Chef Toni Elkhouri (Cedars Café, Melbourne)

Chef Toni Elkhouri is a highly accomplished sustainable chef with a deep appreciation for the history of culinary traditions. With a background in history, Chef Toni utilizes her knowledge of the past to bring old techniques into modern-day kitchens, creating a unique and innovative approach to cooking.

Specializing in modern northern Lebanese cuisine, Chef Toni is passionate about advocating for local farmers and promoting seasonal cooking. She understands the importance of supporting local communities and sourcing ingredients that are fresh and in season, ensuring the highest quality in her dishes.

One of Chef Toni's core principles in sustainability is the utilization of byproducts in the same cycle as the menu. She believes in minimizing waste by finding creative solutions to incorporate food scraps and byproducts into her culinary creations. This not only reduces environmental impact but also adds a unique and flavorful element to her dishes.

Additionally, Chef Toni places an emphasis on composting as a means of reducing food waste and promoting sustainability but it’s only one part of the solution. By composting organic waste, she closes the loop by returning nutrients back to the soil, creating a sustainable cycle of food production.

Chef Toni's innovative thinking extends beyond the culinary world. She believes in rethinking byproducts in both culinary and non-culinary senses, finding new and creative ways to repurpose and reimagine waste materials. Through her culinary creations and sustainable practices, Chef Toni aims to inspire others to embrace the principles of sustainability and create a positive impact on the environment.

With her extensive experience, accolades, and commitment to sustainability, Chef Toni Elkhouri continues to be a sustainable voice in the culinary industry. Her dedication to modern northern Lebanese cuisine, advocacy for local farmers, and innovative approach to sustainability make her a trailblazer. She is a 2020 James Beard, Boot Camp alum, 2024 James Beard Wel cohort, 3 time James Beard blended burger winner, a member of Parabere, MAD Academy alum, 2026 James beard semi finalist for best chef south, 2025 Goldman Sachs Small Business Cohort alum.