Teage Ezard is recognised as one of the country’s leading chef/restaurateurs whose trademark contemporary cuisine is championed at his Melbourne establishments ezard and Gingerboy.
He started his career at Guernica and has owned and operated his eponymous Asian-inspired restaurant since 1999. In ezard’s first year, the restaurant was awarded Two Hats – which he maintains today – and also named Best New Restaurant in The Age Good Food Guide. Ezard was later awarded The Age Good Food Guide Chef of the Year in 2003. Ezard introduced the popular and stylish lane-way diner Gingerboy in 2006, serving South-East-Asian street food. Two years later he introduced Gingerboy Upstairs, an intimate space above the restaurant offering beautiful cocktails to complement hawker style snacks.
The Star proudly welcomes Ezard to the Sydney dining scene. The contemporary Australian grill will be a far cry from the chef’s characteristic Asian-inspired fare, and Ezard sees it as the ultimate opportunity to showcase his classical training and passion for reinterpreting food styles of the world.
Jean-Baptiste’s career in the hospitality industry was in no small part due to his Grand parents’ running of a hotel in his native Brittany on France’s North West coast. After studying industrial mechanics and working briefly as a blacksmith, Jean-Baptiste did a hotel apprenticeship in Brittany before moving to Paris.
There, he worked 5 years for the legendary chef Joël Robuchon. Starting off polishing silverware, he worked his way to front waiter in the 2 Michelin stars “Restaurant de L’Astor” before moving to “L’atelier de Joël Robuchon”.
In 2005, looking for a sea change, Jean-Baptiste moved to Australia for a year to learn English but ended up staying longer when he met his better half, Rebecca. Originally beginning at The Star in 2006 in the role of a Restaurant Supervisor in the ‘hatted’ Astral Restaurant, he furthered his foray helping launch Sokyo where he was the venue General Manager from 2012 and most recently moving to BLACK by Ezard in August 2015.
One of the standout culinary attractions at The Star, Sydney, BLACK by Ezard recently appointed new Executive Chef, Dany Karam.
Dany began his international culinary journey in his home country of Lebanon, where he trained for five years, including a stint as Senior Chef de Partie Chef at Beirut’s award-winning restaurant Le Centrale.
He then moved to Nice, France where he honed his skills and further expanded his understanding and approach to modern cuisine at Michelin-starred restaurant, Particulier.
After moving to Australia in 2009, Dany joined The Star as Senior Junior Sous Chef at the hatted Astral restaurant.
Since then, Dany has been a strong and innovative force across The Star’s many dining offerings, bringing his fresh approach of combining cultures and cuisine to a number of venues and styles including French, modern Australian and most recently, BLACK by ezard’s classically inspired food styles influenced by great American grills and contemporary Europe.
Dany’s philosophy is based around paying homage to traditional cuisines but adding a modern twist to create an experience, not simply a meal.
Addy Lam is Head Sommelier at contemporary Australian grill, BLACK by ezard, which is one of the signature restaurants and standout culinary attractions at The Star Sydney, overlooking Sydney Harbour.
Since joining the award-winning team at the 114-seat restaurant in 2015, Addy has taken great pride in managing one of Sydney’s largest international wine cellars, which houses more than 850 bins.
Since then he has perfected the extensive wine list to match the seasonal menus and added many rare and one-off bottlings.
Addy is an authority on Australian and international wines and food and wine matching. His career spans 27 years working as a sommelier across some of Australia and South East Asia’s foremost venues. He honed his skills in Sydney at famed venues including Quay, Tetsuya’s, Aria, Aqua Dining, Catalina and Rockpool, before joining BLACK by ezard.
He was a finalist in the 2015 Ruinart Sommeliers Challenge and Gourmet Traveller Wine List of the Year Award for his work at Aqua.
Hospitality is a way of life for Addy. He grew up in Hong Kong, where his father was General Manager of a hotel and his father-in-law is also a fine wine merchant. He has accomplished extensive studies in wine, hotel management and hospitality and believes continuous learning is essential to offer exceptional service.