They have worked around the world, faced the pressure in some of the world’s ‘hottest’ kitchens, and now they’re cooking for us on the Gold Coast. We recognise some of our finest world-experienced chefs:
ADAM DUNDAS-TAYLOR, FIRE CUE BAR & GRILL
After completing his apprenticeship on the Gold Coast, Adam Dundas-Taylor travelled overseas where he was a trainer of Jamie Oliver’s first ‘Fifteen’, a chef at Nobu, then a private chef for superstars including Kate Moss, Elton John (the wedding!) and JK Rowling. He co-owned Barbacoa (Best Restaurant in Bali 2014, 2015) before returning to the coast to open Fire Cue Bar & Grill.
BEN ARMSTRONG, GLASS DINING & BAR
Son of renowned chef Mark Armstrong, Ben Armstrong was Corporate Chef for the Pourcel Brothers’ restaurants in Paris and Montpellier, then Head Chef at three Michelin starred Ooh lá lá before settling down to one of the best views in town: Glass Dining & Bar.
JON HIZOLA, HIDEAWAY KITCHEN & BAR
The Malaysian chef whose heart belongs in Japan, Jon Hizola’s big break was in the worldwide Santori group of restaurants. Jon has cooked for Japan’s Winter Olympics and has been Executive Chef at Nobu (Crown Perth) and Sushia. After moving to the Gold Coast to open Benihana, he was Head Chef at Etsu. Now you’ll find him at Hideaway Kitchen & Bar.
GRANT MURRAY, PALAZZO VERSACE
Heading up the culinary team at Palazzo Versace is Executive Chef Grant Murray. A veteran in the industry, Grant has twenty years’ experience in large luxury hotels and stand-alone restaurants in South Africa, London, the Middle East and Australia, including stints as Executive Chef of Pullman Hotels Margaret River and Hayman’s One & Only.
GRANT PARRY, VIDERE
Grant Parry worked for Merivale, est, Level 41 and the 3-hatted Quay in Sydney before becoming Head Pastry Chef for Gordon Ramsay at Claridge’s, Verre at Hilton Dubai Creek, Hilton Northolme Seychelles and Maze Qatar. His present kitchen in Videre serves up exquisite cuisine enhanced by views of the hinterland and Gold Coast skyline.
JAMES FISKE, SEADUCTION
James Fiske worked in the Macquarie Group’s Michelin-starred establishments across the UK and Europe before coming to the Gold Coast as Chef de Cuisine at Vanitas. Now you’ll find him overlooking the beach at Seaduction as Executive Chef of Peppers Soul.
SAM MOORE, ROOM 81
Sam Moore, Chef de Cuisine of the Sofitel’s room81, boasts a decade of experience spanning from Europe to top Sydney and Melbourne restaurants including Greg Doyle’s Pier, No 41 Chifley Place, and the Sofitel Melbourne On Collins’ No 35.
ADAM LANE, YAMAGEN
Adam Lane’s vast international experience extends to Tetsuya’s, David Thompson’s Nahm as well as Nobu in London. He was Head Chef of Saké Restaurant & Bar in Sydney and Chef de Cuisine at Kiyomi, recently taking up the position of Executive Chef at Yamagen.
DANIEL RIDGEWAY, THE LITTLE TRUFFLE
After starting out on the Gold Coast, Daniel Ridgeway has cooked at Searcy’s and the two-Michelin starred The Square in London as well as West Restaurant in Vancouver. He returned home to open room81 for Sofitel and as the owner of The Little Truffle, he now employs over 100 people in the Ridgeway Group’s Bin restaurants.