THE CHEF.

Cameron McKenzie has worked in some of Melbourne’s leading restaurants over the past 20 years and has a strong passion for food, flavours and local produce.

He started his apprenticeship in 1992 at Melbourne restaurant, The Stokehouse, but hospitality was already in his blood. At the young age of 12 Cameron remembers pulling double shifts at his mother’s restaurant in Red Hill, Johnnie Come Latety’s.

After working in various top restaurants in Melbourne Cameron took a position as head chef at The European and was there for the next 5 years. Then in 2012 Cameron and his wife made the “tree change” to Daylesford in country Victoria. The country offered him what the city couldn’t – space to plant and grow his own kitchen garden and source the freshest produce around. 

Once in Daylesford Cameron worked at iconic two-hat restaurant The Lake House before taking on his own kitchen in Hepburn Springs, Darmagi. Cameron was then asked to be the consulting chef for Melbourne's Best Bar (Time Out Awards 2014,2015) Harry & Frankie in Port Melbourne whilst taking on the head chef position at The Perfect Drop in Daylesford. As if that wasn't enough to keep him occupied, Cameron was asked on many occasions to cater special events, wine dinners and the Melbourne Food and Wine Festival’s “Longest Lunch”.

Cameron has always believed in showcasing a produce driven menu with a style of cooking that embraces seasonality and vegetables in an inspiring way to diners. This has driven his popularity which is reflected in the ever growing demand for his services.

Cameron, along with his wife, has now launched his own brand of handcrafted terrines, rillettes, pate and accompaniments using the best local, organic and ethically farmed produce. Max & Delilah has been established as a result of the demand for his products to be readily available for use in wine bars, cellar doors and direct to the public. And the response has been absolutely phenomenal.

Cameron is still working as a highly sought-after caterer as well as leading up the kitchen team in the dining room at Passing Clouds winery on a weekly basis. But his passion lies in his produce.  Give it a try and you'll see why!