Brendan Pratt

Brendan Pratt is a Perth-born chef renowned for his innovative approach to cuisine, seamlessly blending global influences with the rich bounty of Western Australia's produce. His culinary journey has taken him from the kitchens of Michelin-starred establishments such as The Fat Duck and The Ledbury in London to leading roles in some of Australia's most esteemed dining venues.

Upon returning to Australia, Brendan brought his global experience to Vasse Felix in Margaret River, where he served as Head Chef from 2017. There, he developed a menu deeply inspired by the region's wines and seasonal produce, earning accolades including the 2021 WA Good Food Guide’s Regional Chef of the Year and Restaurant of the Year.

In 2023, Brendan transitioned to the role of Culinary Director at the Parker Group, overseeing a diverse portfolio of venues including The Royal, Fleur, Willis, Dandelion, The Standard, and Busselton Pavilion. In this capacity, he mentors head chefs, curates menus, and fosters a culture of creativity and excellence across the group's establishments.

Brendan's culinary philosophy centers on flavor, balance, and authenticity. He emphasizes the importance of meaningful dishes that resonate with both the kitchen team and diners, advocating for thoughtful preparation and a harmonious dining experience.

Currently based in the Margaret River region, Brendan continues to contribute to the culinary landscape through consulting, pop-up events, and collaborations that celebrate the intersection of local ingredients and global culinary techniques.