Alejandro Saravia is the chef who helped evolve the Australian food scene by introducing the authentic flavors of Peru and enhancing Victoria's produce. In his restaurants, Farmer's Daughters in Melbourne, and Morena in Sydney, he tells stories of territory and culture, with a focus on seasonality and short supply chain.
Alejandro Saravia was born in Peru and began cultivating his love of cooking by attending a culinary school at the age of 16. After training, he expanded his experiences in New York, London, Paris, and Barcelona, working with world-renowned chefs, including Heston Blumenthal at The Fat Duck.
Settling in Australia, he decided to bring peruvian culinary tradition to a new context, introducing and blending it with local products from Victoria, a state known for its agricultural wealth. In 2017, he became an ambassador for Gippsland, the “food bowl,” a region that celebrates producers and growers in the area.
In 2021, he opened Farmer's Daughters in Melbourne, here he is able to take the “farm-to-table” experience to a new level, creating an environment that highlights the richness of the land through sustainable, seasonal dishes. In the 2018 and 2019 Australian Open, he presents his project as part of the AO Chef Series.
In 2022, he launches Victoria by Farmer's Daughters, with the goal of introducing the public to ingredients and stories from an area composed of diverse areas. The same philosophy is then transposed to the prestigious MCC Long Room at the Melbourne Cricket Ground, where it offers special menus on match days. Instead, in 2024, Morena opens in Sydney, a latin american restaurant located in the striking GPO building.
