About

Tobie Puttock

Chef | Author | Sustainability Advocate | Food Innovator

Tobie Puttock is an award-winning chef, author, and sustainability advocate whose career blends world-class culinary experience with a passion for purpose-driven innovation. From top kitchens in London and Italy to pioneering food-waste initiatives in Melbourne, Tobie’s work celebrates flavour, community, and positive change.

In 2025, Tobie joined STREAT’s Purpose Precinct at Melbourne’s iconic Queen Victoria Market as Innovation Chef, where he transforms surplus produce into value-added products using techniques such as fermentation, dehydration, and freezing. The profits help fund youth training and social-impact programs, embodying his belief that food can be both delicious and transformative.

Tobie’s culinary journey began at Café e Cucina in Melbourne before taking him to Lake Como’s Hotel Florence and London’s River Café, where he cooked alongside Jamie Oliver. That friendship led to global collaborations, including launching the Fifteen Restaurant in London—a groundbreaking social enterprise training disadvantaged youth, which won Tatler’s Restaurant of the Year (2003).
He later brought the Fifteen Foundation model home to Melbourne, mentoring young Australians and reshaping hospitality as a force for good.

A familiar face on Australian television, Tobie has appeared on The Circle, Ready Steady Cook, Good Morning Australia,and My Kitchen Rules, and hosted acclaimed international series including Jamie’s Kitchen Australia, Tobie & Matt: Europe and Asia, and Wonderful Indonesia Flavours.
His engaging approach to food has also featured in publications such as Delicious, Good Taste, and Sunday Life, as well as at events like the Good Food & Wine Show and Great Barrier Feast.

As a bestselling author, Tobie has written five cookbooks—from Italian classics like Daily Italian and Cook Like an Italian to the health-focused The Chef Gets Healthy and Super Natural, a celebration of plant-based cooking. His digital video cookbooks reached audiences in over 25 countries.

Recent projects reflect Tobie’s mission to make sustainable food accessible for all: his Made by Tobie frozen-meal range champions convenience and eco-friendly packaging; his YouTube channel and Circular Kitchen Accelerator share zero-waste recipes and ideas; and his collaborations with organisations like SecondBite continue his work toward a more sustainable and equitable food system.

Whether developing new food products, mentoring emerging chefs, or speaking about circular food systems, Tobie combines culinary excellence with creativity, humility, and purpose—proving that great food can make the world better.