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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
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 2019 is doing just as expected - wonderfully delicious!
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