Suwisa Phoonsang

Suwisa Phoonsang

Cove 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 ...

Ingredient
Chili .
Signature Dish
Twice cooked crispy pork belly with a tangy ginger, chilli & lime sauce.
Couldn't live without
Fresh herbs, produce & spices .
Culinary Icon
Gordon Ramsay, Heston Blumenthal & David Thompson.
If you were a food
Marinated Seared Beef Carpaccio, as it simple but delicate & at the same time its arrogant in flavour..
Doug McGarry

Doug McGarry

Popolo

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 ...

Ingredient
Unsalted butter.
Signature Dish
Suckling pig.
Couldn't live without
Asian Food.
Culinary Icon
Maggie Beer, she is a no-nonsense cook.
If you were a food
Mushroom, because I am a fun guy.
Damien Styles

Damien Styles

The 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 ...

Ingredient
Salt.
Signature Dish
I don't really have a signature dish personally as I believe customers are the ones who create them, loving a dish so much that you can't take it off the menu.
Couldn't live without
My son Otis.
Culinary Icon
Lorcan Shin Yew Kan.... One of my apprentices that went on to work for Ben Shrewy at Attica and is now in Bangkok with David Thompson at Nahm.
If you were a food
I'd eat myself .
Richard Ousby

Richard Ousby

Stokehouse 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 ...

Ingredient
At the moment I am loving the Round Zucchini I’ve been picking from my home garden..
Signature Dish
At the moment I working on a Smoked Black King Fish, Avocado, pickled vegetables, horseradish But at Stokehouse we are always changing so who knows what’s next..
Couldn't live without
Pigs !! Bacon in the morning salami for lunch and a chop for dinner such a versatile animal .
Culinary Icon
I have to say Peter Gilmore after working for 4 years at Quay under him he thinks about food in a way I can’t .
If you were a food
Nan’s chocolate Cake. She knew how to Bake, loved having fun and it is a very tasty cake..
Damon Porter

Damon Porter

Aquitaine 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.

Five minutes with Damon ...

Ingredient
Truffles.
Signature Dish
I love cooking with Bendelle organic duck.
Couldn't live without
Butter.
Culinary Icon
The Slow Food Group.
If you were a food
Happy free range chicken.
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