About chef

Rhys Roberts

Tourists and Gold Coast locals can’t resist returning to Chill on Tedder, again and again, as sterling chef Rhys Roberts introduces Gordon Ramsay-style panache to the Main Beach venue.

Not only touting Ramsay tutorage from 20 years of age, the Cambridge raised Roberts has years of experience in culinary creations at some of the UK’s most acclaimed Michelin Star restaurants.

Rhys has passion to be the very best in his field, having a flying start moving to London as Gordon Ramsay’s Senior Chef de Partie at his two-Michelin- Star Petrus Restaurant, Hyde Park. From there he continued to rub shoulders with the industries best, spending five years as Sous Chef at Park Lane’s famous five-star Metropolitan Hotel. Roberts then secured a role working alongside Anthony Demetre as Senior Chef de Partie / Junior Sous Chef at the one-Michelin-Star Arbutus Restaurant in swanky Soho London. His following three years were spent running between Marcus Wareing’s The Gilbert Scott, Kings Cross and the esteemed one-Michelin-Star restaurant Marcus in Hyde Park , London as Sous Chef.

Rhys says after knuckling down alongside these Gods of Gastronomy for several years he left London for the sunny shores of Australia with his soon-to-be wife Katie, visiting 15 European countries over 15 weeks before he arrived.

“I live to cook, and while I thoroughly enjoyed a fabulous 15 week vacation, I was learning as much as I could from across the continent so I could make a name for myself here in Australia,” Rhys says.

 

Daran Glasgow

In 2006 award winning chef, Daran Glasgow fulfilled a lifelong dream with his partner Leesa when they took the reins of Chill on Tedder, where he delights diners with masterful dishes including his signature dishes, scallops with angel hair pasta and crispy skinned confit duck leg.

Daran has had an illustrious career working with many of the most influential chefs and finest restaurants in both Australia and England.

Five years in England early in his career saw Daran working in world renowned one star Michelin Restaurants such as ‘Leith’s’ and ‘River Cafe’. It was here Daran developed his skills in the precision and consistency of fine food and in particular honed his trademark pasta making skills. Daran attests to being both inspired and influenced by the styles of Gordon Ramsay and Marco Pierre White.

On his return to Australia, Daran continued to finesse his skills in the kitchens of both Brian Duncan, of ‘Level 41’ fame and David Pugh, chef and owner of ‘Restaurant Two’ and ‘Two Small Rooms’.

In 2000 he moved to the Gold Coast as executive chef of ‘Restaurant B’. Daran’s skill and passion put this previously small tapas bar on the map as an award winning fine dining restaurant. After four and a half years Daran headed to the tranquillity of the hinterland to work at ‘Songbirds in the Forest’. Daran is no stranger to awards and it was here that he became further renowned for his culinary talents by winning three awards in the 2005 Restaurant & Catering Awards.

The rest is history and Chill on Tedder continues to thrive under the skilled guidance of Daran and his professional team.