Damien Bronca - Head Chef Palais Hotel
Born and bred in Frances - a small town north of Naracoorte, Damien found his love and passion for cooking as a young child. His natural affiliation with food eventually lured him to Adelaide at the age of 16, to start his apprenticeship at The Semaphore Palais. Damien has taken his love for cooking beyond Adelaide, spending a year cooking in Pt Douglas and two years cooking on a private charter boat through the Kimberly before settling back in Adelaide into the Head Chef role at The Semaphore Palais.
Pork belly with Mexican corn bread, green salsa and blackened corn
Favourite place to eat in Adelaide?
Favourite cut of meat?
Scotch Fillet cooked medium rare
What do you like to do in your spare time?
I like fishing, playing golf, drinking beer. Lots of outdoorsy stuff.
Where did you learn to cook?
I did my apprenticeship at The Palais and have been head chef here for 9 years.
What keeps you motivated and inspired?
Constantly trying new things, different styles of cooking and improving every menu.
Most embarrassing chef moment?
Apart from the usual embarrassment associated with forgetting to place an order the night before… there was this one time when I managed to jump into a stairwell and split my head open in the middle of a split shift. An hour and a half before service time and I was off to the doctor to get stitches…. I did make it back for most of dinner service though!
Why did you become a chef?
I’ve always had a natural love and passion for cooking ever since I was a little kid. My mum and dad were both good cooks and growing up in the country, we always had beautiful fresh produce to cook with.
Why do you choose mybutcher?
Definitely the level of quality. Also, Tony always manages to come up with exciting new products and is aware of the new trends, which helps keep innovation alive.