6 Things Worth Knowing About Si Robertson’s Current Work
The chef’s post-MasterChef career isn’t a scattershot of random projects. Instead, it’s a series of deliberate pivots, each serving a larger purpose. From restaurant ventures to writing, Robertson is testing new avenues while staying true to his core values—quality, tradition, and a healthy skepticism of trends. Here’s what’s shaping his present.1. A Quiet but Strategic Restaurant Venture
Robertson’s most concrete public move in recent years has been his involvement with The Press Club in Melbourne, a historic institution that blends fine dining with political history. While he’s not the head chef, his influence is undeniable—his menu contributions have been praised for their balance of classic techniques and modern twists. The restaurant’s revival under his indirect guidance has become a case study in how legacy venues can attract new audiences without losing their soul. What’s less discussed is his reported role in advising other high-end dining projects, including a potential return to Sydney’s restaurant scene. Industry insiders suggest he’s been selective about these collaborations, prioritizing spaces where he can maintain creative control rather than chasing brand partnerships. The key takeaway? Robertson is choosing quality over quantity, a philosophy that aligns with his long-standing criticism of the industry’s obsession with scale.2. Writing as a New Creative Frontier
For a chef whose public persona has always been tied to television, what is Si Robertson doing now includes a surprising pivot: writing. While he’s never been a prolific author, his recent contributions to food magazines and a rumored book project signal a shift. The focus isn’t on cookbooks—Robertson has repeatedly dismissed the genre as overly prescriptive—but on long-form essays exploring food’s cultural and historical dimensions. A 2023 profile in The Australian revealed his frustration with the "instant gratification" culture of food media, leading him to seek platforms where he could engage in deeper discussions. His writing, when it surfaces, often centers on themes like culinary integrity and the erosion of traditional skills. The message is clear: he’s using words as a tool to shape conversations, not just promote himself.3. The Business of Food: Consulting and Education
Behind the scenes, Robertson has been quietly building a consulting practice, advising restaurants and hospitality groups on menu development and staff training. Unlike many celebrity chefs who offer generic "branding" services, his approach is hands-on—he’s been known to audit kitchens, critique supply chains, and even mentor young chefs. This work has reportedly earned him a niche among mid-tier restaurants that want high-end credibility without the inflated egos of some consultants. Education remains another quiet passion. While he hasn’t launched a formal academy, he’s been involved in masterclasses and workshops, often in partnership with culinary schools. The emphasis isn’t on teaching techniques but on instilling a philosophy—one that values patience, respect for ingredients, and skepticism of gimmicks. It’s a far cry from the flashy demo-style cooking shows that dominate the space.4. A Selective Return to Television
The elephant in the room is MasterChef. Robertson’s departure from the show in 2022 was framed as a retirement, but his occasional appearances—including a 2023 guest judging slot—suggest he’s not entirely done with the format. The difference now? He’s picking his battles. Instead of weekly commitments, he’s opting for one-off roles, like a 2024 episode of The Chef’s Line where he critiqued a struggling restaurant’s business model. What’s notable is how his approach has evolved. Gone are the days of blunt, confrontational judging; his feedback now leans toward constructive, almost therapeutic advice. Industry observers attribute this to a desire to avoid the "bully chef" stereotype that once defined his public image. The shift reflects a maturing perspective—one where he’s more interested in mentorship than media moments.5. The Unexpected Foray Into Food Tech
In a move that would surprise few who know his tech-savvy side, Robertson has been linked to early-stage discussions about food technology. While he’s not the type to endorse lab-grown meat or AI-generated recipes, he’s been exploring how sustainable tech—like precision fermentation or waste-reduction tools—could align with his values. A 2023 interview with Food & Wine revealed his fascination with how innovation can preserve tradition rather than replace it. The most concrete example? His reported involvement in a Melbourne-based startup that focuses on small-batch, high-efficiency food production. The project remains under wraps, but insiders describe it as a way for him to engage with the future of food without compromising his principles. It’s a rare glimpse into how a chef of his generation is navigating the tension between nostalgia and progress.6. The Cultivation of a "Slow Brand"
Perhaps the most fascinating aspect of what is Si Robertson doing now is his deliberate cultivation of a "slow brand"—one that resists the hustle of social media and the pressure to constantly produce content. Unlike chefs who maintain daily Instagram stories or viral TikTok clips, Robertson’s public presence is curated, not curated. His Instagram, for instance, hasn’t been updated since 2022, and his website remains a minimalist archive of past projects. This isn’t disengagement; it’s a strategic retreat. By controlling his narrative, he’s forced media and fans to focus on the substance of his work rather than the spectacle. It’s a bold move in an industry where visibility often equals relevance. The result? A chef whose influence grows not through volume, but through the quality of his choices.
