Chefs

Alastair Mc Leod Chef Australia Moreton Bay Region Alastair Mc Leod Chef Australia Moreton Bay Region

Alastair McLeod

Born in Belfast with an Irish and Torres Strait Islander background, chef and television personality, Alastair McLeod, grew up encouraged to experience a large range of cuisines thanks to his multi-cultural heritage. Bestowed with the gift of the gab and a quick wit, Alastair quickly pursued a career in cooking thanks to his unbridled enthusiasm for all thing’s food related.

Best known from his roles on Channel Seven’s Great Day Out and Network 10’s Ready Steady Cook, Alastair also has a recipe column in the Brisbane News and his Irish brogue is frequently heard on ABC and 4BC radio. Catch him at the Samford Harvest at the Samford Farmer’s Hall on Saturday, 21 September from 10 am to celebrate local produce and enjoy a four-course menu.

Meet Alastair at the Moreton Bay Food + Wine Cooking Stage.

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Matt Sinclair Whats Cooking In The Gardens Matt Sinclair Whats Cooking In The Gardens

Matt Sinclair

From a small-time hospitality job in Cronulla at age 19, Matt Sinclair soon became a star on our tv screen when he entered MasterChef Australia’s 8th series. Crediting his talent to his great grandmother for an early introduction to the kitchen lifestyle and his grandmother for pursuing him to take up a culinary career, Alastair’s passion lies in food trucks. Shortly after finishing the MasterChef Australia competition, Matt pursued his food truck dream with a mate in the form of a 20ft shipping container at Eat Street Markets in Brisbane.

After a successful stint at the markets, Matt along with 3 great friends took the plunge to make a long time dream a reality and opened the very successful Sum Yung Guys in Sunshine. Their love for Asia is evident in the food, decor and ambiance of the restaurant and the success of this is seen each day and night with the numbers that come through their doors.

Meet Matt at the Moreton Bay Food + Wine Cooking Stage.

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Jeff Bennett Three Blue Ducks Tastes Moreton Bay Region Jeff Bennett Three Blue Ducks Tastes Moreton Bay Region

Jeff Bennett - Three Blue Ducks

A founding member of Three Blue Ducks, Jeff Bennett came up with the original idea that took The Ducks to the next level. Jeff will open up about how the brand evolved from day one to represent the peak of conscious consumption and ethical food.

Meet Jeff at the August, Moreton Bay Region Interactive Lunch Series.

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Andy Allen Three Blue Ducks Tastes Moreton Bay Region Andy Allen Three Blue Ducks Tastes Moreton Bay Region

Andy Allen - Three Blue Ducks

After almost becoming a fully qualified electrician, Andy took a dare from a mate and entered MasterChef 2012. Eight gruelling months later, he emerged as the youngest ever winner of MasterChef and soon reached out to boys at The Ducks, officially becoming a part of the group in 2016. Hear about Andy's passion for learning and quality, sustainable food.

Meet Andy at the August, Moreton Bay Region Interactive Lunch Series.

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Ocean View Estates Head Chef Tony Tierney Moreton Bay Region Ocean View Estates Head Chef Tony Tierney Moreton Bay Region

Tony Tierney - Ocean View Estates

After completing his apprenticeship with Ocean View Estates, Tony Tierney was headhunted by Alastair McLeod to complete a few years chefing at Brett’s Wharf before moving onwards and upwards to the Head Chef position at Tank Restaurant.

Missing the hinterland lifestyle, Tony eventually returned to Ocean View Estates with new ideas, skills and a passion for cooking stronger than ever. Working with the team in the kitchen, he has taken the restaurant from strength to strength with his innovative style and slightly Japanese French fusion of flavours.

Taste dishes prepared by Tony at the Local Producers Long Lunch, exclusive Tastes of Moreton Bay event.

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Flock Eatery Moreton Life Cover Flock Eatery Moreton Life Cover

Geoff Abel - Flock Eatery

After resigning from a job where his celebrity chef boss told him he was ‘kissing his career goodbye’, Flock Eatery owner and chef, Geoff Abel, has gone on to prove his old boss wrong. Working for himself now, Geoff has established Flock Eatery as a sustainable restaurant, creating a closed-loop system by purchasing fresh, local produce from farmers in the Moreton Bay Region. Although a newly established business just a few years young, Flock has already gained several awards and achievements for their sustainability with Geoff becoming a finalist as a Young Entrepreneur.

Indulge in food prepared by Geoff at the Flock Spring Feast and LOOP Growers Farm Tour & Banquet, exclusive Tastes of Moreton Bay events.

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The Golden Ox Fresh Seafood Trawler Plate Redcliffe Moreton Bay Region The Golden Ox Fresh Seafood Trawler Plate Redcliffe Moreton Bay Region

Nick Tzimas - The Golden Ox

Born in Greece, more years ago than he cares to remember, Nick Tzimas knew he wanted to become a chef from a very early age. Gaining his qualifications at the College of Tourism in Thessaloniki, Greece and at Dr Spicer’s College in Tegernsee, Bavaria Nick has developed a Modern Australian cooking style.

After living in Germany and the UK, Nick made his way to Brisbane before settling on the Redcliffe Peninsula where he and his wife, Virginia opened The Golden Ox Restaurant, which is still operating more than 41 years on and headed up by his own son, Peter Tzimas!

Celebrate seafood with Nick with the Spring Sensational Seafood Menu, exclusive Tastes of Moreton Bay event.

