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CHEF    Evan Seaward



         Evan                              Now, Evan channels  that passion and   to  his future.  With  a  background as  an  executive
                                                                               chef  on cruise  ships and a trained  saucier, Andre
                                           experience into Seabean Tapas Bar, a standout
                                                                               became a pivotal  mentor who elevated Evan’s
                                           in Port  Douglas’s vibrant  dining scene.
                                           Blending Spanish flair with local ingenuity, the
                                                                               understanding of  the craft.
                                           restaurant thrives under  Evan’s leadership,
         Seaward                           where his innovative approach  continues  to   “Under his guidance, my skills and understanding of
                                                                               the craft skyrocketed,” Evan said. Towards the end of
                                           make its mark.
                                                                               his apprenticeship, Andre announced he was moving
                                                                               to Port Douglas in 1997 and invited Evan to join him.
                                           For Evan, cooking has always been instinctive,
                                           rooted in cherished  childhood memories  at
                                                                               admitted. “My dad drove me up, dropped me off, and
                                           Sydney’s  northern beaches  of  helping his   “I didn’t even know where Port Douglas was,” Evan
         SEABEAN                           nana craft “pizza toasts” in  a kitchen filled   that was it, that’s when my journey here began.”
                                           with the scent of  sherry and cigarettes.
                                                                               From there, Evan carved out a path through several
                                           “Food was always the centrepiece of  family
                                           gatherings,” he shared.             standout roles in  Port Douglas’s top restaurants,
                                                                               earning a reputation for quality and creativity. “I’ve
                                           By Year 11, Evan had made up his mind to   been back and forth over the years, but I’ve always
                                           become a chef. “I was off  sick for a week and   returned to  Port  Douglas.  There’s something
              ome  people  spend years  searching
              for  their calling,  but  for  Evan   decided I  didn’t  want  to  go  back  to  school.   special about this place,” he shared.
          SSeaward it was clear from a young   My mum told me to find a job, so I went to   Now, at Seabean, Evan is embracing the challenge
          age. So clear, in fact, that he left school   the local  CES in Brookvale and landed  an   of  mastering Spanish tapas. “A lot of  eyebrows were
          in  Year 11, fully convinced  his future   apprenticeship that same day at the Time and   raised when I took  the job,” he admitted. “It was
          belonged  in  the  kitchen.  That  bold   Tide Hotel, our local pub. That’s where it all   completely new for me and before starting, I dived
          decision  marked the start of  a journey   officially began,” he said.  into research, exploring top Spanish restaurants in
          that would  take  him through  diverse   But it wasn’t until his third year as an   Melbourne and Sydney. It’s a whole different level
          kitchens,  cuisines,  and  challenges,  each   apprentice, when he began working under   of  service; fast, furious, and full of  small plates and
          shaping his craft and creativity.  Austrian chef  Andre that he found direction   bold flavours. Henry and Lesley, the owners, told
                                                                               me: ‘We know  you’re not  Spanish,  Evan,  but we
                                                                               trust you to make it work’.”
                                                                               Evan describes his culinary style as modern fusion,
                                                                               combining elements from diverse cuisines  like
                                                                               Japanese, Italian, and now Spanish. At Seabean, he
                                                                               balances the restaurant’s signature dishes - paellas,
                                                                               patatas bravas, and chorizo - with innovative weekly
                                                                               specials showcasing seasonal ingredients.
                                                                               “My heart lies with Asian fusion, especially flavour
                                                                               combinations suited to tropical climates like here,”
                                                                               he explained.  “Henry and Lesley’s  vision  for the
                                                                               restaurant is modernised  Spanish tapas, and they
                                                                               told me: ‘Anything goes, mate, as long as you keep
                                                                               that specials board fresh’. I’m passionate about using
                                                                               local ingredients. The specials board is my creative
                                                                               outlet and where I experiment with new flavours.”
                                                                               Evan is candid about the challenges of  the industry,
                                                                               from the long hours to the physical demands. “It’s
                                                                               tough;  hot  kitchens,  sharp  knives,  and  burns.  You
                                                                               must stay focused. But the joy of  creating something
                                                                               people love keeps me going,” he said.
                                                                               “It’s definitely  my  passion,  I’ve never really  done
                                                                               anything  else. The only break  I ever took  was  a
                                                                               month chopping hardwood trees out west of  Byron
                                                                               Bay in 56-degree heat. It was hectic, and it made me
                                                                               appreciate being a chef.
                                                                               “Cooking has always been part of  me,” Evan said.
                                                                               “Even at parties, I find myself  in the kitchen because
                                                                               I love it.” At home, that passion extends to teaching
                                                                               his son, who’s shown interest in the craft. “I’ve told
                                                                               him, ‘You  don’t want  to  be a  chef   unless you’re
                                                                               passionate,’ but I still teach him the basics, like how
                                                                               to cook a steak.”
                                                                               While  Evan is fully committed to  his role at
                                                                               Seabean, he envisions a future that brings him back
                                                                               to his roots in local food production. A stint running
                                                                               a market stall and hobby farm in Julatten gave him a
                                                                               deeper appreciation for the connection between food
                                                                               and community.
                                                                               “Running that  market  stall  was  one of   the most
                                                                               rewarding experiences I’ve had,” he said. “Growing
                                                                               food,  connecting  with  people,  and seeing how  it
                                                                               could make a difference, it reminded me why I fell in
                                                                               love with food in the first place.”
                                                                               For now, Evan’s focus is on bringing fresh ideas and
                                                                               flavours to Seabean, where his passion and talent
                                                                               shine in every dish.
         58   Port Douglas Magazine & Travel Planner
                                                                                                     seabean.com.au
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