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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.