Young chef’s been there, done hat
JAYDEN ‘JD’ Barker may just be the country’s youngest culinary wizard.
Less than a year after opening Broadbeach Waters hot spot Nero Dining, the 22-year-old is the proud owner of a coveted Chef’s Hat, the Australian Good Food Guide (AGFG) award that recognises “exceptional chefs” for the quality of their food alone.
A minuscule three per cent of Australian restaurants received the honour this year, including 13 Gold Coast establishments.
“(Jayden’s) certainly one of the youngest recipients we’ve had,” AGFG resident chef Shawn Sheather said of the guide that started in 1977.
“If he continues to diversify and learn, create and serve, he should continue to rise … he’s got the potential to become a very iconic chef.”
Chef’s Hats are judged by strictly confidential inspectors who dine anonymously and pay for their meals, with “individuality” among the key attributes they consider.
“It doesn’t matter if you’re 22 or been in the industry for years, it’s about relevance for today,” Mr Sheather said.
“It’s about recognising trends and what customers are there for … (Jayden) obviously has pedigree and that transposes into the menu he’s created.”
Barker’s journey from teenage dish hand to nationally recognised chef has been built on a passion for food, a willingness to work hard and a family that has backed him all the way.
“It just started as something to do as a part-time job,” he recalled of washing dirty plates at Jacobs Well Tavern as a 14-year-old.
“However, being in that kitchen kickstarted a love
for service … I wasn’t very studious at school but I can sit for hours looking at things to do with cooking.”
After an apprenticeship at the likes of Burleigh’s Cavalier and Palm Beach’s Pablo Pablo, Barker and father Andrew took a punt on their own venture.
Nero Dining, an Italian/ Spanish-influenced shareplate eatery, has now had its first birthday and maintained a consistently high ranking on TripAdvisor.
“One of our goals was a Chef’s Hat and while we were confident we would get close, to do it as quickly as we did was a bit of a surprise,” Barker said.
And what of working with Dad, who spends his days as a Bartercard executive and nights overseeing Nero’s front of house?
“We’ve always had the best relationship and it’s been nothing but fun ... he lets me take full rein (of the menu) and there are no real arguments.
“I love what I do and rather than going out (socially) all the time, I’d rather make something of myself and have a legacy in future years.”