Rhys Roberts reputation flourishes at Chill on Tedder
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.
Chill on Tedder owner Daran Glasgow says Roberts brings even more elegance to each plate and he couldn’t be happier with the restaurant’s growing popularity and credibility.
“In addition to the faultless dishes, welcoming Rhys to our team in January this year has brought a celebrity status to our venue,” he says.
“It’s obvious 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 as his two-Michelin-Star Petrius 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 says if Rhys’s background alone wasn’t enough of an excuse to make a reservation, the pending summer menu is sure to entice an array of fine dining foodies.