Intercontinental miss-ile
Julie Donohoe is Australia's first female Executive chef in a 5 star hotel.
"Attracting new chefs into the food world can be done by upskilling them to become better managers and offering training in areas of food knowledge and people which would make the positions much more attractive." Julie Donohoe
Born? Sydney, Australia.
Education, modern or classic trained? Modern and a bit of classic.
Current posting? Executive Chef, InterContinental Hotel in Sydney.
Career highlights? Worked with Antony Worrall Thompson at 190 Bristrot, MCA Café, Rockpool Catering and Wockpool.
Favourite cheap eat? Red Lantern in Sydney.
What keeps you going? Good food, chilled white wine, and a good team.
Advice to future chefs? Love what you do - if you don't, move on.
Favourite kitchen tool? Japanese mandolin.
Favourite thing about Sydney? The bars, its restaurants and the harbour.
Career turning point? Working at Rockpool - that's when I saw what good food was all about.
Favourite sport? Skiing.
Ingredient obsession? Pork belly with scallops. I know they've been done a million times, but you can't beat them.
Sharpest tool in the rack Clair Feig from Melbourne's Richmond Cafe and Larder.