Melbourne Mourns Culinary Trailblazer Teage Ezard
The Australian culinary landscape is in mourning following the passing of celebrated Melbourne chef Teage Ezard, aged 59. Ezard, a visionary behind iconic establishments such as Ezard and Gingerboy, succumbed to an aggressive and incurable neurological disease, multiple system atrophy cerebellar type (MSA-C), diagnosed in October 2024. This condition, which affects muscle coordination, led to difficulties with chewing and swallowing, vision changes, and speech impairment.
Renowned chef and restaurateur Alla Wolf-Tasker of Lake House Daylesford expressed deep sorrow for Ezard’s wife and family, remembering him as a pivotal figure during a dynamic period in Melbourne’s restaurant scene. Fellow chef Shane Delia lauded Ezard as a true “trailblazer,” describing him as the “rock star of chefs before there were any celebrity chefs” and a cook who “cooked without fear.”
Ezard’s culinary journey began in the 1980s with an apprenticeship under Hermann Schneider at the esteemed Two Faces in South Yarra. This classical grounding provided the foundation for his innovative approach. In the 1990s, he moved to Guernica in Fitzroy, a small but influential eatery that showcased his burgeoning talent. It was in 1999 that he opened his eponymous restaurant, Ezard, in the basement of the Adelphi Hotel on Flinders Lane. Here, he began to masterfully weave together Asian influences with contemporary Australian ingredients. Dishes like oyster shooters with mirin and tamari, steamed scallops with green chilli and peanut, and fried pork hock with chilli caramel became hallmarks of his style. Ezard at Adelphi quickly garnered critical acclaim, earning two Good Food chef’s hats upon opening and securing the Best New Restaurant award in The Age Good Food Guide the following year.
Ian Curley, chef at Baix and formerly of The European, reflected on Ezard’s impact, stating, “He was an original. For all us Britpack [chefs], he was the local who we looked to for what to do.” Ezard’s influence extended to mentoring many of today’s prominent chefs, including Benjamin Cooper of Chin Chin and Jarrod Di Blasi, formerly of Izakaya Den.
In 2006, Ezard unveiled Gingerboy on Crossley Street, a vibrant addition to Melbourne’s burgeoning laneway dining scene. This venue allowed him to further explore his “Australian freestyle” approach to pan-Asian cuisine. Signature dishes at Gingerboy included stir-fried stingray with green curry paste and coconut cream, and caramelised wagyu beef cheek with rock sugar sauce. Shane Delia remarked that such modern Australian, pan-Asian cuisine would not exist “without chefs like Teage,” particularly in Victoria, where it has become an integral part of the state’s culinary identity.
Alla Wolf-Tasker recalled her first encounter with Ezard’s cooking at Guernica in the mid-90s. “I went to see what the noise was about and who this young upstart was and was blown away,” she said. Ian Curley echoed this sentiment, describing Guernica under Ezard’s direction as “a shining light… He did really push the envelope.”
Ezard’s extensive career also included the publication of three cookbooks: Ezard, Lotus, and Gingerboy. He also established restaurants in the Yarra Valley, Sydney, and Hong Kong. The closure of his namesake restaurant Ezard in June 2020 coincided with the expiry of its lease and the widespread COVID-19 lockdowns. Gingerboy ceased operations in April 2024.
Last year, Teage and his wife, Tina, bravely shared their experience with MSA in an interview with Good Weekend. This led to the establishment of their charity, Combat MSA, dedicated to raising awareness and providing support for individuals diagnosed with the disease and their carers. A sold-out fundraising dinner, scheduled for March 24, featuring culinary contributions from Andrew McConnell and other esteemed chefs, is set to become a poignant celebration of Ezard’s life and enduring legacy. Shane Delia described Ezard’s illness as “devastating” but emphasised his unwavering positivity: “He never pitied himself. He was always positive, even right up to the end.”
Food writer and former MasterChef judge Matt Preston highlighted Ezard’s rare ability to create dishes that remain memorable decades later. “Teage created three: parmesan olive oil, which he served with bread as a starter, the oyster shooter, and crispy pork hock, which is still in my top 10 Melbourne dishes of all time. Just thinking about that double-cooked, crunchy pork hock makes my mouth water.” Preston also credited Guernica with playing a significant role in establishing Melbourne as a global fine-dining destination.
Rita Erlich, former editor of the Good Food Guide, noted Ezard’s contemporary and outward-looking culinary philosophy. “He was very open to outside influences, but always put his own stamp on them. He really understood how flavours went together.” Erlich also pointed out Ezard’s understanding of the holistic dining experience, recognising the importance of consistency, exceptional wine lists, and impeccable, yet unpretentious, service.
In 2019, The Age reported instances of unpaid overtime among some staff at Ezard and Gingerboy. The Fair Work Ombudsman, in response to inquiries, referred to a 2020 statement indicating assistance provided to employees for the recovery of unpaid wages and entitlements, with no litigation or enforceable undertakings involved.
Ezard’s family released a heartfelt statement conveying their profound grief: “It is with the heaviest of hearts that we share that our beloved Teage Ezard has passed away after a long and devastating battle with Multiple System Atrophy (MSA). For the last couple of years, Teage fought this cruel and relentless disease with the same fierce determination that defined every part of his life … To the world, Teage was a celebrated chef and a creative force who helped shape Australian dining for decades. To us, he was so much more; a devoted husband, father, son, brother and friend whose presence, passion and determination touched the lives of so many.”
Condolence messages flooded social media from chefs across the country on Saturday, and Melbourne’s Lord Mayor Nick Reece issued a statement, hailing Ezard as “a visionary whose creativity reshaped the way Melbourne dined.”
This article was updated on March 16, 2026, with information from the Fair Work Ombudsman.
