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David Andrew Smith (born 1982 in Katoomba, New South Wales, Australia) is an Australian chef, hospitality consultant, and producer of gourmet food products.
In August 2004, Smith was hired at Mash Café & Restaurant as the head chef in Glenbrook, New South Wales.[ citation needed ] Within Smith's first year of working for 'Mash', it received 'New Restaurant of the Year' from the NSW Restaurant & Catering associations VISA International Awards for Excellence. [1] The Sydney Morning Herald Good Food Guide said in the review that "Mash gives new meaning to soul food".[ citation needed ]
In July 2008, Smith started at Glenella in Blackheath as the head chef. Glenella has operated as a guesthouse and restaurant since 1905. It was made famous between 1973 and 1989 by Michael and Monique Manners. [2]
Following a period of inactivity, Smith took over operations at Glenella, overseeing the restoration of both the restaurant and its accompanying rooms. As a result of these renovations, the restaurant was able to reopen, and soon received its first review from the Sydney Morning Herald's Traveler section. The review praised the food quality, noting that it was consistent with the high standards set by the original Glenella restaurant during the 1970s. [3]
In September 2009, when the Sydney Morning Herald Good Food Guide was released, Glenella received a very positive review, setting them in line to grow on to better things. [4] In April 2010 Smith left Glenella.[ citation needed ]
Shortly after this, it was reported in the Sydney Morning Herald's Good Living section titled "A Surry state of affairs for Smith" that Smith was working on his new hospitality business, Oz Hospitality Consultants, [5] and was looking at starting work as the executive chef for a new Italian restaurant in Surry Hills, Sydney.[ citation needed ]
At this stage, Smith focused on his consulting business, which offers Australia-wide hospitality consulting services, rather than returning to running a kitchen.[ citation needed ]
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Pongtawat "Ian" Chalermkittichai, known in English as Ian Kittichai, is a chef, restaurateur, television personality and cookbook writer. He is credited with being instrumental in changing predominant perceptions of Thai cuisine and one of the earliest proponents of the modernisation of Thai cuisine. He and his restaurants have earned acclaim from the New York Times, Food & Wine, Travel + Leisure and other publications. One of his restaurants, Issaya Siamese Club, has been listed on Asia’s 50 Best Restaurants, a division of The World's 50 Best Restaurants, and ranked number 39 in 2018. Australian Traveller magazine listed Issaya Siamese Club as one of the world’s hottest restaurants in 2018.
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