Sunshine Coast’s best chefs revealed as industry is hit hard by Covid-19 lockdown

The table service has stopped and the Sunshine Coast has gone into lockdown, which makes it even more important to give our region’s best chefs a well-deserved shoutout. Here is who made our top list. VOTE FOR YOUR FAVOURITES

The top Sunshine Coast chefs Mitch Smith, Lee Jeynes, Fabian Oliveau, Chris Sell, Alejandro Cancino and Andy Davies.

They often hide inside their commercial kitchens and let their food do all the talking.

As the Covid-19 lockdown hits the hospitality industry hard once again, the Daily decided to reveal the names and faces of the Sunshine Coast’s top 19 chefs in a bid to highlight the talent the region has to offer.

And give our readers some inspiration for their next night out after lockdown.

In no particular order, here is the list:

Locale Noosa head chef Chris Hagan

Chef Chris Hagan from The Long Apron

After six years of being the head chef at The Long Apron, Mr Hagan has recently joined the extremely popular Noosa Italian eatery Locale.

Since his appointment he has changed the menu and is a huge reason for the restaurant’s success.

Being able to create memorable dining experiences and making people feel happy through food are just some of the reasons Hagan loves to cook.

Makepeace Island head chef Zeb Gilbert

Former co-owner and executive chef of Wasabi Zeb Gilbert in Noosa Heads.

In August last year Mr Gilbert was appointed executive chef at Makepeace Island after being with Wasabi for seven years.

With his love of fishing and local produce this new venture fits perfectly.

Rice Boi executive chef Mitch Smith

Head chef Mitch Smith serves up a plate of 10-hour braised coconut beef at Rice Boi.

One of the most popular restaurants around is Mooloolaba’s Rice Boi.

With 17 years of experience Mr Smith has worked at, and run, numerous Queensland hotels and restaurants.

Rice Boi is now his fifth restaurant and if the reviews are anything to go by it’s a food lover's gold mine.

Fenn Foods chief executive Alejandro Cancino

Celebrity chef Alejandro Cancino is launching the world's first carbon neutral vegan beef. Picture: Lachie Millard

Mr Cancino has spent many years as a top chef and is continuously building a remarkably successful career as a respected culinary talent.

He’s worked in Australia and internationally and is now pioneering plant-based cuisine under his own vegan food-label, Fenn Foods.

The Lakehouse group executive chef Damien Grimes

With 23 years experience in the food industry, Grimes has a range of talents, skills and overall culinary knowledge.

From large scale catering of 2000 patrons, country house hotels, Michelin star restaurants and multiple outlets within the Conran Group, it’s clear to see why he is one of the best.

Frenchies Brasserie Noosa head chef Fabian Oliveau

Fabian Oliveau, head chef at Frenchies Brasserie

After playing a pivotal role in the first Frenchies Brasserie in Sydney's Northern Beaches, Mr Oliveau made the move to Noosa in 2019.

Frenchies created an instant buzz when it opened its doors in 2019 and it’s no surprise this man in the kitchen had something to do with it.

Giddy Geisha head chef Alejandro Soto

Mr Soto has years of experience as an experienced senior chef with a demonstrated history of working in the restaurant industry.

After completing his masters degree in culinary arts and chef training from Le Cordon Bleu Peru, his skills within hospitality is what makes him one of the best.

Market Bistro head chef Harry Lilai

Head chef Harry Lilai prepares for the forthcoming RCH chefs dinner at Cecconi's Restaurant, Crown.

Mr Lilai has been cooking for 27 years and is one of the biggest names on the Sunshine Coast.

After his work in high profiled Melbourne-based restaurants like Cecconi’s, 400 Gradi and the Town Hall Hotel, Mr Lilai has made the move up north to the highly respected Market Bistro.

Nambour RSL executive chef Ruth Wood

Ms Wood has worked in a range of positions at restaurants located in Brisbane, Melbourne and out in the mines.

This gave her the opportunity to learn new techniques and cooking styles of Australian cuisine.

She now brings a wealth of skills and experience to work every single day.

