History: Brett has worked with Brisbane Sheraton, Ritz London, Balmoral Edinburgh Scotland, Chalet Leogang Austria, Armstrong Brisbane and Versace Gold Coast.
Have you always wanted to be a Chef?
No not really! First apprenticeship I could get once I left school.
How would you define your style?
Simplistic style using fresh product and delicious flavours- and a little technique.
What is your feature flavour these days?
Obsessive compulsive about?
Hygiene, labelling and dating of food products within the kitchen.
Your greatest culinary inspirations/influences:
Bruce Charlton opened my eyes to professionalism in the early 90’s at the Brisbane Sheraton. David Nicholls taught me all about organisation. (Former executive Chef Ritz London). Russell Armstrong- all about flavours (Brisbane Chef). Steve Szabo of Versace taught me all about great management style in a big kitchen.
What do you love about this business?
You can eat your mistakes!
An ingredient you can’t live without?
Love & water
Most ‘eyebrow raising’ menu item?
Seaweed paste (but I slip it in so people do not know it is there, they just think mmm Yum!)
Orange and Miso seared salmon
Cauliflower, edamame and quinoa salad with Japanese dressing.