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Chef Profile: Brendon Haras

Chef Brendon Haras, Wilson's by the Creek restaurant

Peppers Coorabell Retreat welcomes its new head chef, Brendon Haras.

A step into a small Italian kitchen on the Sunshine Coast at 17 as a pizza delivery boy led to Brendon falling in love with the hustle and bustle of the kitchen. An admiration of the chef, his passion for cooking and love of food ultimately lead to a career as a many hatted chef.

This humble beginning soon led to greater things. After completing his apprenticeship Brendon moved to Noosa to work in the fine dining precinct on Hasting’s Street in restaurants such as Lindoni’s, Season and Berardo’s. Brendon then moved to Sydney where he worked alongside great chefs Charlie Trotter, Tetsuya and Rick Stein. After returning from overseas, Brendon took up the sous chef position at Songbirds in the Gold Coast hinterland with chef Phillip Edwards. The restaurant won a host of awards during Brendon’s stay, including two Chef's Hats with the AGFG, and Queensland restaurant of the year in 2006.

Chef Brendon Haras' cuisine

From Songbirds he took up the Head Chef role at Bacchus restaurant in Newcastle before moving on to take up a new role as Head chef at the much heralded Rae’s on Wategos in Byron Bay. Brendon spent three years with Rae’s and in that time saw the restaurant receive two Chef's Hats with AGFG and many write ups in various international and local publications including, Vogue, Belle and Blush magazine’s as well as Australian Gourmet Traveller.

During his career Brendon has cooked for stars such as John Travolta, Silverchair, Penelope Cruz, as well as a private chef to Tom Cruise, and Elle Macpherson.

Brendon has a refreshing approach to food – fresh, local produce, cooked to perfection and beautifully presented.



From $385* per night in a Hinterland Suite including gourmet two course dinner at Wilson's By The Creek restaurant for two, cheese platter and wine on arrival and more. MORE INFORMATION >

© Mantra Group 2013