Executive Chef, Hayden Ellerton's fine dining menu received 15 out of 20, the magic number to give Ellerton the much coveted chef's hat that has eluded Australia's snow resort dining scene until now.
"I am thrilled for my kitchen team who have worked hard over the past twelve months to achieve this" said Ellerton who trained under three hat chef, Peter Doyle, and also worked with Doyle at Est, Celcius and Cicada. "Getting my first chef's hat is a great motivator to work even harder to try for a second."
The chef's hat comes hot off the tails of accolades from Peter Evans from My Kitchen Rules and Hugos restaurants. Evans named Ellerton's slow cooked pork cheek with Jerusalem artichoke puree, radish, globe artichoke and pork crackling 'dish of the year' after the Two Chefs at the Denman weekend in July with Evans and Ellerton.
Ellerton's menu was also recently acknowledged with a Best Restaurant in a Hotel or Resort from the Restaurant and Caterers Association New South Wales.
Ellerton's first head chef role was at Terroir at Hungerford Hill in the Hunter Valley where he scored an Australian Gourmet Traveller star before moving to Thredbo to take over the kitchen at The Terrace in 2010 and launch the 'fun dining' The Old Pool restaurant in 2011.
The Terrace Restaurant is open year round at The Denman Hotel from Friday to Sunday and from Tuesday to Sunday during the ski season.