I cannot think of a better way to start the Conversation with a chef year than to chat to Bocuse d’Or finalist, Alex McIntosh. Originally from Canada, long-time fan of Bocuse d’Or, Alex was a finalist in the Bocuse d’Or Australia 2015, a judge for the fish dish in the Bocuse d’Or Australia 2017, and among the crowd cheering on Team Australia in Lyon in 2017. Over his career, Alex has worked at Melbourne icon Cecconi’s, with Neil Perry at Rockpool Bar & Grill, with Jamie Oliver at Fifteen Melbourne, and at The Atlantic Group as Head Chef. He then relocated to Geelong and spent almost five years as Executive Chef for Sea Change Hospitality Group, overseeing some of Bellarine Peninsula’s favourite venues. Alex recently joined the Sou'West Brewery in Torquay, while at the same time embarking on his Bocuse d’Or journey. Alex clearly has a passion for cooking and has been doing it from an early age. It was such a privilege for me to chat to him only two days out from him flying to France and 13 days out from the big day of competition. I absolutely loved talking to Alex and will be waiting with bated breath to hear the outcome.
