The chef at the helm of Townsville’s newest restaurant has his hands all over the development of the impressive and innovative menu at Bridgewater. Ty has been a chef for seven years and takes inspiration from a variety of places. “This is not a job, it is a passion, it allows you to express and dig deep inside the produce, something that is visually amazing and tastes beautiful,” he said. “This industry has taught me patience and dedication, which if you can be, is really rewarding tenfold.” Ty grew up in South Africa and said as a young boy his family was always cooking – something he credits for getting him involved in the industry. “Moving to Australia from South Africa, I started at Jam and fell in love with cooking, and slowly pushed myself to be the chef I wanted to be, with Matt Merrin giving me the opportunity to spread my wings,” he said. As is evident from Bridgewater’s menu, Asian flavours are a big part of Ty’s repertoire, with many of the flavours coming from the oriental world. “I love cooking with Asian flavours, as the balance and freshness is out of this world, it just dances in your mouth,” he said.