Ben D'arcy - Shadowfax Winery
Having worked in some of Melbourne's leading restaurants and hotels including The Stokehouse, Becco, The Argo, Lindrum and Le Meridian for more than 17 years, Ben's skills in the kitchen are highly tuned.
With great adaptability and dedication to creating innovative dishes using the best available seasonal produce, Ben has achieved great success in his role as Head Chef of Shadowfax, a position he has held since early 2012.
People flock to the winery’s restaurant each and every day to savour many of his signature dishes such as his hand made pastas and tiramisu.
Daniel Brehaut - Black Bull Tapas Bar & Restaurant
Daniel Brehaut has a wide range of experience working in fine dining restaurants in the Pacific Islands to casinos in Queensland and in Melbourne.
Daniel now owns and cooks at Black Bull Tapas Bar and Restaurant and Mojo Mama Mexican Street Food, between his spare time you can hear him on Bay 93.9 talking about delicious recipes or read about it in Bay Lifestyles magazine.
Daniel has competed in cooking competitions in Australia and overseas such as Australian championships at the Sydney and Melbourne food expo’s, “Battle” Australia’s iron chef competition, Academe Culinaire de France in Paris and has won numerous awards on the Gold Coast and in Brisbane.
Tristan Bibby - Fisherman's Pier
Tristan has recently been appointed as the head chef of the iconic Fishermen’s Pier on the Geelong waterfront. He previously was a head chef at EMC group geelong based at Gold Diggers in Newtown until its sale. Tristan then moved to Denny's Kitchen as sous and group purchaser.
His work history includes being the head chef at The Ol Duke in Portarlington, Ripples, Irrewarra sourdough cafe and several other hotels in country Victoria.
Tristan has worked under many of the regions top chefs in some of our area's best establishments.
David Warmisham - Jack Rabbit Vineyard
David‘s life-long love affair with food officially commenced more than 20 years ago as an apprentice at award winning Sails Beach Café Restaurant in Noosa before joining The Beach House, on Geelong’s waterfront, where he was quickly elevated to the role of Head Chef. Other career highlights include Head Chef at Irish Murphys and Sous Chef at Torquay’s Crown Plaza. Since 2008, David has been the creative force behind the menu masterpieces at Jack Rabbit Vineyard.
Committed to sourcing and showcasing local producers and ingredients, David’s signature is one of contemporary Australian cuisine.
Under David’s direction, the Jack Rabbit Vineyard Restaurant has been featured in The Age Good Food Guide 2011 – 2016. The Restaurant has also been a Finalist in the prestigious Golden Plate Awards 2011 – 2016. Jack Rabbit Vineyard was awarded the ‘Best People, Place and Product’ Tourism Restaurant in Australia in the 2015 Savour Australia Restaurant & Catering Association National Awards for Excellence.
David Dowling - Curlewis Golf Club
David Dowling joined Curlewis Golf Club in early 2016, bringing more than 30 years of experience from around Australia, and is loving working with the exemplary hospitality team at Australia fastest growing Golf Club.
After several years in Far North Queensland, where he worked at Fridays on the Water & Parkwood International Golf Course, he went on to own the renowned Blue Ginger on Hastings Street.
A born and bred Geelong boy, he has enjoyed many career highlights, including his ten years at the Geelong Football Club as Executive Chef and was a part of the GFC Management Team during the magnificent premiership reign of 2007 – 2011.
David’s passion and respect for quality, local and wholesome ingredients is thoroughly fulfilled at Curlewis Golf Club, where contemporary dining meets funky!
David’s commitment to hospitality shines through, and through his recent completion of a Certificate IV in Hospitality Training and Assessment he hopes to share his passion, knowledge and experience with the next generation of Chefs and hospitality workers alike.
Stephen Shing - Little Creatures
As a professional chef for over 17 years Stephen has worked in a wide range of hospitality venues. Throughout the 80’s and early 90’s his family owned an iconic Chinese restaurant in Armidale in northern New South Wales called the Mun Hing. He worked there with his nine brothers and sisters. He has basically grown up in restaurants and has been around them his whole life.
After extensive travelling in South East Asia and Europe Stephen worked in the Alps as the head chef in L’Amysthest Hotel in Le Deux Alps France.
Returing to Australia, he worked in various well-known restaurants, including the 5 star boutique Royce Hotel on St Kilda Rd, the Taxi Dining Room, Upper House + Lower House, Beer Delux and Nshry.
Stephen then moved to the surf coast and now works as head chef of Little Creatures and White Rabbit in Geelong. The focus is still developing menus and food that compliment beer.