Suwisa PhoonsangCove Bar + Dining
Hailing from vibrant South-East Asia, Chef Suwisa Phoonsang brings her Thai heritage and passion for bold, fresh flavours to Cove Bar and Dining. Boasting time in some of Brisbane’s top Asian restaurants including the role of Executive Chef at the popular Siana City and Siana Valley, Suwisa credits her success to learning fast and working hard.
Quoting a diverse range of culinary icons including Gordon Ramsey for his direct management style, Heston Blumenthal for his originality and David Thompson for his authentic Thai cuisine, the pursuit of a ‘great creation’ is Suwisa’s main driving force in the kitchen. With herbs, fresh produce and spices as her weapons of choice, Suwisa’s culinary dexterity culminates in her signature twice cooked crispy pork belly with a tangy ginger, chilli and lime sauce.
Five minutes with Suwisa ...
Damien StylesThe Jetty
Damien Styles’ career spans three decades and three states, with an illustrious line up of restaurants that make for a truly impressive resume of which include Noosa’s Berardo’s, Sydney’s Bistro Mars and Melbourne’s Punch Lane Wine Bar/Restaurant. Born in Brisbane but raised in the stunning coastal town of Noosa, on Queensland’s Sunshine Coast, Damien found he had a passion for food while he was still at school, falling in love with the buzz of the kitchen environment whilst working as a kitchen hand as a young teenager. Now, as head chef at The Jetty South Bank, Damien continues to be an influential force on the up and coming young team of chefs that he leads, sharing with them his simple yet sure approach to food and experiences about what it takes to be a great chef.
Five minutes with Damien ...
Richard OusbyStokehouse Q
Richard joined the Stokehouse team from Peter Gilmore’s multi award-winning and internationally recognised Quay Restaurant in Sydney, where he was Sous Chef for over three years.In 2012 Richard took out the title of the San Pellegrino & Acqua Panna Young Chef of the Year, winning out over a high calibre of contestants from across the globe following the competition held in Venice. Prior to this he was also named the 2011 Electrolux Australian Young Chef of the Year and has already racked up an impressive list of awards and achievements at just 30 years of age. As Head Chef, Richard will step up to lead Stokehouse’s talented culinary team and will undoubtedly maintain the high level of quality and fresh contemporary style that is synonymous with Stokehouse and that the restaurant’s customers have come to love.
Five minutes with Richard ...
Damon PorterAquitaine Brasserie
With training in Noosa under the watchful eye of David Rayner at River House Restaurant, and two years in Monaco and France, Damon Porter developed his brilliant culinary skills with a major European focus and an unerring eye for detail. Damon went on to run several French-influenced restaurants on the Sunshine Coast, where he developed an outstanding rapport with local suppliers and gained access to some of South-east Queensland’s best and most exclusive produce. After traveling the world, Damon was responsible for heading up restaurants in both Monaco and Montpellier. Damon has now found a home at Aquitaine, where he brings his passion and skill for contemporary European cuisine, with a strong focus on locally sourced produce.
Five minutes with Damon ...
Deciding to pursue a career as a chef, Daniel accepted an apprenticeship in 2001 and began his culinary knowledge and passion for food as the Apprentice Chef at Moray Cafe in New Farm. From there, Dan’s love of food has lead him to prepare meals all over Brisbane, from Augustine’s on George to The Jetty in Bulimba. He also played an instrumental role in the opening of Claret House Wine Bar in Teneriffe where he worked as the Head Chef for three years. Dan’s years of experience have honed both his culinary and management skills and he brings a wealth of knowledge into the Popolo kitchen. He started as Popolo’s Sous Chef in 2011 and has been showcasing his versatility and creativity throughout the menu ever since.