Published on 15 June 2022
At age 17 he found himself in London, where he spent seven years honing his craft, before setting his sights on the beaches of Asia, and eventually, the kitchens of Down Under.
Hi, my name is Harvey Noy.
Right now I’m working at Embla as a sous chef.
Before I started here, I worked at Scotts: Mayfair in London under Tim Hughes. Roux at Parliament Square under Michel Roux Jr and head chef Steve Groves.
All up, I’ve been cooking for 14 years, three in Victoria.
And I’m passionate about cooking with the best quality local and sustainable produce. Finding small farmers to be able to work with directly. Being at Embla, fermentation and wood-fire cooking now plays a huge role in my cooking style.
Which means I like cooking things like any and everything as long as it is of the highest quality, is seasonal, and is cooked over a wood fire.
At 30 Under 30 I’ll be cooking sourdough crumpet, Berrys Creek rarebit, walnut and frisee.
The person I’m most looking forward to working with for 30 Under 30 is everyone.
My favourite thing to eat in Victoria right now is... all the nigiri served at Minamishima are a highlight for me.
Finally, the big change I'd like to see in our food and drink scene in the next 30 years is… I think that over the coming years a continual improvement in the training that young chefs receive, moving away from the old kitchen mentality for teaching our future chefs in a way which produces people that are incredibly talented but also fair and understating in the workplace.
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