From South Africa
to Melbourne
Chef Ido Sirton's culinary journey began in South Africa, where he completed an intensive three-year in-service training program at one of the country's premier hotel cooking schools. Working across every department — from the à la carte restaurant to the banqueting kitchen — he built a foundation of technique and discipline that would carry him through three decades of professional cooking.
From there, Ido rose to lead South Africa's largest kosher catering operation, producing over 400 functions annually — weddings, bar mitzvahs, corporate events, and celebrations of every kind. Managing teams of 13+, designing menus, controlling costs, and training the next generation of chefs, he became one of the country's most respected culinary professionals.
