Achieving the perfect balance of food flavours as well as a balanced approach to life is the mantra of the new executive chef at The Surf Club Mooloolaba, Chadd Kitto.
It’s a philosophy that is contributing to a positive culture in the kitchen, not only resulting in a happy team but flowing through to consistently high-quality food prepared with the freshest local produce.
So how does a chef working in such a high-pressure role at one of the busiest venues on the Coast achieve what most chefs crave – life balance?
“I walk every morning for an hour because the fresh air clears my head,” Chadd says. “I also play golf very early every Thursday and Saturday before I come to work.”
Chadd is passionate about instilling a positive culture in his team. “It’s important to create an environment where they feel safe and valued. They’re not doing 50-70 hours a week; they’re doing reasonable industry hours and that helps us to give our best to customers,” he tells salt.
Asked how he felt about being part of such a famous club with a 104-year history, Chadd gestured to the people enjoying lunch and the sweeping ocean views.
“It’s wonderful. I love the vision here and the way I am supported in my role. There’s a real unity, both on the lifesaving side and the surf club. To see what they do for the community and to be part of that is very satisfying.
“It’s not just about the dollars and cents – it’s about creating a community space where people can come and connect. You see so many families and nipper season is going to be starting soon,” he adds.
Although Chadd has fond memories of his grandmother’s cooking and family get-togethers centred around food, he “fell into a career as a chef”.
“I grew up in the north-western suburbs of Sydney and spent a lot of time in the Hills district. I moved to a small place called Tea Gardens, north of Newcastle and when I was 18, I landed a kitchen-hand role. Within a couple of days, I was offered an apprenticeship, which ignited a love of food and working in a kitchen.”
Chadd says he was lucky to be offered a chef position at Memento Hospitality, a leading family-owned provider in Sydney with a 40-year history.
“As with The Surf Club Mooloolaba, they were a huge part of the community. They operated lots of hotels and pubs offering high-volume food. To succeed in this kind of environment, you need a lot of structure and must be organised and strategic,” he says.
Moving to the Sunshine Coast in 2021, his experience was soon put to good use. When The Surf Club Mooloolaba reached out to him, he had no hesitation in joining the iconic venue.
“I love it here,” Chadd says. “We are so blessed, especially being right on the water. We’ve got the best seafood just up the road at Mooloolaba Spit, such a wide variety of growers in the area and premium beef.
“People love coming here, with the food adding to the enjoyment of that magnificent ocean backdrop.”
Describing the club’s cuisine as “modern Australian”, Chadd says his food philosophy is focused on using the freshest local produce.
“Yes, much of it is typical pub-style food, but it’s really good quality. Quality and consistency are what we aim for, delivered in a good timeframe.”
There are three areas where food is served. The Boathouse Restaurant & Bar, situated on level one with stunning waterfront views, is a busy, family-friendly restaurant offering a wide range of entrees, burgers, seafood, chicken dishes, pastas, steaks, salads and a children’s menu.
Conveniently, The Boathouse is open for lunch and dinner seven days a week.
Chadd says one of the most popular items on the menu is the seafood tier. “It includes fresh Mooloolaba prawns, Moreton Bay bugs, oysters, battered prawns, fish bites, calamari, salad and hot chips. It’s great value.”
For a more sophisticated dining experience, the club also has Bayview Restaurant & Bar spanning the entire top floor and offering breathtaking 180-degree ocean views.
Open Tuesday to Saturday from 11.30am, this recently renovated area is ideal for lunch, sunset cocktails, dinner and special celebrations. It can also be booked for work functions and weddings.
The Bayview Restaurant’s menu is designed around fresh, locally sourced ingredients, highlighting coastal flavours. The spring menu will be launched in mid-September and feature some innovative new creations, along with much-loved favourites.
Then there is the Coffee Corner, where visitors can enjoy a wide range of coffees, teas, milkshakes and cakes. Chadd has plans to expand the offering at the Coffee Corner, which is open daily from 10am.
Chadd may have an organised and structured approach to his work but it’s clear that he has a massive heart.
Asked what he loves to do besides cooking, he says without hesitation, “Helping others who are facing challenging situations. I’ve been there myself, so I understand. It’s why I volunteer as a mentor for young people at my church in Noosa.”
He admires two very different celebrities – Oprah Winfrey, who he once cooked for when she visited Australia in 2010 – and Gordon Ramsay, best known for his controversial TV show, Kitchen Nightmares.
“I’m not referring to the swearing and yelling on the show. I respect him because of his longevity, heart and passion for the industry. I admire the way he creates unity within his team,” Chadd says.
Meanwhile, Chadd is creating his own legacy and team spirit at the club.
And there is no doubt that same spirit will flow through the food and experience diners enjoy at The Surf Club Mooloolaba.