Dave Stewart
Executive Chef Dave Stewart brings a farm-to-table philosophy that transforms dining into an unforgettable experience at Roasting Warehouse.
Dave's impressive culinary portfolio includes prestigious positions at Number One Fitzroy Street, Hilton on the Park, and The Vincent Albert Park. His international experience, particularly at Roasting Warehouse Athens, has infused his cooking with a global perspective while maintaining his commitment to local, sustainable ingredients.
Drawing from his Gippsland roots, Chef Stewart's menu celebrates the finest Australian produce, exemplified in his grass-fed fillet mignon and magnificent 400g Pork Tomahawk. His dedication to sustainable food practices and innovative cooking techniques has established him as a leading figure in Melbourne's dynamic culinary landscape.
At Roasting Warehouse, Dave continues to push culinary boundaries while honouring his farm-fresh foundations, creating dishes that tell a story of tradition, innovation, and exceptional taste.
Dave's impressive culinary portfolio includes prestigious positions at Number One Fitzroy Street, Hilton on the Park, and The Vincent Albert Park. His international experience, particularly at Roasting Warehouse Athens, has infused his cooking with a global perspective while maintaining his commitment to local, sustainable ingredients.
Drawing from his Gippsland roots, Chef Stewart's menu celebrates the finest Australian produce, exemplified in his grass-fed fillet mignon and magnificent 400g Pork Tomahawk. His dedication to sustainable food practices and innovative cooking techniques has established him as a leading figure in Melbourne's dynamic culinary landscape.
At Roasting Warehouse, Dave continues to push culinary boundaries while honouring his farm-fresh foundations, creating dishes that tell a story of tradition, innovation, and exceptional taste.
11:45am - 12:30pm
Thursday 20th March 2025 Day 1
How to create the ultimate Café Menu
Hear from some of the country’s leading café chefs about current menu trends, how to balance price point and customer expectations, maximise menus on a budget, learn when to change a menu, new ingredients on the rise, and whether it’s time for the ‘smahed avo’ to make a move.
