Jacqui calls it a happy coincidence that after studying Marine Resource Management and writing a thesis on oyster farming, she met Hugh Wheeler, then-owner of Wheeler’s Seafood Restaurant, and an established leader in the Sapphire Coast’s aquaculture and tourism landscape.

 

She soon found herself packing her bags and making the move from Brisbane to Merimbula, a place she had loved for years.

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With Hugh as her mentor, Jacqui took ownership of the business in 2013, a project that continues to ignite her passion for connecting people with beautiful experiences, the ocean environment, and the coastal surrounds.

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Jacqui’s most treasured moments at Wheeler’s have come from being able to host the myriad of special occasions that are celebrated at Wheeler’s, and sharing these experiences with her loyal customers and passionate staff.

Coming from a ‘free-range’ upbringing that encouraged experimentation and connection with local produce, Wade draws inspiration from the wild coastal surrounds of the Sapphire Coast.

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Cooking commercially since the age of 16, he has always felt an affinity with the role of Chef. He likens his role in the fast-paced and challenging kitchen environment to that of a choreographer who needs to creatively and seamlessly direct all of the moving parts in a perfectly-timed performance.

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Wade has developed expert skills under a range of Head Chefs around Canada and Australia, and has recently come full circle, returning to Wheeler’s as Head Chef after starting out in the same kitchen in 2009.

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His culinary heroes include David Arens, Luke Mangan, Marco Pierre White and Heston Blumenthal and you will find his contemporary Australian dishes infused with native ingredients and the freshest and most local seafood available.

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See more about Wade on the Australian Good Food Guide.