For a chef that’s going places, CoSydney Coffeehouse’s Brett Shorter is certainly heading in the right direction.
Brett may have blazed a trail through some of the best eateries from Newcastle to Sydney, but at his latest home at CoSydney’s coffee house, he has quickly made it one of the trendiest and edgiest eating experiences – even if entrepreneurs are just coming in for a coffee and a gourmet sandwich.
Under his gaze, the former Sou Chef at Bel Mondo’s, has moulded a menu designed to wow the masses, tingle the taste buds and tempt people to stay longer and soak up the art-house packed walls.
The cafe, located at the Chippendale Creative Precinct, has wi-fi on tap, art on the walls from some of Sydney’s edgiest talent and food to die for, from muffins and cookies to freshly-made salads, breakfast wraps, sandwiches and other delights.
Brett, originally from Wellington, has worked in some of the best restaurants in Newcastle, Canberra, Wollongong and Sydney.
From working with inspirational chef, Andy Ball at Bel Mondo to the hard grind of Astral Star City, Brett is now more than ready to break the mould and develop his menus.
He said: “I am more than ready for CoSydney’s Coffeehouse as the chefs I worked with didn’t allow any room for error, cooked fresh every day, cleanliness was key and the drive to deliver an excellent eating experience was all encompassing.
“I love food, I always will. For a menu, I look on the season, the trends, what my restaurant is (market) and freshness. For example, my restaurant is casual dining so I study food trends, its availability and what people are aiming at. For me, simplicity rules the world and kitchen.”
Customers can also indulge in some of the best and most diverse coffee around, caters for large functions and on a monthly basis offers a menu with seasonal dishes and matching wine.
While he is looking forward to getting to know his customers better, he is happy to give out some timely advice. He said: “For people cooking at home, if you can read, you can cook. Look at the recipe and if you don’t like it, change it. It’s you in control, not the book.”
He cited Alex Atala in Fortaleza as an inspiration as “he was amazing with simple ideas and fusion”.
Brett’s favourite food to cook is fresh vegetables, tapioca, saffron, chilli, kaffir, lime leaves and exotic mushrooms. But ultimately his desire lies in making the diner happy.
He said: “The favourite part of my job is when customers are happy and have a great night with the food and atmosphere. The customer is always right and I would bend over backward to make that happen.”
For more details contact Vinh Van Lam:
Web: www.Cosydney.com.au Phone: +61 29698 9156 Mobile: +61 410 636 138
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