Doug Innes-Will

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.



Cameron Matthews

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.

Ash Martin

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.

Chef Ash Martin_Homage Restaurant_Queensland

Sam Hardinge_Head Chef_Sangoma Retreat

Sam Hardinge

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.

Mark Stapleton

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.

SVE Chef Call Out

Rory Thorpe_STR

Rory Thorpe

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. 

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.

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