Josh is appointed Executive Chef

Popular former Sous Chef Josh Williams has been promoted to the position of Executive Chef of The Brisbane Golf Club.

Josh, who has been the club’s Sous Chef since October of 2016, replaces Frederick Marechal who resigned as Executive Chef in late December to ‘take a break from cooking’ and explore other business interests.

And while the skills of the highly-qualified Frederick will be missed, the club is excited by the variety of experience and youthful exuberance of 33-year-old Josh and his new-look team. In fact, such was the confidence in its new Executive Chef, the board did not go to the market to replace Frederick.

“Based on the expertise gained under the tutelage of Frederick, we are extremely confident Josh has the high degree of professionalism and skill to fill the role of Executive Chef,” said Club President Mark Deuble.

“Stability for our members is important and the board has great faith in Josh to continue the first-class quality, service and presentation established by Frederick.”

Although hugely influenced by Frederick, Josh intends to put his own stamp on the menu at The Brisbane Golf Club. Variety, he said, will be his priority.

Born in Ingham, Josh moved to Brisbane with his family when just two weeks old and has lived in the city ever since. He first studied hospitality at COTAH (College of Tourism and Hospitality) in Southbank before taking a position at Chicago’s Piano Bar and Grill at Garden City. His next move was to the Queensland Cricketer’s Club where he began his apprenticeship, and then became qualified as a Commi Chef while working at Quay West in Alice Street.

And it was his move to the nearby Royal on the Park where he first linked with Frederick, spending four years as the Chef de Partie before they both moved to The Brisbane Golf Club within months of each other.

During Covid last year when the club was operating under reduced hours for several months, Josh availed himself of the opportunity to undertake work experience at fine-dining establishment Malt Dining in Market Street, under Executive Chef John Speranza.

“No doubt Frederick was my mentor,” Josh proudly acknowledged.

“As our members know, he was a real character and fun to work alongside, but he was very serious when it came to food. He set high standards which his staff were expected to maintain.

“Obviously he taught me much about French cookery, and its techniques and presentation. That influence will continue.”

But there will also be an Asian flavour to the new menu. Josh is married to Ayami, who is Japanese, and that influence has also impacted his culinary expertise. The couple has a 10-year-old daughter, Lyla.

Following the promotion of Josh from Sous Chef, former club kitchen apprentice Joss Vaarzon-Morel has re-joined the BGC team from Larder and Wine Bar Bistro in Ashgrove, while Ricky Banton has been employed as a first-year apprentice. – TONY DURKIN

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