Damien Pignolet, an icon of Australian dining, and acclaimed chef Jason Roberts sit down to reflect on a relationship spanning more than 30 years, one shaped by food, mentorship, trust and friendship.

What makes someone back a young chef before everyone else can see what they’re capable of?

From Claude’s and Bistro Moncur to the Josephine Pignolet Young Chef of the Year Award, this conversation explores mentorship, trust, kitchen pressure, and the evolution of Sydney dining.

Damien recalls recognising something in a young Jason that mattered more than hierarchy: guts, determination and creativity. When Bistro Moncur suddenly lost its head chef and several brigade members, Damien put Jason in charge at just 23. His approach was simple: spot talent, support it and give it room to grow.

For Jason, that mentorship became something far bigger. After a difficult childhood and growing up without a consistent father figure, food became a place of safety, and Damien became one of the people who helped shape not only the chef he would become, but the man.

Together they reflect on four decades of Australian hospitality: restaurant reviews, Michelin-starred memories, uncompromising standards, staff culture, impossible services and the enormous pressure of keeping a hospitality business alive. Damien also shares the reality of navigating the Global Financial Crisis, when his businesses were losing around $100,000 a week, while protecting food quality and looking after staff remained non-negotiable.

But this isn’t a nostalgia piece.

Damien and Jason also look at what hospitality needs now: genuine mentorship, stronger support for young chefs, better kitchen cultures and the confidence to put your hand up and ask for help.

There are some cracking stories along the way too, from Jason sleeping overnight at the restaurant to monitor terrines to wedding-day confessions, café de Paris butter, foie gras and the debate over whether cooking or cycling is better therapy.

And beneath it all sits a bigger question: if time is our most valuable currency, who and what deserves it?

For Damien and Jason, the answer comes back to people.

In this episode
Why Damien Pignolet backed Jason Roberts to become head chef at just 23
What great mentors see in people before the rest of the room catches up
Claude’s, Bistro Moncur and the kitchens that helped shape Sydney dining
The brutal pressure behind running a restaurant when the numbers stop adding up
Why old-school standards don’t have to mean old-school kitchen culture
What young chefs actually need from leaders now
The fine line between resilience, pressure and knowing when to ask for help
Jason sleeping at the restaurant to keep an eye on terrines, plus a few other stories that probably shouldn’t have left the kitchen
Michelin memories, foie gras, café de Paris butter and the things chefs never quite stop obsessing over
Why time may be the most valuable currency we have, and who is actually worth spending it on

A thought worth taking away 

“My relationship with Damien goes beyond food. It’s food and life. It’s food and dreams. It’s food and death. It’s food and humility.” – Jason Roberts

“You see talent, you should identify talent and you should feed talent. Feed it with practical things, feed it with love and respect because it’ll come back.” – Damien Pignolet

About Damien Pignolet 

Damien Pignolet is one of the great figures of Australian hospitality, a chef, restaurateur and mentor whose influence can be felt across generations of Australian kitchens.

Over more than four decades, he helped define Sydney dining through landmark restaurants including Claude’s and Bistro Moncur, bringing together classical French technique, exacting standards and a deep belief in nurturing young talent.

His legacy is not only in the food he has cooked, but in the chefs he has backed, challenged and helped shape. He also created the Josephine Pignolet Young Chef of the Year Award to support the next generation.

For many in the industry, Damien is more than a celebrated chef. He is a teacher, a mentor and a genuine legend of Australian dining.

About Jason Roberts

Jason Roberts is an internationally recognised chef, author and television personality whose career has spanned Australia and the United States. Born in New Zealand, he built his culinary foundations in Sydney, spending seven years as Executive Chef at Bistro Moncur under the mentorship of Damien Pignolet.

Known for his classical French training, warmth and instinctive approach to food, Jason went on to become a familiar face on Australian and US television, including Fresh, Ready Steady Cook and The Chew.

His career has moved across restaurants, media and food advocacy, but mentorship, connection and a deep respect for produce remain central to his work.

People, places & dishes mentioned

Claude's

Bistro Moncur

William Angliss Institute

Foie gras

Terrines

Josephine Pignolet Young Chef of the Year Award

Café de Paris butter

La Buvette

Nathan Sasi

Morgan McGlone

Neil Perry

Episode Partner

This episode is proudly supported by Seaway Logistics, local experts in global trade.

