When Drift Cafe Jetty Events won the New Restaurant (over 100 seats) catergory of the Brisbane Savour Restaurant and Catering awards last month- it caused rather a kerfuffle being mainly due to who ‘didn’t’ win, as opposed to who did ‘win’
Suddenly this restuarant, flying somewhat under the radar had the foodie head lights on full beam. Who, exactly, did they think they were?
Reviews have been somewhat varying and with the food being held up to the likes of a certain un-named but high profile chef, really, how could they compete?
Having refined the concept of their full entertainment experience, Drift now shapes up as a foodie force in Brisbane, with the announcement of major kitchen and front of house changes.
Chef Minh Le previously Head Chef of Mondo Organics and prior to that Head Chef of Grasshopper, joins the Drift team on Monday 6th as Sous Chef. Minh brings a great deal of experience with him, having previously worked with Brad Jolly, Jason Peppler, David Pugh, Helmut Proxrucker and Mark Maric.
On Monday 13th Chef Romain Bapst previously Head Chef of Il Centro for the past 13 years, will take the position as Executive Chef of Drift, overseeing the kitchen assisting management in developing the full Restaurant, Jetty, Supper Club, Cabaret and Events operations. Romain is currently busy developing the new menus.
Alain Bertocchi also joins the team on Monday 6th as Maitre d’ overseeing the development of the front of house team. Alain previously held management positions at Bretts Wharf, Gambaros, Lure and Il Centro.
Current Drift Head Chef Benny Loh is stepping out of the kitchen to spend time with his young family and take on a teaching role developing the new gurus of the hospitality industry.
Have to say, I’m very excited to see what the new menu looks like – watch this space!
Drift Cafe
330 Coronation Drive, Milton, 4064 (07) 3368 1866
http://www.drift.com.au/
info@drift.com.au
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Yes all of Brisbane is wondering after such long time Executive Chef Romian Bapst President of the Bocuse D’or left on of Brisbane best restaurant?
Culinary regards,
Gerard