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.
The Peak is a multi-award winning restaurant including One Chef Hat in both the 2014 Australian Good Food Guide and 2013 Queensland Good Food Guide.
Daniel and his team embrace the flavours, philosophies and unique culinary cultures of Thailand, Korea, China, Japan, Vietnam, Cambodia and Laos but add their own distinctive touch to create traditional dishes with a Modern Asian feel. His innovative use of fresh ingredients and locally sourced produce meant that Daniel was awarded a Chef Hat by both the 2013 Australian Good Food Guide and 2013 Queensland Good Food Guide.
An accomplished chef who has been in the industry for almost two decades, Daniel was trained in the French tradition and spent time travelling through China and Malaysia, soaking up the influence of Asia's unique culinary culture, before putting his own touch on classic dishes at The Tamarind.
Peter van Lunn
Peter grew up and developed his trade in the Brisbane region in restaurants such as James St Bistro, Mondo Organics and Emporium Hotel. He also spent several years working in Paris at top restaurants La Societe and Spring. Having recently returned to Australia he brings a wealth of experience to The Balfour Kitchen.
Peter’s food is flavour and produce-driven, focusing on three to five prime ingredients per plate, letting the ingredients speak for themselves to create classic dishes with a creative twist.
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.
Cameron has established a stellar reputation in the tranquil Sunshine Coast Hinterland, with The Long Apron awarded two Chef Hats in the 2013 and 2012 Queensland and Australian Good Food Guides and named Regional Restaurant of the Year in 2012. 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.
With a reputation gained as Head Chef at Spicers Peak Lodge, Ash has brought his ‘paddock to plate’ philosophy to Cotton’s 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 Cotton’s Restaurant.