Colin Fassnidge

What is CEO CookOffTM all about?

I'M HELPING OZHARVEST RAISE $3MILLION TO FEED THOSE IN NEED IN THE OZHARVEST CEO COOKOFF.

In this time of crisis and into the future, OzHarvest will be doing all that they can to reach those who are affected by fires, drought, and floods, in addition to continuing to support the 1,300 charities that rely on them every day.

The OzHarvest CEO Cookoff™ fundraising will focus on the food crisis relief in four categories:

•        Keeping the wheels turning on our fleet of 57 food rescue vans that deliver food to over 1,300 charities around Australia

•        Resourcing a bespoke Mobile Market that will take free food directly to communities impacted by the ongoing fires and drought

•        Providing additional resources and support to our local OzHarvest operations in both metro and regional locations to meet the increase in food need

•        Delivering delicious and nutritious joyful community food events to areas that have been affected by droughts and fires, calling upon the support of Australia’s hospitality community
 
The 2020 CEO CookOff will be a festival of hope and joy, embodying the community spirit of Australia.

I'd love your support in helping me reach my fundraising goal! Every $1 donated to OzHarvest means they can deliver 2 meals to those in need.

My Bio

Dublin born chef and restaurateur Colin Fassnidge, known for his nose to tail cooking philosophy, firmly believes the secret to cooking a great dish is planning and “having a bit of love for the food”.

Colin, who counts pork, potato, lemon and peas among his favourite ingredients to cook with, says he was drawn to cooking as a career at the age of 12 after seeing esteemed French chef Raymond Blanc on a television program.

The father of two began his career at London’s Le Manoir aux Quat'Saisons in 1994 where he completed his apprenticeship under his idol, Raymond Blanc.

Colin stayed in London for five years before heading to Australia after deciding to combine his love of travel with work. Arriving in Australia in 1999, Colin worked at some of Sydney’s most acclaimed restaurants including Banc and est. While working at est, Colin he met his wife Jane, who hails from Northern Ireland.

Colin was Executive of the Four in Hand Dining Room from 2005 – 2015, where his unique style saw a small Dining Room in a Pub become a ‘Foodie’ destination.

From 2011 – 2018, Colin owned and ran the popular 4Fourteen, a restaurant diametrically different. This Surry Hills hot spot ascertained the coveted Chefs hat just four months after its doors opened.

Crowned GQ Magazine’s Chef of the Year in 2013, Colin released his first cook-book Four Kitchens in 2014 and has been a crowd favourite as a judge on Channel 7’s My Kitchen Rules since 2013.

My Achievements

$5,000 raised – Halfway there!

$10,000 raised – Bring on the Black Apron!

Target Increased

Thank you to my Sponsors

$104

Peters Meats Maroubra

$20.80

Steven Mcdiarmid

$20

Heidi Lebrun

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