Junk owner Scott Hoskins, head chef Lucas Doocey to open Woodhouse BBQ at Ocean Street

A well-known restauranter and an ambitious young chef have partnered to bring a fun new casual dining restaurant to Maroochydore’s entertainment precinct.

Junk owner Scott Hoskins and head chef Lucas Doocey are opening a new casual dining barbecue restaurant on Ocean Street. Picture: Tegan Annett

A young and ambitious chef with a fine dining background is opening his first restaurant with the help of prominent Sunshine Coast restaurateur Scott Hoskins.

Lucas Doocey and Mr Hoskins are opening Woodhouse BBQ at Ocean Street later this month, a new casual dining restaurant where everything is cooked over wood.

The 25-year-old has been the head chef at Mr Hoskins’ Junk restaurant for 18 months and said he always dreamt of opening his own business.

Mr Doocey said there was a special concept behind Woodhouse and that it wouldn’t be your usual “low and slow, American styled” barbecue restaurant.

“When I was younger I remember being with my dad and you’d watch him poorly cook some sausages and burn some rump steak on the barbecue,” Mr Doocey said.

“But it was less about the food and more about the memory of being together.

“So I’ve combined two things, the cooking and the sharing.

Junk head chef Lucas Doocey and owner Scott Hoskins are opening a new casual dining barbecue restaurant on Ocean Street. Picture: Tegan Annett

“A lot of our food is designed to share and we have a big focus on cooking on wood, so it’s about creating that barbecue environment where you’re around your friends and family, having a few beers and eating tasty food.”

He said the menu would offer a mix of protein, seafood and vegetarian options and those who eat gluten free would be catered for too.

Mr Doocey moved to the Sunshine Coast from Brisbane where he worked at fine dining restaurants including Jellyfish and Aria.

Woodhouse BBQ will have a casual dining atmosphere – something Mr Doocey grew to appreciate while working at Maroochydore.

“When I first made the jump to casual kitchens it was fantastic,” he said.

“Before I thought all there was in the world was fine dining and that’s how food has to be but Scott helped open my eyes to the fact that you can have really tasty food at an affordable price, which is the most important bit really.”

Mr Hoskins said he felt privileged to help mentor the next generation of restaurateurs.

“Lucas has been executive chef at Junk for 18 months now and when he first joined us he made his ambition clear that he wanted to own his own restaurant,” Mr Hoskins, who has opened 14 restaurants in seven years, said.

“Owning a business requires a whole new set of skills that don’t get taught during an apprenticeship.”

The restaurant will have a three-metre fire pit that the chefs will cook on and a feature wall displaying the one-tonne of wood needed for that style of cooking.

Mr Doocey said it was due to open late July and would employ about 16 people including fellow former Brisbane chef Tristan Balkin.