Kitchens of UberEATS

The Italian Bowl used to be more of a couple thing, but it's 'bring your family' now. Everyone knows me as a family guy. I love people.

He's always attached to me, trying to mimic and copy everything. One day he turns around to one of the waiters and he says 'I'm not paying you to stand there!

The chefs have been with me forever. It's a good team environment.

That's Vince, my father-in-law. He's my business partner. We've been running The Italian Bowl together since 2005.

It suited my lifestyle and who I am to cook for people. For me I found it like home.

When I cook at home, I always cook extra for family friends coming over. That's part of this restaurant too - come to my house, come sit down and enjoy.

To run a restaurant of this scale, you need to be organised. If it's not organised you can't pump it.

You come here at 4 o'clock and there are a whole heap of drivers, and bike riders, motorbike drivers, they are all standing out the front of the shop waiting for the pick ups. And you go out the back and there's another 2-3 drivers. Just waiting.

We play with the sides and do some cool things. We make everything ourselves. We're tasting, training always trying to better ourselves.

Sneakers are available to purchase (by appointment). I'm not a collector, I'm a wearer but I have taken a little more pride in them now. I have about 30 pairs. I'm always wearing different ones. Some I'll only wear on special occasions.

If I can make the tastiest consistent product than this is most important to me. Different produce, different flavours. Food is subjective. Things that I like other people might not like.

My family has always been in food. I got pulled out of school because I was wagging, so I started working at Dad's cafe. We would fight but I started work experience in a restaurant one day a week. My first real job was at Rockpool.

Julian's recipe for Butter at home? “Have a group of mates around, order a couple of boxes of Size 13's (4 thigh pieces, 9 tenders, 2 sides of pickles, 2 sides of slaw and 3 sauces) and have the champagne on ice.

I love cooking for my mates that are chefs. In this industry everyone is such good friends. They give you feedback and help you progress and learn.

Our kitchen is so tiny and we have about 10 people in the kitchen. It works like clockwork. Everyone has their flow and gets on with their task.

Blame Canada started as a special but it was so popular we kept it on. It has great balance with the sweetness from the maple and the saltiness of the bacon.

We have weekly special burgers, inspired by events and topical things. This week we have the Ducks Nuts based on something a customer said

Working with your husband means you have someone right there for advice and support when you need it, and you trust them completely.

My daughter is my favourite person to cook for but definitely gives the most honest feedback.

Love Supreme is Emotional Pizza for One and All

I say to customers that I only feed them what I feed my family. I only use the absolute best ingredients I can source.

It's also great weather to share the Big Brother which is a pretty heavy pizza – roasted organic Sebago potatoes, caramelised onions, gorgonzola & thyme.

Follow with the hazelnut gelato – fresh hazelnuts from Orange NSW, no paste no way, intense hazelnut taste and not too sweet. Stand out.

Love Supreme has been open since June 2007 – we opened when we were 6 months pregnant with our 1st child! So it's easy to date.

My country fell apart. I grew up in Yugoslavia with friends from all faiths, no faiths and all parts. That doesn't exist anymore.

UberEATS to us it's icing on the cake. We like their organisation, customers like the app and they seem to like knowing where their driver is etc.

We reach new customers and new areas with UberEATS.

The wines are all from small producers, many organic or biodynamic. From regions as various as Sicily, the Dolomites, Tuscany, Piedmonte.

My staff says when she dips in the chocolates she finds it therapeutic. She needs to focus and can't rush like other kitchen cooking.

At Kakawa I can focus on chocolate rather than other pastry; balancing the flavour and the appearance.

We do a lot of brainstorming, although a lot of the designs come by mistake. Accidently shaving milk or dark chocolate on top and it melts to make a pretty pattern.

In the morning we mostly make the ganache and slabs. We temper the chocolates and make the ganache and bon bons for the next day.

For a 3pm pick-me-up try a bon bon. They are small but with intense flavour.

Winning the Young Chef of the Year Award in 2010 pretty much had the biggest singular impact on my career. It made everyone inside the industry aware of who I was and let the general public know to keep an eye on what I would go on to do.

