Chris Locke is a free-range chef with international experience and a strong focus on fermentation, sustainability and making positive change in food systems.

England | Australia | Guatemala | France | Canada | Mexico

Head of Fermentation | R&D | Executive Chef | Culinary Director | Educator

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“I don’t have stories of cooking with my grandmother and eating cookie dough. I’m not that chef. My passion is a product of exploration, and exploration the result of passion.”

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View fullsize Turn up for the Turnip 📢 Turnip, swede, rutabaga. Whatever it's called, it is delicious. Hearty, nutritious, stores for months, versatile and affordable, the humble neep has the power to be the star of the show among the long list of other A-list i
View fullsize That's a wrap on this chapter ✨ I am so, so proud of this project and feel wildly privileged to have had the opportunity. The @movingfeastvic kitchen is a unique space with immense potential to be a conduit for education, behaviour change, waste di
View fullsize Come down to the Fine Food Australia expo in Melbourne this September and check out The Source Kitchen. The theme is Reduce, Reuse, Repurpose, Recycle and Rescue. I'll be cooking up some zero waste deliciousness with chef and friend Laura Boulton @
View fullsize 🐔 🧂 By-product Chicken Salt A zero-waste take on the Aussie staple. How far can waste reduction go? Salvaging from going to waste is great, but a lot of the time making one thing of intention creates waste through its processing. Treating by-pr
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View fullsize 🍌 💥 It took just 4 months to transform a case of bananas on the edge of their life into this umami packed amino paste.  The miso makes use of the flesh and the skin, leaving zero waste behind. A heavy roast on the whole bananas caramel

Musings on Food

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Zero Waste Menu Engineering: A method to manage food waste
Zero Waste Menu Engineering: A method to manage food waste

Green: Dish | Red: “Waste” Item/New Ingredient | Orange: Dish Element

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Tips to Eat More Sustainably
Tips to Eat More Sustainably
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Sustainability of the Mind: Mental Health and the Sustainability of Restaurants
Sustainability of the Mind: Mental Health and the Sustainability of Restaurants
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It was Ferment To Be: An Introduction to Fermentation
It was Ferment To Be: An Introduction to Fermentation

It all begins with an idea.

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