Located in Melbourne's Federation Square, Taxi Kitchen has undergone an extensive rebrand, bolstering its commitment to local suppliers.

We’ve gone through quite the revolution over the past few months. We’ve been really focused on working with local producers and farmers to showcase their amazing products in the heart of Melbourne. We’re all about being “locally sourced, globally inspired.”

Launching a Victorian-only wine list was important to us because we have amazing diversity right here in Victoria, not just with wine but food as well, which is why we match regional food and wine. It’s also important to build relationships with our winemakers to help foster mutually-beneficial relationships.

When I was just starting out in the industry, I never thought that it was going to have the hype around it that it has today; back then celebrities weren’t chefs!


Over the 18 years I’ve spent as a chef, I’ve really come to notice the quality of the produce and producers we have close by. Their awareness of restaurants’ requirements has developed at an amazing rate. It really is a case of ‘if you can think it, someone can grow it.’ 

The Australian diner is so savvy and educated about their food and wine. It keeps driving the industry to be better informed and it gives us great direction. They’re also lucky to have so many restaurants to choose from.


In five years’ time, the industry will be stronger than ever, because hospitality is being supported and fed by the other great industries around us, like farming, winemaking and tourism.

We have some of the best food and wine produced right here in Australia, and this is just the beginning. We are a young country compared to the rest of the world, so imagine when we really understand what our country can produce? This really is such an exciting time to be in hospitality.



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