Rogue Chef began long before the name existed — in the heat of professional kitchens, on remote beaches, and down dusty 4x4 tracks where great food wasn’t supposed to happen. Founder Ant Healy spent decades cooking in fine-dining restaurants, private island resorts and luxury destinations around the world, yet always found himself drawn back to the outdoors.

Out there, he realised something was missing: camp cookware tough enough to handle the elements but refined enough to deliver chef-level flavour. Why should cooking off-grid mean compromising on taste, tools or presentation?

So Ant set out to build the solution. Australian-designed outdoor cookware and camp kitchen gear engineered like a chef designed it, rugged enough for real adventure. Whether you’re feeding mates on a tailgate, plating up fire-kissed fish, or stirring a pot under the stars, this isn’t camping food. This is premium outdoor cooking for people who live wild. This is cooking without rules.

Ant Healy is a professional chef who never stayed inside the lines, or inside four walls. From plating for celebrities on private island resorts to searing steaks on the back of a ute in the outback, he’s cooked everywhere most chefs wouldn’t dare bring a knife roll.

Decades in fine-dining kitchens shaped his obsession with flavour, precision and tools that perform flawlessly. Years on the road taught him something the industry forgot: the outdoors deserves better gear. Camp meals shouldn’t taste like compromises, with the right outdoor cooking equipment, they can hit harder than restaurant dishes.