Our Chef
At Nova Eats, our chefs are more than cooks—they’re storytellers who craft unforgettable dining experiences. Led by Executive Chef Marco Russo, a James Beard Award nominee with 15+ years in modern Western cuisine, our team blends technical precision with creative flair. Each dish reflects their dedication to:
- Seasonal, locally sourced ingredients (partnering with Australian farmers)
- Innovative techniques (sous vide, wood-fire grilling, molecular gastronomy touches)
- Artful presentation (every plate is Instagram-worthy)
From our pastry chef’s decadent desserts to our sous chefs’ savory masterpieces, passion is the secret ingredient. Whether reinventing classics or designing tasting menus, they turn meals into memories.
Professional Chefs
Excellent Dishes
Years of Experience
Happy Guests
Our menu descriptions are carefully written to engage the senses and highlight craftsmanship. Phrases like *“12-hour bourbon-glazed short ribs”* or “truffle-infused wild mushroom risotto” create anticipation. We avoid generic terms—instead, we share:
Flavor profiles (tangy-sweet, herbaceous)
This approach turns dishes into narratives, enticing diners to explore.
Ingredient origins (e.g., Margaret River olives)
Cooking processes (slow-braised, wood-smoked)
Meet Our Team
Bobby Porter
Sous Chef
Jeremy Elliot
Chef
Bianca Powell
Pastry chef
Johnny Jordan
Executive Chef
Eugene Collins
Meat Chef
Jonathan Dean
Desert Chef
Food photography is styled to mirror our elevated yet approachable brand. We use:
Contextual props (local ceramics, rustic cutting boards)
Each image tells a story—whether it’s a cozy family meal or a chef’s tasting platter.
Natural lighting for vibrant, true-to-life colors
Close-up shots of textures (crispy skin, melting cheese)
We humanize our brand by showcasing:
- Chef profiles (e.g., “Meet Chef Priya: From Mumbai to Melbourne”)
- Kitchen rituals (how we make pasta from scratch)
- Supplier spotlights (organic farms we partner with)
This builds trust and connects diners to our process.