Brett Dengate – Executive Chef / Director
The Cowrie Restaurant – Terrigal and Ocean Restaurant – Blue Bay
Brett has worked in many locations both in Australia and overseas. As an Apprentice Chef he worked his way through the kitchens of 5 Star International Hotels.
Once qualified he took a position at Peppers on The Sea Terrigal (now Crowne Plaza) where he quickly moved through the ranks of the 65 Chef brigade to become Sous Chef in charge of the famed La Mer Restaurant winning many awards including Best Country Restaurant NSW 1992/1993.
He then took a position as Executive Chef working in Malaysia and Singapore where he and his team took out Best Western Restaurant – Malaysia 1995 /1996.
Returning to Australia he worked as the first Executive Chef in newly built exclusive 5 Star Hotel groups in Darwin NT and Palm Cove QLD where he and his team acheived many awards including Best Restaurant Northern Territory Gold Plate Awards 1997/1998/1999.
He has since returned to the Central Coast where he now runs The Cowrie Restaurant Group winning Best Seafood Restaurant R&C Awards 11 times, Best Fine Dinning – Entertainment Awards – Newcastle, Hunter and Central Coast, Best New Restaurant R&C Awards as well as numerous AGFG Chef Hats.
After 30 years in the Hospitality Industry his basic philosophy is to always keep the highest standards of quality in mind whether it may be serving guests, designing a wine list or preparing and cooking food.
Paul Hargraves – Head Chef The Cowrie
Paul a hardworking talented Chef with great menu ideas. Starting his training in England working in some of London’s best hotel’s and Michelin Starred Restaurants where he worked his way up to Head Chef of the famous Chef Gary Rhodes Restaurant in Dublin! Paul has been with The Cowrie for over seven years and continues to strive for excellence every day.
Grant Lawrence – Service Manager The Cowrie Group
With over 30 years of experience working in some of Sydneys most iconic restaurants such as Butlers, Armstrongs, The Bellevue, Bel Mondo, Metropole and Catalina. Grant’s wealth of hospitality knowledge shows through in the quality of service he provides. With an excellent work ethic he is completley hands on. He works closely with his team of Head Waiters to create special dining experiences.