Chef: Troy Rhoades Brown
Works: Muse restaurant & café
Date: July 27th 2015
Event Time: 6 for 6:30 until 9:30 approx
Event Location: Unit 1/13 Pioneer Ave Tuggerah, NSW 2259, Australia (google map)
Phone 02 4353 1900
ABOUT OUR GUEST CHEF:
Troy’s interest for food flavours and technique began at a young age. His first years of training took place in a small traditional Italian family restaurant. Keen to further his culinary journey, Troy came to the Hunter Valley Wine Country to work under chef and restaurateur Robert Molines. This is where Troy began to develop his own style and flair.
After winning the 2005 Brett Graham Award Troy flew to Europe to get a taste of Michelin star cooking, returning to the Hunter Valley with the dream of opening his own restaurant. Troy worked his way up the ranks to Head Chef of Robert’s Restaurant under Executive Chef Daniel Hunt.
In March 2009, Troy and wife Megan opened their dream, Muse Restaurant and Café, with the aim of providing a complete dining experience with true value for money. Just 12 months after opening, the restaurant was awarded its first Sydney Morning Herald Good Food Guide Chef’s Hat. A tremendous goal for Troy and wife Megan.
In the same year Restaurant and Catering Association awarded Muse the best regional restaurant in NSW and Contemporary Australian Restaurant regional NSW.
After continued success they opened a second restaurant, Muse Kitchen at Keith Tulloch Winery in October 2011. A European bistro, Muse Kitchen picked up a Sydney Morning Herald Good Food Guide Chef Hat in its first year.
Most recently Troy was awarded The Electrolux Appetite for Excellence 2014 Young Restaurateur of the Year, Muse Restaurant gained Two Chefs Hats in 2015 addition of the Sydney Morning Herald Good Food Guide and Muse Kitchen retained its One Chef Hat rating for the third consecutive year.
The foundations of Troy’s menus rely greatly on produce that is seasonal, supporting local producers whenever possible. Determination and passion drive Troy to continually evolve in the craft of cooking, inspiring and motivating a young dynamic kitchen team and giving back to the industry.
It’s casual but dress as if you’re in a restaurant
What to expect at a GTC?
You’ll be welcomed with a drink & an appetiser by your host, then introduced to our guest chef who will cook exculsively for you, at least four courses. They’ll be open to interrigation about their culinary lives & their food of course. Your menu will be matched with wines from our sponsor, soft drinks & six strings beers will be included. You’re welcome to take pictures & we encourage you to share on your favourite social media platform, use #grillthechef for maximum exposure!
We’ll have a photographer all night, so smile for the camera, if you’d rather not appear in pictures that’s fine, but if you’d like digital copies of your evening, let us know we’ll get them to you.
‘Grill The Chef’ is proudly sponsored by:
Topcut meats http://www.topcut.com.au/
Game farm http://www.gamefarm.com.au/
Six strings http://www.sixstringbrewing.com.au/
Benchmark stainless http://benchmarkstainless.com.au/
The Fruit Spot
Mercure Kooindah Waters http://www.kooindahwaters.com.au/
Tamburlaine Wines http://www.tamburlaine.com.au/