Neil is the Chef de Cuisine at Ananas Bar & Brasserie.
Growing up in South Africa, cooking is in Neil’s blood and was handed down from his grandfather. In fact, Neil’s fondest childhood memories were of leisurely family dinners that were lovingly prepared by his grandfather. It was this legacy that drove Neil to be so passionate about creating special moments through food, and this is at the heart of everything he does as a chef.
Moving from South Africa to London when he was 14, Neil began his career in the UK, working at some of Europe’s most renowned venues. Most notably, he worked at five star establishments including The Ritz Hotel and Claridges Hotel in London, as well as Le Gavroche and Westbury Hotel in Mayfair. In these roles, he was exposed to all sections of the kitchen, and had the opportunity to work under esteemed chefs, including Michel Roux at Le Gavroche. His time at Le Gravouche with the Roux family ignited Neil’s passion for French food and the cuisine’s intricate cooking techniques.
In Britain, Neil was also challenged from a culinary perspective working at Tere a Tere, one of the country’s leading strictly vegetarian restaurants. Here, he learnt how to leverage simple ingredients to create extremely special dishes.
Upon moving to Australia, Neil worked at the then two-hatted 41 Restaurant in Chifley Tower, as well as Kingfisher and the renowned Ortiga in Queensland. Following this, we were delighted to welcome Neil into the Urban Purveyor Group family at Saké Restaurant & Bar in Brisbane, where Neil was honoured to work with the team who fused Japanese ingredients with classic French techniques.
Now Chef de Cuisine at Ananas Bar & Brasserie, Neil, creates unique and exciting dishes showcasing his passion for local Australian produce.... Read more.