Stefaan Codron

Born: 

Belgium. 

History: 

Originating from Belgium, Stefaan Codron made his first chocolate mousse at the age of six. He then started his culinary career at the age of 13 in a local Belgian bistro hand cutting chips and flipping pancakes. 

The following year he started his full-time studies at the Hotel School in Koksijde. After completing his academic studies, he was mentored by Michel Lorain Sr in France. It was here he found his passion and love for French cuisine and great produce. 

Later he moved to Australia and spent 13 years with Hyatt, working in both local and international establishments as Executive Chef. He also spent a further nine years working as a development Chef for Lite ‘n’ Easy, before becoming a global development Chef for Domino’s Australia where he was looking after seven countries (Australia, New Zealand, Belgium, France, The Netherlands, Japan and Germany) for ten years. 

Stefaan is one of a kind, with such passion and love for great food, he has dedicated his career to bringing to life incredible tasting dishes inspired by only the finest local produce. 

Have you always wanted to be a Chef? 

I always wanted to be a chef since I was 12 years old. 

How would you define your style? 

My style is classic French with a few twists: "Cuisine Créative.” 

What is your feature flavour these days? 

Tasmanian lamb. 

Obsessive-compulsive about? 

Stocks and sauces. 

Your greatest culinary influence:

Michel Lorain Sr from "La Côte Saint Jacques” in Joigny, Burgundy France. 

What do you love about this business? 

The guests and the sense of community. 

An ingredient you can’t live without? 

Butter. 

Signature dish: 

Confit of Duck with mashed potatoes, Madeira jus and Morello cherries.