Brian Kidd

Brian Kidd

Born:

Bunbury, Western Australia

History:

I started my apprenticeship in Bunbury, WA and I was then given the opportunity to work in Fiji at a mine site. Continuing travels took me to Malaysia to work in one of the first fusion restaurants in 1995.

On my return to Australia, I travelled the north coast of Western Australia and am now in North Queensland, where I am Executive Chef at Mercure Townsville.

Have you always wanted to be a Chef?

I always enjoyed food studies at high school and then got the chance to do an apprenticeship.

How would you define your style?

Modern cuisine.

What is your feature flavour these days?

Clean, fresh well put together dishes.

Obsessive-compulsive about?

Cleanliness and kitchen organisation.

Your greatest culinary inspirations/influences:

My first Head Chef and the team around me.

What do you love about this business?

The ability to make people happy with the food we serve and the opportunities that are provided to travel and meet new people along the way.

An ingredient you can’t live without?

Salt and pepper.

Most ‘eyebrow-raising’ menu item?

200g eye fillet, topped with fresh marron and yabbies, finished with Bernaise sauce.

Signature dish:

Prawn and chorizo fettuccine – fresh fettuccine, spicy chorizo, prawn tails, roasted capsicum, sun-dried tomatoes, fresh coriander and extra virgin olive oil.


Celsius Restaurant & Bar

Celsius Restaurant & Bar

Soak up balmy breezes poolside in tropical Townsville at Celsius Restaurant & Bar on Woolcock Street. Nestled inside the Mercure Hotel, this venue boasts a relaxed outdoor ambience overlooking the azure blue waters of the pool, or move indoors for a more intimate dining experience from a creative menu highlighting seasonal ingredients. Whether just starting your day with a buffet breakfast or winding it down with a cheeky cocktail in hand, Mod Oz dishes that draw inspiration from cuisines around the world are sure to tempt. Dive in with entrees such as char-grilled prawns, mango and rocket salad and chilli mango aioli; before mains of crispy skinned pork belly, pickled fennel, apple and rocket salad, horseradish rosti and red wine jus. Rose scented crème brulee is the ideal sweet finish.

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