Festival Chefs

Dominique Rizzo – Chef, Brisbane

Dominique Rizzo is one of Queensland’s leading female chefs who creates purely delicious, healthy and real food recipes that inspire people to make a change for the better while still loving their food.

Embracing 20 years’ experience as a chef and restaurateur, Dominique is able to share her abundant knowledge around Australia. Dominique’s passion for all things purely food – coming together, connecting and sharing has led her into her new venture Putia: Pure Food Kitchen, School and Pantry which opened in October 2014, located on Brisbane’s north side in the hub of Banyo, an emerging urban hot spot.

Amidst her many talents, Dominique is fighting her own war on waste in the Putia garden where she is getting her hands dirty in the real world of composting and harvesting. This is garden to plate, as you haven’t seen it before.

And we’re excited by all this and more and cannot wait to welcome Dominique to the 2017 Capricorn Food and Wine Festival!


Glen Barratt – Wild Canary, Brisbane

Glen’s love for creating tasty food in the kitchen started as a young child making biscuits and cakes at home.

Looking for more of a challenge he started cooking meals for family taking an interest in French cuisine as well as growing fresh herbs to flavour his creations. During this time an understanding of companion planting and organic techniques developed growing healthy plants with optimum results.
Wanting to pursue his hobby as a career Glen did work experience in the kitchen at Michaels Riverside Restaurant during his school holidays where he was offered an apprenticeship which he completed at this venue. With over two decades of experience in some of Brisbane’s most iconic restaurants, the most recent being five years as Head Chef at Restaurant II, Glen is now enjoying his dream job where he gets to mix his two passions.

Wild Canary Botanical Bistro is situated within the grounds of The Brookfield Garden Center and is lucky enough to have a kitchen garden which provides fresh herbs, edible flowers, fruits and vegetables to the kitchen. Plantings are done in conjunction with local farmers reflecting the coming crops and demonstrating growth habits of these plants. Producers Lunches are regularly held showcasing the bountiful supply of local produce from surrounding regions.

A keen supporter of farmers markets, local produce and permaculture, living in the Samford Valley with his wife and five children has further invigorated his passion with an ever-growing organic garden.

Book tickets to The Ladies of the Vine Champagne High Tea presented by Glen Barratt Saturday 16 September.

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Matt Golinski, Chef and Regional Food Ambassador

Matt Golinski is a highly regarded, professional chef with a passion for creating cuisine using fresh, seasonal and local ingredients.

Well known as one of the original team members of the popular ‘Ready Steady Cook’ television series, Matt has worked as executive chef at some of Queensland’s leading restaurants and founded his own catering company.

Based on Queensland’s Sunshine Coast, Matt now enjoys working as a consulting chef to restaurants, being a regular guest chef at festivals and events and writing his popular food columns and blog.  He is also an active member of the Slow Food movement and a motivational speaker.
When away from the saucepans Matt enjoys sharing his love of cooking and helping others through his roles as Food and Culinary Tourism Ambassador for the Gympie (QLD) region and Ambassador for Foundation H – a not-for-profit organisation helping people living with disabilities.

He is also a keen runner and in August 2015 completed his first full length marathon.

Book tickets to The Long Luncheon on GKI presented by Matt Golinski Sunday 17 September.


Shane Bailey – Noosa Boathouse, Noosaville

Executive Chef of Noosa Boathouse, Shane Bailey has a passion for local produce and is a huge supporter of local farmers and of all things Queensland.

Shane started out in country Victoria and moved to Melbourne to further his training at St Kilda’s Donovan’s Restaurant.  After a successful nine years, seven as Sous Chef, Shane travelled to New York and the UK gaining experience in some iconic restaurants, before settling in Noosa in 2004.

He initially headed up Berardo’s on the Beach and then he took on the Executive Chef role at Berardo’s Restaurant in Hastings Street.  Passionate about the local area and the community, Shane was Executive Chef and a Major contributor for 8 years to the Noosa International Food and Wine Festival.  During his work with the festival Shane has had the opportunity to work closely with some of Australia’s acclaimed chefs including a number of San Pellegrino’s top 100 chefs in the world.

In 2013, looking for a new challenge and inspired by the spectacular Noosa River waterfront location, Shane started a new role as Executive Chef of the Noosa Boathouse. Taking on a new direction and new level for the restaurant, Shane focuses on quality, fresh, sustainable produce, local ingredient’s and using the freshest Queensland seafood and the best Australian Beef. Shane has created a menu that is constantly evolving and also incorporating feasting and sharing menu’s both in the restaurant and in functions and events.

Shane has also participated on the judging panel of the Queensland Delicious Produce Awards. He has also taken on the role of Executive Chef of the Capricorn Food and Wine Festival, and is working with Beef Australia 2015, co-ordinating the Celebrity Chef Program. His operations experience and food expertise makes him an invaluable contribution to our team.

Book tickets for The Sunday Roast presented by Shane Bailey proudly brought to you by Beef Australia, Sunday 17 September.


Capricorn Chefs

Michael Nelson – Beaches Restaurant, Roslyn Bay

Michael believes a menu should have relevance, variety and expert delivery.

Backed by a talented and energetic team of professionals, the calibre of food that leaves the Beaches kitchen never ceases to impress.Michael has worked in the restaurant industry for over 20 years and has gathered influences from around the world – in particular South East Asia and Melbourne. Now balancing his craft to include the fresh local tastes of Queensland, his menus are designed to reflect the location, focusing on the fresh seafood and world-famous beef sourced from the best suppliers, right on our doorstep.

Michael enjoys playing a key role in the resort’s Wellness Retreats and looks forward to his kitchen’s involvement in the region’s first organic “paddock to plate” menu from the company’s own permaculture farm, High Valley Dawn Organic Farm.

Catch his cooking demo on the Festival Theatre mainstage, or try some of his scrumptious food from Beaches pop up kitchen in the Festival grounds.


Roel Von Camp – Headrick’s Lane, Rockhampton

Roel Van Camp, executive chef at Headrick’s Lane, will make his Capricorn Food and Wine Festival “debut” in 2017!

Favouring modern European cuisine with Asian influences, Roel has definitely made his mark on Rockhampton’s food scene and is a big supporter of local and sustainable produce.

He’ll be teaming up with Matt, Shane and Glen, presenting a course at the Capricorn Helicopter Rescue Service All Star’s Degustation on Friday 16 September at Headrick’s lane. Tickets on sale soon!


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