Blayne Bertoncello

Chef Blayne Bertoncello's culinary philosophy is deeply rooted in a 'farm-first, minimal waste' approach, driven by an unwavering commitment to self-sufficiency and an intimate connection with ingredients. At O.MY, he and his brother Chase operate a restaurant almost entirely supplied by their own farm, cultivating all fruits, vegetables, eggs, and honey. Their ultimate vision is to expand this to a large property where they can produce every element of their menu, including sugar, wheat, wine, and beer, eliminating the need to source anything externally. This hands-on involvement from seed to plate imbues their food with profound meaning. Bertoncello notes that dishes crafted from ingredients nurtured for six months or even a year in the garden evoke a far deeper sense of satisfaction than those using merely purchased components. This direct engagement extends to his chefs, who work on the farm, fostering a heightened appreciation for every part of a vegetable and inspiring innovative, minimal-waste cooking – a distinct departure from conventional culinary practices. The menu at O.MY is a dynamic reflection of the farm's bounty, changing daily based on what is available, rather than dictating what needs to be sourced. This commitment to hyper-seasonality ensures freshness and creativity. The Bertoncellos also champion ethical sourcing for the few items they do not produce, partnering with the Good Fish Project and Corner Inlet Fisheries for sustainable seafood, and sourcing meat and dairy from small Gippsland producers. Their agricultural practices emphasize healthy soil, natural pest control using homemade sprays, and protective netting. Beyond the plate, Bertoncello's philosophy encompasses a holistic dining experience marked by authenticity and integrity. He insists on treating every diner equally, eschewing VIP treatment, and believing that a genuine connection to the food's journey elevates a simple dish into something truly special and meaningful. This ethos is seamlessly communicated to guests through a well-informed front-of-house team who have also engaged with the farm, ensuring that the story and importance of their food resonate throughout the entire dining experience. Chef Bertoncello's technical approach is defined by a profound respect for the inherent perfection of nature's bounty, favoring simplicity and minimal intervention over technical complexity. He believes in allowing the quality of the ingredient, painstakingly cultivated on his farm, to shine through, stating, 'For me, I’m not doing anything to that because it’s perfect. It’s literally as perfect as it’s ever going to be. I love it for what it is.' This results in dishes that are 'not too technical or overworked,' instead focusing on the purest expression of flavor. A cornerstone of his style is the 'whole ingredient' philosophy, a direct outcome of the immense effort invested in cultivation. For instance, he transforms young, organic carrot tops into pesto, ensuring no part of the vegetable is wasted. Carrots themselves are harvested young, around 150 days old, for their sweeter profile. The restaurant also maintains a robust composting system, with all kitchen offcuts returning to nourish the soil or feed the chickens, completing a closed-loop cycle. Among his legendary signature dishes, the blistered 'radish dish' stands out. Comprising literally three radishes on a plate, it's his favorite because it elegantly demonstrates the extensive farming process behind seemingly simple produce – requiring 22 rotating garden beds, 60 square meters, and weekly planting of 1000 seeds over eight weeks for a dish that might only grace the menu for a month or two. Another ambitious project mentioned is a future 'dish of 30 varieties of tomato,' each grown from specific, sometimes secretly sourced, seeds. Additionally, his 'Roasted King George whiting, with Jerusalem artichokes, wild pine mushrooms, and garden leaves' exemplifies his integration of sustainable seafood with farm-grown components.

Career

• Chef-Owner at O.MY, Beaconsfield
• Head Chef at Nosh, Melbourne
• Apprentice at Nosh, Melbourne