Cameron Matthews - The Long Apron, Spicers Clovelly Estate
Talented, well-travelled chef Cameron Matthews has quickly established a stellar reputation at The Long Apron in the tranquil Sunshine Coast Hinterland, making it one of the finest dining experiences in Queensland.
In early 2012 The Long Apron restaurant at Spicers Clovelly Estate had the honour of receiving Two Hats in the Queensland Good Food Guide awards as well as being named Regional Restaurant of the Year.
In a culinary career spanning 17 years, Cameron 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 in Mount Cotton, as well as honing his skills overseas.
Dedicated to putting heart and passion into every dish, Cameron now leads a talented team of chefs at Spicers Clovelly Estate in delivering a simple, distinctive menu of local seasonal produce cooked in a modern European manner with a French accent.
Daniel Jarrett - The Tamarind, Spicers Tamarind Retreat
The Tamarind restaurant in Maleny, under the lead of head chef Daniel Jarrett, has developed quite a reputation with numerous accolades including Best New Restaurant on the Sunshine Coast in the 2011 HOSTPLUS Restaurant & Catering Awards and also a much sought-after Chef Hat in the 2012 Queensland Good Food Guide awards.
Coming to The Tamarind at Spicers Tamarind Retreat from his position as head chef at Ebb Waterfront Dining & Cellar, Daniel has put his own touch to classic Thai dishes while still respecting the fresh flavours and use of local produce. It’s a style he calls “modern Asian”.
Daniel and his team embrace the flavours, philosophies and the unique culinary cultures of Asia, while using locally raised ingredients whenever possible.
He also leads Spicers Tamarind’s famous cooking retreats, where budding chefs can find out everything they want to know about delicious Thai and Asian cuisine, from where to find the right ingredients, to creating the perfect Thai dessert.
Doug Innes-Will - The Peak, Spicers Peak Lodge
Recently joining The Peak restaurant team as Head Chef, Doug has worked in many well-known restaurants and retreats during his successful career including Paperbark Camp, 2 Hat restaurant Biota Dining, Rick Stein @ Bannisters and for well known Chef/Restaurateur David Campbell's restaurants Hungry Duck and 1 hat restaurant restaurant Wharf Road.
Doug's food philosophy is minimalist, with a strong emphasis on respect of produce, producer and environment and his style is a reflection of these values and the input and talent of the chefs in his team.
Doug leads a talented team of Chefs, Sous Chef Mark Collings and Chef-De-Partie Louise Korelin and together with Restaurant Manager Chris Harris, The Peak restaurant team are excited to take The Peak to new heights.