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?
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?
Confit of Duck with mashed potatoes, Madeira jus and Morello cherries.
Soak up beautiful water views over George's Bay at destination restaurant Furneaux on Tasman Highway in St Helens. This East Coast restaurant blends Modern Australian cuisine with a French twist in a seasonal menu focussed on fresh Tasmanian produce, from elegant surrounds of white-clothed tables, wooden bifold doors and windows and copper pendent lights casting a subtle glow over the dining room. Named after an English navigator who sailed with Captain Cook, Furneaux serves modern classics such as French onion soup with cheesy puff crust to start, or perhaps baked snails in mushroom caps with garlic butter. For the main, delve into Tasmanian lamb rump, crushed potatoes, carrots and minted jus; finishing indulgently with vanilla crème brulee and a hint of lavender, encrusted with caramel.