#17: Colin Wood, Chef / Cheese Maker (Perth, Western Australia)

As anyone who works, or has worked, in hospitality, the pressures your can find yourselves under can be quite full on. So taking a moment of respite from the madness of service is essential. For chef Colin Wood, this came in the form of cheese making which has now become a significant part of his culinary life. You just have to check out his instagram @colejwood to see what I mean. Colin’s cheffing careers has taken him across the globe working in some of the best including Andrew McConnells Cutler and Co, to Oakridge and then to New York as culinary director for chef Ignacio Mattos’s restaurants Estela, Altro Paradiso and Flora Bar. Throughout all, developing cheese programs within them was paramount. He returned to Australia just prior to the borders closing (due to COVID) and is now in Perth pondering his next steps. But one is is certain. Cheese will remain a sincere and central focus.