By Leigh O’Connor.
Born in Cuba, Dayron Concepcion Perugorria’s culinary journey began when he arrived in Montreal, Canada as a teenager.
At the time, he didn’t speak French or English, so needed a job that didn’t require strong language skills leading him to a gig as a dishwasher in the kitchen at Les Pyrenees restaurant. Within a year, Dayron had progressed to Chef and Chef de Partie, an experience which ignited his passion for everything related to the kitchen – the rush, the stress and the adrenaline.
Now happily living in Lennox Head with his partner and two little girls, Dayron heads the kitchen action at Chef-hatted Tweed River House on River Street in Murwillumbah. This beautiful bistro sits on the banks of the majestic Tweed River, offering sweeping views of Wollumbin from a magnificently restored century-old house that evokes the gentler pace of the Northern Rivers.
"I grew up in a family of actors and musicians, so I didn’t really know what was my path until I stepped foot in the kitchen for the first time,” he tells AGFG. "I spent the next five to seven years, working in several kitchens, eager to learn as much as possible.
"Even after 12-hour shifts, I would come home and immerse myself in classic cooking books to deepen my knowledge.”
Dayron’s first opportunity as Head Chef came at Le Cinq, a fine dining restaurant in the heart of Montreal’s CBD:
"I worked there for nearly two years, gaining incredible experience and happy memories. However, I quickly realised that being a Head Chef was about more than just cooking. It required strong leadership, menu costing, meeting deadlines and managing various responsibilities – many of which were new to me at the time.”
His last role in Montreal was as Head Chef at the Intercontinental Hotel before he moved to Australia and a position at Byron Bay.
Those dining at Tweed River House can expect a truly memorable experience embracing what excellent hospitality is all about – the trifecta of good food, good service and good memories.
Defining his style as simple with fresh produce always first, Dayron shares his recipe for fennel pollen panna cotta:
"This recipe was born from an idea to incorporate more vegetables into our desserts with flavours that you don’t expect to work together – we played and experimented before coming up with this recipe. It is crafted to surprise the palate, blending unexpected flavours with the sweetness of fruit, it’s a dessert that redefines balance and creativity.”
