PETUNA OCEAN TROUT ON THE MENU AT RICKYS
Braden White was awarded runner up in the prestigious Electrolux Young Chef of the Year competition 2013. In the same year, he snapped up the Head Chef role at Hatch & Co restaurant in Brisbane.
As a young apprentice Braden spent time in hotel and resort kitchens around Queensland before making his mark as sous chef at 2 hat restaurant Stokehouse in Brisbane, working alongside Tony Kelly and Richard Ousby.
He was recently appointed as Executive Chef of Rickys River Bar and Restaurant in Noosa where his respect for fresh local produce is reflected in his classic cooking style, which allows quality seasonal ingredients to speak for themselves.
The cured Petuna Ocean Trout with petite radish, beets, mandarin, salmon pearls and chard is a highlight dish on the entree menu.