Joshua InglisCove Bar + Dining
If you haven’t already heard of Joshua Inglis following his successive 3rd and 2nd placing in the Jimmy Sawyer Trophy in 2010 and 2011 respectively, you certainly won’t forget his dishes. Josh comes to Cove with experience in some of Brisbane’s finest hotels and restaurants. He has developed his own personal gastronomic style through following his culinary icon, Ferran Adria, and a collection of experiences gained from time spent abroad: his traveler’s tip – eat with the locals. It’s hard to know quite what can you expect from Josh: his favourite ingredient is chili and his signature dish is Crème brûlée. This resonates with Josh’s personal cooking mantra of constantly surprising customers with the new and exciting dishes you’ll be glad you left home for.
Five minutes with Joshua ...
After working as a kitchenhand in an Italian restaurant, Doug quickly discovered a love of cooking and began to develop his culinary prowess under the watchful eye of an eccentric Italian chef. Deciding to pursue a career as a chef, Doug accepted an apprenticeship in Melbourne and spent more than a decade living in the city regarded as one of Australia’s food capitals. Now settled in Brisbane, the former Head Chef of Libertine has taken up residence at Popolo, where he enjoys stripping food back to its basic elements, allowing the honest flavours of fresh produce to naturally prevail in each dish.
Five minutes with Doug ...
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 Noosa under the watchful eye of David Rayner “River house restaurant” and two years in Monaco and FranceDamon 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 in 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.