The newly-appointed head chef at David Kapay's fine dining restaurant in Wodonga, Miss Amelie, has a methodical and practical approach to food, which is inspired by the best seasonal produce grown on our doorstep.

"I get a kick out of seeing the process from when the seeds go in the ground to when they hit the plate," he said.

"When I started in kitchens, things were all black and white, now cooking is much cooler and everyone wants to see the chefs preparing the meals. I don't mind that at all but I get the most satisfaction from seeing the food realised on the plate."

Having grown up at Griffith with orchards and wineries in the family, Jackson helped his step-mum as a kitchen hand from as young as 12 before pursuing a chef's apprenticeship.

He worked at Birallee Tavern (under Matt Frauenfelder) and The Proprietor before taking up a post with Miss Amelie early last year.

"I love food and I'm addicted to the rush of hospitality; it's in your blood, what you're doing becomes part of you," Jackson said.

MEET MORE HOMEGROWN CHEFS:

What's your favourite dish?

I can't call it! But I'm a big fan of baking my own bread.

What's your favourite season?

Autumn. Plums, figs, quinces, mushrooms and truffles. Stock pots start smelling of casseroles and braised meats. You start looking at the fire and thinking about how you can use it in cooking like making an apple pie over the fire.

What are the staples in your pantry now?

Good olive oil and butter.

What is your earliest cooking memory?

Blackberry jam. Mum and I picked blackberries at Kergunyah and made blackberry jam with them. Also foraging for mushrooms.

Which ingredients do you grow yourself?

I love gardening but I'm focused on the restaurant at the moment. There's not enough hours in the day.

What is your favourite foodie ritual?

My partner and I enjoy going to wineries. We eat a lot of cheese. We always like trying wineries and restaurants.

What are you bingeing on TV? If anything.

I don't watch much TV.

What did you have for dinner last night?

Nothing. At the weekend I went to Quay Restaurant and Cafe Sydney, 10 courses and five courses, (respectively), so I had no dinner!

What are you drinking at the moment?

Double shot flat white

Details:

Miss Amelie,

46 Elgin Boulevard, Wodonga

Phone: (02) 6056 4170