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Teage Ezard is recognised as one of the country's leading Chef / Restaurateurs, whose trademark 'Australian freestyle' food is championed in his Melbourne establishments ezard and Gingerboy. His Sydney restaurant BLACK by ezard places an emphasis on premium meat, seafood and produce, complimented by stunning harbour views. And notably, his most recent venture – ezard @ Levantine Hill has seen Teage cross into new territories – departing from the hustle and bustle of the city centre for the first time and into the rolling hills of the scenic Yarra Valley in Victoria.
Ezard completed his apprenticeship under the guidance of renowned chef, Hermann Schneider, whose restaurant, Two Faces, in the Melbourne suburb of South Yarra was long regarded as one of Australia's best. In 1994 he joined the small Fitzroy restaurant Guernica as head chef, where his innovative style became recognised.
Ezard has owned and operated his eponymous Asian-inspired restaurant in Flinders Lane, Melbourne, since 1999. In ezard's first year (formerly known as ezard at Adelphi) it was awarded two chef hats – which it maintains today – and named Best New Restaurant in The Age Good Food Guide. Ezard was later awarded The Age Good Food Guide 2003 Chef of the Year.
The chef's profile was catapulted to the international stage in 2004, when he joined forces with Hong Kong's JIA Boutique Hotel to launch two restaurants – Opia and Y's. Both were an instant hit, with the former named Restaurant of the Year in Hong Kong's South China Morning Post, and the two short-listed for Best New Restaurant in Wallpaper* Magazine.
In 2006 Ezard launched the popular and stylish laneway diner Gingerboy in Melbourne's Crossley Street, serving Southeast Asian street food. Two years later Ezard introduced Gingerboy Upstairs – a sexy, intimate space above the restaurant offering beautiful cocktails to complement the hawker-style snacks.
In 2011 Ezard expanded to Sydney, opening BLACK by ezard as part of The Star's multi-million dollar redevelopment. The contemporary Australian grill is a far cry from the chef's characteristic Asian-inspired fare, and Ezard sees it as the ultimate opportunity to showcase his classical training and passion for reinterpreting food styles of the world.
July 2015, Ezard opened his most recent venue, located at Levantine Hill Estate winery and cellar door. This architecturally groundbreaking building is unlike anything Ezard has done before. There are two unique dining experiences at the venue. A provincial style, all day dining menu is available, with the restaurant seeing a shift to a fine-dining tasting menu. Leaving behind the Asian influence, the emphasis is on homegrown and locally sourced produce with a distinct European flair. The menu is designed to enhance the unique characteristics of Levantine Hill’s critically acclaimed wines.
Ezard has appeared as guest chef and demonstrator at domestic and international food events, and is the proud author of three award-winning books – ezard: contemporary Australian food (2003, now out of print), Lotus: Asian Flavours (2006) and Gingerboy: creative street food (2011, co-authored with Chris Donnellan).
- Teage Ezard
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