Executive Chef Graham Waddell oversees the new 100-seat venture, as well as continuing to monitor kitchens at The Alliance Hotel in Spring Hill.
Waddell has new toys to play with including a rotisserie imported from France he’s using for everything from suckling pig, to duck and chicken.
“It’s all premium produce. We’ve got a great grill section and the main menu features venison, suckling pig, Kinkawooka mussels,” Waddell says.
“If your boss calls you can just tell them you’re at The Office.”
Executive Chef, Graham Waddell Rotisserie imported from France
Graham Waddell is an experienced, highly-trained, versatile international chef who originally hails from Scotland. Having spent much of his formative industry years working in a variety of high-end restaurants in both Scotland and England, Graham now calls Australia home.
Prior to making the move to The Alliance Hotel, Mr Waddell was Head Chef at one of the best French restaurants in Australia – Baguette Bistrot + Bar, where he commenced his seven-year tenure at the bistro as a Sous Chef under the helm of Michelin-starred chef Bruno Loubet. On a recent interval from Brisbane, Mr Waddell ran the kitchen of the stylishly hip Newmarket Hotel in Melbourne’s St Kilda which whet his appetite for the gastronomic pub scene.