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The Golden Ox Restaurant Margate Head Chef Peter Tzimas The Golden Ox Restaurant Margate Head Chef Peter Tzimas

Peter Tzimas - The Golden Ox

Walking is his father's footsteps, Peter Tzimas is the Head Chef at the family-owned Golden Ox. Having recently created a new menu showcasing the best of the region, using only quality ingredients, Peter has put together a creation of local produce that is sure to treat your tastebuds.

During the month-long celebration of Tastes of Moreton Bay, you can feast on Peter's specially-created Sensational Seafood Menu and indulge on Moreton Bay's finest seafood at the 5-course degustation. Exclusive Tastes of Moreton Bay events.

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Tempest Teppanyaki Seafood Restaurant Grill Flame Moreton Bay Region Tempest Teppanyaki Seafood Restaurant Grill Flame Moreton Bay Region

Yugi - Tempest Teppanyaki

Fresh from trawler-to-plate, Chef Yugi at Tempest Teppanyaki brings the exhibition of cooking to life turning the grill into a stage. Part of the Tempest team for more than 15 years, Head Chef Yugi has the skill to make your dining experience a sizzling good time. Hand-picking the best fish from the trawler each morning, Yugi has created a menu that includes everything from miso soup to Moreton Bay Bugs, wagyu steak, lamb cutlets and more.

Meet Chef Yugi at the Moreton Bay Food + Wine Festival, USC Seafood Cooking Stage.

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Sebel Margate Beach House Chef Michael Harris Sebel Margate Beach House Chef Michael Harris

Michael Harris - The Sebel Margate Beach

Set on creating a new category of dining at The Sebel Brisbane Margate Beach, Chef Harris is passionate about featuring fresh, seasonal produce from local suppliers in the new menu. With his impressive past achievements forging a career in the Michelin-starred restaurants of Europe and working with Jamie Oliver, Chef Harris will be bringing a new kind of taste experience to the restaurant.

Enjoy fresh eats when Chef Harris presents the Rooftop Cooking Class and Farmers Market Produce Dinner, exclusive Tastes of Moreton Bay event.

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Sandstone Point Hotel Jetty Lunch Chef Nick Lokyer Moreton Bay Region Sandstone Point Hotel Jetty Lunch Chef Nick Lokyer Moreton Bay Region

Nick Lockyer - Sandstone Point Hotel

From a troublemaker teen to working 15 hour days straight out of school, Nick Lockyer found his passion and calling in life as a chef. From training and working in French restaurants, now, 22 years on, Nick has found himself behind the helm of all the food offerings at Sandstone Point Hotel including the main restaurant, functions, the weekend rotisserie kitchen, Oyster Shed as well as the concert and event day offerings. More recently, Nick's talent was added to the hotel's extension, BIG4 Sandstone Point Holiday Resort.

Fresh seafood eats by Nick can be enjoyed at the Sandstone Point Jetty Lunch, exclusive Tastes of Moreton Bay event.

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Pause Restaurant Samford Head Chef Rino Pause Restaurant Samford Head Chef Rino

Rino Avellini - Pause

Chef Rino Avellini arrived in Australia from Rome just 10 years ago and has made a significant impression since his arrival. He has a deep heritage in the Kitchen, starting his training at 13 years old and opening his first restaurant in Italy as Executive Chef at 23. He studied in Europe for 7 years study achieving his Master's in Hospitality, and brings a deep appreciation of true European "1st principles" cuisine, crafting everything from scratch.

The cuisine at Pause shines due to Rino's care and artistry, that is as evident as the fresh local ingredient he works with.

Indulge in fresh produce dishes prepared by Rino at the Pause First Friday Feast, exclusive Tastes of Moreton Bay event.

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Mon Komo Hotel Redcliffe Head Chef Lane Edwards Moreton Bay Region Mon Komo Hotel Redcliffe Head Chef Lane Edwards Moreton Bay Region

Lane Edwards - Mon Komo Hotel

Hailing from the Blue Mountains and working at the Flying Fish in Sydney, Lane has over 10 years experience as a chef. Lucky enough to cook for people such as Manu Fieldel, Luke Nguyen and even doing a private catering for the Foo Fighters, Lane is now happy in his Head Chef boots at Mon Komo Hotel. Having worked closely on creating the current menu offered at Mon Komo, Lane is proud to showcase the Moreton Bay Region's local produce.

Gather and Feast Annie Lane Owner Head Chef Candice Kiss Gather and Feast Annie Lane Owner Head Chef Candice Kiss

Candice Kiss - Gather & Feast + Annie Lane

Originally from Bundaberg, Candice knew there was nothing else she was ever going to do except work with food. Upon leaving school at 16, Candice moved 12 hours away from home to the Whitsundays where she worked in an array of restaurants from small dining to large franchises. Before even completing her apprenticeship, Candice was offered the opportunity to be head chef of a restaurant in Adelaide before moving on to do a seasonal stint in Cape York where she learned to work with native ingredients such as Green Ants, Kakadu plum and desert limes.

From Cape York, Candice settled into a cafe in Toowoomba for 9 years before opening her own vegan food truck. After this was received exceptionally well, the next step was obvious - her own restaurant. For 2.5 years now, Gather & Feast has been serving up an indulgent brunch-based menu catering to vegans, sugar-free, keto, gluten-free and your everyday sweet tooth's! Annie Lane, her second cafe, opened in April and is doing just as expected - wonderfully delicious!