Juliette Markovich Morse
Chef Juliette Markovich grew up in Sydney but spent much of her time with her European family in Brisbane learning the art of traditional European charcuterie at her grandparent’s business, Adam’s Continental Smallgoods. Juliette has always been passionate about food, feeding people, and diverse food cultures. She started cooking at an early age and always knew she would be a chef. She was further inspired on a family trip to Europe experiencing culinary and farming traditions handed down through generations of her family that focused on permaculture and sustainability.
Juliette began her apprenticeship with Caroline Jones at Three Girls Skipping. After completing her training at Stokehouse, she travelled to London where she was able to gain further experience before returning to Brisbane where she worked with her long-time mentor Richard Ousby at The Overflow Estate and Cru Bar. Juliette is currently working at what has always been one of her favourite restaurants, Gerard’s Bistro under renowned chef, Adam Wolfers.
Growing up as part of the Adam’s Continental Smallgoods family, Juliette carries on the family traditions of butchering and curing meats sustainably and transferring those skills to new areas such as seafood. Juliette hopes to one day open a restaurant, creating dishes with ingredients grown on site or sourced from local producers. She believes that one of the most important aspects of being a chef is sustainability, knowing where your produce comes from and how it is grown and managed, and utilizing a zero-waste ethic which is both environmentally responsible and cost effective.
Cooking is something that has always felt natural to Juliette, it is her creative outlet. When she is not working in the kitchen, she is often preparing meals for her extended multi-cultural family and friends, or learning new recipes from her Croatian-Hungarian Grandmother.