Tony Brazendale

Torquay, Devon, United Kingdom.

I first wanted to be a Chef when I visited a Royal Air Force roadshow, where Chefs were cooking amazing food out of a field kitchen. 

Shortly after, I joined the Royal Air Force, where I received excellent Chef training and travelled the world for four years. Then I realised that I wanted to cook in higher-end kitchens, so I left the Air Force to pursue this dream and spent 10 years working in some of the best Michelin-starred restaurants in England and the Channel Islands.

I arrived in Melbourne in September 2023, so I’m new to Australia and absolutely love the abundance of produce here that I get to use at Lindenderry.

My style involves using renowned ingredients to create something special and deliver a memorable dining experience.

My feature flavour would be Jerusalem artichoke.

Steve Smith, Chef at Penny Hill Park, UK.

I fell in love with Lindenderry the moment I walked in. The warm ambience of the restaurant felt incredibly relaxing.

Vinegar.

Confit blue eye with mushroom risotto foam.

Cape Grim beef sirloin and braised shin, onion, leek, beef and marrow sauce with Red Hill truffle.

In 5 years’ time, I see myself enjoying everything Victoria and Australia has to offer.