Bilal javed
Founder
Hi, I’m Bilal.
This isn’t just a business it’s a reflection of what i believe in. We’re here to create work that matters, led by a shared commitment to quality.
Bilal’s love for food was sparked at the age of 16, inspired by the aromas and traditions of his Mothers and grandmother’s cooking He apprenticed in Michelin-starred kitchens in Dubai, mastering French cooking techniques at restaurants including West14 and Stay by Yannick Alléno.
In 2015 he moved to Australia, embracing farm-to-fork dining on the Sunshine Coast and helping the restaurant earn its first Chef Hat. He’s since worked at Hardy’s Verandah (Mount Lofty House, 3 Hats), Garçon Bleu (Sofitel Adelaide, 2 Hats), Appellation (Barossa Valley, 3 Hats) and Aurora (Adelaide, 2 Hats), creating seasonal degustation menus that celebrate local produce.
A proponent of ethical, sustainable sourcing, Bilal partners with regional farmers and artisans. He now brings that discipline and humility to curated, refined dining experiences at home or for your business.
My Approach
What began as a passion project has evolved into something more. i am proud of where I’ve been and even more excited for what’s ahead. What sets us apart isn’t just our process.it’s the intention behind it. We take time to understand, explore, and create with purpose at every turn.
Simple ideas
Through every step, we've focused on staying true to our values and making space for thoughtful, lasting work.
Lasting impact
We build with clarity, act with integrity, and always stay curious.