Chefs & Foodies

 Our mouths are salivating for who is coming to Relish this year!  Thank you to 2018 Relish chefs!

 

Danyon Wellings

Danyon is a passionate newly qualified chef of The Vinyard, his dedication to creating dishes with finely matched ingredients has seen him rise within the kitchen. Danyon began his love of Hospitality working in local restaurants front of house, however his interest in food quickly became apparent and his apprenticeship at Gatakers Landing Restaurant under Chef Saul Collins began. Danyon joined The Vinyard Team in 2016 working again with Saul and his skills have continued to progress, along with his interest in developing his own unique dishes. Recently qualified and a Chef in his own right Danyon is an excellent example of dedicated regional Queensland food-lovers. 



Jason England

Local prodigy Jason started his career as a chef at COAST Restaurant way back in 2010. A massive part of Jason’s menu and food philosophy involves fresh, local produce. Especially considering his relationship with local food suppliers and producers is second to none. He believes a key component to making delicious aesthetic food comes from the produce and what better way to show off his talents then with the finest produce the Fraser Coast has to offer.

Dan and Steph 

Dan & Steph were the 2013 Winners of My Kitchen Rules. Their passion & flare in the kitchen now features in their menu of smart modern Australian cuisine at their Hervey Bay restaurant. EAT at Dan & Steph’s is a small local family run restaurant who use the fresh local produce and small businesses who love to share unique food and experiences.




 

Matthew Taylor

Matthew Taylor, 20 has recently became a qualified chef after completing his 4 year apprenticeship. Matthew has worked at EAT at Dan & Steph’s since he was 17 years.He discovered his passion for cooking when he was 12 years old and had started preparing meals at home for is family. One of the main joys he get out of cooking is the opportunity he gets to express himself in food and being able to please others with his creations. ‘I really enjoy cooking a lot of Italian food, but I also love creating plated desserts and experimenting with a lot of sweets’.