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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
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