I drove to Flinders on the Mornington Peninsula on a wet and wild winter’s day to talk to Michael Cole, Chef of the Year Australia 2019 and 2017, and finalist in the international Finale of the Bocuse d’Or in Lyon earlier this year. I imagined I’d hear about his journey as a chef from the beginnings of a life on the pans through to such spectacular results, and I certainly did. I also heard about an avalanche in Japan, love rekindled and a genuine passion for cooking excellent food. I felt as though I had been treated to the most wonderful story, and the best things is, I’m sure there is more. I have the feeling that Michael has many adventures yet to come.