How did you become a chef?
After trying my hand and metal fabrication and french polishing I had noticed one thing in common with my work and personal life and that was I was always hungry and thus started my journey into food.
Where was your first job?
I started my first kitchen job at the old Dooleys Irish Pub in Fortitude Valley and at other venues, Isis and Baguette completing my apprenticeship at the Rendevouz Hotel in Brisbane CBD.
Do you cook much away from home?
As a chef its hard to go anywhere without someone handing you a pair of tongs (haha). I often experiment with techniques and flavours at home but prefer a simple coal fired BBQ and glass of red.
The best part about being head chef at Malt Pier?
The best part of working at malt is the ability to work with the freshest seasonal produce available to create and deliver a dining experience that keeps our guests returning.
Reserve by Phone
We take reservations for breakfast and lunch (Tuesday – Sunday) and dinner (Wednesday – Saturday). To make a reservation, use the booking form above or give us a call on (07) 3852 4338. Bookings are not required and we are happy to take walk-in customers as well!
Private Dining & Events
Whatever your event or celebration, we are here to make your special day a truly memorable one. Malt Pier is able to offer the entire space for functions and private dining, whether it be for a wedding, party of other special event. The Malt Pier Team is more than happy to work with you to create a perfect event and Chef Tyson will consult with you to deliver a meal to remember.