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Brett Hobson

Born: Australia

History: Brett has worked with Brisbane Sheraton, Ritz London, Balmoral Edinburgh Scotland, Chalet Leogang Austria, Armstrong Brisbane and Versace Gold Coast.

Have you always wanted to be a Chef?

No not really! First apprenticeship I could get once I left school.

How would you define your style?

Simplistic style using fresh product and delicious flavours- and a little technique.

What is your feature flavour these days?

Organisation!

Obsessive compulsive about?

Hygiene, labelling and dating of food products within the kitchen.

Your greatest culinary inspirations/influences:

Bruce Charlton opened my eyes to professionalism in the early 90’s at the Brisbane Sheraton. David Nicholls taught me all about organisation. (Former executive Chef Ritz London). Russell Armstrong- all about flavours (Brisbane Chef). Steve Szabo of Versace taught me all about great management style in a big kitchen.

What do you love about this business?

You can eat your mistakes!

An ingredient you can’t live without?

Love & water

Most ‘eyebrow raising’ menu item?

Seaweed paste (but I slip it in so people do not know it is there, they just think mmm Yum!)

Signature dish:

Orange and Miso seared salmon

Cauliflower, edamame and quinoa salad with Japanese dressing.