Oliver Garrioch
2026 Professional Chef of the Year
Oliver Garrioch has built his career in some of Australia’s most respected kitchens, including Gerard’s, Cumulus Inc. and Cutler & Co., before joining Melbourne’s acclaimed Gimlet. Crowned the 2026 Australian Professional Chef of the Year, Oliver is known for a considered, ingredient-led approach that balances classical technique with clean, confident flavour.
Troy Wheeler
Meatsmith
Melbourne
Troy Wheeler began his career in a small country town, working his way up to become one of Australia’s most respected butchers. As co-founder of the iconic Meatsmith, Troy champions whole animal butchery and strong ties to local producers. His best selling Meatsmith cookbook was launched in 2023, cementing Troy’s influence on how Australia cooks, eats and understands meat.
Dan Arnold
Restaurant Dan Arnold
Brisbane
Dan Arnold is the chef-owner of Restaurant Dan Arnold, one of Brisbane’s most acclaimed fine dining venues. After seven years in Michelin-starred kitchens across France, he returned home to open his own restaurant and represent Australia at the Bocuse d’Or, where he earned our highest-ever placing. His acclaimed menus balance French precision with Australian character.
Tommy Prosser
Chef Tommy Prosser
Sydney
Tommy Prosser trained at Michelin-starred institutions including The Waterside Inn before building a stellar career across the UK and Australia. A national finalist in the Bocuse d’Or and 2024 Australian Chef of the Year, Tommy blends classical French technique with British influence to create refined, expressive food, earning respect from both peers and the international culinary industry.
Across restaurants, events and global competitions, these chefs build with Bone Roasters, because our products stand the ultimate tests of quality.
A day in the kitchen with Meatsmith’s Troy Wheeler, one of Australia’s most celebrated bespoke butchers
We teamed up with Meatsmith co-founder Troy Wheeler for a special collaboration straight from the Meatsmith kitchen. Expect bold, detail-driven dishes that showcase premium cuts, heritage technique and the full depth of Bone Roasters stocks and jus.
Real bones, real flavour
Slow-simmered using premium bones for deep, natural flavour.
Trusted by top kitchens
Used in leading restaurants by chefs who don’t compromise on quality
No compromises on quality
Each batch is hand-skimmed and reduced for chef-level performance every time.
Chosen by world-class chefs, Bone Roasters delivers richness, clarity and finesse trusted at the highest level of cooking.
Bone Roasters is a proud partner of Bocuse d’Or Team Australia and the Australian Professional Chef of the Year Awards. These world-class events celebrate precision, creativity and uncompromising skill, values we share in every batch we produce. Whether on the global stage or in high-pressure kitchens at home, our products support chefs who push boundaries and demand flavour that performs under pressure. It’s our honour to be part of their journey.
Dan Arnold brings French finesse to Australia’s finest ingredients.
Dan Arnold is one of Australia’s most accomplished chefs—a Bocuse d’Or finalist and master of precise, expressive cooking. With deep roots in French technique and a passion for local produce, his dishes reflect clarity, control and intent. As a Bone Roasters ambassador, Dan exemplifies the standards we stand for: purity of flavour and excellence without compromise.
Oliver Garrioch is making his mark through stock, sauce and technique.
Oliver Garrioch’s approach has been shaped by a career spent in serious kitchens. He’s built his experience across Brisbane and Melbourne at venues including Cumulus Inc., Cutler & Co. and now Gimlet. Working in kitchens at that level has given Oliver a strong appreciation for the foundations behind a dish, particularly the role of a well-made stock or jus. He uses Bone Roasters as a dependable base for sauces, reductions and glazes, giving him consistency without sacrificing the depth he expects from classical technique.
For Oliver, that means less time and space tied up in stock production, and more room to focus on the finer details of flavour, balance and execution.
Troy Wheeler: Recipes shaped by butchery and flavour
For his Bone Roasters collaboration, Troy created a collection of dishes that pair premium cuts with slow-cooked stocks and jus. Each recipe reflects Meatsmith’s philosophy of whole-animal respect, layered technique and bold, honest flavour. Troy’s approach balances heritage skill with contemporary detail, showcasing how the right cut and the right stock can transform a plate.
Tommy Prosser: modern flair, backed by Bone Roasters
With over 20 years in top kitchens around the world, Brit-born and trained Tommy Prosser brings a disciplined, ingredient-first approach to modern cooking. A national finalist in the Bocuse d’Or and 2024 Australian Chef of the Year winner, Tommy is now a Bone Roasters ambassador, showcasing what’s possible when world-class, classical training and premium products work in sync.
Get inspired with these recipes from Meatsmith's Troy Wheeler
