Had a passion after making a chocolate cake when I was 14 (make a cake, lick the spoon and have the first slice, that’s the life for me).
Attended high school home economics class then went on to 2 years in catering and hotel management at Fremantle TAFE.
Then 3 year apprenticeship, starting at Royal Perth Hospital in the mid 70’s, finishing of at Ruby’s Transit Inn Perth. Thought I would get some ideas in remote cooking and save money to travel the world. Work Koolan Island for 3 months, then brought a ticket around the world. Spent 2 years travelling the world, working in New Zealand, USA, UK, Germany, Brussels and Greece. Came back to Perth not sure of what to do.
Finally got back into food, after 6 months off. Ran Mulberry Farm Function centre. Worked the restaurant scene in Fremantle and Perth and the hills of Perth. Worked casually for Mustard catering for 6 years, doing events such as Leeuwin Estate corporate dinner, World Yacht race, Rally Australia, as well as the big business people in Perth’s private parties.
Worked as casual and relief chef at Government House for 6 years, cooking for the Governor, overseas royalty and dignitaries, including the Queen and Prince Charles on two occasions.
Did some work prompting WA produce in Sydney and New York. Always had a passion for promoting West Australian product, and helping the people not so fortunate. Always trying to help West Australian farmers and growers to look at big catering companies such as ESS, who I work for now. Was one of the original founders of Yes Cambodia, with Don Hancey. We raised money in WA for scholarships for students in Cambodia, to do 2 years in a hospitality college.
Now run an Offshore facility looking after food and accommodation for ESS, and on my time off get actively involved in helping Indigenous students into hospitality, tourism and agriculture. Have been with PPP/KDN now for 3 years, still getting a buzz, seeing the students smile when they see what is out there for them. My wife (a chef as well) and myself also travel around to different countries promoting the indigenous culture.
Paul "Yoda" Iskov
Fervor - Chef & Owner
Paul Iskov established Fervor with the aim of providing a “culinary experience you can’t get anywhere else”. Fervor harness locally sourced native produce and share it with diners at unique locations across WA, including salt lakes, beautiful bush land and pristine beaches.
Paul boasts an outstanding resume, including experience in highly acclaimed kitchens around the world, including Vue De Monde, Amuse, D.O.M, COI, Pujol and Noma.
He has a great love and respect for the land and endeavors to portray this through his food, locations, dedication and passion.
Fervor - Maître D' & Events Admin
Born in Cape Town, Steph has spent over ten years working in the hospitality industry for top establishments throughout South Africa.
After completing a degree in chartered accountancy she came to Australia for a visit. Years later, she found herself in love with the beauty and open spaces of Western Australia and decided to call it home.
She now finds herself with Fervor, hospitality with a twist, and has integrated well as events administrator over the past couple of months.
West Australian born Rohan spent his early years living and schooling across WA before basing himself in the south west. Although coming from a long line of chefs and food industry professionals in his family he first tried his hand in mining and viticulture before deciding to follow his roots and enter into the hospitality industry.
Starting at the ground floor he worked his way up through the ranks at several well known wineries in the Margaret River region before qualifying and finding his own feet. He started playing more with the idea of utilising foraged and native ingredients in his cooking and in 2016 met up with Paul Iskov and Steph Pronk and joined the Fervor team.
Rohan continues to follow his passion with Paul and the team cooking across the country providing a unique dining experience for people coming from far and wide in some of Australia's most breathtaking locations.
Shown the ropes by her mum, a keen home cook, as a youngster, Melissa Palinkas discovered the joys of cooking at an early age.
Intrigued by rich flavours and a nose to tail approach to food, her passion for life in the kitchen continued to develop while working and travelling through Europe in the early 2000s before she returned home to Perth with refreshed enthusiasm for WA’s produce and the culinary arts.
Despite having no formal training, years of hard work and determination have seen Melissa rise up to become one of WA’s most notable chefs.
From her role as head chef at Mt Hawthorn’s The Cabin, where she received praise for her quirky spin on bar classics and ‘dude food’, to launching Alphabet Soup - a pop up restaurant with no fixed address, Melissa’s eclectic style has seen her featured in esteemed publications including Gourmet Traveller and Delicious and be named a national Pork Star in 2017.
