Jo Barrett, named The Age Good Food Guide’s 2024 Chef of the Year, is a trailblazer in sustainable Australian cuisine, with a career spanning nearly two decades. Her culinary philosophy centres around the belief that cooking and eating well should bring us closer to where our food comes from – a philosophy that has shaped every step of her career.
Jo’s journey began with an apprenticeship in Canada before she returned to Melbourne, where she honed her pastry skills at iconic venues such as Movida Bakery, Tivoli Rd Bakery, Bar National, and Long Shot. A pivotal stint in Sydney working with Matt Stone at Stanley Street Merchants deepened her expertise in artisan bread and pastry. Returning to Melbourne, Jo worked with Stone and sustainability advocate Joost Bakker at Brothl (later Silo), a groundbreaking zero-waste venue that repurposed kitchen scraps from prestigious restaurants like Rockpool and Attica into nourishing broths and soups, demonstrating Jo’s commitment to minimising food waste.
In 2015, Jo became Co-Executive Chef at Oakridge in the Yarra Valley, where she crafted a dynamic menu focused on hyper-local ingredients, drawing inspiration from the restaurant’s own kitchen garden. After five years at Oakridge, Jo joined the Greenhouse Project for the Future Food System, an experimental farm at Melbourne’s Federation Square. The project set new standards for sustainable food production and living, and was featured in a year-long documentary.
Most recently, Jo and her partner David Osgood opened Little Picket, a community-focused restaurant that celebrated native ingredients and regenerative farming. In just two years, the restaurant earned a Good Food hat and critical acclaim.
Through her innovative work and unwavering commitment to sustainability, Jo continues to lead and inspire the Australian food industry, reshaping the way we think about food, farming, and our connection to the environment.