Shoalhaven Ex-Services Group has secured experienced chef Richard Brown for its Worrigee restaurant, The Growers. Brown has 30 years’ experience in a range of venues including most recently The Darwin Club, a one-hatted restaurant in the Northern Territory tourist hotspot.
Shoalhaven Ex-Services Group (SESG) said it was pleased to welcome in a new chef with such impressive credentials and wide experience. He joins The Growers from Admiralty House in Darwin which included two restaurants he managed. The Darwin Club is a fine-dining seafood restaurant and Char is a steakhouse restaurant, both of which were awarded a chef’s hat during Brown’s tenure. Brown’s career includes managing a range of other high-volume, high-quality restaurants, pubs and clubs including Cha Cha Char in Brisbane, Moo Moo on the Gold Coast and Black Hide by Gambaro in Brisbane.
“I am very excited to join The Growers’ team,” Brown said. “The venue already has a reputation for securing high-quality produce from small-batch local suppliers supplemented with our on-site bio-sustainable gardens, and I plan to build on this.
“We are currently putting together a sustainable paddock-to-plate menu that showcases the Shoalhaven’s rich array of produce and livestock.”
Bernie Brown (not related to Richard), CEO of Shoalhaven Ex-Services Group, said the chef’s experience fitted the bill required for The Growers on the NSW South Coast.
“Richard’s Queensland and Northern Territory experience fits well with The Growers’ theme of country/coastal, with a menu that spotlights local producers and growers, and we’re pleased he has joined the team,” Brown said.
The SESG also recently welcomed chef Adriaan Mak to its Pepper Tree restaurant at Worrigee Sports. Mak has 40 years’ experience in 4- and 5-star hotels and running large catering operations within registered clubs.
“I am very excited for my next challenge and coming onboard, as The Pepper Tree is an excellent opportunity to bring my passion for food excellence, food quality and consistency to a great team of chefs,” said Mak, whose experience includes managing food service provider Blue Haven Care.
