Spicers Group Executive Chef & Head Chef of The Long Apron Restaurant
Husband and Father of Three
Advocate for quality, sustainability and the next generation…
In 2009 (to current) Cameron became the Executive Chef of The Long Apron Restaurant at Spicers Clovelly Estate Montville in the hinterland of the Sunshine Coast Queensland.
Teaching at Spicer’s Cooking School, other independent schools and events has also been a passion of Cameron’s which allows him to share the art of cooking and showcase local sustainable produce. In 2014 he also accepted the role as General Manager of the Spicers Clovelly Estate which allowed him to introduce additional environmentally-friendly practices and extend the ground’s horticultural projects.
His individual flair and innovation are an integral part of his ever evolving, intriguing and original take on fine dining which is sometimes playful and quirky, and often with a thought provoking inspirational story or message, but always skilful; a style largely self-taught that delivers a menu of local seasonal sustainable produce created by a passion for his craft.
Cameron also shares his valuable time and experience by mentoring the Spicers Retreats’ Head Chefs and kitchen teams who in 2015 and 2016 have accumulated the dining accolades of ‘7 Hats’, and nominations for “Young Chef of Year” and “Young Waitperson of the year” at a national level.
In 2016, The Long Apron Restaurant received highly prized acknowledgement from its industry peers with an 83rd placement in the Australian Financial Review’s Top 100 Restaurants (nationally); only one of four Queensland restaurants awarded.
For 4 years, The Long Apron has retained its ‘Two Hats’ in the Brisbane Times Good Food Guides, from 2012 to 2016, and in 2012 it was awarded ‘Queensland Regional Restaurant of the Year’. A similar scenario applies to the Australian Good Food and Travel Guide where The Long Apron has retained its ‘Two Hats’ for the past 5 years.
It was inducted into the Queensland Hotels association Hall of Fame for ‘Best Prestige Restaurant’ in 2014 after topping the category for 4 years in a row.
The Long Apron was lauded as one of’ Gourmet Traveller’s Top 100 Australian Restaurants’ (#79) gaining ‘One Star’ and it also ranked in Fiona Donnelly’s Top 10 Dishes. Amongst a slew of regional and state awards and numerous other accolades, The Long Apron was also recognised by the Australian Newspapers in their ‘Hot 50’ restaurants for 2014. Cameron was a national finalist in Country Style Magazine’s 2013 ‘Country Chef of the Year’, and was awarded ‘Employee of the Year’ at the Sunshine Coast Business Achiever awards 2013.
Cameron has presented on numerous occasions at the Noosa International Food and Wine Festival, demonstrated his innovative style at Regional Flavours – South Bank Brisbane,
showcased Scenic Rim produce at Eat Local Week, and is an ongoing guest chef at the Port Douglas Food Festival.
Cameron has made numerous guest appearances on TV including the 7 Network’s Weekend Sunrise, and has also featured on the lifestyle programs, ‘Mercurio’s Menus’, ‘Coxy’s Big Break’, ‘The Great South East’ and ‘Qld Weekender’. His legendary cooking classes have been mentioned on Channel Nine’s Morning Show as one of ‘Australian Traveller Magazine’s Top Five Cooking Classes in Australia’ and he has demonstrated on NINE’s Today Shows highlighting the Sunshine Coast’s superb and diverse regional produce. Cameron regularly features in print media and on radio.
Cameron, his wife and three young children love life in the Sunshine Coast Hinterland – a ‘a delicious slice of heaven’.
Cameron has held the positions of Executive Chef de Cuisine of Brisbane’s iconic Siggi’s Restaurant, and Executive Chef of Restaurant Lurleen’s, Sirromet Winery, Mount Cotton – which received the honour of being voted both ‘Best Tourism Restaurant’ and ‘Best Winery Restaurant in Australia’ by the Restaurant and Catering Association under his leadership. For three years, he held the position of Head Chef at the ‘Two Hatted’ Regional Victorian Restaurant Simone’s of Bright; the place where only three years earlier, he completed his apprenticeship.
Project Field Background
Cameron has introduced Closed Loop Recycling operations into Spicers Clovelly Estate and recommended this practice to all Spicers properties who are in the process of implementation.
Regionally, Cameron works closely with organic producers to develop their businesses – The Falls Farm (A family run organic farm), Peachester Chickens, Cedar Street Cheeserie and many others. He is also an RNA beef (meat) judge for highly regarded national competitions.
Locally, Cameron is a strong supporter and advocate of the Hinterland region’s iconic celebrations – The Sunshine Coast Real Food Festival, The QLD Flower and Garden Expo and The Ginger Flower and Food Festivals.
OzHarvest, the not-for-profit organization that collects excess perishable food then delivers it to over 800 charity kitchens is very important to Cameron. He is a Chef Ambassador, assists where he can and spreads the word.
Cameron is a dedicated supporter and contributor to numerous charities including ‘Starlight 5 Chefs 2014, 2015, 2016’ and ‘Variety 10 chefs 2015’ charity dinners where he generously donates his time and talents. In 2016, Cameron is supporting Variety in regional Queensland and he has committed to participating in the ‘2017 Variety Outback ‘Bash’ fundraising campaign where he will raise awareness and funds for regional children’s charities and support the rural food growing farmers and communities.
Cameron understands the importance of educating the next generation therefore he gives time to the local Montville Primary School’s Stephanie Alexander Kitchen Garden Project.