Tobie Puttock

Tobie Puttock’s culinary journey has taken him across the globe, blending a deep love for food with a strong commitment to sustainability, social impact, and innovation. With a career that spans top restaurants in Europe and Australia, bestselling cookbooks, and media appearances, Tobie continues to inspire with his approachable style and purpose-driven work.

In 2025, Tobie Puttock began an exciting new chapter as the Innovation Chef at the Purpose Precinct—a vibrant social enterprise space at Melbourne’s iconic Queen Victoria Market, led by STREAT. Here, he creatively transforms produce that might otherwise go to waste—using techniques like fermentation, dehydration, and freezing—into unique products. These value-added goods are sold through STREAT, with 100% of profits helping train and support young people through their life-changing programs.

Tobie first fell in love with cooking at Melbourne’s Café e Cucina, before heading to Lake Como, Italy, to sharpen his skills at Hotel Florence. His passion for simple, honest food took him to London’s River Café, where he cooked alongside a young Jamie Oliver. That friendship would lead to some incredible collaborations in the years ahead.

After stints in Italy and Switzerland, Tobie returned home in 2000 to open his own restaurant, Termini, in Melbourne. But in 2002, Jamie Oliver called with a new opportunity—head up the first Fifteen Restaurant in London, a groundbreaking social enterprise aimed at giving underprivileged youth a future in food. Tobie jumped in and helped Fifteen become Tatler’s Restaurant of the Year in 2003.

Inspired by that success, Tobie brought the Fifteen concept to Australia in 2005, launching both the restaurant and its charitable foundation in Melbourne. For years, he trained and mentored young Australians, giving them the tools and support to become qualified chefs.

Tobie’s relaxed, down-to-earth style has made him a regular on Aussie TV shows like The Circle, Good Morning Australia, and Ready Steady Cook, as well as a writer for publications including Delicious, Good Taste, and Sunday Life. He’s also been a familiar face at major food events like the Good Food & Wine Show, Organic Expo, and Great Barrier Feast.

He’s hosted and appeared in several hit TV series including Jamie’s Kitchen Australia, Tobie and Matt – Europe and Asia, My Kitchen Rules (as a guest judge), and The Healthy Cooks. His 2015 and 2016 shows, Wonderful Indonesia Flavours, reached audiences across Asia via the Asian Food Channel.

As an author, Tobie Puttock has released five bestselling cookbooks—from his Italian classics (Daily Italian, Italian Local, Cook Like an Italian) to the more health-conscious The Chef Gets Healthy and Super Natural, a celebration of plant-based eating. He’s also launched innovative video cookbooks, reaching food lovers in 25 countries through iTunes.

In recent years, Tobie has focused on projects that align with his values—creating content for his YouTube channel, working with Jamie’s Ministry of Food, and launching Made by Tobie, a line of single-serve frozen meals developed during Melbourne’s COVID-19 lockdowns. These meals, designed for all types of eaters, reflect his dedication to health, convenience, and environmentally friendly packaging.

Tobie also lends his expertise to initiatives focused on reducing food waste, collaborating with companies and non-profits like SecondBite to build a more sustainable and equitable food system. Whether he’s developing recipes, mentoring young chefs, or speaking at events, Tobie brings passion, purpose, and a sense of humor to everything he does.