Bret Cameron believes in food having a deeper meaning than just another item to consume - understanding seasonality, the provenance of ingredients and how they're handled from the very beginning can be thought provoking, evocative and appealing to all of the senses. Of course, the key to all this is that it is something delicious to eat.
Born and raised in New Zealand, Bret's love affair with food began like many chefs' at an early age. After finishing his apprenticeship, he hightailed it to mainland Australia for a little while, then off to London to earn his stripes at the Michelin-acclaimed Greenhouse Restaurant in Mayfair. After a few years, the lure of the surf saw Bret return to Australia where he ran kitchens at Bronte Swell in Sydney's east, and Dish in Byron Bay where he was awarded a Sydney Morning Herald Good Food Guide Chef's Hat in 2010.
The following year, Bret jumped at the opportunity to work directly with celebrated Sydney chef, Colin Fassnidge, in his flagship restaurant The Four in Hand. Here, Bret honed his skills in whole animal preparation, nose-to-tail cooking and use of produce so local they even had bees on the pub's rooftop!
In 2014, Bret relocated back up the coast to Harvest where philosophies of local, organic produce with high sophistication meet. His genuine passion for quality produce prepared in a manner that preserves its integrity, along with an inherent love of real food prepared from with passion make this an excellent pairing.