Stokehouse St Kilda names Jason Staudt as new executive chef
For lovers of aphrodisiac crustaceans, the world is your oyster at popular St Kilda restaurant Stokehouse, with a special deal running throughout next month. It comes as the foodie hotspot announces an impressive new executive chef.
Inner South
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A beloved St Kilda restaurant is serving up $2 oysters throughout next month.
Take a seat in the Stokehouse’s STOKEBAR or soak up the sunshine on the beachside terrace while slurping back a selection of Australian oysters.
The delicious deal is available every day throughout October, from 12pm until late.
Meanwhile, the celebrated restaurant has welcomed a new executive chef following an intensive three-month recruitment process.
Before joining Stokehouse, Jason Staudt spent four years as head chef at two-hatted restaurant Aria Sydney and two years at Bea Restaurant at Barangaroo House.
He also worked with celebrity chef Matt Moran on his menus for Singapore Airlines, as well as several cookbooks.
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Stokehouse owner Frank Van Haandel said Staudt, who has a passion for seafood and sustainability, had been “a standout” during the recruitment process.
“His vision is aligned with ours, he recognises and understands what Stokehouse customers want,” he said.
“Jason’s style of food is understated, but all the better for it and we know that it will work perfectly on the beach.”
Staudt, originally from Canada, said the Stokehouse was the “perfect next step” in his career.
“I am looking forward to exploring Melbourne restaurants, meeting new people, discovering new ingredients and building strong relationships with passionate and sustainable producers as we grow together,” he said.
Staudt will join the Stokehouse team in November.