Rodney Dunn grew up on a farm in rural Australia, in a town with a large Italian population. A food lover from an early age, he got his start as an apprentice chef at a local Italian restaurant. He then moved to Sydney to take a position at an esteemed restaurant, Tetsuya's.After a chance meeting with a food photographer, Dunn began cooking for food shoots and writing his own recipes and articles for magazines such as Australian Gourmet Traveller and Australian Good Taste. Throughout his career, he has also conducted cooking demonstrations at food shows, taught cooking classes, and worked as a food researcher for the Better Homes and Gardens television program.