A culinary master has joined Hunter & Barrel as their new Head Chef, bringing twenty years of international experience to the Australian restaurant group.
Thomas Brimble, former chief culinary officer for Boy Creations, which opened several notable restaurants in APAC, including Bali’s Boy’N’Cow, said he plans to expand Hunter & Barrel’s menu offerings while maintaining the brand's commitment to flame-grilled cooking and premium Australian produce.
He said: "We cook quite simply. We cook with love. We cook with passion. And we try not to overcomplicate things with too much technique."
The chef, originally from Birmingham, UK, spoke about his background: "I discovered my passion as a young man at the apron strings of my mother and grandmother, Alison and Irene, where cooking and baking were very much a family pastime," he said.
European training: "I spent two years travelling and working in country house hotels, private residences and Michelin star kitchens all over Europe," Brimble said. "On my return home to the UK, I joined Mallory Court Hotel under chef Simon Haig, where we won Best Small Country House Hotel 2008, and Simon and the team maintained a Michelin star there for over 10 years."
London fine dining: "I spent the best part of a decade working at private members clubs all over central London, including the world-famous Crockfords Club, which is the UK's oldest private members club," he noted. The clientele included oligarchs and oil barons, with services extending to sending planes to Malaysia with chefs on board for specific food requests.
Asian culinary influence: "As chefs, we always have respect for Asian cuisines, because of the sheer volume that's produced with minimal tools and minimal equipment," he said. "The ingredients and the palates are slightly different as well. Even now, nearly 20 years into the industry, I'm still discovering new things."
Australian produce: "The produce here is fantastic. Australian farmers and the regulatory bodies have done a fantastic job of controlling the product that's available on the market," Brimble observed. "The animal husbandry here is world-class. The fruits and vegetables, although often in short supply, are still world-class produce."
Vision for Hunter & Barrel: "We have plans to open a large number of restaurants over the coming years. It's about growing the brand, staying true to our identity, and championing great produce," he stated. At Hunter & Barrel, Brimble aims to develop the teams and expand their produce range.
Signature cooking programs: "First is our legacy program, which brings grass-fed, full-blood Wagyu to the table. It's never fed on grain and only ever fed on green pastures," Brimble explained. "Second is our 'Secured by Fire' program, which goes with our brand DNA: rugged authenticity, open fire cooking, deeply flavourful food."
Menu development: "We start with a blank palette and just experiment. Often we begin with produce, seasonal vegetables or proteins, and build out something that fits the menu," he shared. "Our char grill is the heart of our business. Most proteins start there. We try not to overcomplicate things, just simple cooking with serious flavour."
Australian culinary identity: "We're all about the Australian bush cook aesthetic: honest, rugged, open cuisine," he said. "The flame grills, skillet roasts and iron bark smoke. Product-led, product-focused. Our skewer and legacy programs do that."
Brimble joined Hunter & Barrel 10 weeks ago after relocating to Australia from Hong Kong. The brand specialises in rustic, shareable feasts inspired by primal cooking, featuring charcoal and wood-fired preparation of large cuts of meat and skewers. Their dining spaces have open-plan kitchens, allowing guests to see the theatrical cooking process. Hunter & Barrel continues to grow across Australia with plans for numerous new locations in the coming years.
