Clayton Donovan is Australia’s most acclaimed Indigenous Chef.
Growing up in Northern New South Wales, Clayton started learning about native produce when he was four years old, out walking with his Aunties and grandmothers, taking what they found in the bush or along the coastline and cooking it up at their homes.
In his developing years as a chef he developed his own style of cooking, learning using native ingredients in a restaurant environment. Integrating ingredients such as wattle seed, rosella and myrtles into Asian and European inspired dishes, he applied to work at the prestigious Watermark restaurant at Balmoral Beach, Sydney. Clayton was introduced to the secrets and gastronomic intricacies involved in creating and presenting dishes in first class, hatted restaurants, including in England, where he took sous chef and head chef positions in restaurants such as Fowey Hall and Boscundle Manor.
In 2008 Clayton returned to Australia and these days his focus is on pop up restaurants at events and special occasions all over Australia, he regularly has guest chef appearances at trade shows and events within Australia and other parts of the world.
Clayton continues to source ingredients from the bush, foraging to introduce new and exciting flavours to his menus. He received a chef’s hat from the Australian Good Food Guide in 2011. His international experience with his understanding of Australian native foods to produce a unique and contemporary cuisine with an Indigenous twist is highly regarded by publishers and food editors.
Clayton Donovan reached a new level as writer and presenter on Australian Television - ABC TV program Wild Kitchen. The series was aired all over the world on Virgin aircrafts, rail networks and popular on-line channels.