Website: https://www.seaway.com.au/

LinkedIn: https://www.linkedin.com/company/seawaygroup

About Straight To The Source 

Straight To The Source is an Australian food and hospitality consultancy and podcast sharing the stories of chefs, farmers, producers and the people behind our food.

Hosted by Tawnya Bahr and Lucy Allon, it explores provenance, knowledge and lived experience to better understand where food comes from, who shapes it and why it matters.

You can find us:
 • Straight To The Source Podcast: https://lnk.to/jBCTBE
 • Instagram: https://www.instagram.com/straight_to_the_source/
 • Website: http://straighttothesource.com.au

Tawnya Bahr: 
LinkedIn:  https://www.linkedin.com/in/tawnyabahr/ 
Instagram: @tawnyabahr  

Lucy Allon:
LinkedIn:  https://www.linkedin.com/in/lucyallon/ 
Instagram: @lucy_allon 

Damien Pignolet, an icon of Australian dining, and acclaimed chef Jason Roberts sit down to reflect on a relationship spanning more than 30 years, one shaped by food, mentorship, trust and friendship.
What makes someone back a young chef before everyone else can see what they&rsquo;re capable of?
From Claude&rsquo;s and Bistro Moncur to the Josephine Pignolet Young Chef of the Year Award, this conversation explores mentorship, trust, kitchen pressure, and the evolution of Sydney dining.
Damien recalls recognising something in a young Jason that mattered more than hierarchy: guts, determination and creativity. When Bistro Moncur suddenly lost its head chef and several brigade members, Damien put Jason in charge at just 23. His approach was simple: spot talent, support it and give it room to grow.
For Jason, that mentorship became something far bigger. After a difficult childhood and growing up without a consistent father figure, food became a place of safety, and Damien became one of the people who helped shape not only the chef he would become, but the man.
Together they reflect on four decades of Australian hospitality: restaurant reviews, Michelin-starred memories, uncompromising standards, staff culture, impossible services and the enormous pressure of keeping a hospitality business alive. Damien also shares the reality of navigating the Global Financial Crisis, when his businesses were losing around $100,000 a week, while protecting food quality and looking after staff remained non-negotiable.
But this isn&rsquo;t a nostalgia piece.
Damien and Jason also look at what hospitality needs now: genuine mentorship, stronger support for young chefs, better kitchen cultures and the confidence to put your hand up and ask for help.
There are some cracking stories along the way too, from Jason sleeping overnight at the restaurant to monitor terrines to wedding-day confessions, caf&eacute; de Paris butter, foie gras and the debate over whether cooking or cycling is better therapy.
And beneath it all sits a bigger question: if time is our most valuable currency, who and what deserves it?
For Damien and Jason, the answer comes back to people.
In this episode
<ul>
<li aria-level="1">Why Damien Pignolet backed Jason Roberts to become head chef at just 23</li>
<li aria-level="1">What great mentors see in people before the rest of the room catches up</li>
<li aria-level="1">Claude&rsquo;s, Bistro Moncur and the kitchens that helped shape Sydney dining</li>
<li aria-level="1">The brutal pressure behind running a restaurant when the numbers stop adding up</li>
<li aria-level="1">Why old-school standards don&rsquo;t have to mean old-school kitchen culture</li>
<li aria-level="1">What young chefs actually need from leaders now</li>
<li aria-level="1">The fine line between resilience, pressure and knowing when to ask for help</li>
<li aria-level="1">Jason sleeping at the restaurant to keep an eye on terrines, plus a few other stories that probably shouldn&rsquo;t have left the kitchen</li>
<li aria-level="1">Michelin memories, foie gras, caf&eacute; de Paris butter and the things chefs never quite stop obsessing over</li>
<li aria-level="1">Why time may be the most valuable currency we have, and who is actually worth spending it on</li>
</ul>
A thought worth taking away&nbsp;
&ldquo;My relationship with Damien goes beyond food. It&rsquo;s food and life. It&rsquo;s food and dreams. It&rsquo;s food and death. It&rsquo;s food and humility.&rdquo; &ndash; Jason Roberts
&ldquo;You see talent, you should identify talent and you should feed talent. Feed it with practical things, feed it with love and respect because it&rsquo;ll come back.&rdquo; &ndash; Damien Pignolet
About Damien Pignolet&nbsp;
Damien Pignolet is one of the great figures of Australian hospitality, a chef, restaurateur and mentor whose influence can be felt across generations of Australian kitchens.
Over more than four decades, he helped define Sydney dining through landmark restaurants including Claude&rsquo;s and Bistro Moncur, bringing together classical French technique, exacting standards and a deep belief in nurturing young talent.
His legacy is not only in the food he has cooked, but in the chefs he has backed, challenged and helped shape. He also created the Josephine Pignolet Young Chef of the Year Award to support the next generation.
For many in the industry, Damien is more than a celebrated chef. He is a teacher, a mentor and a genuine legend of Australian dining.
About Jason Roberts
Jason Roberts is an internationally recognised chef, author and television personality whose career has spanned Australia and the United States. Born in New Zealand, he built his culinary foundations in Sydney, spending seven years as Executive Chef at Bistro Moncur under the mentorship of Damien Pignolet.
Known for his classical French training, warmth and instinctive approach to food, Jason went on to become a familiar face on Australian and US television, including Fresh, Ready Steady Cook and The Chew.
His career has moved across restaurants, media and food advocacy, but mentorship, connection and a deep respect for produce remain central to his work.
People, places &amp; dishes mentioned
Claude's
Bistro Moncur
William Angliss Institute
Foie gras
Terrines
Josephine Pignolet Young Chef of the Year Award
Caf&eacute; de Paris butter
La Buvette
Nathan Sasi
Morgan McGlone
Neil Perry
Episode Partner
This episode is proudly supported by Seaway Logistics, local experts in global trade.
Website: <a href="https://www.seaway.com.au/">https://www.seaway.com.au/</a>
LinkedIn: <a href="https://www.linkedin.com/company/seawaygroup">https://www.linkedin.com/company/seawaygroup</a>
About Straight To The Source&nbsp;
Straight To The Source is an Australian food and hospitality consultancy and podcast sharing the stories of chefs, farmers, producers and the people behind our food.
Hosted by Tawnya Bahr and Lucy Allon, it explores provenance, knowledge and lived experience to better understand where food comes from, who shapes it and why it matters.
You can find us: &bull; Straight To The Source Podcast:<a href="https://lnk.to/jBCTBE"> https://lnk.to/jBCTBE </a> &bull; Instagram:<a href="https://www.instagram.com/straight_to_the_source/"> https://www.instagram.com/straight_to_the_source/ </a> &bull; Website:<a href="http://straighttothesource.com.au"> http://straighttothesource.com.au</a>
Tawnya Bahr:&nbsp;
<ul>
<li aria-level="1">LinkedIn:&nbsp; <a href="https://www.linkedin.com/in/tawnyabahr/">https://www.linkedin.com/in/tawnyabahr/</a>&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/tawnyabahr/">@tawnyabahr</a>&nbsp;&nbsp;</li>
</ul>
Lucy Allon:
<ul>
<li aria-level="1">LinkedIn:&nbsp; <a href="https://www.linkedin.com/in/lucyallon/">https://www.linkedin.com/in/lucyallon/</a>&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/lucy_allon">@lucy_allon</a>&nbsp;</li>
</ul>

