Frank Camorra

Frank Camorra is a world renowned chef. Born in Barcelona, Frank's parents emigrated to Australia when he was five years of age. After training under the Grossi family at Café Grossi in Toorak, Melbourne, Frank returned to work in Spain in 2000 and was inspired by both the modern and traditional aspects of Spanish cuisine. Returning to Australia, Frank opened his MoVida restaurant which was awarded 'Dish of the Year' at The Age Good Food Guide awards in 2007 for the 'Cecina' - a dish of air-dried Wagyu with poached egg and truffle foam. In 2007 Frank published his first book, MoVida, Spanish Culinary Adventures, which was then awarded 'Best Cookery Book by a Chef' at the Australian Food Media Awards. In 2009 he was again successful at the Age Good Food Guide awards with MoVida receiving Two Chef's Hats, and Frank himself receiving Chef of the Year. MoVida continued to be successful in the 2010, 2011 and 2012 Age Good Food Guide, retaining the Two Chef Hats award.