Millbrook head chef Guy Jeffreys moves on to higher pastures
The head chef at Jarrahdale winery restaurant Millbrook has resigned from his position to take up an internal promotion within the group that owns Millbrook.
Guy Jeffreys, will continue to oversee the food at Millbrook while also driving changes at two Margaret River properties - Bunkers Beach House and Evans & Tate – in his new role as executive chef of the Fogarty Wine Group.
“It’s going to be business as usual, but better,” said Jeffreys. “The chefs I have in the kitchen are all excellent and the service team is killing it as well. I’m comfortable letting them be. I’m just taking a step back from the everyday grind of cooking and washing vegetables for the past 10 years.”
Millbrook sous chef Jamie Hembrow will take on the role of head chef, while former brigade member Elliott Neil returns to Millbrook after helping open Vic Park cafe Hampton & Maley to take on the role of head gardener.
Jeffreys will work alongside Bunkers Beach House head chef Jason van Druten to turn the restaurant into a casual seafood eatery.
“I want to do what I’m doing at Millbrook with vegetables, but with seafood,” said Jeffreys who will split his time between Perth and Margaret River in his new role.
“Simple, mostly European flavours with lots of things to share and utilising really nice West Australian seafood. There’ll be no waste and we’ll be utilising everything.”
Sheridan Randall, 26th July 2019
