THREE INCREDIBLE NEW CHEFS BRING A FRESH PERSPECTIVE TO DINING AT EMPORIUM HOTEL SOUTH BANK

WORDS: Kim Eu PHOTOGRAPHY Supplied - Emporium Hotel, South Bank

With dozens of global accolades, awards and experience between them, Emporium Hotel South Bank is the new home of international-standard dining in Brisbane.

 What’s better than having one new chef to add to the accomplished team at Emporium Hotel South Bank? Having three new chefs that will bring the culinary experience at the hotel to new heights in 2022.

New Executive Chef, Owen Ealden, started his career in the UK before honing his skills at resorts in the Maldives and Fiji. Owen’s world-wide experience in unique, luxury properties make him the ideal fit for Emporium Hotel South Bank. One of the incredible venues recently under his management was the Hurawalhi Maldives, home to the world’s largest all-glass undersea restaurant.

New Executive Sous Chef, James Gallagher, is a highly awarded and acclaimed chef who has helmed his own restaurant, Allium, at New Farm as well as held senior positions at QPAC, Alchemy Restaurant and Bar, The Sofitel and Stamford Plaza.

New Pastry Chef, Charith Ponnamperuma Arachchige, boasts an impressive resume that includes positions at the seven-star Emirates Palace Hotel in Abu Dhabi, the Michelin Star restaurant Alain Ducasse in Doha and the six-star luxury cruise liner Regent Seven Seas Voyager.

Emporium Hotel South Bank General Manager, John McILwain, said adding these three impressive new talents to the expert line-up at Emporium Hotel is an exciting development for diners to the hotel.

“We have a lot planned for 2022 across our beautiful restaurant spaces Signature, the Terrace, Belle Epoque and our upcoming new wine bar. Our new chefs, with their worlds of experience and expertise will play a big role in bringing our vision to life,” he said.

 

EXECUTIVE CHEF: Owen Ealden

 With three decades spent working at luxury hotels world-wide, Emporium Hotel South Bank are excited to announce Owen Ealden will take the helm as Executive Chef of the property.

Owen began his career in Kent in the UK including stints at the London Marriott, Shakespeare’s Globe Theatre and running his own corporate catering company.

In 2004 he moved to Cairns in North Queensland as Food and Beverage Manager for the Pacific International Hotel then to Rydges Sabaya Port Douglas and Kewarra Beach and Double Island Resorts as Executive Chef.

In 2011 made to move to Papua New Guinea and a leading regional role with Coral Seas Hotels group and two years later moved to the Maldives and spent seven years with the luxury Crown and Champa Resorts group.

At Crown and Champa Resorts, Owen directed the food and beverage outlets for Kuredu Island Resort and Spa, Hurawalhi Maldives (where one of his restaurants was 5.8 metres below the sea!), Kudadoo Private Island and then he became resort manager for Komandoo Island Resort and Spa in 2017.

A year as culinary director for the Wyndham Resort Denarau Island, Fiji, preceded the move back to Australia and the Mansion Hotel and Spa in Werribee and now Owen is calling Emporium Hotel South Bank his home.

 

EXECUTIVE SOUS CHEF: James Gallagher

Emporium Hotel South Bank are proud to announce the appointment of multi award winning chef, James Gallagher. James started his career in London and has worked for some of the most refined names in hotel dining during his 16 years in the industry.

After completing his apprenticeship at Novotel London Excel, James was hired to help open St James Restaurant at Fortum and Mason on historic Jermyn Street in London serving traditional British fare. He was tipped for great things from early on in his career winning the Accor UK and Ireland Apprentice of the Year and Accor European Apprentice of the Year Runner Up.

In 2008 James moved to Australia and a position as Demi Chef de Partie at The Stamford Plaza in Brisbane and in 2009 was hired as Senior Chef de Partie at top fine dining restaurant Alchemy Bar and Restaurant.

In 2012 James headed back to London and a position as Head of Innovation & Development, running the Innovation Kitchen at Deloitte Corporate Fine Dining specialising in molecular gastronomy and themed events tailored to clients specific branding.

