Brad Hough

Born: Perth, WA

History: I first started getting into the hospitality industry by undertaking an apprenticeship in Townsville. Once completed, I did some stints in Melbourne and Western Australia before returning to Townsville in 2008.

Have you always wanted to be a Chef?

No but I was fortunate to get some great opportunities when I first came to Townsville.

How would you define your style?

Unfussy, honest and produce driven.

What is your feature flavour these days?

Anything tropical and suited to the North Queensland lifestyle.

Obsessive compulsive about?

Freshness.

Your greatest culinary inspirations/influences?

Don Haddon in Townsville as well as Jim Mailes in Margaret River.

What do you love about this business?

The energy and the people.

An ingredient you can’t live without?

Salt.

Most 'eyebrow raising' menu item?

Definitely the zarzuela, a Spanish saffron and seafood broth.