EXECUTIVE CHEF, BAZAAR
A passion for local produce sings in every dish Greg Benney makes, humming with flavour and brimming with creativity. As the custodian of QT Gold Coast’s culinary fare for more than a decade, he’s brought that passion to every one of his dishes, creating menus as visually spectacular as they are to eat.
Cutting his teeth in kitchens since the tender age of 19 in London, Benney has since worked with a star-studded line-up of chefs in some of the world’s most prestigious hotels and restaurants. Getting his start at the Thistle Hotel, he moved onto the Menzies Welcombe Hotel and Spa under the eye of Wayne Thomson.
He then moved onto Hotel Billesley Manor alongside Christopher Short, winning best restaurant hotel group and two black AA rosettes. He was then joined by Wayne Asson, one of the most celebrated chefs in Britain, before Benney decided to move home to South Africa to hone his skills in pastry under the guidance of internationally acclaimed and published chef Nicolas Van Der Walt. He finally moved to Australia taking on his first head chef position at River Canteen.
Boasting a string of accolades, Benney then joined QT Gold Coast helping to open hit restaurants Bazaar and Stingray. Ever the QT loyalist, he then went on to launch the boutique ski resort at QT Falls Creek alongside Chef Luke Stepsys.
Local produce is the hero of Benney’s dishes and his proudest achievement to date is QT Gold Coast’s rooftop garden where he has created a “food forest in the sky” delivering produce fresh from garden to plate.