Sous Chef. It was also during this time that Michael received the prestigious accolade of ‘Young Chef of The Year 2011’ (The Age Good Food Guide).
Not one to rest on his laurels, Michael was eager to progress in his career. This paved the way for a move to Henry and the Fox, where he would subsequently take on his first Head Chef role for the Paul Mathis Group. Towards the end of his time here in 2012, he was named as award runner up in the ‘Electrolux Appetite for Excellence’.
Michael has kindly shared with Flowerdale Farm his recipe Ora King Salmon with Celery & Radish. View this and other fantastic meal ideas in the recipe section of our website.