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.
Born in Manchester, Chris realised his passion for cooking and creating at an early age, studying for his Chef and Restaurateur Diplomas at Sheffield College. Shortly after, Chris began working at the Michelin Starred restaurant "Fischer’s of Baslow Hall" in Derbyshire.
After a spell of working as a Head Chef in New Zealand of numerous acclaimed restaurants, Chris made his journey to Brisbane and began work with the team at Urbane and the Euro for 3 years. At the end of 2014 an opportunity arose in the kitchen at The Long Apron; and since then Chris has been working alongside Cameron Matthews to spearhead the team into a multi awarded two hatted restaurant within Spicers Clovelly Estate.
Chris takes his inspiration from around the world, with hundreds of famous chefs’ books adorning the shelves at home. Classically trained, he has a skill for clean precise dishes with excellent balance of flavour and elegant presentation.
Minh Le joins the Spicers Peak Lodge team with a comprehensive skill set developed from varied Head Chef roles, to starting up his own restaurant that was awarded one Chef Hat in the Brisbane Times Good Food Guide within the year.
In 2016, Minh was featured in two cookbooks, was a finalists for Australian Chef of the Year in the Gault & Millau awards and his restaurant had won Queensland's best new restaurant of the year. Having achieved so much already in his career, Minh believes his culinary journey is just beginning to bloom and looks forward to a new and exciting adventure at Spicers Peak Lodge.
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.
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.
With extensive experience in fine-dining restaurants, including the three-hatted Vue du Monde, Matthew has developed his passion and perfected his craft for Modern Australian Cuisine. While Head Chef at The Saltcellar & Seasoned Restaurant in Townsville, Matthew's skill and dedication allowed him to lead the team into obtaining a Chef Hat in the Australian Good Food Guide Awards.
Combining his passion for Australian cuisine cemented by vast exposure to the nations leading restaurants, Matthew brings the flair and finesse needed to lead Sangoma's accomplished team.