A chef who has worked across some of the Sunshine Coast’s most popular dining establishments has been recognised with a significant Queensland accolade.
Peter Brown was named Club Chef of the Year at the Clubs Queensland Awards for Excellence, held at the Brisbane Convention & Exhibition Centre.
Mr Brown is the executive chef for The Bower Tree at Sippy Downs, which features Pizzeria, Arrows Bistro, VineWine Bar and Cafe Rubia.
The award continues a fine career for the chef who moved to the Sunshine Coast more than 20 years ago for a sea change, with his wife Amanda and young family.
Mr Brown worked at the Mooloolaba Surf Club for 15 years, and had stints at former establishments The Moorings Cafe and Ebb at Maroochydore.
He had a three-year break to recharge his love for cooking, which began as a 15-year-old at a seafood restaurant at Sydney’s Darling Harbour.
When he regained the urge, Mr Brown noticed The Bower Tree was seeking a chef to start its club and it proved too good a challenge to pass up.
His skills through that launch process, and during the last three years at the popular venue, earned Mr Brown the judge’s nod in a field that included chefs from across Queensland including some of the state’s largest clubs.
“I needed a break a few years ago but then I got the urge again,” he said.
“The Bower Tree was advertising for its first chef. I had opening experience from the old Ebb restaurant and I was ready to go again. I went for an interview and hit it off straight away.”
That connection with the team continues, with Mr Brown crediting his colleagues for his award.
“It reflects a team effort here. It’s really about a team because one person can’t do it on their own,” he said.
“We have an excellent head chef in James Westbrook and other fabulous team members. It’s a sign that the hard work is worth it.”
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Mr Brown was happy to pass on his tips for home cooks to make their tasks easier and more rewarding.
“Always read the recipe in full before you start anything. Make sure you know exactly what the recipe requires,” he said.
“Have your ingredients prepared before you start cooking. This is one of the best things that you can do. Get everything you need chopped up in the right portions. Have it all ready just like you often see on TV cooking shows. There is a reason that they do it that way because it saves time and makes the process easier.
“Make sure that you enjoy it. You’re cooking for family and friends. It’s a great time to catch up over a meal.”
Other winners from the Sunshine Coast area at the Clubs Queensland Awards for Excellence included Maroochy RSL (Best Small Club Redevelopment), who stood out from a strong list of entrants from across the state.
Clubs Queensland CEO Kelly Egan praised the awards recipients for their contributions to their communities.
“These are among the many Queensland community clubs that step up and really make a difference in their community,” he said.
“This is what sets them apart in the hospitality market: their charter to support the members who support them, be it through sports programs, grants, fundraisers or creating an environment for members to really connect with others.
“The Clubs Queensland Awards, now in their 27th year, give us that opportunity to say you’re doing a great job and we really value the service you provide to your members.”
Maroochy RSL added to its Clubs Queensland awards history. It was recognised for the Best Small Club Redevelopment to follow its 2024 awards as the Best Licensed RSL Club and the Support of All Abilities Sport prize.
There are more than 1100 community clubs in Queensland with a combined 5.6 million memberships. Clubs employ more than 34,000 people.
