Chef Yonatan Rotner is the force behind Yona’s Kitchen where he seamlessly blends his French & Mediterranean heritage with international influences.

I began my culinary journey in my late teens as an apprentice at Hotel Du Palais. I quickly fell in love with the thrill of cooking and discovered all of the amazing produce that the Basque Country has to offer.

After graduating I packed a tiny suitcase and moved to London to work at the 2 Michelin star restaurant Joël Robuchon.

Once settled in Melbourne, I began working for Neil Perry at Rockpool Bar & Grill, where the cooking was centred around wood fired grilling and smoky flavours created from the native redwood trees.

I then worked for Andrew McConnell at Cumulus Inc. where great importance was placed on organic ingredients that were sourced directly from farmers, foragers, butchers and fish mongers.