NSW south coast's best chefs from Glen Simpson to Remi Lachiaille
This is as close as you’ll get to a Michelin star restaurant south of Sydney. We reveal some of the hottest chefs and restaurateurs on the south coast.
The South Coast News
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Eating their food is as close as you will come to a Michelin star on the south coast.
From representing their nation in competition to working in kitchens alongside some of the world’s best, these culinary ground breakers are raising the bar and creating unique tastes on the south coast.
Here we reveal some of the south coast’s top chefs.
GLEN SIMPSON AND JAN SEMMELHACK
Mimosa Wines and Restaurant head chef Glen Simpson understands the concept of ‘paddock to plate’ like no other.
The 38-year-old has teamed up with 29-year-old German sous-chef Jan Semmelhack, who helped Berlin’s Restaurant Tim Raue gain a Michelin star, to turn the restaurant into one of the best fine dining experiences on the south coast.
From Ulladulla, Mr Simpson, a keen hunter and fisher, got his start at Bannisters by the Sea in Mollymook at 21, before he was drawn to the scenic Bega Valley.
“I love the beach, the inlets, and nature. I can’t see myself living anywhere else,” he said.
“My old man taught me how to hunt and live off the land, so I respect the whole process of killing only for food.”
The fact 90 per cent of the menu is from the sea is an extension of his passion for the ocean, and foraging and preparing seafood.
Mr Semmelheck has travelled to Luxembourg and Shanghai with the German national culinary team and travelled to Australia as a backpacker last year.
He volunteered with BlazeAid in Cobargo, helping rebuild fences destroyed during the Black Summer bushfires before deciding to join the restaurant team.
His focus is “interesting” and “edgy” desserts, he says are “a bit more extraordinary than the normal”.
“The flavour is always a priority, and has to be on point,” he said.
“That’s what I always try to achieve.”
He says he was forced into the world of cooking by his parents, although not directly.
“When I was at school my parents were both working and left me instant soup or noodles with a note for me to pick one to eat,” he said.
“I had siblings who were hungry too so I got into cooking before joining a catering company.”
Mr Semmelheck said the restaurant’s new manager Aymeric Grand has a vision which will keep him around for a while to come.
Since taking over the restaurant last year, Mr Grand is quickly growing the reputation of the establishment.
“He has aspirations and I am keen to be part of that,” he said.
“I want to stay here because it’s paradise. You don’t get better than this.”
PATRICK HANEY
Portland-born chef Patrick Haney has helped turn Worrigee’s latest place to eat, The Growers, into a south coast sensation.
Mr Haney uses produce from the surrounding areas, including Batemans Bay oysters, Milton Beef and smoked goods from Eden Smokehouse.
After moving to Australia eight years ago, he honed his craft in Australian kitchens like Opera Bar and Cruise Bar before moving to the south coast.
WADE WOOLHOUSE
Wade Woolhouse hails from Rocky Hall and began experimenting in the kitchen as a child but never imagined he would one day become a chef.
“My childhood was rather alternative, ‘free-range’ even. Most of the time if I was hungry I had to make something for myself to eat, so this, combined with my creative and curious mind ended up with a lot of experimenting in the kitchen,” he said.
“I spent a lot time in the ocean and bush foraging, and as a result, native and wild grown fruits, flavours and seafood have a strong influence in my current cooking style.”
With David Arens, Luke Mangan, Marco Pierre White and Heston Blumenthal as his biggest inspirations, his signature dishes at Wheelers are seafood pasta, fresh Balmain bugs, fish, scallops, mussels and squid sauteed in garlic, chilli, torn herbs, olive oil and a hint of lemon.
REMI LACHIALLE
Remi Lachiaille’s introduction to cuisine began early.
The head chef has fond memories of sitting in his childhood kitchen in the South West of France watching his father cook.
After graduating from culinary school in Biarritz on southwestern France’s Basque coast, before moving to Strasbourg to study and develop his knowledge of wine.
He then travelled to Ireland, working in many Michelin-starred restaurants including Thornton’s, The Greenhouse and Chapter One before becoming sous-chef at Mews.
In 2019 Remi moved to Australia, beginning in Melbourne and finding his way to Mollymook last year.
DAVID TINKER
While chef Richard Tinker was in London he became Pierre Gagnaire’s sous-chef at Michelin-starred Sketch, then while in Sydney he worked alongside French-Canadian celebrity chef Serge Dansereau at Bathers’ Pavilion.
Now back in his home town of Batemans Bay, he balances classic French technique with Japanese influences, using strictly fresh local produce including sea urchin from Montague Island near Narooma.
After taking his first job in high school at the pizza section of the Starfish Deli in Batemans Bay, Tinker knew he wanted to be around food, but didn’t realise it would take him to some of the best restaurants in the world.
After losing $12,000 worth of stock during the Black Summer bushfire tragedy, the restaurant has gone from strength to strength.
HUW JONES
Chef Huw Jones and his wife Renee Loftus operated award-winning Merimbula restaurant Zanzibar Cafe for five years before creating Banksia Restaurant in the heart of Pambula.
Jones spent two years working with Tetsuya Wakuda in Sydney, and spent time at Margaret River’s Amberley Estate Restaurant.
The husband and wife duo were awarded a Good Food Guide ‘Chef’s Hat’ in 2014 and 2015, followed by two in 2016, and another in 2017. Their food was also included in the Financial Review’s “Top 100 Restaurants” of 2016.
After operating several successful pop-ups, notably at Pambula’s Historic Grange, Jones found the perfect home for their elegant cuisine, purchasing Pambula’s heritage-listed old bank in 2018 for the setting of their latest fine dining venture Banksia Restaurant.
PETER COMPTON
Chef Pete Compton has experience in top Melbourne restaurants Circa and Bacash, and suggests everyone start their meal with oysters.
“Running a restaurant can be tough at times but I wouldn’t haven’t any other way,” he said.
His restaurant caused a stir when it opened in 2007, bringing modern, locally sourced, sophisticated food to a refitted cottage on the banks of the beautiful Moruya River.
Compton’s ever changing menu is predominantly modern Australian with a French twist, and the restaurant is known for its quality cured meats.
Signature dishes include house-made prosciutto, sliced thinly with creamed goat‘s cheese, grilled nectarines and balsamic glaze.
Others include seared scallops, crab filled zucchini flower, Provençal salad and tomato beurre blanc and finish with a chocolate fondant, white chocolate mousse and doughnut ice cream.
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