David Pugh, chef and owner, Restaurant Two
Always lift the bar and do it better than last time ...
No doubt you’ve strolled past the heritage-listed building perched on the corner of Edward and Alice Streets, which houses Brisbane culinary icon Restaurant Two. Perhaps you’ve even been fortunate enough to step inside and sample the creations of esteemed owner and chef David Pugh. Combining classic French techniques with local, seasonal produce, David has delighted his guests with impeccable fare for 15 successful years. The chef’s passion has taken him from pottering around the kitchen as a schoolboy to the Melbourne Hilton, The Connaught in London, Two Small Rooms in Toowong and of course now his own inner-city restaurant. The Weekend Edition caught up with David at his go-to supply store Executive Chef this week to talk childhood dreams, cooking tips and kitchen essentials.
You first showed talent in the kitchen at the age of eight – what can you tell us about the Sunday breakfasts you prepared for your parents as a child?
The Sunday breakfasts gave me a sense of multi-tasking and coordination. First the bacon, then the eggs, hot water in the teapot, toast, lid on the pan to finish the eggs, butter the toast, plate up, pour tea, serve hot on a tray. It was about giving my parents a gift and a way of saying thank you for giving me such a great childhood.
Did you always dream of being a chef, even in those early years?
In the early years I was into sports, fishing and some cooking in elective classes, making biscuits, cakes and pizzas. I enjoyed cooking but it wasn’t the be all and end all.
What can you remember about stepping into a professional kitchen for the first time?
I’d never seem 100-litre stock kettles, commercial ovens and chefs in their pristine whites portioning seafood, meats and making sauces.
You’ve worked in esteemed venues around the world, such as The Connaught in London. What’s one of the biggest lessons you’ve learnt in your career so far?
The Connaught was a two-star Michelin restaurant and the kitchen sections were tribal. It taught me to always lift the bar, do it better than last time and work as a team – not a group of individuals.
You’ve been at the helm of Brisbane icon Restaurant Two for 15 years – what have been your biggest challenges?
Produce and staff.
And what’s been the greatest personal reward?
Seeing my staff succeed in life.
You’re passionate about sourcing locally grown produce, can you recommend any local growers/producers we should check out?
Adams Continental Smallgoods in Wacol and John Cutts Vegetables in Murwillumbah.
What’s one ingredient you can’t live without, and why?
I love avocados – we always have them on the menu and at home. They’re such as easy ingredient to prepare.
What’s one kitchen tool you can’t live without?
My mandolin – I bought it nearly 30 years ago from Executive Chef when it first opened. I’ve been shopping there ever since.
What’s your favourite meal to cook at home?
I love a Sunday roast with all the trimmings. It’s a gift to my extended family of wholesome food to share together.
What cooking advice can you share with our readers?
Sharp knives, a good chopping board and great background music to work with.
What have been some of the best dining experiences of your life?
The drunken squab from Flower Drum in Melbourne and the date tart from Rockpool Sydney.
You’ve been named Queensland’s Ambassador Chef twice, worked in highly regarded venues and developed Restaurant Two into a Brisbane icon, but what do you personally consider to be your greatest achievement so far? What are you most proud of in life?
Accolades are great but my greatest achievement has been the opportunity to work with my daughter in the business.
What’s your personal definition of success?
Happy staff, which means happy customers!
Only a Brisbane local would know that … Bulimba has the best picture theatres, bookshops and cafes.
FAVOURITE WEEKEND SPOT TO:
Perk up … Tartufo in the Emporium, Fortitude Valley.
Relax … in the garden at home.
Dine … Bare Bones Society, Jindalee.
Shop … Executive Chef in South Brisbane and Pennisi Cuisine in Woolloongabba.
Be inspired … at farmers markets.