Highly motivated by his experiences during his 2017 Churchill Fellowship study tour, influenced by his involvement in the research, development and implementation of sustainable and environmental practices, and his love of local fresh ingredients, Cameron has embarked on a new multi-staged journey to pursue his dreams.
Cameron has joined forces on the property of Sally Hookey and Peter Heineger, owners of Hinterland Feijoas at Belli Park west of Eumundi, where he is converting the existing farmhouse into his own small hands-on 35-seater restaurant, Winston; the name acknowledging his life-changing experiences gained during his Churchill Fellowship studies. Heineger will grow a selection of the vegetables, herbs and fruit to sustain Winston’s ‘refined food’ style which is scheduled to open in approximately 6 months. In Cameron’s true personal style, Winston will have the ambiance and welcoming vibe of visiting friends or family at their home for lunch or dinner.
Until recently and for more than 8 years, Cameron was the force behind The Long Apron Restaurant and Cooking School, and Spicers Clovelly Estate luxury retreat filling the roles of Executive Chef and General Manager. Cameron also shared his valuable time and experience by mentoring the Executive Chefs at all Spicers Retreats who in 2016 had accumulated the dining accolades of ‘7 Hats’.
He is acknowledged as a leading figure in the dynamic local food industry, has gained a host of awards, received many invitations to present at internationally recognized food events and utilizes his profile to support many charities.
His individual flair and innovation are an integral part of his ever evolving, intriguing and original take on fine dining which is sometimes playful and quirky but always skilful and thought provoking; a style largely self-taught that delivers a menu of local seasonal produce created by a passion for his craft.
Cameron, his wife and three young children love life in the Sunshine Coast Hinterland – ‘a delicious slice of heaven’.