bed supperclub appoints new executive chef
Don't be surprised if your eyes are caught on a tall, charming, and enthusiastic man in black when you're dining at Bed Supperclub. Our new Executive Chef, Cameron Stuart, an internationally recognized chef that has worked alongside legends Neil Perry, David Thompson, and Jean Marc-Pollet, is already cookin' up new, leading edge dishes.
Cameron spent most of his time after school with his Grandmother as a child, "We would cook, and hands make everything the old fashioned way."
"I would sit with her and eat what we just made, I loved doing that." But Cameron is not the only one that enjoys eating what he just made. In 1989, Cameron Stuart kick started his career at Peppers Guesthouse, Australia, before joining one of the World's Top 50 Restaurants, Rockpool at Sydney in 1991. Co-owned by Neil Perry, a celebrity, television presenter, and one of Australian's favorite chefs, Rockpool was the right kitchen for Cameron to showcase his culinary skills.
After only one year of working along side Neil Perry, he appointed Cameron as the Head Chef for his kitchen of Museum of Contemporary Art. Cameron later returned to Rockpool to learn new pastry skill from Australia's high profile pastry chef, Lorraine Godsmark, Australia's. Through the grapevine, Alby Sedaitis, owner of several restaurants in Canberra including Fringe Benefits, couldn't help but to meet the talked about chef de cuisine in person. Cameron Stuart departed Rockpool for a new project with Alby, together they transformed the retro 100 seat restaurant, 'Fringe Benefits,' into a 40 seat dining experience.
His abilities to redesign and recreate menus as well as restaurant themselves attracted not only media but the regular diners kept coming back for more. "I love to get involved on all aspects of the industry, a lot of my work has included helping restaurant owners start their business from the beginning," said Cameron Stuart. In 1997, Cameron Stuart was crowned with the Chef's Hat Award in 1997 by Sydney Morning Herald Good Guide. Leading restaurants such as Tosolinis in Canberra, Bocca in Bondi, and Henri's Brassiere in Singleton, were some of his following projects.
In 2007, Cameron Stuart worked his magic at DaMaurizio's Restaurant, Phuket, Thailand as Executive Chef; this same year Thailand Tatler awarded DaMaurizio's Restaurant as the 'Best Restaurant,' in Phuket.
"Bed Supperclub is the perfect venue for me to be at because it's such a creative place," stated Cameron Stuart, our new Executive Chef. "In the future, I'd like to introduce the bed diners to 'a plate of this and that,' you could say that it's a sample plate of miniature dishes." Because Australia is a multi-cultural country, it's not a surprised that Chef Cameron Stuart refuses to stick to one flavor or one specific type of cuisine. "Modern eclectic is what I would call the food I cook because it is a mixture of everything, Italian, Chinese, and Mediterranean, to Middle-Eastern."