Owner (and original Reluctant Chef), Anthony “Tony” Butt, uninspired by his oil & gas industry career, woke up one morning with a thirst for change. One thing he swore he’d never do was own a restaurant. 6 short days later, The Reluctant Chef opened its doors. It was a 27-seat restaurant with a microscopic kitchen in which Tony cooked, served & dish-washed his way through epic 9-course tasting menus that changed daily. Soon after, he stepped back to make room for a series of bright young Chefs and a small, truly exceptional service staff. A hot summer day in 2015 saw The Reluctant Chef cross the street (literally) to a 60-seat dining space with a speakeasy-style lounge, The Vinyl Room. The latest addition to the “Reluctant family” is The Brasserie at The Reluctant Chef, a modern Parisian-inspired bistro room.
As we evolve, our philosophy remains simple: Respect the guest, respect the food. We proudly work with local producers to showcase local, seasonal, sustainably-produced ingredients, to the greatest extent possible. The guest experience is everything – without the guest, there is no restaurant.
Thank you for your interest, for your business & thank you for supporting local small business.
Born and raised in Dorrigo NSW, Jeremiah Stafford grew up on a cattle farm that specialised in high grade Brangus free-range cattle. He began culinary training in senior high school and started as an indentured apprentice after graduating. He moved to Surfers Paradise to finish the apprenticeship under Marriott Hotels, and…
Scott Cowan is a Certified Sommelier and Beer Cicerone Level 1. He wrote and passed the certification exam in 2013 in Seattle, Washington via the Court of Master Sommeliers and has created hundreds of unorthodox food and wine pairing match-ups since, having worked officially and privately with a small stack of chefs.
Anthony 'Tony' Butt
Anthony “Tony” Butt came to restaurant ownership after 12 years of flirtation with the culinary world of St. John’s. He decided to open original Reluctant Chef in December 2012, expanded to a larger space in 2015 and continues to grow & evolve his unique dining concept daily. In his spare time, Tony…