Teage Ezard is recognised as one of Australia’s most enduring chefs and restaurateurs. He created the high-end restaurants EZARD and Gingerboy in Melbourne and also Ezard at Levantine Hill in the Yarra Valley.
Teage’s career in hospitality began at the age of 17, where he undertook a culinary apprenticeship under the guidance of renowned chef
Hermann Schneider at Two Faces. Following that, in 1995 Teage became the head chef at Fitzroy restaurant Guernica, where he was able to develop his innovative style of cooking.
In 1999, Teage opened his first restaurant, EZARD. Within its first year of opening, EZARD was awarded Two Chef Hats in The Age Good Food Guide which has been maintained ever since. In 2003 Teage was recognised for his excellence when he was awarded The Age Good Food Guide Chef of the Year.
Inspired by his trips to Asia, Teage opened Gingerboy in 2006, which has become one of Melbourne’s most iconic laneway restaurants. The dining experience at Gingerboy is centered on a modern Australian adaption of Southeast Asian hawker-style street market food, utilising local and seasonal produce.
In July 2015 Teage opened his most recent venue in partnership with Levantine Hill Estate, Ezard at Levantine Hill. The menu is designed to enhance the unique characteristics of Levantine Hill’s critically acclaimed wines matched with a culinary experience developed by Ezard. After just one year of operation, Ezard at Levantine Hill won its first Chefs Hat as well as People’s Choice at The Age Good Food Guide Awards 2017.
Jarrod Di Blasi
Jarrod joined the EZARD team in 2012 as sous chef, after stints in a number of Melbourne institutions as well as abroad in Michelin-starred venues.
After working closely with the team, growing acquainted with the core EZARD philosophies and Teage's 'Australian Freestyle' methodology, Jarrod took over the reigns as Head Chef at the start of 2014.
Jarrod is the recipient of the 2017 Good Food Guide's highly coveted Young Chef of the Year award, and has appeared as a guest chef on MasterChef Australia.
Brendan joined the EZARD team as Sommelier in 2012 and has since progressed as the Group Sommelier, cultivating the beverage program for both EZARD and Gingerboy. His initial study into wine began during his early hospitality years has since developed into a lifelong passion.
With a certified qualification from the Court of Master Sommeliers and coupled with years of experience, Brendan brings EZARD a wealth of knowledge, a meticulous palate, and an eye for detail.
He was acknowledged by Gault Millau in 2017, placing in the nation’s top twelve best Sommeliers. In addition, EZARD was recognised by Gourmet Traveller Wine receiving runner up national Best Food and Wine Matching and over the years EZARD has consistently earned their highest rating of three-glasses.