On Monday, 26 October 2026, The Staff Canteen Australia held its first Brisbane Chef Networking Lunch at The Fifty Six, hosted by executive chef Gerald Ong and his team.
The lunch took place at The Fifty Six, the modern Cantonese restaurant on the top floor of Naldham House, 33 Felix Street, Brisbane. Sixteen chefs, restaurant owners and culinary leaders joined five industry partners for an afternoon of food, conversation and new connections.
[IMAGE 1: Group photograph or wide shot of the lunch at The Fifty Six]
Led by Gerald, The Fifty Six takes a contemporary approach to Cantonese cooking, drawing on traditional techniques and the quality of Australian produce. For the networking lunch, the kitchen created four courses with matched wines, following a selection of roaming canapés.
The menu brought together dishes including Spencer Gulf Hiramasa kingfish sashimi with ginger scallion and Hong Kong citrus soy; steamed Murray cod with Spring Bay mussels; and Jack's Creek sirloin with Hokkaido scallop, black pepper and macadamia.
The Fifty Six team described the thinking behind its menu as 'The New Authentic', bringing heritage flavours together with Australian produce.
Prawn toast, almond & guanciale
Jack’s Creek beef tartare & fermented chilli, tofu tempura, oyster cracker & tarragon
Prawn, pork & scallop siu mei & avruga caviar
Crystal skin prawn har gow & scampi caviarSteamed Aquana Murray Cod, Spring Bay mussels, Chinese olive sauce & paocai
Jack’s Creek sirloin, Hokkaido scallop, black pepper and macadamiaSpencer Gulf Hiramasa kingfish sashimi, ginger scallion,
Hong Kong citrus soy & fragrant oil
Deep fried vanilla ice cream, char siu caramel & mascarpone
Gerald said: We’re delighted to cook for The Staff Canteen event and share our concept of ‘The New Authentic’ heritage flavours reimagined through the lens of great Australian produce.”
The guests
Fourteen chefs and hospitality leaders attended the Brisbane lunch. They were:
Alex Yu, restaurant executive chef, Sokyo Brisbane
Jake Nicolson, executive chef, Ghanem Group
Garry Newton, head chef, Fatcow Restaurant
Matt Kuhnemann, restaurant owner, Clarence Restaurant
Jack Stuart, owner and director, Blume, Venner and Sofia
Ollie Hansford, co-owner and head chef, Marlowe Restaurant
Benny Lam, Executive chef, Southside and Central
Ryan Fitzpatrick, director, The Ohana Group
Javier Codina, chef and director, Moda Steak, Tapas and Seasons
Pietro Segalini, head chef, Pilloni Restaurant
Will Cowper, owner, Pici Restaurant and Bar
Phil Marchant, owner and executive chef, ESSA
Catherine Anders, head chef, Mosconz
Suzi Unwin, Bella & Tortie
Ryan Fitzpatrick, director of The Ohana Group, said: “The best part of hospitality has always been the people. The food brings us together, but it’s the conversations, shared experiences and mutual respect that make days like this worthwhile.
“It was great to catch up with everyone, share a few laughs around the table and spend time with some fantastic people.”
Jack's Creek beef featured in a roaming canapé and the third course, while Yumbah's Spencer Gulf Kingfish was served as sashimi to open the seated menu. The other partners represented restaurant technology, guest experience and chef apparel.
As part of the networking format, partners moved seats between courses, giving them the chance to speak with different chefs across the afternoon.
Steve Kato, Queensland Business Development Manager at Yumbah, whose Spencer Gulf Kingfish featured on the menu, said: “It was an outstanding event and a great opportunity to sit down and connect with such an impressive group of chefs.
“The Staff Canteen team was fantastic, and the passion and purpose behind bringing the industry together were first-rate. We really value the opportunity to be involved.”
[IMAGE 5: Partner and chef conversation during the networking lunch]
