This article is a 500-word feature article on a high-end Sydney-restaurant owner.
It should cover the restaurant owner's culinary and personal background, the inspiration for starting the restaurant, the highlights of the restaurant (ambience, food, etc), the challenges and learnings the owner gained along the way.
The article should be accompanied with high-quality images (including captions) of the restaurant owner, the food, and the atmosphere of the restaurant.
The article is targeted at high net worth individuals in Australia.
Here's a list of chefs that you can reach out to for this article (or you can propose another chef to feature):
1. John Fink (Sydney) – a third-generation restaurateur and his family business, the Fink Group, owns Quay (regarded as Australia's No. 1 restaurant), Bennelong, Otto and more.
2. David Macintosh (Melbourne) – the man behind some of Melbourne's most highly regarded restaurants, including Pei Modern, Lee Ho Fook, and the newly launched SPQR Pizzeria
3. Shane Delia (Melbourne) – chef-owner of award-winning Maha Restaurant, plus casual kebab eatery Biggie Smalls
4. Guillaume Brahimi (Sydney and Melbourne) – acclaimed French-born chef with fine-dining restaurants in both cities.