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Todd Cheavins
Todd Cheavins

Todd Cheavins

History: In 1987 I went and completed a two year course in Commercial Cookery followed by a three year Apprenticeship at Chateau Lake Louise. I then spent two years in China working for New World Hotels in Beijing and Shanghai. After China I moved to Switzerland to work for The Hilton in Zurich followed by a six month contract on Cunard’s MS Sagafjord while waiting for my Permanent Residence to Australia. 

When I arrived in Australia I worked at Sheraton Mirage Port Douglas in the Italian Fine Dining Restaurant ‘Il Pescatore’. After Port Douglas it was time to return to a city and I then moved down to Sydney and worked for couple of years at Novotel Sydney on Darling Harbour before going to open The Westin Sydney. 

After spending two years at The Westin I moved to be part of the pre-opening team at The Fairmont Dubai where I stayed for two and a half years. After Dubai I moved to The Sentosa in Singapore where I was the Executive Sous Chef for two years. After spending time overseas I decided it was time to come back to Australia and joined Opus at The Richardson, Perth.

Have you always wanted to be a Chef? 
At High School I was able to take classes in Commercial Cookery. I had a fantastic teacher who was passionate about food and encouraged several of us to pursue a career in hospitality.

How would you define your style?
I would say my style is fine dining with modern influences using high quality products sourced locally as well as abroad.

Obsessive compulsive about? 
It would have to be working with the suppliers to find the best produce. I regularly send items back to suppliers if they are not perfect. I’m proud to say we are recognised as "challenging customers"!

Your greatest culinary inspirations?  
The Executive Chef that I worked with as an apprentice at Chateau Lake Louise taught me all the basics and made sure that the work ethics they instilled in me have served me well throughout my career so far.

Most "eyebrow raising" menu item?
Oven Roast Red Emperor filled with Oxtail Ragout and Butternut Pumpkin.

Signature dish: Stockyard Beef Tenderloin with Beef Cheek Ravioli and Mushrooms