RUTHERGLEN chef Briony Bradford has joined a prestigious list of young guns shaping the food industry.
The Jones Winery Restaurant head chef was named in the Top 30 Under 30 in the Foodservice industry awards in Sydney recently.
Bradford, 29, said she was thrilled to be included in the inaugural list.
“It’s recognition of the achievements I’ve had in the industry over the past 15 years,” she said.
“It also puts the spotlight on Rutherglen.”
Foodservice magazine’s 30 Under 30 program was dedicated to recognising and celebrating the best and brightest young food service professionals in Australia today. It was open to chefs, innovators, entrepreneurs, restaurant managers, assistant managers, waiters, sommeliers and bartenders aged 30 or under.
Bradford said she was motivated to promote North East produce as part of her career.
“I’d really like to be able to connect Murray Darling Basin with more local produce,” she said. “Lots of local produce is shipped to Melbourne and back to us; I’d like to be able to help local people get local produce direct.”
Bradford developed her passion for French cuisine working with Michelin star chefs Claude Bosi at Hibiscus and Andre Garret at Galvin at Windows in London; and Paul Cooper at Bishop Sessa, Ross Lusted at The Bridge Room, Grant King at Gastro Park and Brent Savage at The Bentley Restaurant and Bar in Sydney.
She said her approach to food was “nose to tail”, wasting nothing and using only seasonal and local produce.