Oakridge Restaurant - Co-Executive Chef

With multiple accolades including Delicious Magazine’s Outstanding Chef award (2015), Gourmet Traveller’s Best New talent award (2011) and West Australia’s Good Food Guide’s Best Young Chef, Matt Stone’s strong convictions and inquisitive nature have led him to become a leading force in Australia’s food scene. Heading up Joost Bakker’s hyper-sustainable restaurant Greenhouse at age 22, and later helping to open Greenhouse in Sydney and sister venue Brothl (later known as Silo) in Melbourne, Matt is a champion of the sustainable food movement. Now leading the kitchen at Oakridge restaurant in Victoria’s Yarra Valley, Matt’s ideology of zero food wastage, celebrating native Australian ingredients and working with local farmers has made him a worthy role model to follow into the future of Australia cuisine.


Jo Barrett

Oakridge Restaurant – Co-Executive Chef

With her inquisitive and creative nature, Jo Barrett has become one of the most exciting and original thinking chefs in Australia. A pastry specialist, her signature potato-based dessert made a huge impact during her appearance on Masterchef Australia in 2018. 

Jo was named 2016’s “Hot Talent” by Australia’s Time Out magazine and will head to Milan to compete for Australia in the 2019 International Federation of Pastry, Chocolate and Gelato competition.

Leading the kitchen at Oakridge Restaurant in Victoria’s Yarra Valley, Jo’s strong ethical compass and passion for sustainability are underpinned by a zero-waste ethos, the use of hyper-local produce and a respect for native Australian ingredients including their cultural relevance.