Born: Great Britain
Career development: In January 2010, Stuart Doust joined Four Seasons Hotel Sydney, the next natural step for Stuart in his career; this was his official promotion to Executive Chef.
Having never set foot on Australian shores before, Stuart has embraced the outdoors lifestyle of the surf, sun and sand. A keen golfer, he spends his down time on the fairways of Sydney’s finest courses, relaxing with a good novel or cooking up a storm at home.
Past work experience includes:
Four Seasons Hotel Cairo at Nile Plaza
Shangri-La Hotels and Resorts - China and Malaysia
Banyan Tree at Seyshelles
Old Course Hotel Resort & Spa, Royal Yacht Britannia, Raemoir House Hotel, & Balbirnie House Hotel - Scotland
Adlards Restaurant Norwich – England
History: It is often an honour when a child chooses to follow in the footsteps of a family member’s choice of career. Four Seasons Hotel Sydney’s Executive Chef, Stuart Doust is no exception. At the age of 14 he decided to enter the culinary world after being inspired by his step-father who had also gone down the culinary career path.
Stuart studied cookery at City College in Norwich, England for three and a half years before spending his last year of studies at the oldest country club in the United States, the Rockaway Hunting Club.
Having started his Chef career in England and Scotland using traditional cooking methods, Doust has gathered extensive experience working in a variety of environments, from large city hotels and luxury resorts to royal yachts. This international exposure has enabled him to learn about working with local ingredients in a variety of cultures.
“My philosophy on food is to take natural products and flavours, then present them to guests in an innovative yet comfortable manner,” said Doust.
More words from Stuart Doust:
Growing up in Norfolk, England, I loved sourcing locally-grown produce, most of which was readily available within a 20 kilometre radius. I have fond memories of picking mushrooms from a field behind the hotel where I worked in Scotland, cooking the freshest wild salmon caught by local fly fishermen in a nearby river and serving our guests black pudding which was still warm after being delivered from the local butcher each morning.
Likewise, working in Australia, I’m once again very spoilt with access to exceptional quality produce, which is also relatively local given the majority of our fresh produce is sourced from within NSW.
I was lucky to have the opportunity to work under David at this top English restaurant, I learnt all about using the natural flavours of the produce to deliver the best quality cuisine. I also learnt the produce is as important as working with a creative and passionate team of chefs.
Chef’s inspiration? Stuart draws his inspiration from British Chef David Adlard, who became Stuart’s mentor during his time as Sous Chef at the Michelin Star-rated Adlards Restaurant.