Chefs

Matthew Bremerkamp

Originally from Kent, United Kingdom, Matthew developed his passion for cooking working in a diverse range of restaurants across England's South East countryside and then moving his career to London, working largely in gastro pubs. After moving to Australia 5 years ago he took to Melbourne’s busy restaurant and café scene, and is now immersing himself in the Hunter Valley, where his love for the Australian food and wine industry continues to develop.

With over 20 years of experience working in fast paced environments, Matt utilises the property's on site vegetable and herb garden to create a menu that showcases the beautiful seasonal produce the Hunter has to offer.

Matt Bremerkamp_SVE

Dan Jarrett

Daniel Jarrett

Originally a French trained chef, Daniel's career spans more than 18 years and has seen him immerse himself into challenging cuisines. Having previously been executive chef at Ebb Waterfront Dining and head chef at The Tamarind from 2012 - 2014, Daniel is returning to The Tamarind as executive head chef after operating his own restaurant in Maroochydore for the last fifteen months.

His passion for food, combined with his outstanding ability has seen him receive a number of awards, including one Chef Hat in the Brisbane Times Good Food Guide 2012 and 2013 during his time at The Tamarind and two Chef Hats in 2014/2015. 


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.

Cameron Matthews

Doug_Head-Chef_The-Peak-Restaurant

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.


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.

Chefs

Chef William Wallace_Spicers Balfour Hotel

Will Wallace

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.


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.

Sam Hardinge
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