Chris Badenoch made a lasting impression on Australian audiences during his journey on MasterChef Australia Series 1. Known for his bold culinary style and advocacy for traditional cooking methods, Chris introduced audiences to dishes like Duck Neck Sausage, Roasted Pigs Head, and Beeramisu, which not only impressed the judges but also resonated with viewers across the country.
Affectionately nicknamed the "hat wearing beer merchant," Chris's approach to food emphasized using all parts of the animal respectfully and highlighting the versatility of beer in cooking. His passion for accessible dining experiences and quality ingredients shone through both on and off the screen.
Following his success on MasterChef, Chris fulfilled his promise by opening "Josie Bones," a boutique beer bar and restaurant in Melbourne, in late November 2010. Around the same time, he also released his debut book, 'The Entire Beast,' published by Penguin Lantern, which quickly became a Christmas favourite with its striking design, moody photography, and recipes that reflected Chris's culinary philosophy.
Today, Chris resides in Fitzroy, Melbourne with his cat Cadbury, surrounded by his extensive collection of cookbooks, kitchen tools, and artworks. Known for his witty and dark sense of humour, Chris continues to engage audiences with his unconventional and irreverent approach to food and life, ensuring that he remains a memorable figure in the culinary world.
