Chef de Cuisine at Carbone
Carbone’s Chef de Cuisine Michael Fox is not short of experience and achievements in the culinary scene. He started early by training at outstanding restaurants including England’s two Michelin-starred Le Manoir Aux Quat’ Saisons, where he cut his teeth under the renowned Raymond Blanc. His impressive journey continued with stints at Shannon Bennett’s Vue de Monde, working under great mentors like Heston Blumenthal, Paul Liebrandt and Marco Pierre White, helming Mr. Hive Kitchen & Bar at the Crown Metropol Hotel and launching Arboury – Melbourne’s famous “longest bar”.
Michael was named Young Chef of the Year by The Age Good Food Guide in 2011, and once more at the Electrolux Appetite for Excellence Young Chef Awards in 2012. In 2016, Michael was invited to join Hong Kong’s famed Black Sheep Restaurants group to be the chef de cuisine for Carbone, known for its impeccable New York-Italian cuisine, to which he brings 15 years of cooking experience and passion for the art. Even more interesting, outside of the kitchen Michael likes to sharpen his talent in photography, and you can check his work on his Instagram account @m2thefox.
Spicy Rigatoni Vodka
This selected dish takes the comfort of a pasta dish to a whole new luxurious level by featuring onion soubise – a play on béchamel sauce using onion puree. This twist brings an added rich texture to the classic cream. The combination of pecorino, tomatoes, and Calabrian chillies also gives an oomph to the whole dish.