Cameron has established a stellar reputation in the tranquil Sunshine Coast Hinterland, with The Long Apron awarded two Chef Hats in the 2015 and 2014 Australian Good Food Guide and one Chef Hat in the 2014 Queensland Good Food Guide. Quite simply, it’s one of the finest dining experiences in Australia.
In a career spanning 17 years, this passionate chef has been Head Chef of Simone’s, Executive Chef de Cuisine at Siggi’s Restaurant, Brisbane and Executive Chef of Restaurant Lurleen’s at the Sirromet Winery. He now leads a talented team dedicated to delivering innovative, distinctive food created from local, seasonal produce cooked in a modern European manner with a French accent.
Doug learnt and honed his skills in many top restaurants, including Biota Dining, Rick Stein @ Bannisters, Hungry Duck and Wharf Road.
Doug’s food philosophy is minimalist, with a strong emphasis on respect for produce, producer and environment. His style is a reflection of these values blended with an appreciation of regional traditions and methods. Inspired by The Peak’s beautiful and remote location, Doug and his team are curing, smoking and fermenting foods to create a menu that pays homage to the past but wins accolades in the present.
With a reputation gained as Head Chef at Spicers Peak Lodge, Ash has brought his ‘paddock to plate’ philosophy to Homage Restaurant. It’s a way of cooking that places the emphasis on locally-sourced, sustainable ingredients combined with the structured techniques and sophisticated flavours of fine French cuisine.
Together they create a signature style that saw Ash awarded a Chef Hat by both the Queensland and Australian Good Food Guides. Now, Ash and his talented team are looking forward to unlocking the natural, organic and seasonal treasures of the Darling Downs and the Lockyer Valley as they aim to raise the bar even higher at Homage Restaurant.
Originally from the Hunter Valley in NSW, Will is widely travelled and displays a distinct European influence through his cooking, learnt at classic French bistros such as Restaurant Balzac in New South Wales and several overseas positions at iconic eateries such as The Clarence in the UK. Most recently, Will hails from Urbane, The Euro and Laneway in Brisbane.
An industry veteran at the youthful age of 29, Will started his culinary career at just 17. Throughout his career he has worked at a wide range of restaurants, from the hatted Royal Mail Hotel in Dunkeld, Victoria to Surry Hills (now CBD) icon, The Bentley Restaurant in New South Wales. A passionate and creative chef, Will draws inspiration from his experiences at a diverse range of restaurants which provides him with endless menu ideas.
Combining his passion for Asian food, cemented by extensive travelling through Asia, and his classic culinary training, Rory brings the flair and finesse needed to lead The Tamarind’s accomplished team.
Rory has always had a natural curiosity for Asian food and began his career 10 years ago at the Spice Bar in Mooloolaba. Later on he joined the Spicers family for three years under the guidance of both incumbent chef Daniel Jarret and Cameron Matthews of nearby Spicers Clovelly Estate, before Cameron reluctantly suggested he broaden his knowledge and skill and sent him off to experience the Melbourne restaurant scene.
Spicers Vineyards Estate and Restaurant Botanica’s talented Executive Chef and co-owner Mark Stapleton is committed to creating fresh, tasty and rustic dishes. Mark has 30 years’ experience across Australia and overseas, including Executive Chef of the Sydney Opera House, Head Chef for Neil Perry’s Rockpool Catering at the Museum of Contemporary Art and Yamaha Tsumagoi Resort in Japan. He was also founding Executive Chef and General Manager at the renowned Spicers Peak Lodge.
At the award-winning Restaurant Botanica in the Hunter Valley he specialises in modern Australian cuisine with a menu based around wine-friendly flavours and fresh produce sourced from the estate’s own kitchen garden and the local area.
Head Chef Sam Hardinge started his career in early 2007 and trained under acclaimed Chef Michael Jaggard of iconic restaurants Blue Water Grill, The Edge and Apple Bar, as well as Sean Moran of Sean’s Panaroma.
Highly proficient in many styles, (including classic European cuisines such as Italian and French, as well as Japanese, Thai and more recently Middle Eastern), Sam’s versatility allows him to create fresh repertoires and mouth-watering dishes at Spicers Sangoma Retreat.
Sam's food philosophy is focused on creating nourishing, flavoursome and decadent dishes that are prepared with respect.