When you look at the caliber of previous winners, it really motivates you to not let them down.

(Mitch grew up living opposite a Filipino family) It was my first real exposure to food with a cultural history and identity. The flavours of fish sauce, green mango, adobo etc were unlike anything I'd had before. I really feel like Filo food is under represented so we like to draw on it whenever we can.

Searsy (far left, Ben Sears) is one of the countries better chefs. He used to own Moon Park in Redfern. After closing it down last year he decided he could only really be bothered to work at ACME which is pretty amazing for us.

This is Lillia McCabe, my sous chef, she's been at ACME from the start and has grown into the role she currently has. She's a soldier and makes my life a great deal easier, most of the time.

At the moment the best kept secret on the menu is probably the strozzapretti, braised enoki, kale. Doesn't sound like much but it's an umami bomb.

We have to constantly be doing things to keep diners attention and keep drawing them back. Social media helps with this as it's a direct, immediate link between the restaurant or me personally.

(On being a chef) There's literally no easy parts

Syrian cuisine is very similar to lebanese food. Both are Middle Eastern but vary in their spices and the way the dishes are made.

We came from a family where no matter what is happening at home, as soon as someone comes to the house you invite them in and make them feel welcome.

We've been here for 10 years now. Most of our regulars say that they feel like they are walking into someone's home when they come to our restaurant.

The ingredient most commonly used in Syrian cooking is baharat. It's a mix of 7,8 up to 11 spices.

The best kept secret on the menu is the lamb shoulder (Kharouf Bi Kishk). It has ingredients that are very traditional, like shanklish which is an aged yoghurt cheese we put on top.

Sharon went to Syria with our Mum for a holiday and they brought out this rice, eggplant, lamb, nut dish that she loved so much. When she came back from Australia she kept asking Mum to make it. Now it's on the menu with chicken (Loubi with Chicken).

Our best times are when we have a laugh. We are always laughing.

When Mum comes into the restaurant we try and give her at least one or two modern dishes to try. She has loved them every single time. She is very supportive of us.

If it's your first time we recommend you order the Mahuli with Chicken, the Lamb Shoulder, the haloumi and lentil salad and any of the dips. All of our dips are homemade on site.

Clockwise from top left: Alex (Chef), Adeline (Restaurant Manager), Mitch (Front of House), Steve (casual/man-of-many-trades), Fernando (Chef), Kenny (Front of House Manager).

Guilty is our take on food that Sydney would probably feel guilty eating but enjoy nonetheless. Cocktails that they feel guilty drinking, but also love.

My instagram is the same. I try and get out and try as many burgers around the world and write about them.

Our bun is a really refined sandwich. The patties fit perfectly to the edge, the bacon is crispy. It's not a big cumbersome burger.

If you can't get the meat and the bun right it's only going to be one of those gimmick burgers that is filled with stuff that isn't necessary.

Pho beef noodle soup is still my favourite dish. There is a lot of love that goes into it as the broth needs a lot of love and work to be tasty.

On the weekends she would make meatloaf rolls to put into a banh mi. We would help her make it and package it up. I remember that vividly. They were making it to sell to grocery stores to make some extra money.

We have a crazy morning of collecting the fresh herbs from the market. Everything needs to be fresh so we get deliveries every day.

Both orders for delivery and orders in house come out of this kitchen.

Our aim is to encourage people to eat more seafood. It's a high-end product, without the high-end price.

There are healthy options on the Salmon and Bear menu, the fish is grilled with it's natural fish oil.

Poke (pronounced po-kay) means to dice. It includes japanese inspired accompaniments: seaweed, fresh vibrant salads, innovative sauces, vietnamese fish sauce.

We use a Mibrasa dragon flame charcoal oven. Joel was the one that stumbled across this on a trip to Spain. They were cooking steaks on it. The oven is designed for meat, not so much fish so we have had to adapt it for our purpose.

The restaurant is designed as a hunting cabin. Selling fish, I wanted to do something adventurous. Seafood is the last frontier. An Alaskan, North American hunting tradition.