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.
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 has established a stellar reputation in the tranquil Sunshine Coast Hinterland, with The Long Apron awarded two Chef Hats in the Brisbane Times Good Food Guide from 2014 to 2017, and listed in the AFR Top 100 Restaurants in Australia. 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.
Tomasz Kornacki's career began in his hometown of Poland, where he developed a passion for cooking with his family and then moved to Switzerland to perfect his craft.
Tomasz then moved to Melbourne to work with popular Italian venues such as Tutto Bene, Da Noi and Caffe e Cucina. Previously located at Mission Beach, Tomasz strong culinary ability with international cuisines allowed him to showcase the regions fruits and other locally sourced produce in a creative and unique way.
Bringing his Polish flare to The Peak Restuarant, Tomasz's menu includes childhood favourites such as 'Borscht'.
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.
Carla has a multitude of experience and skills that she brings to The Balfour Kitchen, being classically trained in Australia with a passion for locally sourced fresh seasonal produce.
With a background in fine restaurants and prominent member’s only clubs around the world, Carla's expertise is focused upon offering a sensational taste experience. Having been based in London for two years, her time there has allowed her to master the art of creating food that is full of unexpected surprises and instant conversation starters.
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.