James GuldbergAquitaine Brasserie
Chef James Guldberg fondly recalls that it was his Norwegian father’s European-style cooking that ignited his love of food as a child. He began his career as a teenager, opting to spend school holidays working in kitchens as part of a school-based apprenticeship, and refined his culinary prowess under Bruno Loubet of Baguette and Thierry Galichet of Montrachet. James cites French fare as the style of cooking that excites him the most and, fittingly, his career as a Head Chef has seen him lead Simon Livingstone’s restaurants Piaf Bistro, Sardine Tin and The Survey Co.. Now at the helm of Aquitaine Brasserie, James continues his love affair with French and European cuisine.
Five minutes with James ...
Adam HerbertCove Bar + Dining
Adam developed a penchant for cooking as child, when he would often experiment in the kitchen and prepare his own meals. Working as an apprentice at Brett’s Wharf and The Chifley on George, Adam travelled across Australia competing in cooking competitions and winning numerous accolades. Under the guidance of Bruno Gentile, the President of the Australian Culinary Federation Queensland, Adam began to develop his own style of cooking. Now the Head Chef at Cove Bar + Dining, Adam takes inspiration from European cuisine, the changing seasons and new ingredients, and likes to draw upon modern cooking techniques when preparing a dish.
Five minutes with Adam ...
Todd AdamsThe Jetty
Todd Adams’ 16 year cooking career seems somewhat destined. Born into a family of chefs, his passion for food has always been clear. Although he toyed with careers in avionic engineering and business, his pedigree in the kitchen was too strong to argue with and he began his apprenticeship after deferring university. From Noosa, to London to Canada, Todd honed his craft before returning to Melbourne’s alluring restaurant scene, where he gained invaluable experience in contemporary cuisine and fusion cooking. Brisbane’s burgeoning food scene – and the head chef position at Urbane and Euro – beckoned in 2009 and Todd found himself back in Queensland. After helping launch Stokehouse Q at River Quay in 2011, Todd made the move to The Jetty South Bank, where he is inspired by his passionate team and the desire to continue challenging himself.
Five minutes with Todd ...
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 ...
Tony KellyStokehouse Q
Over the course of his distinguished career, Tony Kelly has manned kitchens at Hyatt Coolum, Earth Bistro, Disney Cruise Line USA and Hayman Island, and also operated two of his own restaurants, The Wine Bar and Il Secondo at Maroochydore. While Tony’s mother and grandmother fostered his love of cooking from a young age, Tony credits a trip to France as being the biggest influence on his cooking to date. The Mediterranean-influenced menu at Stokehouse Q explores Tony’s innate creativity, but also demonstrates careful restraint to allow the fresh ingredients to be the heroes of each dish.