A Table To End Hunger

Alexandra Haynes, Head Chef at Lalla Rookh Bar & Eating House.​

400 400 The Hunger Project Australia

“It’s great to be involved with A Table To End Hunger because we’re helping to fight world hunger and giving people the opportunity to fight with us by enjoying the ultimate Lalla Rookh experience.”

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Andy Allen Chef & Owner Three Blue Ducks Rosebery

400 401 The Hunger Project Australia

“The Ducks are stoked to be a part of A Table To End Hunger. We believe that everyone should have the chance to eat fresh and colourful food. By reserving a spot at our table on Valentine’s Day for you, we’re doing our little bit to help end hunger globally. Happy bidding, and see you…

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Executive Chef Ben Greeno The Paddington

400 400 The Hunger Project Australia

“I know the value of a good meal, that’s why I’m excited to be a part of A Table to End Hunger. This initiative is a great way for our restaurant to help solve the problem of Sydneysiders getting a reservation they want on Valentine’s Day, while playing a role to reduce world hunger.”

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German Sanchez, Executive Chef, Popina

401 401 The Hunger Project Australia

“I’m proud to be an ambassador for A Table To End Hunger – it’s such a great initiative to end world hunger by 2030.”

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Greg Anderson and Patricia Nunes Co Owners:Sails on Lavendar Bay

405 400 The Hunger Project Australia

“We believe if everyone does a little bit, the world can be a much better place. It takes a whole community to make a difference.Every person that is able to contribute and make a difference, in our opinion, has a duty to help those in need. We are excited to be part of this life-changing…

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Lionel Richard Co-owner and General Manager Bistrot Gavroche

400 400 The Hunger Project Australia

“It’s very rewarding to know a contribution from Bistrot Gavroche can play a part in helping end world hunger.”

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Marco Ambrosino (one of the owners/directors of Fratelli Paradiso)

401 401 The Hunger Project Australia

“Our contribution won’t solve the problem but it allows us in some small way to improve the desperate need for help and to try and end world hunger. This small gesture is a step to remind ourselves there are less fortunate and they should never be forgotten”

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Matteo Zamboni, head chef and owner of Zambo restaurant

400 400 The Hunger Project Australia

“I believe that being part of A Table To End Hunger is a unique opportunity to generate awareness around world poverty that sadly affects almost 800 million of people (one in nine) all over the globe, while offering an opportunity to get an otherwise almost impossible to book table at Zambo restaurant”

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Head chef and owner: Nelly Robinson

400 400 The Hunger Project Australia

“Both myself and the nel. team are thrilled to be a part of A Table To End Hunger. Such a great cause deserves as much support as possible. The right to food is a basic human right and we will continue to support this cause as much as we can. The Valentine’s day menu at…

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Paul Carmichael, Executive Chef – Momofuku Seiōbo

400 400 The Hunger Project Australia

“This is a great cause and we’re glad to be part of it. It’s great to be able to help those who are less fortunate and feed people beyond the guests in our restaurant.”

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