Perth Chef Potatodors

donhancey_stitchedDON HANCEY
Owner, Panorama Catering

Don Hancey is the face of the WA food industry. With a high profile in the local media and thriving consultancy and catering business, Don is the first port of call for many of WA’s food producers. Looking for a kick? Try Panorama’s Patatas Bravas!

Recipe – Patatas Bravas

ramon_stitchedRAMON VAN DE GRIENDT
Executive Chef,  Qantas Club

Ramon comes to us with over twenty years global experience within the culinary world.  With a passion for travel and exquisite food, Ramon has been delivering excellent meals in Perth since 2009 and now holds the title of Executive Chef at the Qantas Club in Perth.

chrismalone_stitchedCHRIS MALONE

Chris Malone is officially Australia’s number one Apprentice Chef, having earned the title at the Australian Culinary Federations National Apprentice competition. Realising his passion at an early age of 15, the ‘A’ grade student left school to start his dream and has never looked back.

danmasters_stitchedDAN MASTERS
Head Chef, Rockpool Bar & Grill

At the young age of 15, Dan Masters discovered his passion for food. Dan travelled to many corners of the earth  – namely London, where he worked at the famous Le Gavroche. A year was then spent in the kitchen of Thomas Keller’s restaurant, The French Laundry, before returning to Australia. Holding the Head Chef position at Rockpool Bar & Grill Perth, Dan’s food philosophy is using excellent local produce cooked simply and he hopes the trend to respect and nurture our food supplies continues.

Recipe – Royal Blue Potatoes Sautéed in Wagyu Fat with Garlic & Rosemary


Owner, FIGJAM Hospitality

From the North of France, to London, Bermuda then finally back to Australia, Ian Leaning is a qualified Butcher, Pastry Chef and successful business owner of FIGJAM Hospitality. Ian’s passion for food and travel was the perfect match and after completing his Chef diploma at Westminster College in London, award winning Ian believes that great food is a must and his delectable work and untouchable reputation are fine examples of this.

potatodor_stephenclarkeSTEPHEN CLARKE
Clarke’s of North Beach

Stephen Clarke is Head Chef at multi award winning restaurant Clarke’s of North Beach. Voted Chef of the Year four times (most recently 2012), his restaurant lays claim to over 17 amazing awards. A passionate supporter of the local food industry, try his Dutch Cream chips, they are simply amazing.

Recipe – Delicious Chips

potatodor_ryanlarsenRYAN LARSEN
Chef, The Classroom

In 2011, Ryan Larsen was named the Restaurant and Catering Industry Association’s WA Apprentice Chef of the Year. He is the Chef at The Classroom in North Perth, where his passion for detail and fresh produce are evident in each mouthful.

Recipe – Potato Gnocchi

potatodor_sophiebudSOPHIE BUDD
Chef, Owner Taste Budds Cooking Studio

Sophie runs Taste Budds Cooking Studio in North Perth. With a super training resume under the likes of Rick Stein and Jamie Oliver, Sophie believes in using simple ingredients, in simple cooking to make fabulous food. Try her fantastic Bubble and Squeak.

Recipe – Bubble and Squeak

potatodor_dansharpDAN SHARP
Owner, Sharp Infusion

Regional Chef Superstar Dan Sharp, Owner of Sharp Infusion, is known for fine catering. Winning the 2007 Nestle Golden Chefs Hat award in Sydney was the start of his culinary journey. Try this wonderful potato canapé on a summer afternoon and taste his passion for fresh produce.

Recipe – Baby Potato Halves

potatodor_richardtaylorRICHARD TAYLOR
Executive Chef, Perth Convention and Entertainment Centre

Richard Taylor began his career at The Ritz Hotel in London. He worked in many of Europe’s finest establishments before moving to Australia in 2008. Joining the ranks at Perth Convention and Exhibition Centre in 2013, Richard leads and mentors a dedicated kitchen brigade in the largest catering operation in Western Australia serving PCEC, Diggers and Dealers and the exclusive, annual Leeuwin Concert.

Recipe – Butter Chicken and Potato Tart

Owner & Chef, Foragers Field Kitchen Pemberton

Originally from the Barossa Valley in South Australia, Sophie qualified as a chef at the Pheasant Farm Restaurant with Australian food icon Maggie Beer after which she cooked her way around world before settling in Fremantle in 1991.

