Colin Fassnidge
'My Kitchen Rules' Judge
Chef & Restauranteur
(4Fourteen & Four In Hand, Sydney)
Dublin-born chef & restauranteur Colin Fassnidge is well-known for his brutally honest and straight-talking approach as a judge on Channel 7's 'My Kitchen Rules'.
His nose to tail philosophy and his diligence for growing and sourcing the best local ingredients have seen him turn create extraordinary dishes in his two highly acclaimed Sydney restaurants, The Four In Hand and 4Fourteen.
Also known for his quick wit and social media antics, we are delighted to have Colin as part of the presenting team for Taste of Port Douglas 2014.
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Massimo Mele
Executive Chef
(La Scala Restaurant, Sydney)
Massimo Mele was surrounded by great Italian food from an early age. Born in Tasmania and raised in Naples, Massimo watched his grandmother, aunties and mother cook and prepare food in the kitchen every day.
A believer of the farm-to-table principle, Massimo says ‘the one thing that makes Italian food amazing is ingredients, it’s that simple.’
Massimo has a rich culinary pedigree and appears at some of Australia's most respected food and wine festivals. We are excited to have him add Taste Port Douglas to that list.
Ian Curley
Chef & Restauranteur
(The European Group, Melbourne)
The Executive Chef of ever popular EUROPEAN Group venues, Ian Curley is a very busy chef. With four venues, three kitchens and a team of over 30 staff, plus an ever expanding public role, Ian is a chef very much in demand.
Ian has become renowned for his creative, delicious meat dishes that utilise the whole beast, created with only the best quality produce available in the country, and increasingly for his media presence and experience within the Melbourne food scene.
Nick Holloway
Chef & Restauranteur
(Nu Nu, Palm Cove)
Nick Holloway is the chef and co-owner of Nu Nu Restaurant, The Rising Sun Bar and Bistro and Numi Ice Cream and Pantry in Palm Cove, Tropical North Queensland.
Nu Nu has won numerous awards over the years including 2008 Gourmet Traveller Regional Restaurant of the Year, and Restaurant of the Year for Queensland.
Nick’s menus offer an eclectic mix of Australian food inspired by world travels and the multicultural Australian community. His commitment to using local, seasonal, and where possible organic produce, ensures the freshest, healthiest and most delicious food available.
Tony Sassi
Chef & Restauranteur
(Sassi Cuchina e Bar, Port Douglas)
Born in Abruzzo on the Adriatic coast of Italy, Tony Sassi emigrated to Australia in his late teens. His palate was groomed in his mother's and grandmother's cucine. It was there, that Sassi learnt first-hand how to make the most of every season's offerings.
Not surprisingly, he opened his first restaurant in Melbourne in 1970 to share these great flavours with Australians. In 1988, with his wife Di, he was captured by a beautiful site in the tropical North Queensland town of Port Douglas. It was here that Sassi began translating his rich Italian heritage into a 'tropical cucina' – retaining all those treasured taste memories and the integrity of Italian flavours, but with a lighter flavour balance for the climate.
No stranger to national recognition these days, Tony and Di Sassi feature regularly in national guides and were most recently placed in the top ten regional QLD restaurants by the 2012 Gourmet Traveller Restaurant Guide.
Spencer Patrick
Chef & Restauranteur
(Harrison's & Bucci, Port Douglas)
Spencer Patrick has navigated Harrison's as an award winning restaurant since its inception in 2007.
Harrison’s has consistently held national accolades for its food and wine and stands alone as Port Douglas’ only One Hat rated restaurant in the QLD Good Food Guide.
Spencer’s style draws from his training in classic French cuisine and love for all things English. His belief is that good food can be enjoyed any where in the world, but what better place to enjoy it than in Paradise!
Award winning chef Spencer Patrick is co-owner and executive chef of Harrison’s Restaurant and Bucci Italian Restaurant.
