Queensland’s Young chef of the Year, Ollie Hansford will return to the Stokehouse Group to lead the kitchen at Melbourne’s Stokehouse City.
Before settling in Australia, British-born Hansford trained at London’s Soho House prior to working with Michelin-starred chef, Simon Hague at Mallory Court.
Hansford first entered the Queensland hospitality scene in 2013 where he started his career at Stokehouse Q before moving onto Gauge and receiving the coveted title of Young Chef of the Year from the Brisbane Times Good Food Guide 2016.
Owner of the Van Haandel Group, Frank Van Haandel said that Hansford’s appointment will see the popular 18 month old venue take a new direction with its food offering.
“Ollie Hansford brings to Stokehouse City a youthful and playful menu that will please for business lunches and date nights alike. The offering is edgy and new and we are excited to provide the opportunity for him to showcase his talent,” said Van Haandel.
Hansford has curated a contemporary menu highlighting Australian flora and fauna. Native ingredients such as wallaby, wattleseed, quandong and emu feature on the menu together with crumbed haggis and sweet swede – a nod to Hansford’s homeland.
In addition to a new menu, Hansford has introduced a flexible ordering format for diners, allowing them to order a la carte or sample a selection of any number of dishes.
The Van Haandel Group say that the decision to approach Hansford was made after former Stokehouse Q in Brisbane head chef, Richard Ousby, was promoted to Van Haandel Group executive chef in the wake of the departure of Ollie Gould.
Gould, who was appointed head chef at Stokehouse St Kilda at just 26 years of age, held the position of executive chef at Stokehouse City for over a year. Gould tendered his resignation in July this year after almost 8 years with the Group to explore new opportunities.