James returned to Australia and to Alchemy Bar and Restaurant at the end of 2013 as the Senior Sous Chef and two years later was named Chef de Cuisine at the fine dining Prive 249 restaurant at The Sofitel Brisbane hosting gala dinners for international celebrities and world leaders

James opened his first solo venture, Allium Restaurant and Bar, in New Farm with his wife in 2016 where his brand of modern Australian cuisine drew national acclaim and was awarded 3 Chef’s Hats by Gault & Millau in 2019, 4 stars by John Lethlean in The Australian in 2017 and named one of Australia’s Hot 50 Restaurants by that publication in the same year.

From January 2020 James was the Senior Sous Chef at the Queensland Performing Arts Centre overseeing the five food outlets that form the centre.

In 2022, as the new Executive Sous Chef at Emporium Hotel South Bank, James will lead the team in Signature Restaurant to new heights in dining, tapping into his experience in London and at some of Brisbane’s top venues to create a truly special gastronomic experience for lovers of fine food in Queensland.

 

HEAD PASTRY CHEF: Charith Ponnamperuma Arachchige

With 15 years experience gained at some of the world’s most luxurious properties and a specialist in pastry and chocolate, Emporium Hotel South Bank is delighted to announce Charith as the new Head Pastry Chef.

Charith began his career at The Palm Hotel in his home country of Sri Lanka before moving to Abu Dhabi and La Brioche café. A stint in Doha at the Millennium Hotel followed then a move to the Maldives for a role at the ultra-luxurious over-water One & Only Reethi Rah hotel.

In 2011 Charith was on the move again, this time to Bahrain and Demi Chef De Partie Pastry at the Kempinski Grand & Ixir Hotel. He set sail as Chef De Partie Pastry on the six-star luxury cruise liner Regent Seven Seas in 2012.

The Michelin-starred Alain Ducasse restaurant in Doha was the next stop for the globe-trotting pastry chef, followed by a return to Abu Dhabi and the seven-star luxury Emirates Palace Hotel.

In 2017 Charith moved to Australia and took up the Pastry Chef role at the Watermark in Townsville before heading to Brisbane and a Sous Chef Pastry position at the Stamford Plaza.

Since 2020 Charith was the Head Pastry Chef at Voyages Sails in the Desert at Uluru before taking up his new position at Emporium Hotel South Bank, Brisbane

 

About Emporium Hotel South Bank:

Located on Grey Street, Brisbane, within the AUD$600 million Southpoint precinct by Anthony John Group, Emporium Hotel South Bank elevates the level of style, comfort and service in the boutique hotel industry in Australia.

The Hotel features 143 sumptuously appointed suites, a range of premium food and beverage options including Signature restaurant, The Terrace, Belle Epoch and the Piano bar, 24-hour in-suite dining, concierge, a grand pillarless ballroom for up to 350 people, three purpose-built boardrooms, and a spectacular rooftop 23-metre infinity edge pool and bar, boasting a magnificent north easterly aspect over South Bank Parklands, the Brisbane River and CBD.

Emporium Hotels first launched in July 2007 with Emporium Hotel Fortitude Valley, which was the sole vision of two passionate, design driven individuals Anthony and Francine John of the Anthony John Group. Together they crafted an offering without equal in Brisbane’s boutique luxury hotel market. Emporium Hotel Fortitude Valley went on to win an extensive array of national and international accolades before being sold in 2017. In 2014, Emporium Hotel Fortitude Valley was inducted into Queensland Tourism’s Hall of Fame. At the 2018 World Travel Awards, Emporium Hotels was named ‘Australia’s Leading Boutique Hotel’ for the fourth consecutive year and Emporium Hotel South Bank was named ‘Australia’s Leading Hotel Residences’.

Emporium Hotel South Bank continues the Group’s commitment to delivering iconic, bespoke, Queensland design with impeccable service standards and incredible cuisine.