Michael Rantissi

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

Born Tel Aviv Israel, Michael fondly recalls his earliest culinary education alongside his mother’s dishes. Ignited with a passion for food, Michael set his sights on a culinary career. With only some experience helping in the kitchen at home, Michael first entered the restaurant industry as a Pastry Chef.      

With a desire to grow in the business, Michael went to attain his education at the Culinary Arts Academy in ParisMichael later cut his teeth under several renowned Chefs in the industry including the Head Chef of the Academy were he was formally educated and the Head Chef of the 2 Michelin-star restaurant Sugar Club in London.  In Israel, he spent time refining his skills at some of the city’s finest restaurants.   

Looking forward to putting his own unique twist on the Australian food scene, Michael arrived in Sydney in 2005. Michael joined the staff of The Bathers’ Pavilion as Sous Chef in the fine dining RestaurantAfter leaving Bathers’ in 2007 Michael has worked at Pink Salt in Double Bay and numerous restaurants within the 100 Group, located in The Rocks in Sydney.   

Michael had a successful catering business, de Pomegranate Catering, but now owns and runs the award winning Kepos Street Kitchen in Redfern, Sydney as well as Kepos & Co in Waterloo which opened in June 2015.  Kepos Street Kitchen burst onto the Sydney dining scene in 2012 and since then has won numerous accolades including “Best Café Food” in the Sydney Morning Herald’s Best Café Guide as well as one hat in the Good Food Guide in 2013 and 2014.  The food that Michael serves at Kepos Street Kitchen draws on the best of his childhood meals mixed with his classical training.  Dishes have a strong Mediterranean influence with a Middle Eastern twist.  Michael’s first cookbook, “Falafel for Breakfast”, was released by Murdoch Books in September 2015.  It won the Kinokuniya Bookstore’s “Cookbook of the Year”. 

My Achievements

$5,000 raised – Halfway there!

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

Target Increased