What does it take to quit the comfort of Sydney's eastern suburbs, pack a single bag, and talk your way into one of the world's best restaurants, without speaking the language? For Remy Davis, it just takes curiosity, the right contacts, and a willingness to scrub stairs with a metal scourer until you've earned your spot at the fire.

In this wide-ranging conversation with Tawnya, Remy traces his journey from shucking oysters at Otto in Woolloomooloo to grilling €600-a-kilo turbot at Elkano in Spain's Basque Country, to cooking for a fully booked Bessie's in Surry Hills, with stints across London, Italy, and a full year in San Sebastián along the way. Three passports. Countless kitchens. Zero recipes (more on that later).

He's back in Australia now, buzzing with optimism about Sydney's evolving dining scene, and sitting on something exciting he's just not ready to reveal yet. This is a chef who backs himself and has the passport stamps to prove it.

Key Takeaways
On backing yourself: "Why not me?" Remy's answer to imposter syndrome is simple: back yourself and take the leap.
 On Elkano's no-recipe kitchen: Expecting secret formulas, Remy instead found a culture built on intuition, craftsmanship and not a recipe in sight. 
 On produce philosophy: Spain's markets taught him that great produce starts with people who dedicate their lives to mastering a craft.
 On kitchen culture: Skills can be taught. Curiosity, respect and work ethic matter most.
 On travel as a career strategy: Passports help, but curiosity is what opens doors. His advice? Get out and cook somewhere new.
 On Australia's dining scene: Diners are seeking experiences, not just meals. The venues succeeding are delivering genuine value and connection.

About Remy Davis

Remy Davis is a Sydney-based chef with stints in London, Italy, and Spain's Basque Country under his belt,  including a formative year at Elkano, one of the world's most revered fish restaurants. He completed his culinary training at TAFE Ultimo and cut his teeth at Otto on the Woolloomooloo wharf before heading overseas to work in Michelin-calibre kitchens.

Back in Australia, he was the chef behind the opening menu at Bessie's in Surry Hills, and most recently cooked at Fire Kitchen as part of Vivid Sydney. He's currently working on an unannounced project in Australia at the intersection of food and art. Watch this space.

People & Places Mentioned
Christopher Thé - Now at Hearthe (formerly Black Star Pastry); started his career at Claude's
John Ralley - The mutual connection who helped Remy land London trials; co-cooked with Remy at Fire Kitchen during Vivid Sydney
Alex Herbert - Orchestrated Fire Kitchen at Vivid Sydney; Remy's shoutout: "She did a fantastic job. Like an orchestra."
Inés Barajan / Sabor, London - The London restaurant that turned Remy's attention to Spain; Sabor means flavour, and it showed
Elkano, San Sebastián - The world-ranked Basque restaurant that gave Remy the best year of his professional life. No recipes. €99/kg turbot. Tennis elbow from flipping fish. Zero regrets.
Aitor (Elkano) - The head chef who eats with his team — from family to KP — every service. White tablecloth, no exceptions
Nathan Sassi & Morgan Mcglone (Bar Copains / Vincenzo's / Bessie's) - The duo who pulled Remy back to Sydney and into the Bessie's project
Bessie's / Alma, Surry Hills - Opened January 2025. Fire-focused, produce-driven, built over a year of trans-continental planning

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon. 

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia’s food and hospitality industry.

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

Tawnya Bahr 
LinkedIn:  https://www.linkedin.com/in/tawnyabahr/ 
Instagram: @tawnyabahr  
Email: tbahr@straighttothesource.com.au

Lucy Allon
LinkedIn:  https://www.linkedin.com/in/lucyallon/ 
Instagram: @lucy_allon 
Email: lucy@straighttothesource.com.au 

Have a story to share or a producer we should visit? Drop us a line — we always love hearing from you.

Keywords: Remy Davis chef, Straight To The Source food podcast, Tawnya Bahr, Lucy Allon, Elkano restaurant San Sebastián, Basque Country chef, Australian chef overseas, fire cooking Sydney, Bessie's Surry Hills, Vivid Sydney Fire Kitchen, Sydney chef, hospitality podcast Australia, chef career advice, Otto Woolloomooloo, Bar Copains Sydney, TAFE culinary training, OzHarvest,, chef mentorship Australia, Tasting Success Mentoring Programme, San Sebastián food scene, Michelin kitchen experience.

