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.
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 >
Peppers Chefs Gather More Top Awards
Chef Profile: Brendon Haras
Wilson's by the Creek Restaurant Review
Australian Good Food Guide Awards 2012
Braised Beef Cheeks Recipe
Gourmet Food Trail Event Packages
About Nick Stock
Chocolate Mousse Cake Recipe
VIDEO: How to cook Bangalow Pork Belly
26 April 2014: The Pavilion Restaurant at Peppers Parehua, Martinbourgh and Nick Stock, one of Australia’s most prolific wine commentators, invites you to a gourmet experience featuring the best in local and regional artisan food and wine.