Plating for a Purpose: Chef Portrait Series
Photography by Ophelie Barbeau
This article is part of the Plating for a Purpose: Chef Portrait Series, an initiative dedicated to showcasing the personal stories and lived experiences of the talented chefs participating in our fundraising event. Each portrait offers a glimpse into the lives and inspirations behind the chefs who create memorable dining experiences, reminding us of the people, passions, and resilience in the hospitality industry.
Introducing Chef Todd Stuart
Current Role: Owner & Head Chef of Twenty Seats
Todd Stuart, born and raised in Dunedin, New Zealand, is the mastermind behind Twenty Seats, a unique dining experience in Western Australia. Growing up around good food, with a mother whose cooking continues to inspire him, Todd developed a passion for culinary excellence early on. His career took him through top restaurants in New Zealand, London, and Australia, where he learnt the art of perfection under Michelin star chef Meyjitte Boughenout. After moving to Western Australia two decades ago, Todd owned and operated Petite Mort, known for its exquisite cuisine. Now, with Twenty Seats, Todd creates an intimate atmosphere where guests can enjoy a 10-course tasting menu influenced by flavours from around the world, offering a dining experience marked by light hearted conversation, fine wines, and exceptional food.
Todd’s Lived Experience
“Luck plays such a big part in this industry. Meeting the right people and working the right job at the right time are crucial, but timing and luck often go unappreciated. I’ve been fortunate throughout my career.
when my parents bought a small hotel in Marlborough, New Zealand, I started doing dishes, and everything just clicked. I just had this gut feeling that I wanted to be a chef, even though I knew nothing about the industry, I fell in love with the kitchen. I saw food in a completely new way, and that changed everything for me.
Today, I am just a regular cook who loves preparing food for my customers. I always put them first. It’s always great when customers tell us they can taste the passion in the food. When someone says they can feel the love that went into a dish, that’s the biggest compliment we can get.
We have a few rules in the kitchen. First, we stick to safe, approachable dishes—nothing too wild. Second, we use the best ingredients we can find. Third, the dish has to taste amazing. And lastly, it needs to look beautiful. It’s a collaborative process where everyone’s input matters, whether it’s adjusting the acidity or sweetness. We put egos aside to make sure the best dish reaches the customer. At the end of the day, you have to make sure the customers are happy. Without them, and without the staff, we’re nothing.
We’re fortunate here—we get three days off a week and I believe that this really allows for longevity of our staff. No one works more than 40 hours. Every time you lose someone, it takes weeks or months to retrain a new hire, which costs money and affects the standards. The longer you can keep your team, the better it is. However when an employee has to leave, I always tell them that it should be a celebration. Don’t go backwards. Maybe sideways for a bit, but always aim to move forward.
Like any career, there have been doubts in mine. But I’ve always tried to stay true to what I wanted to do. It’s taken 30 years of hard work to get where I am today, and this restaurant will probably be my last. It feels like my final hurrah.”
