Meet The Wilderness Chef Team
I would like to introduce you to Cooper Thomas - The Wilderness Chef Founder.
How long have you been in the industry for?
“13 years working in commercial kitchens, 10 years as a qualified chef”
Where did you train?
“First year I worked at a small local cafe, which made everything from scratch such as, Mayonnaise, Pesto etc, It was a great opportunity to learn. My second year was at the Queens Wharf Brewery, it was extremely busy and I learnt how to cook quickly to meet demand in this fast paced environment. Third year was at Merewether Surf House, it was a brand new venue at the time, it was a multi-kitchen venue, I got to work in each kitchen which gave me variety”
How long have you been with The Wilderness Chef?
“Since day 1. We recently celebrated 7 years in business. I founded The Wilderness Chef from a desire to get out of a commercial kitchen, to get away from stainless steel and fluorescent lights. It began as a hobby, a passion project to do something different, and to step out of my comfort zone. I saw a niche in the market where people were wanting restaurant quality dining experiences in amazing locations away from the regular dining environments. The Wilderness Chef brand has now grown, there are now 20 plus team members”.
Favourite meal or cuisine?
“I love seafood.. growing up in a coastal town and having a pescatarian fiancé my interest in creating more recipes based around seafood and local cuisine has grown. I am loving scallops, prawns and baked fish”
Favourite or a recommendation for Newcastle restaurant?
“Humbug - I recently had an incredible dining experience there”
Advice for aspiring chefs?
‘Its cliche, but follow your passion… find an employer that values you and stick to your own values… do what makes you happy"
What’s your go to dish to cook at home?
“Teriyaki glazed Salmon, sautéed snow peas, zucchini and baby corn with brown rice and toasted almonds”.
Favourite memory with The Wilderness Chef?
“There are so many *Cooper is currently looking at the ceiling thinking through all the memories; in deep contemplation*. I can’t think of just one memory that is my favourite, its been a whirlwind over the past 7 years. I’ve cooked in breathtaking locations, using beautiful locally sourced food and produce. I’m sharing a kitchen with my best friends who share the same passion as me.
What’s better then doing what you love with people who share the same passion as you, let alone these people being your best friends… I am living the dream”
I would like to introduce you to James Dall - Private Chef.
How long have you been in the industry for?
"14 years"
Where did you train?
"I learnt speed and efficiency under multiple great Chefs at Honeysuckle Hotel initially. Then moved to Manchester where learnt to run/operate a kitchen and trial all my specials”
How long have you been with The Wilderness Chef?
"5 years"
Favourite meal or cuisine?
"Spanish food hands down after my 9 visits!"
Favourite or a recommendation for Newcastle restaurant?
"Humbug for creative ideas and smart flavour combinations. Also, top wines!"
Advice for aspiring chefs?
"Passion is essential!"
What’s your go to dish to cook at home?
"BBQ Scotch fillet and broccoli with sautéed asparagus, mushrooms paired with romesco”
Favourite memory with The Wilderness Chef?
"Cooking on Clarke Island which is secluded in the middle of Sydney harbour, with nothing but grass and trees. We used a ferry to transport all our food and equipment. Paired with unlimited laughing with Cooper and Abbey”.
I would like to introduce you to Jody Barnes - Private Chef.
How long have you been in the industry for?
“I’ve been working in kitchens since 2015 and started my apprenticeship in 2017.
Where did you train?
“I started out in a big seasonal kitchen on Phillip Island, VIC. I was FOH for a while during the slower months and then as it got busier I joined the kitchen. My apprenticeship started while working at The Dockyard, continued with Mockingbird Cafe and was completed at Bartholomew’s (previously Babylon)”
How long have you been with The Wilderness Chef?
“3 years next March”
Favourite meal or cuisine?
“How can you actually pick just one? The idea is to try it all eventually!!”
Favourite or a recommendation for Newcastle restaurant?
“Eeeek I have no favourites or regular eats, though I do recommend Humbug and Flotilla based on recent experiences!”
Advice for aspiring chefs?
“Get it done! It’s fulfilling knowing how to feed people and yourself. Whatever the capacity you wish to work in the industry, so much of the purpose is to have the confidence and skill to cook and eat variety!! Also read your award, work hard and be open to learning from many people.”
What’s your go to dish to cook at home?
“Hmmm… stirfry’s are my go to for sure! A bowl full of flavour and colourful vegetables with either tofu or steak.”
Favourite memory with The Wilderness Chef?
“Not sure on my number one memory. I absolutely love that I am working with my partner and friends! There’s so much diversity in our day to day and so many people we meet that keeps it so fun!”
I would like to introduce you to Daniel Soans - Private Chef.
How long have you been in the industry for?
“I’ve been working in kitchens since 2014 - 9 years”
Where did you train?
"I completed 2 years of my apprenticeship at the busy breakfast to dinner cafe Talulah Bar in the junction with Cooper and James. Then moved to Wil n Sons for the final year"
How long have you been with The Wilderness Chef?
“3 years and 8 months"
Favourite meal or cuisine?
“Japanese”
Favourite or a recommendation for Newcastle restaurant?
“Bar Sole in Mayfield for incredible pizza, shoutout to Olmo”
Advice for aspiring chefs?
“Don't work for free, don’t let yourself burn out and learn as much as possible with the time we have.”
What’s your go to dish to cook at home?
“Phat (big) steaks, normally a scotchy or strip with crispy chats (potatoes) and greens”
Favourite memory with The Wilderness Chef?
“I can’t pick one memory but love working alongside my wonderful partner Jody and my long time mates Coop and James”