The Chef

Jo Barrett finds it difficult to talk about herself. However, there’s a string of others who’ll wax lyrical about her philosophy, passion, and long list of achievements in the

hospitality industry. The ‘game changing’ chef and ‘culinary superstar’ not only has the skills and experience to credit this reputation but also recognition as The Age GoodFood  Guide’s 2024 Chef of the Year and World’s 50 Next - Pioneer.

Look for her in the award-winning documentary featuring Joost Bakker’s FutureFoodSystem “Greenhouse by Joost”. The film chronicles a year of living and working in a tiny urban, zero-waste farm situated smack bang in Melbourne’s Federation Square.

Perhaps you were lucky enough to dine at the hatted Oakridge Winery restaurant where Jo wore multiple hats as Co - executive Chef - pâtissier, charcutier, cheese-maker, grower, etc. When she’s not harvesting and creating fabulous dishes, she’s sharing her know-how in a Have a Go series or representing Australia at the World Championship of Pastry.

Her book Sustain has hit the bookstore too. 

Her first restaurant “Little Picket” on the Great Ocean Road, Victoria, was nominated for regional restaurant of the year and received a hat in its first two years. With a weekly changing menu that represented local food systems, organic and regenerative produce had locals and tourists frequenting the humble bowls club restaurant.

After the lease finished Jo has moved onto her latest project “Wildpie” which utilises Australian wild game and invasive species with hand crafted wild pies.

The aim, to introduce the conscious consumer to organic and free ranging proteins that have become apart of a national population management program. Wildpie reduces food waste and makes pies have a purpose. Direct to consumers and hospitality.

When Jo’s not cooking in Australia or overseas she finds ways to connect to the food system with her love of adventure; hunting, diving, archery and fly fishing. The great outdoors is strong driver for Jo to cook responsibly and share her knowledge with others to do the same.