Port Macquarie chefs: Get to know the faces behind your favourite meals
There’s plenty of delicious meals available across the Mid-North Coast, and a bunch of talented chefs helping to create them. Meet them here.
Mid-North Coast
Don't miss out on the headlines from Mid-North Coast. Followed categories will be added to My News.
The Port Macquarie dining scene has something for everyone. Whether you like exotic cuisines, nutritious meals, cafe treats, or even takeaway – you’ll find it here.
These meals are the result of dedicated local chefs, who love their work and regular customers.
While many hospitality businesses are currently desperate for chefs, front of house workers, managers, and more, The Mid-North Coast News is bringing you a look at some of our best and brightest in the kitchen.
Pardeep Singh
Pardeep is one of the keen chefs working at Tandoori Kitchen on William St.
The 28-year-old lives in Port Macquarie, and has been with the local Indian restaurant since September 2019.
A passion for his craft emerged in the early years of Pardeep’s life, and followed him the whole way through so far.
“I’ve loved cooking since my childhood and food’s fragrance is always tempting to me,” he said.
“The smells always makes me curious to create many more new dishes.”
Getting creative in the kitchen is one of Pardeep’s most beloved pastimes.
“I am very fond of serving diverse dishes to our customers, it makes me happy and inquisitive to know more,” he said.
“That’s the reason why I’ve been here, with Tandoori Kitchen in Port Macquarie, from last three years.”
Ramandeep Singh
Another chef serving up delicious Indian meals at the Tandoori Kitchen is Ramandeep.
The 27-year-old has also lived in Port Macquarie, working for the William St business, since 2019.
Like Pardeep, Ramandeep is passionate about flexing his creative muscles in the kitchen.
The keen young chefs describes his work as a fine art.
“It’s a creative process,” Ramandeep said.
“Plating up the food and creating new dishes is an art in itself.
“So chefing is a great profession with plenty of opportunity to be creative.”
Jade Fletcher
38-year-old Jade Fletcher grew up on the Mid-North-Coast and has lived in the Hastings region for most of her life.
She’s been working at Little Fish Cafe and Innes Lake Vineyard on The Ruins Way since 2015.
After completing five years in the local kitchen, Jade started a cooking apprenticeship in 2020.
She’s now in her third year of training, picking up plenty of handy skills under the guidance of French-trained chef and business owner Steve Delandemare.
Jade loves the team she works work, and says internal support makes all the difference in her job.
“The Little Fish kitchen is a tight-knit and efficient working environment where I get to explore my culinary creativity,” she said.
“I love working with other passionate people who welcome my input on our seasonal menu.”
Like Pardeep, Jade’s passion for chefing has followed her through life since childhood.
“I have always loved cooking, since a young age,” she said.
“I would always argue as a teenager with mum as to who would cook dinner because I would want to learn and create new dishes.
“That passion never faded.”
Billie Brennan
Billie Brennan is one of the young kitchenhands putting together some of your favourite local pizzas.
The 18-year-old has been working with Crust Port Macquarie for more than two and a half years.
For the young Port Macquarie resident, chefing comes down to the feeling it gives happy customers.
“Food makes people happy!” Billie said.
“There aren’t many other jobs where you get to make people happy every day.”
Getting to know customers, and helping bring a smile to their faces, is part of the reason Billie has been with Crust for so long.
“It’s good to see your regular customers come in and say ‘hi’ to you, and greeting them with their name makes it more personal,” she said.
“Knowing they’ve come to Crust because they love the food that we cook, and our fresh in-house ingredients, is the reason we’re pizza lovers.
“We’re obsessed with making the freshest, tastiest pizzas using the best quality ingredients.
“It’s this passion for pizza that drives us to bring people closer through delicious food that’s prepared with love.”
Billie said that her Crust team come into work knowing their role is about so much more than just takeaway pizzas.
“We believe that people connect over food, and pizza is the greatest food in the world!” Billie said.
“We also make a range of sides, desserts, and beverages that complement our famous pizza menu.
“We belong to our local communities because we’re locals too.
“We care deeply about each and every order that leaves our store, which is why we’ve built our reputation on delivering quality fast food for a range of tastes at the best value for money.”
Finlay Magnus
17-year-old Sancrox resident Finlay Mangus is another passionate chef bringing great meals to the people of Port Macquarie.
Working on the busy Gordon St cafe, Social Grounds, Finlay loves the family feel that comes from working in the kitchen.
“What I love most about cheffing is the teamwork and creativity of it,” he said.
As you can see from the delicious treats he serves up, Finlay’s creative abilities shine in both taste and presentation.
The young chef said his favourite part of the job is seeing happy customers enjoy the meals he makes.
“Another great outcome of being a chef is the seeing the appreciation on customers’ faces,” Finlay said.
Cody Rogers
Another young Port Macquarie chef you might recognise is 23-year-old Cody Rogers.
He’s one of the newer additions to Bloom – also known as LV’s on Clarence – and has been with the kitchen team there for almost 6 months now.
Like many other local chefs, Cody bring a lot of passion to the role, seeing the beauty in a well-cooked meal.
“Chefing is art, health, and community all in one,” he said.
“You translate health and sustenance into beauty and flavour.”
For Cody, it’s all about making a difference in the lives of those you’re cooking for.
“You’re in the business of experience and happiness,” he explained.
“You can use chefing to change lives and make days, which is awesome!”
Cody is currently completing his apprenticeship with the local cafe.
Dylan Chin
Kendall’s Dylan Chin is another young gun in the kitchen at Bloom.
He’s 18-years-old and has been a junior kitchen hand for about a year now.
Like his co-worker, Dylan loves the chance to get creative in the kitchen.
“I love the different types of foods you can make,” he said.
“And the food art you can create is amazing.
“The smiles your cooking brings to peoples’ faces is my favourite part of the job.”
Meet the talented young artists from ARTEXPRESS 2025
The annual art exhibition which shows some of the most outstanding and exemplary artworks across NSW by HSC visual arts students has opened. Meet the students and see their amazing works.
‘Amazed you were conscious’: Drunk as skunk driver slammed
A slurring, dishevelled Mid-North Coast council worker, who blew one of the highest blood alcohol readings a magistrate has ever seen, has been sentenced.