Ross Lusted: N25 Caviar Ambassador & Culinary Visionary Behind Woodcut Restaurant, Sydney
We’re proud to spotlight our N25 ambassador, Ross Lusted, an acclaimed Australian chef and owner of Woodcut Restaurant in Sydney. Known for his fire-driven cooking and a career that spans the globe, Ross brings to the table a culinary philosophy rooted in craftsmanship, quality ingredients, and elemental technique — values that perfectly mirror N25’s dedication to producing the world’s finest aged caviar.
Meet Ross Lusted
Chef | Owner of Woodcut Restaurant (Sydney) & Marmelo (Melbourne)
Follow: @ross_lusted | @woodcutrestaurant
Located in Sydney’s dynamic Barangaroo precinct, Woodcut is an award-winning restaurant celebrated for its theatrical open kitchen and cooking methods that harness wood, charcoal, and steam. At the heart of every dish is an unwavering respect for premium Australian produce — now elevated by the addition of N25’s meticulously aged caviar, which Ross calls “a perfect match” for his kitchen and philosophy.
An Interview with Ross Lusted: Fire, Flavour & the Perfect Caviar
What is your food philosophy?
“Great cooking always begins with the best produce. I’ve dedicated my career to working with incredible producers and farmers to ensure what we bring into our kitchens is exceptional. Having lived and worked around the world, I’m constantly inspired by travel and food memories.
Growing up in South Africa, food cooked over charcoal and wood was part of everyday life — that deep connection to fire continues to define how we cook at Woodcut.”
Why did you choose N25 Caviar?
“From the moment I first tasted N25 Caviar, I was captivated by the clarity of flavour and the texture of the pearls. The maturation process is what really sets N25 apart — it deepens the umami and complexity, which makes it ideal for pairing with the bold, natural flavours in our kitchen.
The fact that it’s hand-packed and aged with precision ensures the product arrives in peak condition. That purity and attention to detail align perfectly with the way we cook at Woodcut.”
How do you use N25 Caviar at Woodcut?
“N25’s aged caviar integrates beautifully with our dishes. Its depth of flavour and textural complexity complement the wood-fired elements of our menu.
What makes it truly special is the wide selection — different sturgeon varieties with unique profiles allow us to create bespoke caviar pairings that bring richness, elegance, and luxury to our guests’ dining experience.”
How do you enjoy N25 Caviar outside of the restaurant?
“Sydney’s coastal lifestyle means I spend a lot of time in the ocean. For me, one of life’s great indulgences is enjoying a tin of N25 Caviar with a chilled glass of champagne, feet in the sand, and the sea in front of you. It’s pure joy.”
Why Ross Lusted Represents the N25 Caviar Philosophy
At N25 Caviar, we believe excellence is achieved through time, patience, and an uncompromising pursuit of quality. Ross Lusted embodies that same philosophy — in the way he sources his ingredients, in his open-fire cooking style, and in the immersive dining experiences he creates at Woodcut Restaurant and Marmelo.
From the open flames of his kitchen to the refined luxury of aged sturgeon caviar, Ross brings a level of artistry, authenticity, and innovation that inspires us. We’re honoured to have him as part of the N25 family.
Join our community
Sign up and stay up to date on product launches and pre order. By entering your email address you agree to our Terms and Conditions and Privacy and Cookie Policy.
