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 Brian Cole
Current Role: Chef de Cuisine at Heart Restaurant
Brian Cole, the 2024 Winner of the WA Good Food Guide’s Young Chef of the Year, has carved an impressive path in the culinary world. Born in Sierra Leone, Brian’s love for cooking was nurtured by his Grandmother and Mother, a passion that only grew stronger after migrating to Australia in 2004. He began his hospitality career at 16, with formative experiences at Crown Resorts and COMO The Treasury, where he honed his skills. By 2021, before the age of 30, Brian had taken the helm at Hearth, the Ritz Carlton’s signature restaurant. With fire, smoke, and native ingredients at its core, Hearth became a sensation when it opened in 2019, and under Brian’s leadership, it has continued to thrive. Known for his impeccable technique and focus on Western Australian ingredients, Brian has brought a fresh approach to the restaurant, making it essential dining in Perth.
Brian’s Lived Experience
I’m the Chef de Cuisine at Hearth Restaurant and my favourite dish is cassava leaf stew, a West African dish my mother makes. I could eat that every day!
I started when I was 16, did a work placement through school, I was quite good at it and they offered me an apprenticeship on the spot. One of the biggest challenges I faced throughout my career was working under chefs who weren’t keen on teaching. I had a head chef once who struggled with delegating and explaining things, which meant we had to figure things out on our own. This experience forced me to become resourceful, do my own research, and learn independently, ultimately shaping my career. It’s definitely a common issue for apprentices to lose motivation without proper guidance, and it can affect the team. It’s crucial for them to understand not just what they’re doing but why they’re doing it—something I didn’t always get as a young chef. Now, I make sure to provide that assistance whenever I can.
Most of the stereotypes about being a chef are true. But one thing that we pride ourselves on is not taking things personally. Service is service; things can get heated, but at the end of the day, we respect each other and move forward. Open communication and constructive criticism are key in a kitchen.
I think we’ve come into a new age of cheffing where people are a little bit more aware of their own personal involvement and what makes a team a team and for myself, I want to manage in a way that wasn’t done for me.”