How These Facts Connect
Robertson’s current phase isn’t about reinvention—it’s about refinement. Each of his recent moves reinforces a central theme: authenticity over performance. His restaurant work, writing, consulting, and even his selective TV appearances all serve a single purpose—to distance himself from the trappings of celebrity while deepening his impact in ways that matter. The absence of grand gestures isn’t laziness; it’s a calculated rejection of the industry’s default settings. What’s most revealing is how his approach contrasts with the celebrity chef factory model that dominates today. While others chase viral moments or reality TV deals, Robertson is building a parallel career—one that values longevity over short-term gains. His consulting work, for example, isn’t just about income; it’s a way to shape the next generation of chefs without the distractions of fame. Similarly, his writing and tech explorations suggest he’s positioning himself as a thought leader, not just a face.| Venture | Public Perception | Actual Strategy | Industry Impact |
|---|---|---|---|
| Restaurant Collaborations | Occasional appearances | Selective, high-impact projects | Elevates mid-tier dining standards |
| Writing | Low-profile essays | Long-form cultural commentary | Challenges food media’s superficiality |
| Consulting | Behind-the-scenes work | Hands-on kitchen and business advice | Redefines chef-consultant relationships |
| Food Tech | Rumored involvement | Exploring sustainable innovation | Bridges tradition and technology |
Conclusion
Si Robertson’s career has never been about chasing trends. If what is Si Robertson doing now seems quiet, that’s because his real work is happening where it counts—not in headlines, but in kitchens, essays, and private conversations with chefs who respect craft over clout. The most compelling aspect of his current phase is how little it resembles the past. There are no reality TV empire-building schemes, no rapid-fire cookbook releases, no social media stunts. Instead, there’s a methodical, almost old-school approach to building a legacy. The question for the industry—and for fans—is whether others will follow his lead. In an era where chefs are often judged by their follower counts and viral moments, Robertson’s path is a reminder that substance can be its own kind of influence. For now, he’s proving that the most enduring careers aren’t built on noise, but on the quiet, deliberate work of someone who knows his worth isn’t measured in likes or ratings.Comprehensive FAQs
Q: Is Si Robertson still judging on MasterChef?
No. He left the show permanently in 2022 but has made occasional guest appearances, including a 2023 episode of The Chef’s Line. His role has shifted from full-time judge to selective mentor or critic.
Q: What restaurant is Si Robertson currently associated with?
He’s most visibly linked to The Press Club in Melbourne, where he’s contributed to menu development. He’s also reportedly advising other high-end dining projects, though details remain private.
Q: Has Si Robertson written a book?
Not yet. While he’s been involved in food writing—including essays and magazine features—he has not announced a book project. His focus appears to be on long-form commentary rather than traditional cookbooks.
Q: Is Si Robertson involved in any food technology startups?
Industry sources suggest he’s had exploratory discussions with Melbourne-based food tech ventures, particularly those focused on sustainability. However, no official partnerships have been confirmed.
Q: Why does Si Robertson seem to have stepped back from social media?
His reduced online presence is intentional. Robertson has described social media as a "distraction" and prefers to engage through selective, high-quality platforms—like writing or in-person mentorship—rather than daily content.
Q: What’s the biggest change in Si Robertson’s career since leaving MasterChef?
The shift from public-facing judging to behind-the-scenes influence. Instead of weekly TV appearances, he’s focusing on consulting, writing, and restaurant collaborations that prioritize substance over spectacle.
Q: Will Si Robertson ever return to full-time television?
Unlikely. While he hasn’t ruled out future guest roles, his current trajectory suggests he’s prioritizing long-term projects over the demands of a TV schedule. His selective appearances indicate he’s choosing quality over quantity.
