Toowoomba’s The Plate recruits legendary Australian chef Russell Armstrong to lead kitchen

One of Toowoomba’s top restaurants says it’s preparing to go to the next level after securing a legendary Australian chef to lead its kitchen. Learn about the famous names he’s served:

The Plate restaurant's new executive chef, Russell Armstrong (pictured with head chef Vivek Calaco), comes with more than 50 years of experience in kitchens across the world.

He’s worked in some of the world’s best restaurants and served meals to famous names like Roger Moore and Coco Chanel — now Russell Armstrong is bringing his personal touch to one of Toowoomba’s top eateries.

The Plate restaurant's new executive chef, Russell Armstrong, comes with more than 50 years of experience in kitchens across the world.

The legendary chef with more than 50 years of experience across the globe has joined The Plate in North Toowoomba as its executive chef and is already adjusting the menu to take advantage of the venue’s access to fresh produce and a working butchery.

A veteran of the industry, Mr Armstrong completed his apprenticeship in Brisbane as a teenager before cutting his teeth in some of Europe’s top restaurants.

“I knew there had to be something better because there were all these French chefs that were running hotels — there were no Australian chefs running hotels here back then,” he said.

These included the Connaught Hotel in London, where celebrities like David Newman, Roger Moore, Coco Chanel and David Nevin dined.

“Connaught was technically perfect in every single way — I learned how to make jellies and terrines and I was on the sauce section for 12 months,” Mr Armstrong said.

“I remember running upstairs from the kitchen (on morning), looking for something and I burst into the dining room and right in front of me was David Nevin and Roger Moore, having breakfast.

“Coco Chanel used to come over quite a bit and stay for a week — it was nice to serve them.”

He then moved to France to work at three-Michelin star venue Troigrois under the famous Michel Troisgros, which he called a “tough environment”.

After helping launch Australia’s first six-star hotel, the Palazzo Versace on the Gold Coast, and owning his own Brisbane eatery Seasalt at Armstrong’s, he spent seven years working with the Rock Group of restaurants in South Africa.

His service to the industry earned him an OAM and a Centenary Medal in 2001.

Russell Armstrong, chef-owner of Seasalt at Armstrongs, 2008.

Mr Armstrong’s appointment comes four years after he was supposed to start working for Plate co-owner Alister Ferguson’s original Toowoomba project — a revamped Spotted Cow.

“We had the Cow bought, myself and a couple of notable names, we’d paid our deposit and we were waiting for settlement and during that time I’d gotten Russell over from South Africa to be the head chef,” Mr Ferguson said.

“We were about to settle and they asked for an extension, and in that time, then Covid hit so I asked my lawyer to get out of it.

“I had to tell Russell we weren’t moving forward with it.”

Russell Armstrong at the Versace office at Main Beach, 2000.

Now settled in Toowoomba, Mr Armstrong said he was keen to work with head chef Vivek Colaco on the menu and atmosphere.

“We are at an advantage, because we grow better Asian vegetables than in Asia, because we have better air, the right climate, less population and it means great produce,” he said.

“The great thing is we’ve got this butchery right next door.

“I’m arching over the top of it, we design the menus between us — I’ve changed things up a bit, changing the sauces.

“You’ve got to get used to your clientele — the worst thing you can do is just say, ‘f--- that menu, I’m going to do a new one’.”

Chef Russell Armstrong with his Cha ca ca chung, Vietnamese fish & noodle dish available at Armstrong's in Brisbane, 1999.

Chef Russell Armstrong of Tables at Toowong, 1996.

Mr Armstrong said his approach to kitchen management was direct, something he demonstrated during the film shoot for this story by reprimanding one of his chefs for sealing off the steak rather than cooking it.

He lamented the changing nature of restaurants, arguing the best kitchens should always be tough environments that deliver outstanding quality.

“People don’t go away wondering about my opinions on anything,” Mr Armstrong said.

“I grew up like that, with cooking and anything else – it’s a tough environment.

“Now there are so many HR rules that it’s just a mockery — it shouldn’t have been as tough as it was, but now nobody wants to work hard and nobody has got the passion.

“The only people who are passionate are the ones trained in Europe.”

Mr Ferguson said his new executive chef’s enthusiasm was exactly what the restaurant needed.

“Listening to Russell in the kitchen has been great, we’ve got chefs in there that work well to that style,” he said.

The Plate is open for lunch and dinner between Wednesday and Sunday.