29 Apr 2025
Vivid Chef Series and Vivid Fire Kitchen Return in 2025 With New International Talent
The Vivid Chef Series and Vivid Fire Kitchen returns to Vivid Food 2025, showcasing a vibrant celebration of global culinary talent, aligning with the festivals’ theme, Dream. This year, local and international chefs will collaborate to craft unique and innovative menus, from exclusive fine dining experiences to casual fire-cooked meals, celebrating NSW food and produce.
The 2025 Vivid Chef Series will bring Claude Bosi of 2 Michelin-starred restaurant Brooklands, 2 Michelin-starred Bibendum Restaurant, and Josephine Bistro in London, and James Lowe of Michelin-starred Lyle’s in London, to take over two of Sydney’s most celebrated restaurants, Ester and Eleven Barrack respectively. Vivid Fire Kitchen returns to The Goods Line in Ultimo this year focusing on Fire and Spice and featuring some of the world’s top pitmasters, chefs, and barbecue experts. The Goods Line will come alive with cooking demonstrations, BBQ stands, food trucks, market stalls, live music and special First Nations nights, celebrating traditional fire-based cooking and its cultural significance in Australia.
NSW produce and wines will take centre stage throughout the 23-night festival, with chefs celebrating the breadth of regional ingredients in their live cooking demonstrations and special wine educational nights.
NSW Minister for Jobs and Tourism Steve Kamper says: “Vivid Food is quickly becoming one of the most exciting parts of Vivid Sydney and this year’s program is shaping up to be our biggest and boldest yet. From top chefs cooking over open flames at Vivid Fire Kitchen to once-in-a-lifetime fine dining experiences with global culinary stars, there’s something for everyone to enjoy.
“It’s a celebration of creativity, culture and community - with our incredible NSW produce and wines front and centre. Whether you’re here for a casual bite or a world-class meal, Vivid Food is a great way to explore the many flavours of Sydney in a whole new light.”
Vivid Sydney Festival Director and Vivid Food curator Gill Minervini says: "Now in its third year as part of Vivid Sydney, the Food pillar has flourished into an integral part of the festival. 2025's lineup reflects the dynamic and evolving global food scene, while showcasing the best of Sydney's diverse culinary talent. With these events, we're proud to offer so many experiences at different price points, making the festival accessible for everyone to enjoy."
Cecile Rebbot, Vice President of Culinary Events at IMG, added: “After the massive success of previous years, we are excited to bring a fresh and diverse mix of experiences and chefs to Vivid Sydney 2025. We are thrilled to welcome internationally acclaimed chefs like Claude Bosi and James Lowe, who will collaborate with two of Sydney’s hottest restaurants, Eleven Barrack and Ester, to create truly unique and unforgettable dining experiences.”
Vivid Chef Series The Vivid Chef Series is back and will see two leading Sydney restaurants and two cutting-edge international names brought together to deliver a truly memorable experience. Specifically selected for their distinct but complementary cultural backgrounds and techniques, each chef will create a never-to-be-repeated menu that features the best NSW produce, beverages and suppliers.
Chef collaborations include:
Ester x James Lowe | For three nights only - May 27th, 28th & 29th - London’s James Lowe (Lyle’s, Flor) will join Mat Lindsay at Ester for an exclusive Vivid Chef Series collaboration.
James, the chef-owner of Michelin-starred Lyle’s in London, has long admired Ester, once describing it as his “spirit animal restaurant.” His deep respect for Mat’s ingredient-driven, wood-fired approach dates back years, leading him to invite Mat to cook at Lyle’s for his celebrated Game series. Now, the collaboration comes full circle in Sydney, where the two chefs will create a one-off menu celebrating the best of Australian produce. Known for his sustainable, pared-back philosophy, James brings a wealth of experience from his time at St. John Bread & Wine, The Fat Duck, and The River Café.
Set within Ester’s intimate Chippendale space, the menu will be heavily influenced by Australian ingredients, including local fish and shellfish, with a focus on clean, bold flavors. The menu will also reflect James and Mat’s shared love for cooking over fire. With limited seats available each night, this exclusive 8-course experience is $250 per person, with an optional wine pairing for $150.
Eleven Barrack x Claude Bosi | On the 10th and 11th of June, Bentley Group’s dynamic and elegant restaurant will welcome Claude Bosi, for an extraordinary Vivid Chef Series collaboration with Brent Savage. Bringing his culinary expertise of Josephine in London and a return to his Lyonnaise roots, Claude is celebrated for his contemporary approach to nostalgic delicacies and meticulous execution, a vision that resonates deeply with Brent’s innovative, produce-driven style.
This exclusive menu will showcase their shared dedication to precision, elegance, and bold flavors, blending the finesse of modern French gastronomy with the creativity of Australia’s vibrant food scene. Set within the stunning European inspired dining room, this limited-run dining experience is a must for food lovers eager to witness two culinary masters in action.
