Meet the Brisbane Convention and Exhibition Centre’s acclaimed new chef

He was crowned Queensland Ambassador Chef for four years and ran one of the state’s most applauded fine diners, but David Pugh is about to take on his biggest challenge yet.

He was crowned Queensland Ambassador Chef for four years and ran one of the state’s most applauded fine diners, but David Pugh is about to take on his biggest challenge yet.

The former Restaurant Two owner has been appointed executive chef of the Brisbane Convention and Exhibition Centre in South Brisbane, a venue that turns out more than 1 million meals ever year and has won an incredible 69 catering awards.

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“I was pretty excited when they offered me the position. I’ll be only the third executive chef,” says Pugh, who replaces outgoing chef Martin Latter, who was in the role for 23 years and will be moving on to help open convention centres in India and the Middle East.

Brisbane Convention and Exhibition centre’s new chef David Pugh. Picture: Mark Cranitch

Pugh joined BCEC two years ago as executive sous chef development, responsible for tackling the way the venue handles dietary requirements and healthy eating, after closing Restaurant Two in Brisbane’s CBD.

And in his new role he hopes to continue the focus on nutrition, putting healthier food on the plate and more Queensland produce.

“Its an education process (with guests) to eat fresher, which will be better for them and that’s my key driver this year,” Pugh says.

Out will be heavy sauces and excessive portions of protein and in will be light salsas, more vegetables and simple salads.

Expect the likes of sandcrab with macadamia milk, sea vegetables and avocado; miso-glazed Kilcoy beef with roasted cherry tomatoes and carrot puree, and compressed pineapple with finger lime, mint and ginger for dessert.

“It’s got to taste good as well, you can’t just put it out there and say it’s good for you,” he says.

Pugh’s arrival also marks the launch of the new and improved Tasting Room, a special event space which will host everything from private dinners to whisky tastings or the launch of the new Penfolds Grange in May.

“It’s the ultimate chef’s table,” says Pugh.

Brewing up a fresh offering

Fortitude Valley’s spiritual tea hub Botancial Lab is expanding, launching a new bar with tea cocktails and alcoholic bubble tea.

The bar will be an extension of the current store at the end of Bakery Lane, off Ann St, and will become an intimate and interactive space for socialising and events.

Owner Linda Lee is currently waiting on a liquor licence, which should come through in the next few months, with a cocktail menu in the works.

While her new range of bubble teas will use locally sourced fruit, rather than the imported fruit concentrates usually used, with Lee passionate about quality ingredients.

The bar, fitted out with blonde timbers, will also become home for a number of ideas Lee has brewing, including special tea making workshops, where guests can create their own signature blends; tea meditation, tea leaf and zodiac readings, and calligraphy classes.

Bakery Lane in Fortitude Valley. Picture: Tara Croser

She will run her first event next week on Valentine’s Day — a female-focused Gal-entine’s Day, featuring a dating coach guest speaker, followed by comedian Kat Davidson.

Babies on board

Much-loved former Brisbane chef Ben Devlin is counting down the days until he opens his first solo venture Pipit Restaurant, just over the border in Pottsville.

The alumnus of Noma — four-time winner of ‘World’s 50 Best Restaurants’ — and current head chef at Paper Daisy at Halcyon House will lift the lid on the new sustainably focused eatery in late March, early April on Coronation Ave.

Chef Ben Devlin.

“We will be serving vegetables and seafood mostly,” he says. “We may use meat but I am keeping away from hard-hoofed animals as a point of sustainability.”

Devlin says he hasn’t written any menus as yet though, as he wants to be flexible with them.

It’s a busy time for the chef with his partner, artist Yen Trinh, having just given birth to their first child, Penny, last month.

He says he is slowly pulling back his involvement at Paper Daisy and will finish at the start of March.

Stay tuned for details on his replacement at the Cabarita Beach eatery.

Iron chef down under

Japanese Iron Chef champion Hiroyuki Sakai is coming to Queensland.

The cooking show king will present two special dinners at Hope Island’s Ramada Hope Harbour on the Gold Coast on March 8 and 9.

Iron chef Hiroyuki Sakai. Picture: Anna Rogers.

Teaming up with acclaimed Melbourne Japanese cheffing father and son Ikuei ‘Kin san’ Arakane and Masahide Arakane, as well as Ramada Hope Harbour head chef David Pommier, the quartet will create a six-course degustation menu using local Australian and international produce, paired with matching wines.

The action in the kitchen will be streamed to screens in the ballroom and the chefs and other experts will give informative commentary throughout the evening.