Alex Drobysz – Chef de Cuisine
Globe trotting and foraging obsessed Chef Alex Drobysz brings a wealth of Michelin starred experience, while beginning his career in some of the world’s most iconic food cities—London, New York, Vancouver, Miami, and Singapore.
His 25-year journey included extensive training with world renowned chefs like Gordon Ramsay and Daniel Boulud, where he developed a disciplined approach to classic technique and cuisine. During these intense times is where he ‘cut his teeth’, honed his skills and refined his palate.
Next stop, Melbourne. Working alongside chefs like Pete Evans and Scott Pickett, this is where Alex flourished and brought him closer to establishing his own vision, culinary style and love for foraging. Foraging is more than a technique; it’s an obsession and a connection, he celebrates the indigenous ingredients of our land and is drawn to the flavour profiles they have. Alex’s love for foraging doesn’t stop there, with every foraged fruit, herb, flower comes a story of his learnings around the work.
His tenure at the Melbourne Cricket Ground with the Delaware North Culinary team marked a pivotal chapter, connecting him with Australia’s unique bounty and inspiring a fresh culinary perspective.
For the past two years, Alex has headed up the Tom Wills Bistro, bringing a French flavour to Medallion Club members dining in the Tom Wills Room of the AFL Reserve.
“I grew up in a small village in Lancashire called Dunsop bridge , just down the road from a restaurant called Longridge. This was the only restaurant in an otherwise farm driven community, so it was an obvious choice for any local kids to go earn some extra money. But that wasn’t the main reason I kept going back.
There was something about the mystery of this place that I couldn’t quite figure out. These guys in white jackets were flawless and they didn’t stop. Everything they did was perfect, and even though they were all seemed quite angry, a lot of the time, it didn’t seem to intimidate me whatsoever.
This place often talked about their two Michelin stars, but I didn’t know what a Michelin Star was. I was 14 years old. All I knew was I wanted to be like them.”