Rudd started his culinary career at age 16, working at Bar Bosh in suburban Melbourne as Apprentice Chef.
Rudd spent the next few years working with some of Melbourne’s most celebrated chefs, including Dylan Roberts at EZARD and Gingerboy , and with Matt Merrick at Wildflower in Canterbury and The Terminus Hotel in Fitzroy.
A passion for his craft motivated him to work his way up the culinary ladder. In 2011 , Rudd joined Merrick as sous chef at The Wayside in South Melbourne. A couple of months later, he took on the responsibilities of Group Executive Chef when the venue was purchased by Dixon Hospitality Group. Rudd was overseeing seven venues across Melbourne by the age of 27.
The offering at Asado is a reflection of Rudd’s signature culinary style, with an emphasis on high-quality ingredients that takes Argentinian food to new levels. Rudd is an advocate for local Victorian produce, showcasing it with refined skill and minimal waste.
Outside of work, Rudd can be found training at his local CrossFit gym. He also enjoys going to the beach and trying out new restaurants, with French, Spanish and Thai cuisines being personal favourites.