Beau Ridgers

Southport, Queensland, but I grew up in Perth. 

My beginning of a love of food wasn’t in a professional kitchen, but my Nan’s kitchen in Hobart when I was young, understanding the importance of food and family.

As years went on, I placed my eagerness on wanting to learn more in a professional setting and I gained work experience at the Parmelia Hilton in Perth. I was hooked and wanted to learn more.

I was granted an apprenticeship at the Parmelia Hilton and worked my way through to the end of my training, when it was announced that Master Chef Cheong Liew would be the face of The Globe restaurant at the hotel.

Working under Cheong Liew brought me into the world of fusion concepts and I went on to work in various Accor hotels, islands and beautiful remote locations around Australia with amazing Chefs from different backgrounds. It further cemented my passion for this unique profession.

I have spent the last couple of years in beautiful locations such as the Kimberley in WA, where I have experienced working with local and indigenous food to get a feel for what WA has to offer. 

 

I am looking forward to doing the same here in South-west Australia.

Always! Ever since I was quite young, when I visited my Nan in Hobart, where she grew a lot of her own fruit and vegetables, which made me curious about the family dinner and how it was executed using her own garden.

This only fuelled my passion as the years went on to elaborate on this concept, taking what is traditionally familiar and fresh, while adding my own twist.

The word ‘fusion’ comes to mind; even to this day, it still intrigues me to be able to create a combination of cuisines with the use of local and indigenous produce, meat, poultry, fruit and vegetables to create a unique dining experience.

Sweet, sour and salty flavours grab my focus at the moment.

Organisation, developing a happy team environment and of course achieving the right flavour.

Without a doubt, working with Chef Cheong Liew, who is recognised as the master of fusion in Australia, was my greatest influence; apart from of course my Nan, who encouraged the beginning of my journey with food.

Cheong brought the excitement of the combination of cuisines and my Nan brought the importance of using what we have at our disposal, from garden to table.

Great team environment, creating dishes and memorable guest experiences.

As a Chef it is difficult to choose just one ingredient, but in trying to narrow it down, I would have to choose palm sugar, coriander, kaffir lime, coconut and Belgian chocolate.

Taste plates. Always.

To choose is quite difficult…but in saying that, my five-spiced duck with red curry lychee broth, turmeric lemon myrtle, coconut rice and Asian greens, still makes me smile!