Brent Strong is a chef that respects locality and sustainability, a trait that he acquired when he trained under the guidance of Dave Campbell at the acclaimed Hungry Duck and Wharf Road on the South Coast.
Brent’s strong ties to the local South Coast area stem from growing up in the region so it was an incredible honour to receive the 2016 South Coast Tourism Young Achiever Award.
Brent’s strong passion for cooking didn’t go unrecognised when he received the Raymund Barrington Roberts memorial scholarship, which led him to Restaurant Orana in Adelaide. This experience provided Brent with a strong insight into the world of native Australian ingredients.
When awarded the prestigious Oliver C Schaul Bicentennial Scholarship, Brent headed overseas to learn at Michelin starred Restaurant Relae in Copenhagen. Here Brent honed his skills by learning new and innovative techniques, further cementing his passion for sustainability. Relae is the world’s first fully organic Michelin starred restaurant and has been awarded the San Pellegrino Sustainable Restaurant Award in 2015 and 2016.
Brent’s passion combined with his desire to learn and expand his skills has seen him develop into a young, aspiring chef with an exciting future ahead of him. Brent recently ran a very successful pop-up with a degustation style menu. The menu was designed to showcase quality local and native Australian ingredients, taking inspiration from the farm, Glenbrae, where Brent spent his childhood.
Brent’s latest exciting venture will be as head chef of the brand new Bangalay Luxury Villas complex on 7 Mile Beach in Shoalhaven. This venue will incorporate 16 luxury villas, a restaurant, bar, kiosk and will be a 7-day operation serving breakfast, lunch and dinner.