Who we are and what we do...
DOUGLAS MCMASTER
Douglas McMaster has spent the last eight years cooking around the world. Having worked in a diverse range of high profile restaurants he has developed his own unique style of cooking, letting the ingredients sing with his no waste principles
Early 2010, Douglas undertook ‘Wasted’, his first ‘pop-up’ dinner, utilising produce that would usually be ignored. His brave imagination gave both Melbourne and Sydney the ‘Wasted’ treatment, catching the attention of the Australian Government through its sustainable cooking methods.
Back in the U.K, Douglas discovered a world leading Bio-dynamic farm, just a short way from his London home. With a stripped back, no bull**** approach, he made some noise for the unsung hero’s of organic farming, 'Vintage dirt' was created
To complete the trilogy, it’s time to join forces with his Melbourne family.
TINA PARTSIOGLOU
Kid sister to Madelaine, Tina currently heads the Xocolatl kitchen. A passionate and innovative pastry chef, Tina works closely to her father Christos, producing some of Xocolatl's most popular creations.
Finishing a degree in Nutrition and Dietetics at Deakin University, gaining a perfect score in commercial cookery during her VCE and holding cooking classes, Tina has a wide breadth of knowledge.
With this collection of achievements under her belt, she has gained confidence in full scale commercial kitchens through stagiaeir stints at Vue De Monde and The Cocoa Pod to Plate events held in conjunction with Huntingdale Golf Club.
MADELAINE PARTSIOGLOU
Holding onto a Bachelor of Biomedical Sciences, Madelaine, couldn't get past her love for a challenge; and being part of a growing family business was an offer too good to refuse.
Establishing Xocolatl with her father back in 2005, Madelaine has been heavily involved in every part of the business' growth.
Having organised an array of events throughout Xocolatl's time, this is the first project she is undertaking independently and is looking forward to working so closely to Douglas and her sister.
Lisha Lim
With an open mind and a sweet tooth in tow, Lisha has spent the last three years cutting her teeth at Melbourne’s 3 Hat restaurant Vue de Monde. Fine dining brings many challenges to the Melbournian’s plate daily and developing her skills as a pastry chef and baker in such an environment is an experience she couldn’t have received anywhere else. With a firm resolve not to be just another twisted chef, her attitude to others as well as a sustainable approach to waste in the kitchen is a mark of the new generation in the hospitality field.
With an open mind and a sweet tooth in tow, Lisha has spent the last three years cutting her teeth at Melbourne’s 3 Hat restaurant Vue de Monde. Fine dining brings many challenges to the Melbournian’s plate daily and developing her skills as a pastry chef and baker in such an environment is an experience she couldn’t have received anywhere else. With a firm resolve not to be just another twisted chef, her attitude to others as well as a sustainable approach to waste in the kitchen is a mark of the new generation in the hospitality field.
