Paul Iskov

Paul Iskov

Paul ‘Yoda’ Iskov has pedigree as a chef with an impressive resume that includes experience in highly acclaimed kitchens around the world including Vue De Monde (Melbourne), Amuse (Perth), Marque (Sydney), D.O.M (São Paolo), COI (San Francisco), Pujol (Mexico City) and Noma (Copenhagen), many of which have featured in the San Pellegrino World’s 50 Best Restaurants.

Yoda established Fervor in March 2013 with several aims; to respectfully learn about the food of the world’s oldest living culture, to educate diners about native food and to provide a ‘culinary experience you can’t get anywhere else’.

Yoda connects with Traditional Owners and elders and accompanies them onto country to learn about the food that has sustained Australian Aboriginal People for over 60,000 years. The culinary skills Yoda has learned from international master chefs and developed throughout his career are applied to native Australian ingredients, creating feasts that facilitate the connection between Australians and their country through the language of food. He has a great love and respect for the land and endeavours to portray this through his dishes and story-telling.

Since 2014, Fervor has toured northern Western Australia and in 2017, it expanded to include the Northern Territory, holding pop-up degustation dinners in unique, beautiful and often remote locations including salt lakes, ancient gorges, beautiful bush land and pristine beaches.