EXECUTIVE CHEF, CAPITOL BAR & GRILL
Since beginning his culinary journey at QT’s flagship hotel in Sydney during 2013, Josh Smith-Thirkell has wasted no time making his mark across QT Hotels & Resorts. From the fast-paced kitchen of QT Sydney’s Gowings Bar & Grill, to opening the renowned Bazaar Restaurant at QT Queenstown, Smith-Thirkell’s trans-Tasman palate is well and truly distinguished.
Returning to Canberra in 2018 from QT Queenstown, where his passion for fresh produce and interactive dining launched the venue’s famed Bazaar to great success, Smith-Thirkell has taken the helm at QT Canberra’s Capitol Bar & Grill. He has introduced dynamic and seasonal menus championing the Italian flair and wood-fired theatrics of the award-winning concept created by Robert Marchetti. With unforgettable steaks at the centre of the restaurant’s success, Smith-Thirkell has made perfectly cooked cuts part of his signature service. A focus on share plates and seafood has seen his 1kg T-Bone Florentine Steak and Swordfish cutlet become hero dishes on the menu that is best enjoyed among good company and conversation.
Since growing up in Tasmania, Smith-Thirkell’s has been committed to leading with a strong farm to table mentality using local flavours and produce in the kitchen. This approach shines through his personal dedication to managing the hotel’s rooftop garden and beehive, while his developed relationships with Canberran and South Coast producers and winemakers, allow Capitol Bar and Grill to showcase the region’s finest.