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Trevor Cochcrane

Trevor is a qualified horticulturist and has hosted the national TV series The Garden Gurus for the past 18 years on Channel 9.

He is passionate about growing his own produce at home and has north of 200 different edible plants, fruit, herb and vegetables in his home garden and grows his own Barramundi, Trout, fresh water Mussels and marron, enjoys fresh eggs from his harem of chickens and even grows his own truffles and exotic mushrooms.

Stuart Laws

As with many of WA’s best chefs Stuart started his journey at 44 King St in the heart of Perth before cutting his teeth in the Melbourne fine dining scene.

Drawing from his experience in a multitude of areas within the food industry, Stu works hard to keep his finger on the pulse with current techniques and trends.

Stuart invests his time on his own businesses, Showcase Events WA, where he works closely with WA farmers and producers to showcase local, seasonal produce to the broader market and Chefs Collective WA, where he consults to venues that are looking to find a more streamlined approach to hospitality.

Theo Kalogeracos

Born and raised in WA, Theo began his journey as a Baker owning and operating a small suburban bakery with his family. It wasn’t long before this lead him to his passion for pizza, sending him in search of the perfect pizza.

His journey to becoming a master pizza Chef is original and he credits his Greek heritage, his family, evolution as a baker and then pastry Chef, strong work ethic and his Italian mentor Uncle Caesar Saraceni, as influencing the evolution of his award- winning pizzas.

Kalogeracos’ philosophy when it comes to making pizzas is about using quality, fresh local produce and developing a taste sensation. Theo has won the world Pizza Championships 5 times now and is now invited back as a judge each year. As well as being a highly talented pizza maker, Kalogeracos is very charismatic and this has made him popular and entertaining media talent. He has become a household name in Australia through his many interviews, with regular appearances on top Australian entertaining and cooking television programs, regular radio segments and National Press publications.

Shyamala Vishnumohan

Indian- born Dr Shyamala Vishnumohan aka Dr Shy is a PhD qualified Australian Nutrition Scientist, Industry consultant and an Honorary Associate Lecturer (UNSW).  Everything from Paddock to Plate fascinates her, and she works with various participants in the agriculture and food sector to increase the competitiveness of incredible foods we produce here in Western Australia and develop market opportunities across the globe.

In this mad World of new superfoods everyday overflowing with misinformation and quick fix solutions, Dr Shy is a strong advocate for healthy eating urging us to use our common sense and un-complicate the act of eating.

We are thrilled to have Dr Shy presenting a Nutrition segment “Separating Facts from Fiction” as part of “Our State on a Plate” series with Guru Productions to be broadcasted on Channel 9.

Russell Blaike

Growing up a Cowaramup, The dairy and sheep farm that Russell was brought up on holds many cherished memories, warm milk from the dairy, to fresh mushrooms picked from the paddocks at dinner and fresh fruits plucked from the trees planted around the farmhouse, and It is these memories that gives Russell his great understanding of seasonality.

Moving to Perth to take an apprenticeship in a five star hotel, Russell experienced an industry and lifestyle that appealed to him. He won many awards during this period, including State and National Apprentice Cook of the Year and was part of the Australian National Team to compete at the culinary Olympics in Frankfurt in 1984, as well as joining a team competing in the World Culinary Competition in Osaka 1985.

Russell trained under Anton Mosimann at the Dorchester Hotel in London and moved to the two Michelin starred Terrace Restaurant at ‘The Dorch' and further developed his passion for food in his travels through France, Spain, Portugal and Italy.

On returning to Perth and after leaving 44 King Street, Russell opened Must Winebar with partners Garry Gosatti and other financial backers in 2001, and went back to his obsession with French Bistro food, continuing his decades-long commitment to sourcing and serving the best produce West Australia has to offer. He has recently launched Catering by Must, a bespoke, personal & delicious outside catering business.

Russell is an ambassador for several charities – Food Rescue, an organization that rescues fresh food for re-distribution to Perth’s needy, Muscular Dystrophy WA, and SurfAid International, a humanitarian organisation dedicated to improving the health, wellbeing and self-reliance of people living in some of the world’s finest, yet isolated, surf locations.