Edward Seisun completed a rigorous apprenticeship under renowned chef Jacques
Reymond, whose restaurant is regarded as the best restaurant in
Melbourne if not Australia. Edward also apprenticed with Karen Martini and
After Seisun’s apprenticeship he honed his teaching skills by joining the culinary
faculty at William Angliss Institute of TAFE.It was here that, along with a young group of students
he won the Restaurant of Champions in the Salon culinare in Sydney.
The next journey would be to England to work alongside Jamie Oliver as his Pastry
chef and part of his personal entourage as assistant Food stylist. By 2004 Edward
joined the cult restaurant famous for it use of the whole animal and offal, St. John.
Returning to Australia in 2006 Edward was a finalist for the Australian selection for the Bocuse D’ Or.
Stints followed at Vue De Monde doing a traineeship in pastry, as well as a wind back
moment as Sous Chef at the beloved Melbourne Wine Room in 2010.
In 2012 Edward was Head Chef and Chef de Cuisine at St. Kilda pier restaurant Little Blue. A few years later he was Head Chef at Leftbank which is regarded as the originator of the slider and mini burger revolution in Melbourne.