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‘Teage Ezard has become one of Australia’s best-loved chefs for his reconstructed Asian flavours.' -Broadsheet Sydney
Teage’s career in hospitality began at the age of 17, where he undertook a culinary apprenticeship under the guidance of renowned chef Hermann Schneider at Two Faces. Following that, in 1995 Teage became the head chef at Fitzroy restaurant Guernica, where he was able to developed his innovative style of cooking.
The year of 1999 saw Teage open his first restaurant, ezard. Teage’s acclaimed restaurant offers a fine dining experience within a stylish basement of Melbourne’s CBD. The menu reflects Teage’s approach to ‘Australian freestyle’, playing with a blend of Asian and contemporary dishes.
Within its first year of opening, ezard was awarded Two Chef Hats in The Age Good Food Guide which has been maintained ever since. In 2003 Teage was recognised for his excellence when he was awarded The Age Good Food Guide Chef of the Year.
Inspired by his trips to Asia, Teage opened Gingerboy in 2006, which has become one of Melbourne’s most iconic laneway restaurants. The dining experience at Gingerboy is centered on a modern Australian adaption of Southeast Asian hawker-style street market food utilising local and seasonal produce.
Two years later, Gingerboy Upstairs was introduced as a reaction to Gingerboy’s success, providing an intimate space for those late night Asian snacks and drinks.
In 2011, Teage expanded to Sydney, opening BLACK by ezard as part of The Star’s multi-million dollar redevelopment. The contemporary Australian grill was a departure from the chef's characteristic Asian-inspired fare, and Teage saw it as an opportunity to showcase his classical training and passion for reinterpreting food styles of the world. The restaurant places a strong emphasis on premium meat, seafood and produce – complemented by the iconic Sydney Harbour views.
In July 2015, Teage opened his most recent venue in partnership with Levantine Hill Estate, ezard @ Levantine Hill. The menu is designed to enhance the unique characteristics of Levantine Hill’s critically acclaimed wines matched with a culinary experience developed by Teage. In 2016 after just one year of operation, ezard @ Levantine Hill won their first hat as well as People’s Choice at the Good Food Guide awards.
Teage 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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