Now two years into her role as executive chef and co owner of Young George in East Fremantle, Melissa continues to delight diners with her hand made charcuterie and woodfired wonders that speak to her lifetime of loving food.
Pepper and Salt
“If is doesn’t come from the inner depths of our heart then your work as a chef is not done”
Silas’ love of food began watching his grandmother cook during his childhood years.
Silas approaches ingredients gently and delicately, bringing simple elements together using a balanced measure of interesting spices and flavour. Pepper and Salt was an opportunity to use amazing produce from the Great Southern and a special place to raise his young family.
Silas is currently working on a cookbook.
Albany Entertainment Centre
Iain and Jo MacInnes
Kooka’s has been around so long in Albany that you are known most of the locals… but for those from out of town, tell us a little bit about Kookas…
After marrying in Scotland in 1988 and moving back to Australia, we spent the next 3 years catering in the Goldfields. We came back to Albany in 1992, firstly as owner operators of the Iconic Kookas Restaurant and for the past 7 years as Kookas Catering.
Our aim is to provide a personalised service, tailored to the individual needs of our clients. Specialising in Weddings and large corporate events, we know what goes into managing catered events and can assist from start to finish.
Considered one of Australia’s most loved female celebrity cooks, Anna has won the hearts of many people while hosting and cooking on prime time television shows such as Junior Masterchef (Network Ten), The Great Australian Bakeoff (Network nine), The Best in Australia and Quickies in my Kitchen which featured Anna preparing quick easy recipes while chatting with high-profile guests.
Before deciding to devote her life to good food, Anna spent her teens singing in an all girl band and she toured extensively in Australia and the UK while developing a devoted following, but even then Anna’s passion for food was never far from her thoughts. She poached asparagus in hotel kettles, ironed salmon (until medium rare) on dressing room ironing tables and wilted spinach with her hair drier before gigs… very rock n’ roll!
After leaving the band Anna set up her own catering business the highly innovative Deluxe Catering in Fremantle, Western Australia which ran for 12 years. It wasn’t long however before Anna’s passion for food and her love of performing combined, leading her to her new and busy career in Television and cooking shows.
Following her success on National television, Anna has written three cookbooks entitled Homemade: Simply Delicious Food, Eat In and her recent book Delicious Everyday.
House of Artamus
Ian Parmenter is a noted food, wine and travel writer, and broadcaster. A former journalist, Ian produced and directed programs for ABCTV for 20 years. In 1992, Ian was thrust in front of the camera to present ABCTV’s Consuming Passions, a food show of which 450 episodes went to air for 10 years in Australia and 15 other countries.
In 1995/96, he won two major international prizes for Consuming Passions at the Festivale Tele-Gourmande in France, including the top prize, the Grand Prix, in 1996.
In 1997, Ian initiated Tasting Australia, a biennial festival of food, wine and beer, which attracted the media, food professionals and the general public to Adelaide to experience the best that Australia has to offer on the plate and in the glass. He also has been a key event director with G’Day USA, the major promotion of Australia held in North America.
He has 12 recipe collections to his credit and an award-winning book of memoirs, Sheer Bottled Bliss, which in 2006 won a major award for literary excellence. He was a regular contributor for Australia’s Selector magazine, Delicious magazine and the Sunday Age.
Ian is a strong believer in supporting and promoting Australian chefs and food and drink producers. He supports the concept of food and wine tourism and actively promotes Australia as a culinary destination. Ian’s vision is to put edible gardens into all Australian primary schools to give young people a chance to discover where their food comes from, and to enjoy the pleasures of the table. With that in mind, he is WA ambassador for the Stephanie Alexander Kitchen Garden Foundation. He was instrumental in establishing the kitchen garden at the Margaret River Primary School. He also is Ambassador for the SRTAFE Gather & Feast project.
In 2011, Ian was awarded an Order of Australia Medal (OAM) for services to the Australian food and tourism industries.