Fraser’s Restaurant Group Executive Chef Chris Taylor oversees six unique venues in Perth – Fraser’s (Kings Park), BWG Steakhouse (Applecross), The Old Brewery (Swan River foreshore), Indiana (Cottesloe Beach), Botanical Café (Kings Park) and the Greenhouse (St Georges Tce).
He is recognised as a leading chef within Perth and Australia and is known internationally for his promotion and use of Western Australian produce. He travels extensively educating chefs and providores of the quality of produce available from Western Australia and is frequently employed to promote the very best that WA has to offer through cooking demonstrations, high profile dinners and gala events.
Chris’s driving force to produce innovative dishes from market fresh West Australian produce stems from belief that using the best local produce available and buying astutely from trusted suppliers is the best recipe of all.
Operations Manager/Head Chef
Greg is a man with a carnivorous passion for beef. Born and bred in New Zealand, he travelled the world honing his culinary skills before choosing to settle down in Perth where he is now Executive Chef and General Manager at The Old Brewery and BWG Steakhouse.
He’s travelled through Asia – Singapore, Thailand, Malaysia, Borneo, Hong Kong – Europe – France, Italy, Greece – the UK, USA – and just about every Australian major city, learning everything he can about food especially meat, fascinating herbs, spices, different ingredients and styles of cooking.
He has a particular ‘feeling’ for carpaccio – very finely sliced raw beef, duck, game and creating extraordinary flavoursome sauces according to timeless traditional methods with his own particular variations.
But still he likes to keep things simple, sourcing the best available produce, and letting it speak for itself. This might just explain why he’s become Western Australia’s leading exponent of the ‘great steakhouse experience,’ winning the “Best Steak Restaurant” category at the WA Restaurant & Catering Industry’s Awards for Excellence five years in a row.
While others talk about ‘the paddock to the plate,’ Greg really knows which paddocks his beef comes from. He knows that the best beef only comes from ‘happy’ cattle’ – organic Wagyu beef from Margaret River, grass and grain fed Black Angus from WA’s Lake Preston, grass fed Spring Grove European crossbreed Limousin/Charolaise cattle from farms in the Victorian high country… we could go on…
During his eight years at Fraser’s Restaurant in Kings Park, before taking over at The Old Brewery, Greg enjoyed cooking for exclusive special events. In the last of his four years working as Head Chef he was honoured to be appointed to the Australian Culinary Federation’s judging panel.
Today as Executive Chef at The Old Brewery he still enjoys the heat of the kitchen. He takes great pleasure in presenting the Brewery’s steakhouse style menu with huge rib eye steaks accompanied by hearty favourites like mushy peas, macaroni cheese, garlic prawns and potato gratin. He’s particularly proud of his signature ‘Tomahawk Steak’ a massive 1.4 to 2.7kg Wagyu beef rib eye steak, usually shared between a few people and carved at the table. Then for more intimate occasions he creates degustation experiences, involving six highly refined courses which may be combined with specially selected wines.
The art of brewing! Part science, part craft – Perth boy Mark Reilly realised where his passion lay early in life and worked towards his dream by first completing his Micro Brewery Management & Marketing degree at Edith Cowan University.
The practical application of his studies saw young Mark experimenting with brews at home following the styles of various internationally renowned beers.
Having quickly formed a keen following amongst family and friends, Mark moved into commercial scale brewing, gaining invaluable experience in the Swan Valley, building his brewing credentials at Ironbark and Duckstein breweries. With degree in hand he joined Elmar’s in the Swan Valley where he became the sole operator of Elmar’s pristine, German-engineered Joh Albecht microbrewery. Mark then was involved in the set-up of Mash Brewing before taking over the role of Head Brewer at The Old Brewery.
Within a year Mark’s tireless dedication saw The Old Brewery recognised as “Australia’s Best New Exhibitor” in the 2009 Australian International Beer Awards. Since then the gongs just keep on coming, with Gold, Silver and Bronze medal awards coming from state, national and international beer shows. Such is his commitment to the brewing he is actively involved with both National and International craft brewing associations committed to educating the public and hospitality industry about the pleasurable possibilities of craft brewed beer.
Almost any day of the week at The Old Brewery you’re able to glimpse Mark busily working just behind the scenes, as he carefully and lovingly brings new brews into the world. He has to work fast, because such is the demand for his award winning beers that it all goes quickly.
Join one of our fascinating Beef and Beer Masterclasses and learn about the great partnership of beef and beer as you’re taken on a tour of the brewery and shown the secrets of great craft beer making. And yes, you get to taste Mark’s beautiful brews! Then let our Chefs talk you through all the cuts of beef they choose for the Grill – what part of the beast, and the part of the country it comes from, what to look for in a good cut and how to cook it to perfection.