449 Kingsford Smith Drive
Brisbane QLD 4007
Alastair McLeod is executive chef at Bretts Wharf. Alastair considers himself Australian despite the Irish accent, his mother was from Queensland.
As a regular on Ten’s Ready Steady Cook, Queensland Weekender and Mornings with David and Kim his profile is growing throughout Australia – but you will still find him in the kitchen at Bretts Wharf ensuring the reputation he has built with his team for quality food and service is always achieved.
Prior to his arrival in Australia, he was chef at a number of Michelin listed restaurants in Europe. These included Roscoffs in Ireland and Da Giovanni restaurant in Torino in Italy, which is one of the few family owned restaurants with a Michelin listing. Alastair also worked at one of Scotland’s finest restaurants the Ubiquitous Chip in Glasgow and La Fregate – 17/20 Gault Milau in France.
When he came to Australia from Ireland he commenced work at Brisbane’s Baguette Restaurant, and saw that very fine restaurant through back-to-back prestigious food awards, including the American Express Hall of Fame award.
Alastair brings to Bretts Wharf a unique set of skills, his passion and love for food, and his ability to communicate that to his staff, customers and the wider community whilst still keeping a very close eye on the business’s performance. He believes very strongly in you only get out what you put in, two areas of particular interest to Alastair are the education of apprentices and supporting local producers. Without appropriately educated and trained staff and sustainable produce to work with it is very hard to create a product you are proud of and ensure the industry you love will be around for the next generation.
Somehow, with a 200 seat a la carte restaurant, an on-site private function room and a burgeoning catering business Alastair manages to present regularly for radio and television – motivating and inspiring people to share his passion for food and especially the wonderful produce available in Australia.
Alastair is available for cooking demonstrations and private engagements - contact firstname.lastname@example.org to ask about this.