How did we get here?
Our Story: Born from Commercial Kitchen Pressure
In 2009, Chef Dale Prentice took on an Executive Chef role in a venue with a major obstacle: a minimalist, footprint-restricted kitchen that rapidly exploded to serving hundreds of covers a day. Desperate to expand his cooking capacity without physical square footage, Dale turned to a technique rewriting the rules in Europe—sous vide. When he approached an overseas supplier for a solution, they asked him a defining question: "Do you just want one unit, or do you want to import them?" That pivotal moment launched Sous Vide Australia, introducing commercial-grade thermal circulation to the Australian hospitality industry. We don't just teach the science; we lived the exact operational pressures you face today.
At Sous Vide Australia, we are as passionate today as what we were when we began. Our expertise lies in teaching, selling quality products, providing exceptional service, and offering equipment rental. We are dedicated to sharing our knowledge and ensuring that our customers have access to the best products and support for their sous vide cooking journey, whether it is in the commercial kitchen or at home sharing hospitality with family and friends.