We sat down with Queensland Parliament Executive Chef Anthony Naylor to find out what inspires his food philosophy.
When and how did you know you wanted to become a chef?
I’ve been in kitchens from a very young age, either with my Mum at her café or at home with my grandfather cooking up dishes like rabbit stew or Dublin Coddle. As I grew into my teens I spent a lot more time helping Mum at her Café – I was involved in all aspects of food preparation and service. Also loved the interaction with guests. I guess it was just a natural progression from there.
Where was your first job and what was it like?
L’Ecrivain restaurant Dublin is where I started as a commis under Michelin Star chef Derry Clarke. This was a big eye opener for me, and an amazing start to my professional career. It was hard work with long days spent in the kitchen, I loved it from the start.
Have you ever cooked for anyone famous?
Over the years I have had the pleasure of cooking for some very well-known celebrities like Bono, Sean Penn, Woody Harrelson, Robert De Niro.
Is your mouth watering yet?
Book your table at Strangers’ Restaurant to try Chef Anthony’s seasonally inspired food offering.
We suggest the five-course tasting, where you get to sample the best of Queensland, right now.
Queensland Parliamentary Service is continuing its Reconciliation journey by developing an Innovate Reconciliation Action Plan. We acknowledge the Traditional Custodians of Country and recognise their continuing connection to lands, winds and waters. We pay respect to Aboriginal Peoples and Torres Strait Island Peoples, and pay our respect to Elders past and present.