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The Bearded Cook

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About this business

Alice and Andrew have had a shared love of everything food for many years, having met in the heat of Stefano Manfredi’s Sydney kitchen. They travelled to London where they worked for UK Masterchef judge, John Torode, travelled and ate their way through Europe.

 

Returning to Sydney they opened their first restaurant Paua in Surry Hills where they achieved great critical success over a number of years.  On they moved to Melbourne working for many years for the city’s best caterers The Big Group and Damn Fine Food before country life came calling.

 

In the central Victorian town of Castlemaine they managed The New Northern, a boutique hotel and restaurant.

 

Back to Andrew’s homeland, New Zealand, for 4 years to run the kitchens at the renowned Craggy Range Winery and for Alice as the hospitality Manager of the Hawkes Bay Arts Festival.  Alice was instrumental in the formative development of a food rescue organisation, back to basics cooking classes for students in Teen Parent Units and people accessing the food bank through the Salvation Army.

 

Opening a pop up winery restaurant and catering company The Good Table, Andrew and Alice catered to weddings, celebrations, concerts and collaborated with an array of venues around Hawkes Bay.

 

Having now moved back to Alice’s home South Australia they have settled in the Barossa valley with a desire to continue their culinary journey. Andrew fulfilled a long held dream and set up The Bearded Cook food truck which can be seen around the Barossa and beyond at wineries, concerts,  private events, sports grounds and markets. Segueing into private and corporate catering has been a natural progression for The Bearded Cook with the combined culinary and organisational experience of Andrew and Alice.

 

The Bearded Cook is a socially conscious business, continuing our passion for food security and rescue by helping cook and distribute meals through our involvement in the Barossa Food security network.

 

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