Brent Farrell - Head Chef / Owner
Our Head Chef started as a first year apprentice at Conrad Jupiters Casino on the Gold Coast before completing his apprenticeship at the Novotel Hotel in Brisbane. Upon completion, Brent won ‘Apprentice of the Year’ with the Australian Culinary Federation (QLD).
Brent then stayed at the Novotel for a further six months before travelling to the United Kingdom and working in a number of establishments. Brent worked as Chef de Partie in a 5 star hotel in Brighton and as Sous Chef in an à la carte restaurant for 18 months in Surrey before being trained at La Gousse D'Ail in Oxford, UK, under former Two Star Michelin Chef, Jonathan Wright (former Chef de Cuisine at Le Manoir Aux Quat Saisons).
Brent returned home to Brisbane and worked at the Royal on the Park, where he was left in charge of the Walnut Room Restaurant for three years, before taking the plunge in 2005 and opening Brents Restaurant at the well-known site of 85 Miskin Street, Toowong.
By combining the skills and techniques learned during his in time in the UK with the wide variety of produce available in Australia, Brent has developed a menu strongly influenced by French techniques, using fresh flavours and delivered in a modern style.
Since opening, Brent has won Restaurant & Catering Queensland's ‘Chef/Owner of the Year’ award in 2008.
