David Pugh, the Queensland Chef 2009-2010

David Pugh has appeared at Beef 2009 in Rockhampton, Shanghai Week in Brisbane and as a presenter at the Australian Institute of Food Science and Technology (AIFST) conference at the Brisbane Convention Centre. In June 2010, David was in Shanghai representing the Queensland Government and celebrating Queensland food at a range of events at the World Expo.

Among his many accolades, David was named The Courier-Mail's 'Queensland Chef of the Year' in 2008 and was awarded two stars by 'Gourmet Traveller' this year. He has also stepped out of the kitchen to lend support to charities including the Starlight Foundation, Camp Quality and Red Kite at the Royal Children's Hospital. Last year, David travelled to southern Sri Lanka as a Queensland representative and guest of the Dilmah Foundation, working and teaching cooking in small villages, orphanages and tea plantations.

As The Queensland Chef, David is confident his experience with fresh Queensland produce will provide the ideal platform for 'serving' the state.

"Having travelled extensively and worked both overseas and in Australia, I draw inspiration from each and every encounter," David said.

"I hope to combine my knowledge and passion for food with some of the world's best fresh produce and meats from right here in Queensland, to promote our premium products to a wider audience."

The Queensland Chef was selected by an independent panel made up of seven respected and knowledgeable members of Queensland's food industry. Panel members included Fiona Donnelly (The Courier-Mail), Babak Hadi (Black Pearl Epicure), John MacDonald (Palatable Partners), Elaine Millar (Elaine Millar & Associates), Terry Nolan (Nolan Meats), Leeanne Puglisi-Gangemi (Ballandean Estate Wines) and James Visser (Restaurant and Catering Queensland). The panel identified a preferred list of possible chefs for the position and then applied the below selection criteria to determine who should be The Queensland Chef.

• Evidence that the chef has been an advocate for Queensland produce in both state and national, and possibly international, arenas
• Evidence that the chef works in partnership with Queensland primary producers to ensure that the highest quality produce is used on their restaurant menu
• Evidence that the chef is recognised as someone who works with and for other chefs in the industry.

Visit The Queensland Chef blog.

Visit Restaurant Two to view David's menu.