Charlie Carrington left school at the age of 15 to become a chef. By the time he was 21, he’d worked at Gordon Ramsay’s eponymous Michelin-starred restaurant along with some of Australia’s best restaurants (Vue de Monde in Melbourne, and Marque and Firedoor in Sydney). He had also spent eight months travelling across 15 countries, working in kitchens in Antwerp, San Francisco, Bangkok, Singapore, La Paz, Mexico City and Sao Paulo.

At age 22, Charlie opened his own restaurant, Atlas Dining. Inspired by his travel experiences, the Atlas food and beverage menus transform every four months. Atlas Dining received one hat from The Age Good Food Guide in its first year (with Charlie being the youngest chef ever to do so) and won Time Out’s best new restaurant. Charlie now also has three outlets of his casual mod-Israeli cafe, Colours Bowls.