At just 31 years of age, The Point’s Executive Chef, Justin Wise has a wealth of experience. Wise heads a highly skilled, dedicated team of chefs and brings unbridled passion and exceptional talent to The Point’s kitchen. His food philosophy mirrors that of The Point itself; a classical approach to food paired with bold, modern interpretations of the classics. At 13 years of age, Justin began to work in a local restaurant, where he washed dishes and progressed to the vegetable section. He instantly loved the rush of kitchens and knew that cooking was the career for him. After completing his Diploma in Hospitality Management in 1999 he began his apprenticeship in 2000 at Peter Cellar 47 under Executive Chef Peter Hoppach. Since finishing his apprenticeship in 2002, he moved to Melbourne to pursue his culinary dream and began working at Reserve restaurant with his mentor, George Calombaris.
In March 2003, Wise honed his skills further, not only as a chef but a creator, under the watchful eye of master chef Raymond Capaldi. 2006 saw Wise rekindle his relationship with Calombaris, becoming his Sous Chef and, as Justin’s natural talent and creative flair was so evident, it wasn’t long before he was promoted to Head Chef at The Press Club. Under his guidance, The Press Club was awarded Restaurant of the Year and Two Chefs Hats by The Age Good Food Guide. Justin’s passion also saw him participate in the World Gourmet Summit in Singapore, the largest culinary event in the Southern Hemisphere, allowing him to demonstrate his talents on a world stage. Wise’s talents were recognised when he was awarded ‘Young Chef of the Year 2009’ by The Age Good Food Guide. Also, The Age Melbourne Magazine celebrated his abilities by naming him one of the four ‘Young Gun Chefs’ in Melbourne’s Top 100 Most Influential People.
In January 2010, Wise joined Gordon Ramsay’s brand new Melbourne restaurant Maze, as Executive Sous Chef under Josh Emett. Of his time at Maze, Wise says ‘The main thing you learn in a Gordon Ramsay kitchen is discipline, cleanliness and consistency in your food.’ Wise brings his culinary experience to The Point’s kitchen where he gathers inspiration from quality produce and working with premium Australian meat. Now at the helm of the 2-hat restaurant that was recently voted Victoria’s Best Steakhouse 2011 by Restaurant and Catering Victoria, Wise is sure to impress the most important critics, his guests.