The West Australian Good Food Guide Regional Chef of the Year

Regional dining can be reductive, overly rustic (or overly fussy) and so obsessed with bucolic ideals as to be parochial. At Vasse Felix, Brendan Pratt explores the flipside. Here’s a chef who is at once worldly with his experience at The Fat Duck and The Ledbury, and local, with his Perth roots and his preference for Margaret River produce. A chef who brings influences from afar – XO sauce, gochujang, youtiao, shio koji – and melds them seamlessly with his surrounds. At every turn, Pratt’s cooking surprises and delights, it’s technical, without ever putting technique above pleasure. But most of all, and most telling, it’ll keep you wanting much, much more.