Having worked in kitchens throughout England and Japan, Emma McCaskills culinary inspirations are as diverse as they are delicious.
Emma has worked across the globe alongside some of the worlds leading chefs, including at Narisawa in Tokyo (alongside Yoshihiro Narisawa himself), Sat Bains in England, Tetsuyas in Sydney and Ezard in Melbourne.
But despite this already incredible international career, Emmas journey started a lot closer to home.
After growing up in South Australia, Emma moved to Melbourne at the age of 18 where she started her apprenticeship under Teage Ezard at the acclaimed Ezard Restaurant.
She later relocated to Sydney, where she was Chef de Partie at Tetsuyas Restaurant. Gaining incredibly invaluable experience, it was here that Emma made it to the Top 5 finalists in the 2010 Electrolux Young Chef of the Year competition.
Constantly developing new food methods and techniques, Emma draws inspiration from nature and the seasonal produce she works with, to create a diversely interwoven dining experience.
Leaving her role as co-Head Chef alongside her partner Scott Huggins at Penfolds Magill Estate, Emma has swiftly transitioned into her new role as Head Chef at The Pot Food & Wine, where she is embracing her opportunity to grow professionally.
Embracing French and South-East Asian inspirations, The Pot prides itself on offering high-end food in a casual setting, calling it a neighbourhood restaurant.
With a long and successful history, The Pot was originally started by Simon Kardachi, kicking off his restaurant empire 18 years ago. Evolving through the years, The Pot has seen not only multiple name changes, but also plenty of highly-acclaimed chefs grace its kitchens, including Adam Liston.
So, make sure you get down to the newly revamped The Pot by Emma McCaskill for some authentic food in a hearty eating space.