Shaun Roden

Shaun Roden


Wee Waa, NSW, Australia


I grew up in a small country town on the North West Slopes and Plains. I started cooking with my Grandmother at a very young age and was able to experiment with whatever interested me in the kitchen. Throughout my time in Wee Waa NSW I had the privilege to work with different cuisines such as fresh pizzas, BBQ ribs and Asian food just to name a few.

I started my apprenticeship at the Imperial Hotel Wee Waa NSW. While I was there, I learnt a lot of basics and after 2 years at the Imperial, I felt that I had reached the limit of experience and skills that were available to me and, therefore, I moved up to QLD to expand my culinary skills. Once I arrived I finished my apprenticeship at Palmwoods Hotel where I learnt a saying which I still find humorous today, “the difference between a chef and a cook, is that a chef doesn’t burn the bottom of the pan.”

After qualifying as a chef I got offered a commis chef position at the Hilton Hotel in Brisbane. While working at this large hotel, I worked in numerous locations and sections, some were assisting Banquets, Cold Larder, Pastry, Breakfast, In Room dining and The Vintage Bar and Grill. I learnt a lot from these various areas. Within 16 months I was promoted to Demi Chef where I looked after the morning team as well as functions and on the executive floor.

Moving on from the Hilton, I have secured a position as a Sous Chef at an up market Steak and Seafood Restaurant called Char Mooloolaba, where everything is prepared and made fresh on site.

Have you always wanted to be a Chef?

I did from the age of 5 when I was cooking with my grandmother. At the age of 17, I decided to look for an apprenticeship as an electrician. Being in a rural area the chances of finding an electrical apprenticeship were slim. Finally an apprenticeship for a chef became available and I seized the opportunity. My dream was evolving.

How would you define your style?

Modern Australian although I like making everything fresh on site like bread, pasta and desserts.

Obsessive Compulsive About?

Fresh produce, neatness and dessert.

Your greatest culinary inspirations/influences:

Gordon Ramsay, Anthony Bourdain, Robert Irvine and Marco Pierre White.

Most “eyebrow raising” menu item?

Choc Passion Delight.

Signature Dish:

Death by Chocolate also known as Choc Passion Delight.

CHAR Mooloolaba

CHAR Mooloolaba

CHAR Mooloolaba offers a contemporary dining experience in Sunshine Coast, just moments away from the blue waters of Mooloolaba Beach. Crisp white tablecloths and softly lit candles combined with a breezy laidback coastal vibe set the scene for any occasion, whether it be an intimate dinner or group celebration. CHAR Mooloolaba’s Mod Oz menu highlights fresh Australian produce in starters such as greenlip mussels, served with a rich tomato sauce and crusty bread. For mains, it’s hard to go past the Daintree salt water crispy skinned whole barramundi served with carrot puree, Italian salad and sweet potato crisps; while the char grill menu offers succulent cuts like the Takumi Wagyu eye fillet. Be sure to try a decadent dessert like the vanilla crème brulee, served with biscotti and gelato.

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