Mitch Haag: 30 Under 30

Published on 15 June 2022

Photo: Mitch Haag (photo: Clint Peloso).

Mitch Haag found his feet in the kitchen and his passion for cooking as an apprentice at Tarrawarra Estate in the Yarra Valley. After staging at Atelier Crenn in San Franciso, he moved to the UK and worked at Portland Restaurant in the heart of London. Back now on home soil, you’ll find him at Hazel, where he is working as a sous chef.

Hi, my name is Mitch Haag.

I am currently working at Hazel as a sous chef. 

All up I’ve been cooking for 10 years, four of those in the Yarra Valley and one here in Melbourne.

I am passionate about all things food, but for me, the most important thing in the kitchen is teamwork. I am a lover of sport and being surrounded by a good team that all work hard to achieve something together is what gets me up in the morning. 

At 30 under 30 I will be making a pork and game terrine, which represents my time here at Hazel as well as my time spent in London working with lots of different game birds.

My favourite thing to eat in Victoria right now is… I am quite new to living in Melbourne so I haven't eaten out as much as I would have liked, but I have been known to get a cheeky blood sausage and devilled egg burger from Butcher’s Diner after a long day at work.

Finally, the big change I'd like to see in our food and drink scene in the next 30 years is to see the industry continue to reduce, reuse and recycle, particularly with the use of single-use plastic. This is something we're quite proactive about at Hazel which makes me proud.

Catch Mitch Haag at the 30 Under 30 Gala dinner on Thursday 28 July and at the 30 Under 30 dinner at Matilda 159 on 2 Tuesday August. Follow his further adventures at @mitch_haag 





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