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Rhett Willis
Rhett Willis
State: Queensland
Age: 33
Head Chef
As a teenager, and a less-than-model student at school, it was Rhett’s home economics teacher who pushed him down this career path. “I was given the confidence I needed and the inspiration to pursue a professional career as a chef.” Fortunately Rhett’s parents owned cafes and restaurants where he was exposed to the kitchen from a young age and was able to observe the real thing.
Age: 33
Head Chef
As a teenager, and a less-than-model student at school, it was Rhett’s home economics teacher who pushed him down this career path. “I was given the confidence I needed and the inspiration to pursue a professional career as a chef.” Fortunately Rhett’s parents owned cafes and restaurants where he was exposed to the kitchen from a young age and was able to observe the real thing.
He began his career in Brisbane, where he served his apprenticeship at a range of establishments which gave him a rich diversity of cooking experiences. After proving his professional and creative talents at the prestigious Icebergs Dining Room in Sydney under celebrity chef Robert Marchetti, he was offered the role of head chef at the exclusive Astra Lodge in Falls Creek, where he created an award-winning menu.
Rhett’s cooking is inspired and influenced predominantly by Italian regional cuisine and Asian-influenced seafood. He has been head chef at Jellyfish restaurant for four years, where his philosophy of “simple, fresh and local” has credited him with a number of awards, including Best New Restaurant for in 2009. Rhett says his weakness in the kitchen is pastry and his temper. “I am still learning every day.”
Rhett’s dream is to own his own restaurant and he wants to be recognised for having made a difference to the dining experience in Australia.
Rhett lives with his fiancé Gemma and cites his biggest fears as disappointing his mum or being eaten by a shark (he would prefer the shark).
Rhett’s cooking is inspired and influenced predominantly by Italian regional cuisine and Asian-influenced seafood. He has been head chef at Jellyfish restaurant for four years, where his philosophy of “simple, fresh and local” has credited him with a number of awards, including Best New Restaurant for in 2009. Rhett says his weakness in the kitchen is pastry and his temper. “I am still learning every day.”
Rhett’s dream is to own his own restaurant and he wants to be recognised for having made a difference to the dining experience in Australia.
Rhett lives with his fiancé Gemma and cites his biggest fears as disappointing his mum or being eaten by a shark (he would prefer the shark).
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