Simon Rogan and Peter Gilmore lead the AO 2026 culinary line-up

The Australian Open 2026 has confirmed a high-calibre culinary program that sees michelin stars and local heavyweights taking over Melbourne Park.

For the industry, this represents one of the largest mobilisations of elite kitchen talent in the country. It serves as a massive logistical exercise that tests the ability of top-tier chefs to scale their signature styles for a stadium audience.

Global stars and local icons

Simon Rogan is returning to Australia to lead the kitchen at Club 1905, bringing the produce-led philosophy of L'Enclume to the AO flagship dining experience. This residency is a significant coup for the Melbourne precinct, offering world-class produce and great wines. Simon is joined by Peter Gilmore, who will host a theatrical residency on the Champions Rooftop.

This move is particularly significant for Peter, as it precedes the final service of his flagship restaurant, Quay, which is set to close in February 2026. The AO Reserve has attracted some of Australia's biggest names, creating a unique environment where chefs collaborate under intense pressure. For the staff involved, it is an opportunity to work within a temporary infrastructure that must deliver five-star results.

Regional influence and technique

The 2026 program highlights a growing respect for regional Australian produce and technique. Rodney Dunn and Severine Demanet are bringing The Agrarian Kitchen from Tasmania to the AO Glasshouse. This marks a rare mainland appearance for the celebrated duo and their beloved farm-to-table philosophy. Other key moves include Shimpei Raikuni from Brisbane’s Sushi Room and Alejandro Saravia from Victoria’s Farmer's Daughters.

The event also features Shane Delia’s new Middle Eastern offering, Layla, which makes its AO debut in Garden Square. Shane says Melbournians are going to fall in love with the Habibi butter chicken, which is comfort food elevated just enough to justify pairing it with a glass of wine. The variety of the line-up requires a versatile and highly organized back of house team to manage the massive daily covers.

The technical challenge

Executing hatted-level food in a temporary stadium kitchen is a test of systems and discipline. These residencies provide a unique case study in how to maintain precision while serving thousands of guests across 21 days. Chefs must deal with the realities of off-site prep, limited kitchen footprints, and a revolving door of casual staff.

The ability to scale fine-dining techniques for a grand slam audience is a specific skill set. From Japanese-inspired konbini-style grab-and-go from Cremorne's Suupaa to the premium beef sausages at Butcher's Banga, every detail is considered. For the young cooks working these sessions, it is an intensive masterclass in speed, consistency, and the importance of a well-drilled mise en place.

Professional gossip

The industry is watching Peter Gilmore’s rooftop residency closely as a precursor to his next major project after Quay retires. With Quay set to undergo a total transformation under new ownership, the AO provides a platform to test new textures and presentation styles. Similarly, Simon Rogan’s presence continues to influence the local push for hyper-seasonal sourcing.

The AO has become more than just a tennis tournament; it is a proving ground for the future of Australian event catering. It shows that high-end standards do not have to be sacrificed when moving from a small dining room to a stadium concourse. As the tournament prepares to host the next generation of legends, it is also showcasing the next generation of culinary standards.