SPANNER CRAB SALAD, BROWN BUTTER EMULSION, GRANNY SMITH APPLE, RADISH, BONITO
Brown Butter Emulsion Melt the butter in a saucepan and cook on medium heat until the milk fats start to brown. Remove from the heat and allow to cool to...
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All posts by Ollie Gould
Head Chef of the Stokehouse City Restaurant, Ollie Gould, has been part of the Stokehouse ‘family’ for ten years. He was appointed to the helm of the kitchen at the Stokehouse in St Kilda in 2009, at just 26 years of age and continues to seamlessly lead his team in the city.
It was the adrenalin rush of a busy service as a teenager that got Ollie hooked on cooking while he juggled full time employment with his VCE, before finessing his culinary skills at William Angliss.
Ollie’s talent and professionalism has played an integral role in continuing the Stokehouse’s outstanding reputation and has earned him numerous awards including the coveted Young Chef of the Year in The Age Good Food Guide 2014 awards.
Clearly cementing his position as an up and coming influential Australian chef, Oliver debuted on series six of MasterChef in 2014 and has been invited to represent the Stokehouse in several internationally recognised Australian food festivals, such as Melbourne Food and Wine Festival, the Noosa International Food and Wine Festival and Margaret River Gourmet Escape.
Oliver’s signature style is centered around using the highest quality produce to create uncomplicated, seasonally-driven dishes that appeal to both the gourmet and casual diner.
