Born: London, England
History: Trained in London at the Lanesborough Hotel under Paul Gayler and then went on to work in France, Spain and Greece before moving to Queensland. Coming from European roots, I then gained knowledge and respect for Australian native produce, both on land and sea, then moved to Melbourne where I worked at Vue de Monde and 3 Station Pier, gaining invaluable experience, modernising my techniques and style, as well as learning some very important lessons along the way.
From there I returned to Queensland to open Esq, and am now at Samphire Restaurant & Bar in Broadbeach on the Gold Coast.
How would you define your style? Honest, humble, and cutting edge without pretence.
What is your feature flavour these days? Apples.
Obsessive compulsive about? Everything.
Your greatest culinary inspirations? My family and mother nature.
What do you love about this business? Nothing and everything. It’s a love hate relationship.
An ingredient you can’t live without? Butter. I’m kind of French that way.
Most “eyebrow raising” menu item? Queensland red claw served in its own environment.
Signature Dish: Red emperor with textures of pumpkin, leek and western Australian truffle.
Cuisine: Modern Australian
Price: Average Price For Entree & Main - $55
Address: 54 Thomas Drive Chevron Island QLD
Scheduled to open soon on the Gold Coast, Samphire Restaurant & Bar is an exciting new venture by Chef James Brady, formerly of the two hatted Poseidon Restaurant. According to the chef, Samphire represents a meeting of great produce and imagination, and their sole purpose is “to capture your imagination and trust, to take you on a journey with us into the world of food and wine with no boundaries or expectations - just the anticipation of something special that challenges and delights your senses”. The restaurant will have two separate dining areas – one for more casual tapas style dining and another for fine dining, where diners can partake in such a la carte dishes as barbecued salmon, coconut rice and orient inspired vegetables, or a choice of three degustation menus.
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