Vick Tesson: 30 Under 30

Published on 15 June 2022

Photo: Vick Tesson (photo: Clint Peloso).

Vick Tesson is a chef at the famed Provenance in Beechworth – one of the country's best-loved regional restaurants. She started out working back home on Sydney’s northern beaches at Cottage Point Inn and Pilu at Freshwater, and is passionate about sustainability and mental health awareness in the hospitality industry. 

Hi, my name is Vick Tesson.

Right now I’m a chef at Provenance in Beechworth.

Before I started here, I worked at Cottage Point Inn and Pilu on Sydney’s northern beaches.

And I’m passionate about Collectively, our industry is progressing exponentially when it comes to adopting more sustainable practices. I feel passionately that we must continue our efforts; we’re all aware of the food wastage issue and its impact on the environment so we need to do our part. For this, I love Chae, Parcs and O.My - restaurants whose commitment to minimal wastage and sustainable produce is at the forefront of their work.

Which means I enjoy cooking things like… In the interest of wasting less, I always try to use what I can when it’s around and in abundance. That means lots of pickled vegetables, preserves, ferments like kimchi, and at the moment, a first attempt at making doenjang. I also love baking, especially things like kouign-amann, brioche Vendéenne and Pithiviers - my family is from the northwest of France.

At 30 Under 30 I’ll be cooking genmaicha cream with pear, toasted buckwheat, and chocolate.

The person I’m most looking forward to working with for 30 Under 30 isRosheen Kaul. She’s exceptionally talented and Etta has become one of my favourite places to eat in Melbourne. I also loved her honesty when talking about the apprehension she felt taking on that role. It’s lovely to see how successful she’s been there so far.

My favourite thing to eat in Victoria right now is banh mi from Ca Com in Richmond. Mostly, because anything they make is delightful, but I also think it’s an excellent example of what was first a pop-up project in response to COVID lockdowns that has become a permanent and well-loved institution.

Finally, the big change I'd like to see in our food and drink scene in the next 30 years is I’d like to see our industry properly address the mental health issues that disproportionately affect its workers. I think that as we move further away from an industry that glamourises a culture of bullying and poor working conditions, we become much better equipped to handle these issues. Our generation is surely at an advantage for meaningful change; we are more aware of mental illness and, importantly, we now have the vocabulary to care for our colleagues.

Catch Vick Tesson at the 30 Under 30 Gala dinner on Thursday 28 July; follow her further adventures at @delicatesson_


You might also like