There is an Executive Chef Club in Sydney, the members of which are hardly aware they belong to it, until they are invited.
There are no formal meetings, no badges, no subscriptions. But what the members do have in common is an all-absorbing interest in good food and good cooking, a generous willingness to tell others what they know about some of the country’s best food producers and purveyors with an eagerness to learn what they can in turn. It’s informative and engaging, but not to formal.
You'll find us frequenting mainly in kitchens for a long lunch or dinner, exotic and always something international. Swapping ideas and socialising this way is fun. You meet the most interesting chefs!