Alumnus Ross Magnaye Returns for Great Chefs Collaboration
*Profile photo provided by Ross Magnaye
"My dream collaboration? Of course, it’s the William Angliss Institute Great Chefs Program. It’s where everything started for me.”
Chef Ross Magnaye’s culinary journey has come full circle, from being an inspired student in William Angliss Institute’s commercial kitchens to headlining its prestigious Great Chefs program.
Celebrating over 30 years of success, Great Chefs offers Angliss commercial cookery students a unique experience to learn directly from industry leaders while delivering a fine dining experience.
Redefining Filipino Cuisine with an Australian Twist
Now the Co-founder and Executive Chef at Melbourne’s acclaimed restaurant Serai, Ross is bringing his story and flavours back to where it all began.
The Filipino culinary scene in Australia is vibrant and rapidly growing. Driven by an expanding Filipino - Australian community, chefs like Ross are reimagining classic dishes like adobo and tinola by using local ingredients. This fresh approach has brought them greater recognition in recent years.
“Serai is a Filipino restaurant with modern ingredients. It’s heavily inspired by my heritage, but also by my time in Australia. It’s about expressing culture and identity through food,” he said.
Born in the Philippines and migrating to Australia at the age of fifteen, Ross carried his cultural roots into the kitchens of his new home. His passion for food was sparked by his grandmother, Carol, who owned a well-known restaurant in Cagayan de Oro called Carol’s.
“I’ve wanted to be a chef since I was young,” adds Ross. “My grandmother is one of my biggest heroes, as are Marco Pierre White and the late Anthony Bourdain.”
That aspiration led him to enrol in the Diploma of Hospitality specialising in Commercial Cookery at William Angliss Institute. “I believe Angliss offers the best training for cooking,” he explained. “The training gave me strong foundations including technique, kitchen management and hygiene.
But it wasn’t just the curriculum that left an impact. Ross credits his teachers’ strict, no-shortcuts approach to cooking. “Their high standards definitely shaped my discipline in the kitchen,” he adds.
From Angliss Graduate to Acclaimed Chef
After graduating, Ross began his culinary career at Melbourne’s acclaimed Society restaurant, calling it “a great eye-opener showing me both the beauty and challenges of hospitality.”
He then honed his skills overseas, working at kitchens in Brazil, France and Thailand. On returning to Melbourne, Ross took on head chef roles at Rice Paper Scissors and later at its sister venue Rice Paper Sister – earning him a place as a rising star in Melbourne’s food scene. In 2023, he impressed judges on MasterChef Australia when he joined the Home Cooks vs. Pro Cooks theme week.
With Serai, Ross and co-founder Shane Stafford set out to create a restaurant that would “fit perfectly in the heart of the Philippines.” Their team is redefining Filipino cuisine with bold, produce-driven dishes cooked over a wood-fired grill. The restaurant quickly gained critical acclaim including New Restaurant of the Year in The Age Food Guide 2023.
In January this year, Gordon Ramsay gave Serai a glowing endorsement, calling it one of Australia’s standouts. He singled out the Sisig Tacos [combo of woodfired pig’s head, onion jam and egg butter served in a taco] as the “best dish” he’s had in years.
“I was thrilled to meet Gordon. He’s a great chef and amazing person and hosting him at the restaurant was incredible!"
Asked what advice he gives to emerging chefs, Ross replied, “Taste, taste, taste. Do your own thing and don’t let anyone tell you otherwise. Believe in yourself.”
A Return to Angliss as a Mentor
Next month Ross is bringing his story and flavours back to where it all began.
When he received the invitation to participate in the renowned William Angliss Institute Great Chefs program, he didn’t hesitate. “I was super excited to lead two lunches. The Great Chefs program inspired me to become the best chef I can be. I remember Mathew McCartney and Travis Ray from Chateau Yering coming into Angliss when I was studying there. I wanted to be just like them.”
Now, as a mentor, Ross aims to pass on what he learnt to the next generation. “I want students to develop their own style and to have fun during our collaboration. I hope they get inspired, just like I did.”
Without giving away the menu, Ross promises guests a “flavour-packed selection of Filipino dishes made with Australian ingredients.”
Quickfire with Ross
- What does food mean to you?
Love - Dream collaboration?
William Angliss Institute Great Chefs Program - Most underrated Filipino ingredient?
Coconut vinegar - Go-to comfort food after a long shift?
Chicken tinola from our staff at Serai - Which dish on the Serai menu is closest to your heart?
Kangaroo kilawin - a blend of Filipino and Australian heritage - If you weren’t a chef, what would you be?
A writer, but probably a model (laughs)
Don’t miss the chance to experience exhilarating Filipino flavours created by Ross and the Institute’s cookery students on 3 or 4 September at the Angliss Restaurant. Book today for this exciting Great Chefs Lunch.
Learn more about studying Commercial Cookery, email enquiry@angliss.edu.au or call +613 8595 5334