Now a writer, teacher and mother of two Sophie runs Foragers; a farm-based cooking school and restaurant with self-contained chalets on a smallholding located 6km south of Pemberton in the Southern Forests region.

Director, Emerald Catering Services

Originally from Ireland, Ultan worked under Head  Chef William Stienbec in Hotel Europe, he travelled to England and worked under Head Chef Idris Caldora before landing a job in Park Lanes Grosenver House  under Chef Andy Lee while Andy was a Nico Ladennis protégé.  Leaving England he set his sights on France and worked with  Chef Jonny Ricci in Restaurant Les Castorss Meribel then on to the south of France where he worked on board Super Yacht Midnight Saga working under Master Chef Herve Grail before returning to Ireland to head up the team in the oldest Yacht Club in the world The Royal Cork Yacht Club.Ultan later moved to Perth in June 2008 and started as a Junior Sous Chef at Victoria Station, Crown Perth. He quickly moved through to Sous Chef under Michael Wilcox and was again promoted to Head Chef in December 2009. Ultan then started with Sandfire Resources managing and cooking for an exploration camp as fly in fly out. Previously as the Head Chef at Parliament House, Ultan is now the co-business owner of a catering company.

Freelance Chef, Fiji

Shane completed his apprenticeship training at Sydney’s fine dining establishments, The Bathers Pavilion, Rockpool and with Sydney’s famous Merivale Group.

After stints in fine dining restaurants and high end resorts in Adelaide, Palm Cove, Queenstown, Fiji, Sydney and Thailand, Shane landed in Perth, just in time for the opening of Print Hall. He was the Executive Chef at Print Hall until March 2015.

Shane has recently moved on from Print Hall is in Fiji with his family.

Executive Group Chef, Cocktail Gastronomy

Originally from Carnarvon, Stuart started his journey at 44 King St in the heart of Perth.  Since qualifying, he has worked alongside chefs such as Russell Blaikie, Justin Bell and Peter Manifis.

Gaining a wealth of experience from a multitude of areas within the food industry, Stuart moved on to become the Executive Chef at Barchetta and The Blue Duck before spreading his wings for some adventure in Melbourne where he became the Senior Sous Chef to Brendan McQueen at Matteo’s, a 2 Hat restaurant in North Fitzroy.

Now back in Perth, Stuart is the Group Executive Chef of the Cocktail Gastronomy Group.  He oversees three award winning venues – The Classroom, Lucky Chan’s and the newest venue in the group The Dutch Trading Co.  Each venue has a distinctly different menu and theme, requiring Stu to keep his finger on the pulse with current techniques and trends.

Executive Chef, Young George

Chef Melissa Palinkas a forward thinking chef has been working in the industry for the past 23 years forging a name for herself in Perth as well as working in London as head chef in upmarket gastro pub, The Calf in Clappham.

Since returning home to Perth, Melissa has worked as the Executive Chef of Mash Brewery and as Head Chef of The Cabin. In June 2015, Melissa became part owner and Executive Chef of Young George in Fremantle. Young George’s ethos is nose to tail with an emphasis on local and seasonal and farm direct. They specialise in charcuterie and its all handcrafted in small batches, using traditional methods and applying them to different cuts of meat and game!

Head Chef, Eagle Bay Brewing Co

Rupert has headed up the kitchen team at Eagle Bay Brewing Co since first opening their doors on December 8th 2010. Rupert came to our shores from the UK several years ago, to start a sunnier life with his young family. Back in the UK, Rupert was the Head Chef of the St Enodoc Hotel in Rock, Cornwall, and prior to joining Eagle Bay Brewing Co, Rupert was part of Aaron Carr’s team at Vasse Felix.

Rupert and his team creates seasonal menus full of good honest fare using local produce, including herbs and salads plucked fresh from our organic kitchen garden. Perennial favourites include wood fired pizzas and gastro pub classics such as steak, gourmet burgers and fish and chips with a good selection of vegetarian dishes and gluten free options. Our food is cooked fresh, to order, with no short cuts.

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