It seems wherever he goes, South African-born, Michelin-star trained chef Brendan Wessels knows how to push the bar.
He garnered Leonard’s Mill two forks in The Advertiser’s Food Guide 2015 in its opening season, with restaurant reviewer Simon Wilkinson describing the food as “head-turning”.
His creativity stepped up a notch at the ambitious d’Areberg Cube restaurant, with creations such as eel and foie gras “cookies” and 3D printed desserts.
Now, Wessels’ drive is to lead the next generation of hospitality staff, at city restaurant Aurora.
“As a cook, you always know exactly where you stand, and how far off the target you are,” Wessels, 40, says.
“Every day offers the potential to understand more than you did yesterday.
“Then of course, and probably most importantly, I love food – I bloody love it! It intrigues me, it comforts me, it frustrates me, it’s so damn good it makes me cry!”
Part of the hospitality hub known as Light, Aurora has been established with the vision of offering staff structured training and development, a sustainable lifestyle and fair wages.
-Jessica Galletly for The Advertiser