Chase grew up Perth and developed an interest in local produce and cooking at a young age. At 15 he left school to pursue a career in the hospitality industry where he worked in the Swan Valley, honing his skills and delving into the abundance of fresh produce accessible in the local surrounds. In 2010 Chase moved to the city to pursue new challenges at celebrated restaurants like Halo and Bouchard, before becoming Head Chef at renowned fine-dining restaurant, No. 4 Blake St.
Currently residing at The Standard Bar, Chase has conceived an applauded and succinct menu that celebrates WA’s best local and seasonal produce, while remarkably maintaining great value for money. Plates are designed for one, for sharing or for grazing and to keep the merry conversations flowing. The open plan kitchen was designed to be visible from the bar, allowing food lovers to observe the chefs in action. Additionally, Chase encourages an unusual blurred line between kitchen and bar staff, with chefs often seen heading out to personally deliver plates to tables and chat about the menu. By pushing the boundaries with innovative techniques and concepts that place emphasis on the ever-increasing need for dietary savvy food, Chase and his restaurants continue to gain recognition and applause from The Good Food Guide, national reviewers and customers alike.