Teage Ezard is recognised as one of Australia’s most enduring chefs and restaurateurs. He currently operates one of Melbourne’s most iconic venues –hawker fusion laneway stalwart GINGERBOY – and recently launched GINGERGIRL. He was previously at the forefront of similar ventures in both Sydney and Hong Kong. Teage’s career began at the age of 16 when he undertook an apprenticeship under renowned chef Hermann Schneider at Two Faces. Following that in 1995, Teage became the head chef at Guernica in Fitzroy. In 1999, Teage opened his first restaurant, EZARD, offering a fine dining experience within a stylish basement of Melbourne’s CBD. In its first year, it was awarded Best New Restaurant as well as Two Chef Hats in The Age Good Food Guide.

In 2003, Teage was recognised for his excellence when he was awarded The Age Good Food Guide Chef of the Year. His profile was catapulted to the international stage in 2004, when he joined forces with Hong Kong’s JIA Boutique Hotel to launch two restaurants – Opia and Y’s. Both were an instant hit, with the former named Restaurant of the Year in Hong Kong’s South China Morning Post and both restaurants short-listed for Best New Restaurant in Wallpaper Magazine.
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Inspired by his trips to Asia, Teage opened Gingerboy in 2006, which has become one of Melbourne’s most iconic laneway restaurants. 2011 saw Teage expand to Sydney, opening BLACK by ezard as part of The Star’s multi-million-dollar redevelopment. The contemporary Australian grill is a far cry from the chef’s characteristic Asian-inspired fare, and Teage says he sees it as the ultimate opportunity to showcase his classical training and passion for reinterpreting food styles of the world. 2015 was another busy year for the chef with venture - ezard @ Levantine Hill. This saw Teage departing from the hustle and bustle of the city centre for the first time and cross into new territories – into the rolling hills of the scenic Yarra Valley in Victoria. Leaving behind the Asian influence, the emphasis was on the home-grown and locally sourced, with a distinct European flair.