Zeb Gilbert's Profile

Zeb Gilbert joined Wasabi Restaurant & Bar as Head of Kitchen in April 2013 and brought with him 15 years of experience, including sous chef at both The Spirit House in Yandina and Simple Pleasures Bistro in Brisbane. His first head chef role saw him return to the Sunshine Coast to take over the reins at Thomas Corner Eatery. Prior to this he took a year off to eat his way around Asia, further cementing his love for the cuisine.

His driving force remains focused on using and promoting seasonal produce. He takes particular pleasure in cooking with some of the lesser known ingredients grown at Wasabi's own farm, Honeysuckle Hill. The constantly evolving menu allows him the flexibility to experiment with new combinations of Australian and Japanese ingredients, mixing traditional flavours and modern cooking techniques. He strives to put food on the plate that is not only beautiful and flavoursome but which also has a history to it, its origin not only known but celebrated.

Zeb, along with Jiro Numata (Head of Sushi), completes and compliments the talented team at Wasabi - a dynamic group of chefs providing a unique regional dining experience that believes in both a contemporary sensibility and the purity of its Japanese roots.