QT Newcastle is elevating its culinary offering with the appointment of award-wining Shayne Mansfield as Executive Chef.
Mansfield brings a wealth of experience from an exciting career that his taken him to Europe, North America, and around Australia. Learning from some of the best in the business, Mansfield had a Michelin star mentorship with Paul Walsh and Jason Atherton at London’s Pollen Street and City Social, and worked under Cameron Matthews at two-hatted restaurant, The Long Apron, on Australia’s Sunshine Coast.
During his tenure as Head Chef at Newcastle restaurant Flotilla, Mansfield was awarded One Hat by Sydney Morning Herald’s Good Food Guide 2022.
“We are beyond excited to have Shayne leading the team,” said QT Newcastle General Manager, Michael Stamboulidis.
“Shayne’s modest approach to Jana will showcase the most premium ingredients with a touch of trickery. We cannot wait to release to the Novocastrians and visitors to Newcastle humble food, done very well.”
With a focus on locally sourced, premium produce, the hotel’s signature restaurant Jana aligns with Mansfield values around sustainability.
“My approach to minimal food waste is a true passion and a key focus of mine, I’ll continue to bring this to life with my time at Jana,” Mansfield said.
“It allows me to unlock new flavours through parts of produce that often would end up in landfill.”
With a key focus on pickling and preserving, and taking inspiration from longstanding family recipes, Mansfield will bring a contemporary flavour to some classical dishes.
“Throughout the menu we’ve included my grandmother’s pickling mix. We’re batching this 20 litres at a time,” he said.