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Ousby Food



About Me;


Hi, I'm Richard - it's lovely to meet you!

My cooking journey began before I even knew that high-profile chefs existed, alongside my mother and grandmother in our kitchen in Bathurst. 

My professional journey began in Brisbane when I apprenticed in a family-owned Italian restaurant, training that I continued and completed in a small hotel.

I then accepted an opportunity to move to England, to work for Michael Roux at the Waterside Inn. There, I learned about classical French cuisine and the rigorous demands of working in a high-performance kitchen.

Returning to Australia, I worked as sous chef under Chef Peter Gilmore at Quay, Sydney, for three years.

In late 2012, I joined Stokehouse Q in Brisbane and was promoted to Head Chef in 2013. In 2015 I became Executive Chef for Stokehouse restaurants, overseeing both Melbourne & Brisbane's venues.

In 2019, I bid farewell to Stokehouse and took the leap into self-employment, along with a healthy dose of quality time with my wife Kristy & two young sons, Tate & Jude.

“There is no sincerer love than the love of food.” 

- George Bernard Shaw -

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