The 6 course menu will be evocative and intimate, featuring Claude’s signature camembert soufflé with winter black truffle, while Brent will deliver duck liver choux au craquelin; and a wagyu consommé and soft poached quail egg tart. The indulgent experience includes lunch and dinner services across the two days. With 80 seats available for each service, this exclusive experience is $185 for the lunch service and $285 per person for the dinner service, with two wine pairings available.
Pairings include $90 matching - all French wines including one NSW variety or $180 premium - all French wines including one NSW variety.
Claude Bosi says: “I’m really excited to bring the food from my hometown in France to a new country. This is the first time Bistro Josephine has been outside the UK, and it means a lot to share something so personal with a new audience. The dishes we serve are inspired by the flavors I grew up with, and I’m looking forward to seeing them reach beyond where it all started. I hope people here connect with the heart and simplicity of what we do.” Vivid Fire Kitchen Vivid Fire Kitchen returns to Ultimo’s The Goods Line, showcasing some of the world’s top pitmasters and BBQ experts who take the stage with live fire cooking demonstrations across 23 flame-filled nights. Visitors will be able to sample dishes from some of Sydney’s best dining spots, ranging from casual eateries, food trucks and BBQ stands, to top-rated restaurants.
The program brings together an extraordinary lineup of culinary talent from around the world, blending international star power with some of Australia’s finest chefs. This year's program features US-based Australian live-fire chef and TV host Jess Pryles; and acclaimed American chef and TV personality Nyesha Arrington. Local chefs include Oscar Solomon of The Apollo Group, Lennox Hastie of Firedoor, Annita Potter, the award-winning chef behind Viand, Paul Farag, executive chef of Aalia restaurant, Karima Hazim of Sunday Kitchen, Morgan McGlone of Bar Copains and Bessie’s, Michael Rantissi, owner of Kepos Group, and many more.
Live fire cook Jess Pryles will once again appear at Vivid Fire Kitchen, and says: “It’s fantastic being back in the fire kitchen for the third year running. Getting to work with amazing Aussie produce over an incredible live fire rig is a dream. I think sharing the crowd samplers from the demo is easily my favorite part- and you can count on us to be grilling up some tasty treats.”
The Vivid Food program includes BBQ restaurants Ogni and Brazilian Flame, as well as Plate it Forward, serving up dishes from a range of their concepts. The lineup will also feature vegetarian Indian eatery Flyover Fritterie. A dedicated seafood BBQ stand will hero Australia’s exceptional seafood, serving up flame-grilled favourites that celebrate the best of Australia’s coastal produce.
From freshly seared prawns to smoky grilled fish, this vibrant food destination will bring the flavours of the sea to the heart of Fire Kitchen. The food truck lineup features a diverse range of flavors, including Hoy Pinoy serving delicious Filipino skewers, Burn City Smokers, who will bring South American-style BBQ, and Pocket Rocketz, offering a unique take on vegetarian Indian cuisine. To cap the night off with something sweet, there will also be a range of dessert vendors available, including Mapo Gelato, Mr Spanish Churro, Miss Sina Korean Donuts, and many more. A dedicated wine bar will showcase a selection of NSW wines, with masterclasses led by expert Mike Bennie on specific nights.
These sessions will offer visitors valuable insights into the wine regions of NSW. Additionally, the NSW Wine Industry Association will present curated wine pairings with dishes prepared by local and international pitmasters at the fire pit stage. The featured wines will also be available for purchase at the bar on those nights. "First Nations Nights" will be a highlight of Vivid Fire Kitchen 2025, offering a unique insight into the deep connection between First Nations culture and fire.
On special nights, Indigenous chefs will demonstrate traditional cooking techniques over fire pits, sharing their knowledge of native ingredients and the cultural significance of fire in their culture. The National Indigenous Culinary Institute and Mindy Woods will share their expertise and foster culinary exploration among audiences for a deeper understanding into the significance of fire in cooking, land management and ceremony. With a diverse range of themed nights, including NSW seafood, regional wine tasting, and First Nations BBQ demos, each evening will offer a unique experience, showcasing different aspects of culinary traditions and cultural storytelling throughout Vivid Fire Kitchen.
Vivid Fire Kitchen events are free for all to attend every night of Vivid Sydney. Vivid Chef Series and Vivid Fire Kitchen events are produced by IMG, the global events company behind the likes of Gourmet Escape, Taste Festivals, The Big Feastival, New York Fashion Week: The Shows and Frieze art fairs.
Vivid Food is part of Vivid Sydney, the Southern Hemisphere’s leading multi-artform festival, which will run from 23 May to 14 June 2025. For full details and to purchase tickets to Vivid Chef Series, visit https://www.vividsydney.com/food.