The Dock head chef Chris Sell

The Hatted Chef has been developed by The Dock Mooloolaba, led by executive chef Chris Sell who was awarded a Good Food Guide Hat in 2016. The range of heat and eat meals was developed to provide work for Dock staff and meals for Dock diners while the restaurant was closed for dining in. Photo Patrick Woods / Sunshine Coast Daily.

Mr Sell has over 16 years experience working in numerous hatted restaurants in Queensland.

After pioneering the ‘Hatted Chef’ last year during Covid Mr Sell and his team are now back in full swing at the popular Mooloolaba restaurant.

Noosa Beach House head chef Peter Kuruvita

Peter Kuruvita all smiles ahead of the 2019 Noosa Food and Wine Festival.

Mr Kuruvita is a chef, restauranter and television personality who brings his love of food to the coastal dining of Noosa Beach House.

The stylish menu on show reflects Mr Kuruvita’s unique approach to cooking which is inspired by his global travels.

Pier 33 head chef Lewis Dockerill

With a clear knack and passion for seafood Mr Dockerill is in the perfect spot with Pier 33.

Sourcing only the freshest and local seafood along with the right seasonal ingredients, Mr Dockerill is a clear reason why Pier 33 continues to blossom.

Private Dining head chef Andy Davies

Private Dining head chef Andy Davies.

Mr Davies has been cooking since he was 17 and has become a highly sought-after chef throughout Australia.

He has been a recipient of the Good Food Guide Chefs Hat multiple times.

His passion, hard work and dedication allows him to continue growing as one of the Sunshine Coast’s most respected chefs.

Good Food Fellas head chef Raymond Vonder

Raymond Vonder and Joel Young, from Sunshine Coast-based food truck Good Food Fellas.

After taking the coast by storm in his food truck and partnered with his mate Joel Young, it’s understandable that Mr Vonder is included in this list.

With a new menu each week the pair are shifting the stereotype based around food trucks.

Most people on the Sunshine Coast know about the Good Food Fella, and how they are two well dressed blokes serving delicious food from a trailer.

RACV Noosa executive chef Lee Jeynes

Executive chef of RACV Restaurant Lee Jeynes with one of creations. Picture: John McCutcheon

After delving into cooking when he was 16, Mr Jeynes has since been a successful chef around Australia and in his home country of Wales.

He was on the Welsh national culinary team for 14 years cooking for many high profile people and their functions.

The move to the Sunshine Coast saw him fall in love with the lifestyle and he still enjoys furthering his craft each day.

Rice Boi owner Tony Kelly

Chef and businessman Tony Kelly inside the newly opened Market Bistro in the Maroochydore CBD's Foundation Place. Picture: Matty Holdsworth

Mr Kelly has worked in and operated a number of high classed restaurants in Queensland and in America.

He has received a number of awards such as the Coast’s Restaurant of the Year and several Wine List of the Year awards.

His main focus at the moment is continuing to run his successful restaurant of Rice Boi on the famous multimillion-dollar Mooloolaba wharf.

Tides Waterfront dining head chef Andrew Strange

Tides Waterfront dining head chef Andrew Strange at the Maroochy RSL Club. Picture: Cade Mooney

Mr Strange has been a Chef on the Sunshine Coast for over 30 years and in that time he has collected and been a part of restaurants receiving numerous awards.

He previously won a top 3 fine dining restaurants award at Ellmo’s Restaurant and has now taken his talents to Tides where he is also a part owner.

Whiskey Boy head chef Geoffrey Marcq

Whiskey Boy head chef Geoffrey Marcq with Berardos executive chef Tim Montgomery. Picture: Geoff Potter

Mr Marcq is an extremely familiar face of the Noosa Food and Wine Festival as he is a fully trained chef, as well as being a pastry chef.

He has travelled from France to be a part of the Noosa foodscape and is wanting to put his stamp on modern Australian Cuisine.

Rickey’s head chef Josh Smallgood

Mr Smallgood’s training began in Melbourne, and went on to work at numerous one and two hatted restaurants.

He is known at one of the Coast’s most prominent restaurants and his passion for working with local and fresh seafood is just one of the reasons he has been a perfect fit for the Rickey’s kitchen team.

Originally published as Sunshine Coast’s best chefs revealed as industry is hit hard by Covid-19 lockdown