Michael Hazlewood has come a long way from the boy who only ever ventured into the kitchen to try and steal sweets. Growing up in Wellington, New Zealand meant his childhood was relatively easy going, sports-obsessed and left plenty of time for getting into mischief. After being ‘politely asked’ to leave high school, Michael – or ‘Hazle’, to his friends – got a job washing dishes in a café. At first, he saw it as nothing more than a way to make money; he had never been particularly interested in professional cooking, growing up on a diet of peanut butter, fish and chips and Chinese takeaways. But when Michael was promoted to making the sandwiches, he started to enjoy himself. ‘I ate pies and sandwiches all day,’ he explains. ‘The place was right in the centre of Wellington and a proper working man’s breakfast café. I worked hard and played hard.’
This taste of professional cooking marked the beginning of Michael’s career, and he worked tirelessly to rise through the ranks of the culinary world. He eventually got a position at Attica in Melbourne (widely regarded as Australia’s best restaurant) where he met Ben Shewry – a mentor who had a huge influence on his career. ‘I learnt a lot from Ben,’ Michael tells us. ‘But I think his style has evolved hugely since I left. He taught me a lot more than just how to cook. When I take a look at my kitchen, the team and how the people who work for me behave, there are so many things that relate back to Ben.’
