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Conversation with a chef

Conversation with a chef

By: Jo Rittey
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 Ever wondered what goes on in the kitchens of Melbourne’s restaurants? Conversation with a chef gives the back story of our city’s favourite eating spots. This is not a slick podcast, in fact it's pretty rustic. I'm Jo Rittey. I'm a French teacher and food writer and not that great on the technology. What you'll hear is the conversation how it happened, with no bells and whistles. I'll work on that!All rights reserved Social Sciences
Episodes
  • #307 Stephane Nguyen | French Cooking Academy

    #307 Stephane Nguyen | French Cooking Academy
    Jul 14 2025
    Stéphane Nguyen is the founder of the French Cooking Academy alongside his wife, Kate. Stephane has built a global following by teaching classic French techniques in a way that actually makes sense: clear, methodical, and with a real focus on understanding the why behind each step. But it didn’t start there. Stéphane moved to Australia, missed French food, tried to make a Boeuf Bourguignon and realised he actually had no idea how. So he taught himself, using proper French culinary textbooks, and documented the whole process. What started as a personal project is now a full-blown online cooking school with thousands of students from around the world. We talked about everything from confidence in the kitchen to why a sieve might be the most underrated tool you own. We talked about how the Academy came to be, what it means to build confidence in the kitchen, and why the simplest dishes are often the hardest to get right.
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    44 mins
  • #306 Antonio Loffredo | Pepe's Parlour

    #306 Antonio Loffredo | Pepe's Parlour
    Jul 8 2025
    If Pepe’s Italian & Liquor is all swagger and spectacle: snow machines, themed decor, and a big personality, then Pepe’s Parlour offers something quieter and more composed. The original venue opened in 2019 in a former synagogue on Exhibition Street, serving Italian American classics in a space that leans into old-school New York glamour. Next door, Pepe’s Parlour channels the elegance of a London members’ club, softened by a Melbourne sensibility: martinis, soft light, hand-painted tomato murals. It’s also where Antonio Loffredo is doing quietly brilliant things in the kitchen. Antonio grew up in Campania and then the Amalfi Coast and started making pizza in his father’s shop at 16. He has worked across just about every section of a kitchen since arriving in Melbourne more than a decade ago. Now head chef at the Parlour, he’s turning out focaccia made from a slow-fermented dough, fresh pasta, and light, lunch-friendly plates that still manage to feel generous. We talked about the emotional pull of food, why he won’t use bread with a 15-ingredient label, and how a baking course during lockdown completely reshaped the way he cooks.
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    23 mins
  • #305 Daniel Livingstone | The Chandlery

    #305 Daniel Livingstone | The Chandlery
    Jul 7 2025
    It’s not every day you get to have a chat in a former ship’s chandlery from the 1860s, but that’s exactly where I found myself with Dan Livingstone, chef, self-taught cook, ex-pop songwriter, and co-owner of The Chandlery in Port Melbourne. I first met Dan at one of his collaborative events a few weeks ago, a night of incredible wine, thoughtful food, and genuine connection. In this episode, we talk about how his creative path led from music studios to fire-fuelled kitchens, the philosophy behind zero-waste catering, and how vegetables cooked over flames can be just as thrilling as meat. We also talk about the realities of running events, building community, and finding meaning in the stories behind every ingredient. Dan’s approach is generous, grounded and deeply human.
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    38 mins

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