Jock Zonfrillo, born on April 8, 1976, in Glasgow, Scotland, comes from a diverse background of Italian and Scottish descent. At the young age of 13, he already had a passion for the culinary arts, starting out as a dishwasher and part-time cook in his early teenage years. Little did he know that this humble beginning would pave the way for his future as a renowned chef and television personality.
Zonfrillo's career in the culinary world took off when he opened his restaurant, Orana, which quickly gained critical acclaim. Known for its innovative cuisine, Orana was named Restaurant of the Year by Gourmet Traveller Magazine and Australia's Restaurant of the Year by the Good Food Guide. Zonfrillo's dedication to his craft and commitment to showcasing Indigenous Australian ingredients earned him recognition as Australia's Hottest Chef in The Australian magazine in 2018.
Zonfrillo's foray into television began in 2014 when he joined the cast of MasterChef Australia as a judge and chef. His expertise and charismatic personality quickly made him a fan favorite, leading to him taking on a hosting role after the eleventh season. Alongside his fellow co-stars Melissa Leong and Andy Allen, Zonfrillo became a household name in the world of Australian culinary television.
Not content with just culinary success, Zonfrillo founded The Orana Foundation, a non-profit organization dedicated to preserving and promoting Indigenous Australian food culture. In July 2018, the foundation received the prestigious Basque Culinary World Prize, further solidifying Zonfrillo's impact on the culinary world.
Outside of his professional achievements, Zonfrillo shares his life with his wife, Lauren Zonfrillo, and their four children. Despite his demanding career, he prioritizes family and is grateful for their unwavering support throughout his journey.
Tragically, Jock Zonfrillo passed away at the age of 46 from unknown causes, leaving behind a legacy of culinary excellence and advocacy for Indigenous Australian food culture. His contributions to the culinary world and dedication to his craft will forever be remembered and cherished by those who had the privilege of experiencing his work.
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