Chef's Pantry
Toscani’s Executive Chef Dwayne Clark was born on the North West Coast of Tasmania, moving to Queensland in 1996.
Dwayne then started his cooking apprenticeship in 1997 at the age of 15. After door knocking Brisbane restaurants and Hotels he ended up finding a position at Brisbane’s iconic, Jo’s Jo’s Restaurant. Working within various restaurants and hotels in Brisbane during his training he then ended up qualifying and landing a sort after Chef De Partie positioned at Brisbane Tattersall’s Club where food creation was at its best.
After developing his own style of food he decided to take a large learning curve and accepted a position with the ALH Hotel group as Head Chef. In 2002/2003 a position and opportunity to become Executive Chef for Mirvac Hotels Brisbane running both Quay West Suites and Sebel Suites Brisbane arose.
In 2008 Dwayne & his wife moved abroad to the UK and worked in various outlets in London as well as being part of a reality TV show called “The Restaurant” hosted by Michelin star chef, Raymond Blanc.
Since arriving at Toscani’s in 2009 he has been an integral part of reforming the heart of the business. Dwayne has utilised the age long company philosophy of “Tuscan style cooking – cooked fresh to order by only using fresh & quality ingredients”. By adapting new age requirements whilst maintaining the warmth and feel of home cooked food, this is and always will be the direction of Toscani’s now more diverse range of menu options.
