Executive Chef/Red Spice Group
John’s culinary adventures through Asia began in his twenties on a trip to Thailand. Returning to Melbourne, his home town, he started his career as an apprentice at the Australia Hotel. Extensive experience followed at restaurants including Livebait under Cath Claringbold’s mentorship, Botanical, No 3 Station Pier and the Establishment. John accepted the reins at Red Spice Road in late 2007, quickly cementing his reputation with The Age Epicure lauding his food as ‘uniformly impressive’. His next position was to establish Spice Road QV and more currently, Burma Lane. John has proudly contributed and shared his knowledge through the William Angliss Great Chef’s program and Hanoi’s KOTO (Know One to Teach One). His proudest achievement has been the publishing of his cookbooks, namely, The Red Spice Road Cookbook, Bits on Sticks and The Road to QV. As the Red Spice Group Executive Chef, he travels regularly to South East Asia to further his knowledge in traditional methods and ingredients, returning to design and adapt dishes for his restaurant menus.
- Brought to you by
- John Macleay, Executive Chef/Red Spice Group