Sun-soaked days and endless summers mean Queensland life is bursting with flavour and colour, and so it’s no surprise our approach to food and drink is bold, fresh and overflows with vitality.
Meet David Pugh, Executive Chef
Recipient of numerous hats and awards with his own Restaurant Two, and former Queensland Ambassador Chef, David Pugh is now delighting guests at the Brisbane Convention & Exhibition Centre in his role as Executive Chef.
He takes the helm of a team of highly experienced and talented chefs who bring their culinary expertise from all corners of the globe, share a love and enjoyment of food and delight in creating memorable dining experiences.
With an impeccable culinary pedigree, David has carved out a stellar career working with some of the world’s finest chefs in New Zealand, in the United Kingdom at London’s famous Connaught Hotel and here in Australia.
“I believe in letting the food speak for itself by enhancing the natural flavours, using citrus and salsas instead of the more traditional sauces. I would love to see a more plant based menu, where the vegetable is more the hero food.”
Our menus feature the very best produce Australia and Queensland have to offer but wherever you see this Q icon, you can be assured we have sourced 'Queensland First' and are offering you and your guests a uniquely authentic and invigorated taste of our local cuisine at its best.
We believe the unbeatable freshness and intensity of Queensland flavours does more than inspire your tastebuds, it inspires the energy of your event!
With 20% – 30% of all meals today the subject of dietary requests, it is an increasing challenge for any event planner. We’re tackling the growing trend head on with the establishment of a dedicated Special Dietary Kitchen.
Our Special Dietary Kitchen aims to streamline the process, enhance the product offering and completely overhaul the dining experience. With 90% of our entrée and main menu items now made gluten free, we’re making the choice easier for our clients.
The Centre caters for all dietary requirements, allergens, religious and lifestyle choices. Every individual special dietary request is expertly handled by the kitchen. The Executive Chef and the Centre’s systems and quality assurance specialists have received training in the identification, handling and labelling of all allergens.
In Queensland we are blessed to be able to access an abundance of the best quality fresh local produce. Our famous seafood is sourced from the pristine waters of the Sunshine Coast and Harvey Bay coastal areas.
Our fresh fruit and vegetables are sourced from Stanthorpe, Gympie and from around Queensland’s Scenic Rim and the of course the Lockyer Valley, one of the top ten most fertile farming areas in the world and often referred to as ‘Australia’s salad bowl’.
Our home grown beef comes from the famous farming areas of the Darling Downs, Kilcoy and Dalby.
Executive Chef David Pugh and his team work closely with local farmers and producers to source the very best of our local seasonal produce. In searching out new artisan products and those of special nutritional value, Chef David works with the Centre’s consultant dietitian, Kerry Leech who also works with the Queensland Firebirds and Netball Australia and knows what stimulates the taste buds but also what provides much needed energy and vitality.
The Centre is committed to sourcing local fresh produce from Queensland depending on seasonal and environmental conditions and will travel Australia-wide to secure the very best produce if not available in Queensland.
Our entire food philosophy is based on sourcing product from local suppliers where and whenever possible. This is our culture and the passion we share for quality and sustainability in everything we do and how we go about our business.
Our sustainability work practices in the kitchens are across the board, reducing water waste, energy efficiency and reducing waste to landfill. Our ultimate goal is to have zero food waste and to this end the Centre has installed an organic waste food dehydrator which reduces the total volume of collected food waste by 85% producing a dry nutrient rich biomass which is used as a soil enhancer for Brisbane’s Roma Street and South Bank Parklands.
The Centre’s kitchens are at the forefront of our community activities including donating more than 140,000 prepared meals to Foodbank to help feed Brisbane’s homeless.