Alastair McLeod

Resident Chef

Alastair McLeod is Executive Chef at Bretts Wharf in Brisbane - which is a big job, the business incorporates a la carte seafood restaurant, on-site function facilities and off-site catering. He’s a dinky-di Australian (his mother was born here) and, despite the Irish accent, he knows more about Australian produce than most and is passionate about the fresh produce that we have available to us in Australia, and especially in the South East Queensland region.

Previous to his arrival in Australia nearly 9 years ago, he was chef at a number of Michelin listed restaurants in Europe. These included Roscoffs in Ireland (his old boss there Paul Rankin is one of the regular chefs in the British version of Ready Steady Cook), and also Da Giovanni restaurant in Torino in Italy, which is one of the few family owned restaurants with a Michelin listing. Alastair also worked at one of Scotland’s finest restaurants, The Ubiquitous Chip (at the time Glasgow's highest Michelin rating restaurant) and La Fregate - 17/20 Gault Milau in France.

Alastair's first job in Australia was at Brisbane's Baguette Restaurant, and during his time there, the restaurant won a number of prestigious food awards, including the American Express Hall of Fame Award.

Six years ago he took up the position of Executive Chef at Bretts Wharf, and since then has won many awards including Restaurant and Catering Associations' Best Event Caterer and Best Venue Caterer as well as Best Seafood Restaurant (Seafood Services Australia).

The catering side of the business sees Alastair cooking at some of Australia's most impressive caterered events including a 3000 guest formal sit down dinner ball in a hangar for Virgin Blue, the Mercedes Benz Fashion Festival, David Jones launches and AAMI Stradbroke Cup.

Alastair is a resident chef on Ready Steady Cook.