AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Blake Fewtrell

Blake Fewtrell




I started working for PTC at 15 as a kitchen hand and slowly progressed to an apprenticeship at 17, working out of Fishermans Wharf Tavern. The following 3 years, I worked between all PTC Venues from Pubs to Catering (Envy, Magic Millions, Fishermans Wharf Tavern).

I completed my apprenticeship at 20 and was involved in the opening of Edgewater Dining and The Fish Emporium at Isle of Capri working out of Edgewater Dining for 2 years focusing on Modern Australian cuisine working under Jarrod Waring (Head Chef). In 2016, we relaunched The Fish Emporium as a fine dining restaurant with the announcement of myself as Head Chef.

Have you always wanted to be a Chef?

Originally no, I loved baking from a young age, however, only ever saw it as a hobby. I fell into my apprenticeship through just working as a kitchen hand and haven't looked back.

How would you define your style?

My style and ideas have gradually changed and grown over the past 3 years working in diverse establishments, these days I'd explain my style as simple and defined, focusing on a modern collaboration of fresh seafood and Asian fusion flavours.

What is your feature flavour these days?

Asian fusion.

Your greatest culinary inspirations/ influences:

My greatest influences have always been past Chefs I've worked with over the years, taking inspiration and ideas from each individual and how they bring their ideas onto the plate. I also love eating out around the Gold Coast and experiencing ever-changing cuisines and flavours.

What do you love about this business?

The vast array of like-minded people with fresh ideas always being discussed in a fast-paced environment.

An ingredient you can't live without?

Simple – butter.

Most 'eyebrow-raising' menu item:

Our black mussels are always discussed amongst diners, they are served in a white wine, braised fennel, tomato broth with nduja and crusty bread.

Signature dish:

Seared scallop and prawn risotto, zucchini, soft herbs, crustacean stock and pecorino crisp.