Welcome to the Straight To The Source podcast, where leadership meets the future of food.

Hosted by two of Australia’s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.

With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider’s lens to the challenges and innovations driving the industry forward.

From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.

Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.

Follow, comment, and hit that bell for more Straight To The Source episodes on Apple Podcasts, Spotify or YouTube.

To stay up to date, follow Straight To The Source on Instagram, Facebook and LinkedIn.

Welcome to the Straight To The Source podcast, where leadership meets the future of food.
Hosted by two of Australia&rsquo;s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.
With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider&rsquo;s lens to the challenges and innovations driving the industry forward.
From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.
Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.
Follow, comment, and hit that bell for more Straight To The Source episodes on <a href="https://podcasts.apple.com/au/podcast/straight-to-the-source/id1610058270">Apple Podcasts</a>,&nbsp;<a href="https://open.spotify.com/show/1FwFeGJI0wp15O9KiDn28c?si=20a9b788479446c7">Spotify</a> or <a href="https://www.youtube.com/@straighttothesource7730">YouTube</a>.
To stay up to date, follow Straight To The Source on <a href="https://www.instagram.com/straight.to.the.source/?hl=en">Instagram</a>, <a href="https://www.facebook.com/straighttothesourcefoodtours">Facebook </a>and <a href="https://www.linkedin.com/company/straight-to-the-source/">LinkedIn</a>.