Cheong Liew - whom the US magazine Food and Wine recently named one of the 10 'hottest chefs alive' - learnt the basics of cooking in his native Malaysia, in the Kuala Lumpur kitchen of his grandmother.
1 portrait in the collection
Purchased 2004
Tim Pak Poy is a chef and owner of The Wharf in Sydney. Trained as a perfumer, in 1983 Pak Poy followed a passion for food, securing a job with the celebrated Cheong Liew at Adelaide's Nediz Neddy's.
1 portrait in the collection
Collection: National Portrait Gallery
Purchased 2005
Masters of fare: chefs, winemakers, providores celebrates men and women who have championed the unique culinary characteristics and produce of Australia, enriching our lives with new ideas and new flavours over the past forty years.
Anne Sanders finds connections in Inner Worlds between Hungarian expatriates and the development of psychoanalysis in Australia.