By Hollie Harris
Meet the newest edition to the kitchen of Cooroy RSL, Brett Duke. Born and bred on the Sunshine Coast, the father of three first learned his passion for food from his mother.
An exceptional cook, with a talent for desserts, she made cakes for the restaurant where Brett undertook his apprenticeship. Starting out in fine-dining at The Spinnaker in Bundaberg, he specialised in classic French cuisine. From there he branched out into pubs and clubs, as the hours were a little more family-friendly.
Brett became chef de parte at the Mooloolaba Surf Club for over seven years as he worked his way up to Sous Chef. Following that he spent the next seven years at Maroochy RSL as head chef, adding to his vast experience in the kitchen.
“My favourite product to cook would be beef, as I love a great steak,” Brett said. “I also have a passion for seafood. Unfortunately though, good, fresh, local seafood is becoming very expensive.”
He is excited to be joining the family at Cooroy RSL and looks forward to feeding you and your family this festive season.
“I have taken the position of head chef at Cooroy RSL because I desire to create exceptional food at affordable prices and this will be my focus.”
