Neil Martin

Head Chef

Allow us to introduce Neil, our exceptionally talented Head Chef, whose culinary journey has been steeped in rich experiences and refined expertise from some of London's most illustrious venues.

Neil's culinary prowess flourished in the esteemed kitchens of five-star establishments, including the iconic The Ritz and Claridges Hotel. He also honed his craft at revered dining destinations like Le Gavroche and The Westbury Hotel in the prestigious district of Mayfair. Working under the guidance of Michel Roux at Le Gavroche ignited Neil's deep passion for French cuisine and its intricately perfected cooking techniques.

In 2010, Neil ventured to Australia, bringing his culinary artistry to new shores. He graced the kitchens of renowned restaurants, such as the two-hatted 41 Restaurant in Chifley Tower, The Kingfisher Cafe, and the acclaimed Ortiga. Neil's culinary journey further evolved at Saké Restaurant & Bar in Brisbane, where he had the distinct honor of collaborating with a team that masterfully blended Japanese ingredients with classic French techniques.

As Chef de Cuisine at Ananas Bar & Brasserie, Neil's exceptional talent was recognized when the restaurant was awarded the prestigious title of Best European Restaurant in Sydney, a testament to his unique and exciting culinary creations.

In 2021, Neil and his family decided to call Toowoomba their home. Surrounded by the breathtaking landscapes of Preston Peak and supported by an incredible team, Neil is excited to curate a dining experience that delights and inspires every guest who walks through our doors.