What does it take to quit the comfort of Sydney's eastern suburbs, pack a single bag, and talk your way into one of the world's best restaurants, without speaking the language? For Remy Davis, it just takes curiosity, the right contacts, and a willingness to scrub stairs with a metal scourer until you've earned your spot at the fire.
In this wide-ranging conversation with Tawnya, Remy traces his journey from shucking oysters at Otto in Woolloomooloo to grilling &euro;600-a-kilo turbot at Elkano in Spain's Basque Country, to cooking for a fully booked Bessie's in Surry Hills, with stints across London, Italy, and a full year in San Sebasti&aacute;n along the way. Three passports. Countless kitchens. Zero recipes (more on that later).
He's back in Australia now, buzzing with optimism about Sydney's evolving dining scene, and sitting on something exciting he's just not ready to reveal yet. This is a chef who backs himself and has the passport stamps to prove it.
Key Takeaways
<ul>
<li>On backing yourself: "Why not me?" Remy's answer to imposter syndrome is simple: back yourself and take the leap.</li>
<li> On Elkano's no-recipe kitchen: Expecting secret formulas, Remy instead found a culture built on intuition, craftsmanship and not a recipe in sight.&nbsp;</li>
<li> On produce philosophy: Spain's markets taught him that great produce starts with people who dedicate their lives to mastering a craft.</li>
<li> On kitchen culture: Skills can be taught. Curiosity, respect and work ethic matter most.</li>
<li> On travel as a career strategy: Passports help, but curiosity is what opens doors. His advice? Get out and cook somewhere new.</li>
<li> On Australia's dining scene: Diners are seeking experiences, not just meals. The venues succeeding are delivering genuine value and connection.</li>
</ul>
About Remy Davis
Remy Davis is a Sydney-based chef with stints in London, Italy, and Spain's Basque Country under his belt,&nbsp; including a formative year at Elkano, one of the world's most revered fish restaurants. He completed his culinary training at TAFE Ultimo and cut his teeth at Otto on the Woolloomooloo wharf before heading overseas to work in Michelin-calibre kitchens.
Back in Australia, he was the chef behind the opening menu at Bessie's in Surry Hills, and most recently cooked at Fire Kitchen as part of Vivid Sydney. He's currently working on an unannounced project in Australia at the intersection of food and art. Watch this space.
People &amp; Places Mentioned
<ul>
<li aria-level="1">Christopher Th&eacute; - Now at Hearthe (formerly Black Star Pastry); started his career at Claude's</li>
<li aria-level="1">John Ralley - The mutual connection who helped Remy land London trials; co-cooked with Remy at Fire Kitchen during Vivid Sydney</li>
<li aria-level="1">Alex Herbert - Orchestrated Fire Kitchen at Vivid Sydney; Remy's shoutout: "She did a fantastic job. Like an orchestra."</li>
<li aria-level="1">In&eacute;s Barajan / Sabor, London - The London restaurant that turned Remy's attention to Spain; Sabor means flavour, and it showed</li>
<li aria-level="1">Elkano, San Sebasti&aacute;n - The world-ranked Basque restaurant that gave Remy the best year of his professional life. No recipes. &euro;99/kg turbot. Tennis elbow from flipping fish. Zero regrets.</li>
<li aria-level="1">Aitor (Elkano) - The head chef who eats with his team &mdash; from family to KP &mdash; every service. White tablecloth, no exceptions</li>
<li aria-level="1">Nathan Sassi &amp; Morgan Mcglone (Bar Copains / Vincenzo's / Bessie's) - The duo who pulled Remy back to Sydney and into the Bessie's project</li>
<li aria-level="1">Bessie's / Alma, Surry Hills - Opened January 2025. Fire-focused, produce-driven, built over a year of trans-continental planning</li>
</ul>
About Straight To The Source
Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.&nbsp;
Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia&rsquo;s food and hospitality industry.
You can find us:&nbsp;
<ul>
<li aria-level="1">Straight To The Source Food Podcast: <a href="https://lnk.to/jBCTBE">https://lnk.to/jBCTBE</a></li>
<li aria-level="1">Straight To The Source Instagram: <a href="https://www.instagram.com/straight_to_the_source/">https://www.instagram.com/straight_to_the_source/</a>&nbsp;</li>
<li aria-level="1">Straight To The Source Website: <a href="http://straighttothesource.com.au">http://straighttothesource.com.au</a></li>
</ul>
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>
<li aria-level="1">Email: tbahr@straighttothesource.com.au</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>
<li aria-level="1">Email: lucy@straighttothesource.com.au&nbsp;</li>
</ul>
Have a story to share or a producer we should visit? Drop us a line &mdash; we always love hearing from you.
Keywords: Remy Davis chef, Straight To The Source food podcast, Tawnya Bahr, Lucy Allon, Elkano restaurant San Sebasti&aacute;n, Basque Country chef, Australian chef overseas, fire cooking Sydney, Bessie's Surry Hills, Vivid Sydney Fire Kitchen, Sydney chef, hospitality podcast Australia, chef career advice, Otto Woolloomooloo, Bar Copains Sydney, TAFE culinary training, OzHarvest,, chef mentorship Australia, Tasting Success Mentoring Programme, San Sebasti&aacute;n food scene, Michelin kitchen experience.

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>.