Adam Wolfers, Executive Chef at Brisbane’s popular James Street precinct restaurant Gerard’s Bistro, is known for creating distinctive menus inspired by his rich Jewish heritage, travels, and years of experience in noteworthy kitchens across New York, Spain, and Sydney.
Alanna Sapwell is the former Executive Chef of Arc Dining in Brisbane, and recently wowed guests in Noosa with her pop-up restaurant, Esmay. Her cooking style celebrates seasonal dining and elevated comfort food.
Chef Ben Williamson’s latest venture, Agnes, combines the drama and skill of wood-fired cooking with contemporary hospitality. He is known for cuisine that pays homage to some of the world's greatest culinary traditions and histories.
Chef, teacher, writer, advocate, food guide and presenter, there are few facets of the hospitality industry that Dominque Rizzo has not touched. Her latest venture, Urban Feast Cooking School, focusses on sharing sustainable cooking skills for anyone willing to learn.
Chef Jake Nicolson has worked at prestigious venues around the world, but currently calls Brisbane home. He is Executive Chef of the Ghanem Group, where his ever-expanding portfolio includes Blackbird Bar & Grill, Donna Chang, and The Boom Boom Room.
Two-time MasterChef contestant Laura Sharrad sources her inspiration from Italian home cooking and fresh seasonal fare. Her two young restaurants, Nido and Fugazzi, are already Adelaide favourites.
Chef Philip Johnson opened e’cco Bistro in 1997 and is known by some to be the grandfather of Brisbane’s sophisticated dining scene. He is a prolific cookbook author and food columnist.
With several Michelin stars and Chef’s Hats to his name, Chef Spencer Patrick combines his British roots and classical training with Tropical North Queensland’s fresh fare at his award-winning restaurant, Harrisons.
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