Northern Rivers’ best chefs revealed as industry is hit hard by Covid-19 troubles

With our favourite restaurants again hit by Covid-19 restrictions, it’s even more important to give our region’s best chefs a well-deserved shout-out. Here is who made our top list.

Northern Rivers' best chefs revealed as industry is hit hard by Covid-19 restrictions.

They’re often the beating hearts behind your favourite dishes, sweating hard in the kitchen.

But as Covid-19 restrictions hits the hospitality industry hard once again, The Northern Star decided to reveal the names and faces of the region’s top 16 chefs in a bid to highlight the talent the region has to offer and give our readers some inspiration for their next night out.

In no particular order, here is the list:

Fleet restaurant, Brunswick Heads owners Astrid McCormack and Josh Lewis Pic by David Clark

Josh Lewis, Fleet Brunswick Heads

One half of a husband and wife dream team, Mr Lewis’ taste for delicious bites delights those in Brunswick Heads.

Together, the pair have gained high praise from critics, diners, and industry heavyweights for being attention to every detail in their tiny 14-seater.

While the restaurant took a break in 2021, they are taking orders again in November for a grand January 2022 return.

Richard Kerr, The Loft Lismore

Moving from Tasmania to Nimbin as a child, Mr Kerr was lucky enough to kickstart his love of local produce young on a small farm of 23.5 acres.

As Head Chef at The Loft, Mr Kerr has been able to bring the taste of traditional cuisine with modern techniques and a little fusion to Lismore Streets.

Since his appointment, Mr Kerr has also gained the prestigious haunt acclaim from the AGFG Chef Hat Awards.

Chef Jason Barratt

Jason Barratt, Paper Daisy Cabarita

Having worked his way up in Melbourne to the three-hatted Attica, each of the dishes Mr Barratt creates are designed around traditional flavours with contemporary cooking methods and presentation.

Taking over the role of executive chef from Ben Devlin, Mr Barratt has truly made the kitchen his own with his mix of luxury and comfort.

Santiago Socrate, Harvest Newrybar

Argentinian-born Santiago Socrate has had no trouble making Byron Bay his home and showering residents with his culinary expertise.

Mr Socrate has worked his way up from a commis de partie position at Harvest to become the restaurant’s head chef last year.

He is best known making mouth-watering dishes using Aussie ingredients and flavours.

Ben Devlin from Pipit

Ben Devlin, Pipit Pottsville

With over 15 years of experience as a chef working in Australia and overseas, the home return of Mr Devlin was a welcome one to Northern Rivers fine diners.

The Pottsville restaurant was awarded a coveted ‘chef hats’ in 2019 under Mr Devlin’s reign and also named 2020 Regional Restaurant of the Year in the Good Food Guide and 2020’s New Restaurant & Sustainability Award in the Gourmet Traveller Magazine.

Bruno Conti, Di Vino Byron Bay

Bruno Conti migrated from Genoa to Byron Bay and fine diners have thanked him ever since.

Inspired by the Southern Italian Riviera, Mr Conti specialises in using a lot of fresh fish and light produce.

Robbie Oijvall, Light Years Byron Bay

Bringing a slice of South East Asia to Byron Bay, the Light Years head chef showcases creative flavours.

Hailing from Sweden, Mr Oijvall worked in Darlinghurst’s craft beer pioneers The Local Tap House and

China Diner in Bondi before heading to the NSW North Coast.

Steven Snow has been the heart of Kingscliff restaurant Fins for 30 years.

Steven Snow, FINS Kingscliff

Celebrating it’s 30th year in 2021, Fins at Kingscliff excels under the wisdom of head chef Steven Snow.

The restaurant’s fresh and exciting take on seafood has meant its been crowned a ‘hatted’ restaurant for the past 22 years under Mr Snow’s hands.

Mr Snow was also the feature chef on Channel 7’s primetime lifestyle program Guide to the Good Life.

Giorgio Ravelli, Cadeau Bar & Restaurant Brunswick Heads

Influenced by classic French and British dishes, Mr Ravelli excels at plating up uncomplicated, rustic food full of flavour.

The Swiss born chef worked in London, Sydney and Lugano before eyeing off the laid-back atmosphere of Brunswick Heads.

Denis Baker, Shelter Lennox Head

Full of ambition and verve, Mr Baker has been apart of this Lennox Head foodie haven since the beginning.

With a seaside view, Mr Baker’s creations using seasonal products sourced from local producers and suppliers hit the spot.

Potager Kitchen Garden at Carool in the Tweed is part of the paddock-to-plate restaurant trend. Photo: David Clark

Michael Lee, Potager Carool

Hailing from Scotland, this executive chef got his start in working in acclaimed kitchens like Season and Taverna.

Now working at the quaint and delightful Carool restaurant, Mr Lee incorporates the local taste into scrumptious dishes for Tweed residents and more.

Carlos Netto Jr, Taverna Kingscliff

Mr Netto Jr designs dishes to share at the scenic Kingscliff restaurant, using only the freshest produce from the local region and showcasing sensational Greek flavours.

The pastel dream of a restaurant also scored a renowned chef’s hat this year.

Acclaimed chef Alastair Waddell

Alastair Waddell, Frida’s Field Nashua

This menu situated in the Byron hinterland is delivered by Glasgow born chef Alastair Waddell.

Arriving in Australia, Mr Waddell became a household name through his time at Hamilton Island’s Qualia and Harvest Newrybar.

At Frida’s Field, he weaves magic with contemporary country dining using ecological farming practices.

Michael Coy, Courthouse Restaurant Mullumbimby

This Northern Rivers chef blends history and hospitality with farm-to-plate menu.

A 5-star trained chef, Mr Coy brings mixes pub classics with modern Australian cuisine and that talent earned the restaurant a 2021 People’s Choice Award in the Australian Good Food Guide.

Ballina RSL Club's executive chef, Stephen Mills.

Stephen Mills, Ballina RSL

He’s cooked for the super elite in high-end locations all around the world and now he’s on a mission to make the Ballina RSL a flavour destination.

When taking on the executive chef role in January, Mr Mills said he wanted to create great food at one of the Northern Rivers‘ largest venues, and believed the RSL was the ideal place to share his foodie experiences.

Michael Petrou, Karkalla Byron Bay

Karkalla, the passion project of proud Bundjalung owner Mindy Woods, wouldn’t be the same without the craftsmanship of head chef Michael Petrou.

Ms Woods returned to Byron to follow her dreams of opening a venue where people could connect with Aboriginal culture, art and stories through food.

Under the talented hands of Mr Petrou, who tantalises with his use of native ingredients throughout the menu, the restaurant has grown to great acclaim despite only opening in 2020.