Our Chefs, Our Culinary Masters

Local Tastes

Posted 11 December


Drive north of Brisbane to discovery the culinary delights of the Moreton Bay Region's Top Chef's. Creating dishes to dazzle the senses, featuring local produce from bay to paddock, you'll be wondering what took you so long to make the drive #WorthIt.

TIM STANTON

Head Chef, Mon Komo Hotel

Chef Tim Stanton’s passion for cooking began at a young age, when we undertook an apprenticeship with his Grandfather. He then worked his way through 5 Star hotels and resorts including Lilianfels and the Hydro Majestic in the Blue Mountains. After gaining experience in Sydney and Melbourne, Tim worked under executive Chef John Slaughter of the Fairmont Resort by Sofitel where he was allowed full creative control of the Signature Restaurant.

Known for his creative flair, Tim’s passion and knowledge for cooking is evident in Mon Komo Hotel’s Menu where he uses locally sourced ingredients from the region including Moreton Bay Bugs, Bay Prawns and local Snapper.

NICK TZIMAS

Chef & Owner, The Golden Ox Restaurant & Function Centre

Born in Greece, more years ago than he cares to remember, Nick Tzimas knew he wanted to become a chef from a very early age. Gaining his qualifications at the College of Tourism in Thessaloniki, Greece and at Dr Spicer’s College in Tegernsee, Bavaria Nick has developed a Modern Australian cooking style.

After living in Germany and the UK Nick made his way to Brisbane before settling on the Redcliffe Peninsula where he and Virginia opened The Golden Ox Restaurant, which is still operating more than 41 years on!

Having lived and worked in the Moreton Bay Region for many, many years Nick will be using his cooking skills to showcase the versatility of local fresh produce such as Moreton Bay Bugs by preparing The Golden Ox’s signature dish, Bugs Galliano, at cooking demonstrations throughout the Moreton Bay Food + Wine Festival.

YUGI

Teppanyaki Chef, Tempest Seafood Restaurant & Teppanyaki

Internationally trained, Yugi is not only a head chef; he is a teppanyaki master. To master this skill takes many years of constant training to learn new tricks and discover new ways to delight guests with the exhibition of live cooking.

Using the best local produce Yugi transforms the grill into a stage when he performs a dining feast of entertainment.

Tony Tierney

Super Star Head Chef, Ocean View Estates

Head Chef Tony Tierney did his apprenticeship at Ocean View Estates, but was head hunted by Alistair McLeod on completion and had an amazing few years chefing at Brett's Wharf and was Head Chef at Tank Restaurant in Brisbane City. Like the prodigal son with new ideas, skills and passion, Tony returned to Ocean View Estates where he has taken the restaurant from strength to strength.

With passion for all things food, Tony’s creativity runs wild between the a la carte restaurant with a slightly Japanese French Fusion of flavours to the laid back style of the Binary where it is all about tasting our own craft beer & estate grown & made wine with matching food. You deserve to indulge in food created with finesse and passion at every visit.

Mark it in the diary!

Moreton Bay Food and Wine Festival will be returning in September 2019. So sign-up to the early alerts, follow the facebook page and book that hotel room in Redcliffe for the weekend of 14th and 15th September. 

Hashtag your foodie experiences around the region on Insta #visitmoretonbayregion or tag us @visitmoretonbayregion on Facebook!

Looking for more things to do and see? Pop into one of the region's Accredited Visitor Information Centres, the volunteers have a wealth of local knowledge.

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