Clayton Donovan

What is CEO CookOffTM all about?

I'M HELPING OZHARVEST RAISE $3MILLION TO FEED THOSE IN NEED IN THE OZHARVEST CEO COOKOFF.

In this time of crisis and into the future, OzHarvest will be doing all that they can to reach those who are affected by fires, drought, and floods, in addition to continuing to support the 1,300 charities that rely on them every day.

The OzHarvest CEO Cookoff™ fundraising will focus on the food crisis relief in four categories:

•        Keeping the wheels turning on our fleet of 57 food rescue vans that deliver food to over 1,300 charities around Australia

•        Resourcing a bespoke Mobile Market that will take free food directly to communities impacted by the ongoing fires and drought

•        Providing additional resources and support to our local OzHarvest operations in both metro and regional locations to meet the increase in food need

•        Delivering delicious and nutritious joyful community food events to areas that have been affected by droughts and fires, calling upon the support of Australia’s hospitality community
 
The 2020 CEO CookOff will be a festival of hope and joy, embodying the community spirit of Australia.

I'd love your support in helping me reach my fundraising goal! Every $1 donated to OzHarvest means they can deliver 2 meals to those in need.

My Bio

Clayton Donovan is Australia's highest acclaimed Indigenous Chef. He grew up on the East Coast of Australia known as Northern New South Wales.

Clayton started learning about native produce when he was four years old out walking with his Aunties and grandmothers, taking what they found in the bush or along the coastline and cooking it up at their homes.

As a young man he worked in kitchens washing dishes while performing in a band, skating and surfing. Clayton successfully finished secondary school and began studying a law degree. 

He soon realised this was not his preferred career and then started a chef apprenticeship on board a private catamaran moored in Sydney Harbour preparing food for stars such as The Eurythmics and LA Lakers. 

He began to develop his own style of cooking but wanted to learn more about using native ingredients in a restaraunt environment. Knowing that head chef Kenneth Leung was integrating ingredients such as wattle seed, rosella and myrtles into Asian and European inspired dishes, he applied to work at the prestigious Watermark restaurant at Balmoral Beach, Sydey. 

Clayton was introduce to the secrets and gastronomic intricacies involved in creating and presenting dishes in first class, hatted restaurants

Clayton continues to source ingredients from the bush, foraging to introduce new and exciting flavours to his menus. He received a chef’s hat from the Australian Good Food Guide in 2011. His international experience with his understanding of Australian native foods to produce a unique and contemporary cuisine with an Indigenous twist is highly regarded by publishers and food editors. Clayton has cooked for many celebrities, media personalities and well known high end chefs including Italian Michelin Star Chef Lorenzo Gogo on his recent visit to Australia. 

My Achievements

$5,000 raised – Halfway there!

$10,000 raised – Bring on the Black Apron!

Target Increased

Thank you to my Sponsors

$52

Joshua Gooding

Good on you Clayton good cause..! You got me with those ribs you cooked, everyone deserves to try your cooking !

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