Two hats since 2000. EZARD is Chef Teage Ezard's eponymous fine diner, and one of the most respected dining institutions in Melbourne.
Over nineteen years on and still going strong: When Teage Ezard launched his flagship restaurant EZARD in 1999, he quickly earnt a reputation as one of the city’s leading exponents of degustation dining.
Today, that reputation is undiminished. Not only was Teage the first chef to see the potential of Flinders Lane as a hot dining precinct, he was also a forerunner of a type of cooking known as “Australian Freestyle”, in which chefs freely take ideas and techniques from elsewhere – particularly Southeast Asia – and apply them to Australian produce. Teage also became known for his skill in balancing the Thai flavour profiles of salty, sour, hot and sweet.
Having established EZARD as one of Melbourne’s best fine dining venues, Teage opened its more casual and boisterous sibling, Gingerboy, in a classic inner-city laneway in 2006. Again, he was ahead of his time, with Gingerboy blazing a trail for the widespread adoption of Asian street food in a smart restaurant context.
While EZARD the flagship has consistently maintained two chef’s hats in The Age Good Food Guide (now The Good Food Guide), Teage’s team take a relaxed approach to the restaurant’s fine-dining status, delivering service that is precise yet informal.
With two successful restaurants, his enduring contributions to the Australian culinary scene, a youthful, forward-looking approach to modern Australian cuisine and a sense of fun that informs all his endeavours, Teage continues to be regarded as one of the country’s most prominent chefs.