Brisbane CookOff

Cameron Matthews is an award-winning chef and passionate advocate for ethical, sustainable dining. As Chef and Partner of the Mapleton Public House in the Sunshine Coast hinterland, Cameron brings together a lifetime of culinary expertise with a deep commitment to community, provenance, and the craft of hospitality.
With more than 30 years’ experience in some of Australia’s most celebrated kitchens, Cameron has built a reputation for his refined yet grounded approach to food. He has earned multiple Chef’s Hats in the Good Food Guide and established himself as one of Queensland’s leading culinary figures. His cooking champions seasonal produce, grown locally and sourced sustainably, with an emphasis on honest flavours and creative storytelling through every dish.
Beyond the kitchen, Cameron has been a mentor and leader in the hospitality industry, recognised for his thoughtful approach to kitchen culture and for championing young chefs. His philosophy centres on respect—for people, produce, and the land—and this ethos runs through every aspect of Mapleton Public House.

Darren trained in the UK under acclaimed Chef Mark Raffan at the Michelin-starred Gravetye Manor. Moving to Australia in 2001, his skills were further honed working at Tetsuya’s. In 2011, Darren founded The Table Sessions – a guerilla-style dining experience, which was awarded Best Event by Australian Gourmet Pages.

Ghanem Group Executive Chef Jake Nicolson began his cooking career at the Lake House in Daylesford, Victoria under the guidance of respected chef and owner Alla Wolf Tasker. In 2004 he was the winner of the Borges/Ferran Adria culinary Scholarship and in the following year in 2005 he was also selected to represent Australia at the International Food & Wine Festival in Dubai. Going from strength-to-strength Jake was named Appetite for Excellence Young Chef of the Year in 2008, which saw him travel to Venice where he competed in the prestigious international San Pellegrino Cooking cup in which he placed third. Finally, prior to joining Ghanem Group, Jake worked at Circa the Prince in Melbourne for seven years, taking over as Head Chef in 2010. The restaurant earned two Hats from The Age Good Food Guide 2012. Jake’s work experience also includes a stint at the famous El Bulli in Spain and previous to that in London at The Vineyard, The Square and The Ledbury.
Since joining Ghanem Group as Executive Chef in 2013, Jake's portfolio has continued to grow. During his time at the culinary helm, Ghanem Group has opened Blackbird Bar, Dining and Events, Donna Chang, Boom Boom Room, Bisou Bisou and Iris Rooftop in Brisbane, as well as Le Bon Ton in Melbourne. He also oversees Byblos Bar & Restaurant in both cities.
Outside of his kitchen, Jake is a member of the Queensland State Judging Panel for the Delicious Produce Awards, he’s an ambassador Ora King Salmon, and hospitality clothing brand Chef Works, and is a member of the Royal National Agricultural beef judging panel.