Wild About Harry’s
Rebecca Jamieson Dwyer meets a passionate and accomplished Chef Patron who’s driven by quality local produce and highlights memorable flavour combinations.
Name
Stuart Bell
Position
Chef Patron
Restaurant
Harry’s on Buderim
How/why did you become a chef?
I wanted to be a chef from a young age. I was fascinated with making things with my hands, and the opportunity to travel was a bonus.
What do you love about being a chef?
There’s always something to learn – the industry never stands still. I love the adrenaline of service, the energy of the kitchen environment, and the fact that every day is different.
What has been the most rewarding moment of your career so far?
Earning two hats from The Age Good Food Guide while I was Head Chef at Ten Minutes By Tractor Restaurant & Winery on the Mornington Peninsula in Victoria. I was there for 10 years, and after obtaining the hats, we retained them for six years. Earlier on, I was lucky enough to work at fine dining institution Restaurant Paul Bocuse in Melbourne, with legendary chef Philippe Mouchel, which really shaped the way I approach food and kitchens today.
Who is your culinary inspiration?
Chefs Philippe Mouchel, Brett Graham and Simon Rogan.
What’s your approach to food?
I’m passionate about quality produce, sourcing locally and letting the ingredients speak for themselves. I love highlighting natural flavour combinations that are simple, balanced and memorable.
Favourite local produce?
Mooloolaba Prawns – the quality and consistency is outstanding, and they’re such a versatile ingredient to work with.
What do you cook at home?
I like to keep it simple – it’s hard to go past a good lasagna or classic Sunday roast chicken.
Who would you love to cook for?
My dad. He’s passed now, but he always supported me throughout my journey as a chef. Being able to cook for him again and share where that journey has taken me would be pretty special.
Favourite dish – to eat or cook?
Beef cheeks – both to cook and eat!
What do you love about the Sunshine Coast?
Definitely the weather and the laid-back lifestyle – it’s such a great place to live and work. The beaches are unbeatable, and the local produce here is incredible, which makes it even more inspiring as a chef.
Any advice for young chefs?
Take your time to really learn the trade. Get experience in all aspects of the kitchen, because it all matters. And if you get the chance, travel. Experiencing different kitchens, cultures and ingredients will shape you as a chef.
Favourite kitchen utensil or tool?
My fish spatula.
What is your favourite ingredient?
Herbs – the more the merrier!
