Jean Paul El Tom | Our Shared Future

Join Baba’s Place chef Jean-Paul El Tom and OzHarvest for a four-course dinner at Refettorio OzHarvest Sydney, all made using up to 95% beautiful, fresh and rescued NSW produce.In addition to Baba’s Place, El Tom is also co-founder and chef of Corner 75, a Hungarian restaurant in Sydney’s eastern su...

Join Baba’s Place chef Jean-Paul El Tom and OzHarvest for a four-course dinner at Refettorio OzHarvest Sydney, all made using up to 95% beautiful, fresh and rescued NSW produce.

In addition to Baba’s Place, El Tom is also co-founder and chef of Corner 75, a Hungarian restaurant in Sydney’s eastern suburbs. 

Shaped by his upbringing in suburban Sydney and Lebanon, El Tom tells stories through locally sourced ingredients, with a fascination for fermented dairy sparked in the mountains of Lebanon. 

He also champions sustainability and regenerative farming through close relationships with local producers.

Celebrating rescued ingredients and social change, he and Refettorio’s team will develop a unique four-course menu, with two courses from El Tom, and two from OzHarvest chefs.

It’s part of OzHarvest’s Our Shared Future, a dinner series for Vivid Sydney, featuring seven of NSW’s most exciting chefs in one-night-only collaborations with Refettorio’s team.

Other guests include Junda Khoo, executive chef and co-founder of Ho Jiak; Sixpenny pastry chef Jade Gilmour; Racha Abou Al-Shamat, owner of catering company and cooking school Racha's Syrian Kitchen; Remy Davis, head chef at Bessie’s Restaurant and Alma’s Bar; King Clarence executive chef Khanh Nguyen, and Lauren Eldridge, head pastry chef at Paisano and Daughters.

But this series goes beyond exceptional dining. Our Shared Future empowers OzHarvest Nourish students to work alongside guest chefs, gaining hands-on experience in menu development, preparation, and event delivery.

Help OzHarvest work toward a more sustainable future where food is not wasted and no one goes hungry.