Meet the culinary masters of Port Douglas
Some people spend years searching for their calling, but for Evan Seaward it was clear from a young age. So clear, in fact, that he left school in Year 11, fully convinced his future belonged in the kitchen. That bold decision marked the start of a journey that would take him through diverse kitchens, cuisines, and challenges, each shaping his craft and creativity.
Now, Evan channels that passion and experience into Seabean Tapas Bar, a standout in Port Douglas's vibrant dining scene. Blending Spanish flair with local ingenuity, the restaurant thrives under Evan's leadership, where his innovative approach continues to make its mark.
For Evan, cooking has always been instinctive, rooted in cherished childhood memories at Sydney's northern beaches of helping his nana craft "pizza toasts" in a kitchen filled with the scent of sherry and cigarettes. "Food was always the centrepiece of family gatherings," he shared.
By Year 11, Evan had made up his mind to become a chef. "I was off sick for a week and decided I didn't want to go back to school. My mum told me to find a job, so I went to the local CES in Brookvale and landed an apprenticeship that same day at the Time and Tide Hotel, our local pub. That's where it all officially began," he said.
But it wasn't until his third year as an apprentice, when he began working under Austrian chef Andre that he found direction to his future. With a background as an executive chef on cruise ships and a trained saucier, Andre became a pivotal mentor who elevated Evan's understanding of the craft.
"Under his guidance, my skills and understanding of the craft skyrocketed," Evan said. Towards the end of his apprenticeship, Andre announced he was moving to Port Douglas in 1997 and invited Evan to join him. "I didn't even know where Port Douglas was," Evan admitted. "My dad drove me up, dropped me off, and that was it, that's when my journey here began."
From there, Evan carved out a path through several standout roles in Port Douglas's top restaurants, earning a reputation for quality and creativity. "I've been back and forth over the years, but I've always returned to Port Douglas. There's something special about this place," he shared.
Now, at Seabean, Evan is embracing the challenge of mastering Spanish tapas. "A lot of eyebrows were raised when I took the job," he admitted. "It was completely new for me and before starting, I dived into research, exploring top Spanish restaurants in Melbourne and Sydney.
It's a whole different level of service; fast, furious, and full of small plates and 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.
seabean.com.au