Tobie Puttock is a chef, author, and sustainability advocate whose career blends world-class cooking with a passion for social impact and reducing food waste.

In 2025 he became Innovation Chef at Melbourne’s Purpose Precinct, a STREAT-led social enterprise at Queen Victoria Market. There, Tobie transforms surplus produce into value-added products, with profits supporting youth training and mentoring.

His career began at Melbourne’s Café e Cucina before moving to Italy’s Hotel Florence and London’s River Café, where he worked alongside Jamie Oliver. In 2002, Oliver invited him to lead the first Fifteen Restaurant in London, training disadvantaged youth. The success inspired Tobie to launch Fifteen Melbourne in 2005, continuing his mission to use food for good.

Tobie has authored five bestselling cookbooks, from Italian classics like Daily Italian to health-focused titles including Super Natural. He has appeared in series such as Jamie’s Kitchen Australia, The Healthy Cooks, and Wonderful Indonesia Flavours, reaching audiences worldwide.

Alongside TV, books, and events, Tobie collaborates with groups like SecondBite to fight food waste and create a more sustainable food system. Whether in the kitchen or driving social enterprise, Tobie brings warmth, creativity, and purpose to everything he does.