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Introducing.....
Antony ScholtmeyerExecutive Chef Jameson's Restaurant, Brisbane, Australia |
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| Antony Scholtmeyer of Jameson's Restaurant in Brisbane is regarded as one of Australia's leading chefs. |
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| Jameson's Restaurant blasted into the Brisbane dining scene 3 years ago,
pushing the boundaries of accepted modern Australian cuisine. Jameson's proprietor, James Brotherston, created the platform for Chef, Antony Scholtmeyer, to produce sensitive dishes fusing local produce with French and Japanese cooking disciplines. Brotherston believes that the art of food is in the result; "it must make you feel better". Their particular emphasis on texture and the sixth sense, 'unami', within specialty dishes firmly places Jamesons at the cutting edge of the Australian culinary revolution. Born of immigrant parents, Chef Scholtmeyer began his culinary apprenticeship at age 16, working in his father's restaurant in Toorak, Melbourne. From there he progressed and worked under several leading Melbourne chefs before travelling overseas and working in the United Kingdom and Europe. However, it was his time working in Asia that has greatly influenced Chef Scholtmeyer's culinary creativity. His ability to reconcile the French and the Japanese stems from his stints in the 'food bowl' of Japan, Hokkaido and his personal fusion of life with Japanese wife, Michiyo. Australian food icon, Mietta O'Donnell includes Scholtmeyer in her recent publication, 'Great Australian Chefs' and describes him as follows - "..he is developing flavours and marriages of textures previously unseen.." Chef Scholtmeyer and the Jameson's team bring you Queensland in a very new, upbeat, even funky way through food - a contemporary approach for a fresh Queensland in a young innovative Australia. Jameson's Restaurant and Bar East End City 475 Adelaide Street Brisbane QLD 4000 Phone: +61 7 3831 7633 Fax: +61 7 3831 7566 |
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