Everything you need to know about the Blue x Maison Es Chef Showdown on April 18

Current role
Group executive sous chef of Maximal Concepts (Blue · Butcher & Meat Specialist, Mercedes Me, Brickhouse, Stockton and Limewood)

Also cooked at
Mugaritz (Spain), El Celler de Can Roca (Spain), Cable Bay Vineyard (New Zealand), Te Waonui Forest Retreat (New Zealand), Lombardi at the St Moritz Hotel (New Zealand)

Cooking style in a nutshell
Bold flavour, Argentinian flair

Why he's awesome
Comerso knows his way around meats and is especially adept at preparing statement steaks – like the 8oz New Zealand tenderloin pictured below – that's served at Blue.

Current role
Chef-owner of Maison Es and Ta Pantry

Also cooked at 
L’Atelier de Joël Robuchon (Hong Kong), Amber (Hong Kong), Relais Louis XIII (France), Le Jardin des Sens (France)

Cooking style in a nutshell
Simplified complexity

Why she's awesome
Sham's cooking is an elegant expression of her Chinese heritage, American upbringing and French culinary training. Expect to taste multiple culinary traditions in her dishes, such as the foie gras tamago custard below.

Welcome Drinks*
Aperol Spritz

First dish
Seared scallop with apple miso, topped with foie gras foam
by Esther Sham

Second dish
Sliced raw aged beef trio with oyster emulsion, truffle purée and foie gras parfait
by Sebastian Comerso

Third dish (with cocktail pairing)
Melting onion spring chicken 
by Esther Sham

Fourth dish (with cocktail pairing)
Blue secret recipe porchetta
by Sebastian Comerso

Fifth dish - dessert
Grilled peach crème fraîche with miso apricot purée and anzac cookie crumble

*Dinner also includes beers courtesy of Goose Island Brewery