A message from our Chef

I have recently come on board at the Beef & Seafood Grill as Head Chef (June 2017) with the Fuglsang family and enjoyed every minute so far.

 

I have been working as a chef for 25 years, starting as an apprentice at the Country Club in Launceston, to Hobart working at Hadley’s, to Melbourne Southbank, Perth Northbridge, and back to Hobart. I have worked grill style restaurants, Italian, hotels, bars and cafes.

 

I love being a chef, working with people, talking to customers, working with fresh seasonal produce, people eating together enjoying fine food, there is so much excitement being a chef in hospitality, I wouldn’t have it any other way.

 

To finish a quick note on the new menu; I have moved to a fresher more robust shared grill platter with whole fish, whole crab, Cape Grim eye fillet and more, I have gone out and sourced fresh local produce such as approaching the fisherman who catches local calamari from which he now delivers direct to the kitchen, I have expanded the beef range adding 7+ score Wagyu to the menu, I have diversified the menu adding Quail, Spatchcock and Duck, the rest you will have to come in and see.

 

Look forward to having you!

 

Ryan Johnson

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