How Australian pub chefs are redefining comfort food through fire cooking, better sourcing and tighter systems.
Pub kitchens across Australia are undergoing a rapid shift. Once dominated by classic pub staples, these spaces are now home to chefs using fire cooking, producer-led sourcing and strong operational systems to elevate comfort food. The modern pub chef is redefining what everyday dining looks like, and diners are responding.
One example of this new direction is The Doot in Melbourne’s inner north. Relaunched under the Kickon Group, the venue’s kitchen is led by Jake Furst, who has built the menu around a charcoal grill, a small dry-age program and a prep setup designed for both flavour and efficiency.
“It is still comfort food, but you have to run it with the discipline of a fine-dining kitchen,” Jake says. “You need systems, you need consistency and you need strong sourcing.”
How pubs are lifting their food game
Chefs across Australia are bringing fresh energy to pubs. While menus remain familiar and welcoming, the technique behind them has become significantly more refined. Fire-grilled steaks, well-sourced seafood and seasonal vegetable dishes are taking the place of older, bulk-prepped items.
In Melbourne’s suburbs, head chef Chris Nguyen manages several pubs where grill programs, shared plates and rotating specials drive both identity and revenue.
“You can hit strong GP and still cook food you are proud of,” Chris says. “Planning is everything. Prep sheets, yield charts, knowing your suppliers. That is what makes it work.”
Pubs also provide chefs with opportunities that traditional restaurants sometimes cannot match. Larger teams, more predictable service patterns and strong community support make it possible to implement consistent systems and explore broader menu formats.
How suppliers are responding to the new demand
Suppliers have adapted quickly to the rise of the new pub chef. Butchers are offering dry-aged cuts designed specifically for mid-range price points. Fisheries are providing portion-controlled fillets that maintain quality and reduce waste. Breweries are working with chefs on pairing menus and seasonal events that strengthen a pub’s identity.
Chefs say that supplier relationships are a major factor in lifting food quality. Frequent check-ins with butchers, farmers and seafood specialists allow pubs to deliver better dishes while maintaining the approachable feel diners expect.
Across Australia, guests are now seeing dishes that combine comfort and craft: charcoal-grilled proteins, seasonal seafood with clear provenance and sides that show real technique. The food still feels accessible, but it is produced with much more intention.
Why the grill is becoming the heart of the pub kitchen
More pubs are centering their menus around the grill. It sets the pace of service, anchors the food offering and often becomes the venue’s main point of identity. Chefs say mastering the grill teaches timing, heat control and flavour management, all essential for high-volume cooking.
“It teaches timing, heat management and flavour,” Jake says. “Everything you need in a kitchen like this.”
For operators, a strong grill program brings consistency and gives diners a clear reason to return.
As expectations rise, pubs are becoming some of the most dynamic and sustainable kitchens in Australia. The modern pub chef is balancing creativity, cost, team leadership and technique, helping define a new era of everyday dining built on fire cooking, thoughtful sourcing and solid craft.
