Page 60 - Port Douglas Magazine 44

CHEF Brett Cafun

Brett

Cafun consider cooking, but he wasn’t convinced After gaining experience in New Zealand,
until he took a job assisting the head chef
Brett wanted to challenge himself and work
at a youth camp. To his surprise, he found
with new ingredients. In 2008, he moved to
himself enjoying the hands-on nature of
Australia, where he worked in some of the
the work and soon realised he could turn his
newfound passion into a career. country’s top restaurants. His experience
included time at Jamie’s Italian in Sydney,
LICHI RESTAURANT Once he committed to the profession, Brett Vue de Monde in Melbourne, and Attica, a
restaurant consistently ranked among the best
became determined to excel. He admits
in the world.
& COCKTAIL BAR that a fear of failure has always pushed him His growing reputation in fine dining opened
forward - he couldn’t bear the thought of
being called a bad chef. This mindset drove
doors to even bigger opportunities. When
him to improve, setting high standards in Oprah Winfrey and her team visited Australia,
every kitchen. Brett was tasked with overseeing the culinary
He attributes much of this determination operations for her and her VIP guests. As
to his upbringing. Growing up during the executive sous-chef, he managed kitchen
rom his childhood in South Africa, final years of apartheid, he witnessed the teams and coordinated logistics in a remote
surrounded by the aromas of deep divisions in society and the struggles region of the Northern Territory, ensuring
home-cooked meals to cooking that came with them. His family had limited every detail met the highest standards while
Ffor world leaders and celebrities, resources, and his father worked tirelessly to keeping everything running smoothly behind
Brett Cafun’s journey has been defined by provide a better future for him and his sister. the scenes.
hard work, high-pressure environments, These challenges instilled a relentless work Working at such a high level reinforced his
and a constant drive for excellence. Now, as ethic and a strong desire to prove himself. passion for quality ingredients and precision,
head chef at Lichi Restaurant & Cocktail Brett’s dedication and work ethic quickly but after years in high-pressure kitchens,
Bar in Port Douglas, he brings his expertise, opened doors to major opportunities. While he began searching for something different.
creativity, and passion to every dish. working for a large catering company, he He wanted to be closer to the ingredients he
Brett’s love for food was sparked early on. His unknowingly impressed an executive chef worked with, focusing on fresh, locally sourced
mother, a qualified chef, and his grandmother, from New Zealand’s Parliament. A few days produce. Having previously visited Cairns,
a talented baker, unknowingly laid the later, he was offered a role in Wellington as he was drawn to the region’s exceptional
foundation for his career. School holidays head pastry chef, responsible for desserts quality and diversity of ingredients. So when
were spent on his grandmother’s farm, where for top-level guests, including then-Prime an opportunity arose at Lichi Restaurant &
he helped in the kitchen, watching as she Minister Helen Clark. Cocktail Bar in Port Douglas, he saw it as the
transformed leftover stews into beautifully Later, while working at a luxury lodge, perfect next step.
crafted pies and pasties. Brett had another brush with fame when he Arriving in February, Brett immediately
Despite his early exposure to cooking, prepared meals for Brad Pitt and Jennifer set to work on a brand-new menu. While
Brett initially followed a different path. He Aniston during their honeymoon in New keeping some elements of the existing Asian-
dreamed of becoming an architect, drawn to Zealand. The intimate setting allowed him fusion concept, he introduced new flavours
the creativity of design. But after moving to to interact with them directly as he served and techniques, drawing inspiration from the
New Zealand, he realised that architecture had fine-dining dishes made with locally sourced tropical climate and local ingredients.
become heavily computer-based, which didn’t ingredients, further refining his expertise in Brett describes his cooking style as creative,
excite him. His mother encouraged him to high-end cuisine. technical, and always evolving. At Lichi, Brett
takes an open-minded approach to cooking,
blending techniques and influences rather than
committing to one particular style. His passion
for innovation drives him to experiment
with unexpected ingredient pairings, always
looking for new ways to elevate flavours.
This curiosity led him to banana blossom,
a local ingredient he had never worked with
before. Intrigued by its potential, he researched
its naturally bitter taste and developed a
method to brine, dry, marinate, and deep-fry it
as a plant-based alternative to fish and chips.
He also found a way to incorporate its delicate
florets into a dessert, cooking them in sugar
syrup to bring out their subtle sweetness.
Brett’s drive to experiment and push
boundaries reflects his belief that food should
constantly evolve, much like his own journey
as a chef. At Lichi, he brings this philosophy to
life, using his experience to create dishes that
are both innovative and memorable.

lichi.com.au

62 Port Douglas Magazine & Travel Planner