Homegrown Heroes

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A career path in the hospitality industry can really take you anywhere you want to go, along the way as you train and learn, the industry naturally brings like minded professionals together.

Sam Smith shares his experience working under Doug at the six star restaurant Qualia Hamilton Island.

“Throughout my time of knowing Doug and working underneath him, he exemplified a strong devotion for the hospitality industry and was prepared and keen to pass on knowledge and experiences to the younger generation of up and coming hospitality staff members.

Along with his humble nature, knowledge and passion for the industry Doug is more than just a leader/boss but someone always there to support and help you progress and he had a natural way to push you to always be the best version of yourself in your career and life in general.”

Di asked Doug to share with the Shoalhaven Food Network a snapshot of his inspiring career and achievements because he really is a Homegrown Hero to the Shoalhaven.

  • Head Chef – Paperbark Camp Huskisson
  • Sous Chef – Hungry Duck Berry
  • Executive Chef – Spicers Peak Lodge & Restaurant Queensland.. Doug & his team were awarded 2Hats (receiving a chef’s hat from Good Food Guide is a career aspiration for most chefs and Restaurateurs but Doug won two!)
  • Executive chef – Qualia 6 star restaurant Hamilton Island
  • Executive Chef – GOMA Restaurant Queensland Art Gallery / Gallery of Modern Art Brisbane Gold Coast

What is your job title and where are you based?
Executive Chef – Bundanon

Where did you go to school and where did you train?
Bomaderry High School, Completed Commercial Cookery Cert 3 at Bomaderry TAFE campus. Theodores Brasserie Nowra, Paperbark Camp Huskisson, Hungry DuckBerry, Biota Dining Bowral

And what was your first job in hospitality?
A cook at KFC

Can you share a Career Highlight?
Being invited to cook at a Chefs of the Shoalhaven dinner in my hometown for my friend and mentor Di Laver.

What drives your passion in the hospitality industry?
Working and collaborating with passionate hospitality professionals and beautiful produce

Your career has led you to travel and explore the possibilities in hospitality, what brings you back home?
The Shoalhaven is a beautiful place to live and work.

What’s your advice for anyone wishing to follow a career in hospitality?
Hard work when you are young will be worth all the effort in the long term.

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