The Power of Story and the Rise of Harvest-to-Plate
Why O.MY’s quiet revolution in Beaconsfield speaks to a global shift, from sourcing to storytelling.
The Bertoncello brothers, Chayse and Blayne
Morning at O.MY : A Ritual of Connection
Early mornings at O.MY Restaurant in Beaconsfield are a buzz of anticipation. The team unwraps just-landed seafood from HarvestStack fisher Luke Anedda and fresh vegetables from their nearby farm. This moment shapes the day’s menu and epitomises the profound transformation known as direct sourcing or harvest-to-plate, which redefines the food industry by fostering direct, transparent relationships that emphasise trust, quality, and environmental stewardship.
From Berkeley to Beaconsfield: The Roots of a Movement
The concept isn’t new, but its moment has arrived. Pioneers like Alice Waters and Dan Barber planted the seeds decades ago, chefs who saw food not just as sustenance, but as a system.
In 1971, Waters opened Chez Panisse in Berkeley, California, and changed the way a generation thought about food. She championed organic produce, seasonal menus, and direct relationships with farmers, and quietly helped shift global food consciousness in the process.
Barber followed with Blue Hill at Stone Barns in upstate New York, where the farm is quite literally an extension of the kitchen. His book, The Third Plate, offered a blueprint for ecological cuisine, urging chefs and eaters alike to consider the entire food chain, from soil health to dinner plate.
These weren’t just chefs; they were systems thinkers. And they paved the way for the next wave.
Blayne Bertoncello’s Commitment to Truth
In the outer Melbourne suburb of Beaconsfield, Blayne and his brother Chayse transformed a 150-year-old post office into O.MY, a destination built around harvest-to-plate principles. Even after a devastating fire, their unwavering dedication saw the restaurant reborn just around the corner, buoyed by a passionate community’s support through GoFundMe.
“All I have ever wanted as a chef is to tell the truth to my guests about where my product has come from, who caught or farmed it, and ensure that it is as fresh as it can be.”
— Blayne Bertoncello
Their philosophy demands radical transparency and collaboration with the land, sea, and harvesters, embracing unpredictability as part of the experience. This commitment earned them Australia’s Restaurant of the Year in 2023.
Beyond the Kitchen: Advocacy and Action
Blayne’s dedication extends beyond serving food. He actively supports fishers like Luke Anedda and backs initiatives like the Australian Marine Conservation Society’s GoodFish project, connecting responsible fishers with conscious consumers. These alliances are integral to the harvest-to-plate story, strengthening community and sustainability.
Harvest-to-Plate: A Global Movement with Local Power
Whether in Berkeley, New York, or Beaconsfield, chefs like Waters, Barber, and Bertoncello are united by a vision: to weave food’s origins, seasons, and people into every dish. This movement isn’t just about sourcing better ingredients, it’s about telling a larger story of resilience, connection, and hope.
In a world facing climate uncertainty and food system fragility, this approach offers more than a meal. It offers a way forward, ethical, sustainable, and deeply rooted in community.