Who is Tobie Puttock?
Tobie Puttock began his culinary career at Melbourne’s renowned Café e Cucina before honing his skills in Italy and Switzerland. His journey led him to the prestigious River Café in the UK, where he worked alongside a young Jamie Oliver, forming both a close friendship and a shared vision for simple, authentic Italian cuisine.
In 2000, Tobie returned to Melbourne to open Termini, but in 2002, Jamie presented him with a new challenge—becoming Head Chef at the first Fifteen Restaurant in London. This groundbreaking social enterprise trained underprivileged youths to become professional chefs, and under Tobie’s leadership, Fifteen earned the title of Tatler's Restaurant of the Year in 2003.
Inspired by the project's impact, Tobie brought the concept to Australia, opening Fifteen Melbourne in 2006. He dedicated himself to mentoring young chefs while advocating for sustainability, organic produce, and ethical eating. His expertise made him a sought-after guest on Australian television programs like Good Morning Australia and Ready Steady Cook, and a featured writer for Delicious and Good Taste Magazine.
Tobie’s television career flourished with appearances on Jamie’s Kitchen Australia, My Kitchen Rules, and Wonderful Indonesia Flavours. He also authored five bestselling cookbooks, including Daily Italian and Super Natural, which embraced plant-based eating.
During Melbourne’s COVID lockdowns, he launched Made by Tobie, a range of frozen, sustainable meals in compostable packaging. His dedication to reducing food waste led him to collaborate with organizations like SecondBite, using his culinary expertise to promote a more sustainable and equitable food system. From fine dining to social impact, Tobie continues to shape the future of food with passion and purpose.
