Spicers Balfour Hotel, Brisbane, QLD

daniel jarrett, the tamarind

With 12 years of experience in various kitchen situations, Daniel's passion for food experience has taken him far and wide, from part of a large brigade in a well known resort, to cooking in an intimate historical mountain restaurant.

Coming to The Tamarind from his position as head chef at ebb waterfront dining & cellar, Daniel puts a little of his passion in every dish in the hope that each guest takes away an unforgettable memory of awesome cuisine.  A high standard set for himself and his team includes all aspects of running a busy kitchen. The food, the ideas, the figures and the training are always being monitored for the best possible results.  Daniel believes a strong foundation is imperative to building a kitchen team to rival the best.

cameron matthews, the long apron

Cameron’s career began auspiciously when he won Apprentice of the Year in Victoria in both 1994 and 1995. From there he went on to work for 10 years at the acclaimed Simone’s Restaurant in Bright – a two chef hat restaurant in The Age Good Food Guide – before heading to Donovan’s Restaurant in St Kilda – a three chef hat restaurant – before moving to Queensland.

He worked as executive chef at Restaurant Lurleen’s at Sirromet Winery for almost three years before becoming chef de cuisine at the acclaimed Siggi’s restaurant at the Stamford Plaza in Brisbane.

In 2009 Cameron moved to Spicers Clovelly Estate where he helped set up The Long Apron, infusing it with his passion for French-influenced dishes where each simple ingredient comes together as a complex, harmonious compilation on the plate.

ben thompson, balfour dining room

Ben has more than a decade’s experience in the industry, starting in small restaurants like Sonomas in Redcliffe before moving on to large hotel operations within the Accor hotel group and Brisbane’s Tattersall’s Club. He found his passion in the luxury accommodation sector when he took on the position of sous chef at Spicers Balfour Hotel's sister property Spicers Peak Lodge in 2009. Working with the head chef, Ben went on to win Queensland Tourism’s restaurant and catering award for 2009. He most recently spent time at the Southern Ocean Lodge at Kangaroo Island cooking with some of Australia’s best and freshest seafood and undergoing extensive patisserie/bakery training before returning home for his latest role.

In his position as full time chef for the property, Ben personally selects all produce and makes everything onsite, from bread, jams and juices to innovative degustation dinner menus.