After starting an apprenticeship at St Kilda’s iconic Stokehouse while completing high school Oliver Gould (Asado and Palermo’s) rose the ranks over 8 years to become head chef, winning a string of accolades along the way. But after taking a role in Western Australia he found a greater connection with producers, and the experience steered him back to Melbourne where he’s leading two large brigades of chefs exploring the diversity of Argentinian cuisine through the lense of best in class produce.
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