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Stuart Campbell

Born: Christmas island

History: I grew up in rural Victoria where we were relatively self sufficient raising our own livestock and poultry, as well as having an orchard and functional kitchen garden, all of which helped shape my obsession for fresh local produce and an interest in authentic cuisine. We also had both a Chardonnay and Shiraz vineyard which fuelled an interest in the marriage of good food and wine.

I studied food science at university before finding my true calling in the kitchen when I swapped a lab coat for a chefs jacket and the busy creative chaos of the kitchen.

I worked in a variety of different establishments and hotels throughout Australia and abroad before settling with my fiancée in the northern rivers region to which we now call home.

Have you always wanted to be a Chef?

I have always loved food and had an interest in the creative principals of cooking.

How would you define your style?

Fresh bio regional produce, combined with flair to create sophisticated and hearty international cuisine.

Obsessive Compulsive About?

Curries for breakfast and south east Asian cuisine.

Your greatest culinary inspirations/influences:

Ian Parmenter

Charmaine Solomon

Most “eyebrow raising” menu item?

Tree huggers salad, lightly blanched broccoli, macadamia and sesame seeds tossed through a fresh garden salad, served with a honey mustard dressing and drizzled in aioli

Signature Dish:

Barramundi salad, crisp garden salad served with crunchy coconut crumbed barramundi, and pickled ginger with a light citrus and ginger dressing, drizzled with homemade aioli