Brendan Pratt can't believe his luck. As Head Chef of Vasse Felix, he gets to immerse himself in the seasonal flavours of beautiful Margaret River every day, creating epicurean adventures for guests to the region’s founding winery. It doesn’t get better than this.

“My wife and I pinch ourselves every day at how lucky we are to live in this beautiful region, it is honestly paradise,” says Brendan. “From the beaches and coastline to the wineries and restaurants, it’s all amazing, the region really has something for everyone.”

Brendan’s passion for cooking ignited when he moved to India for as a child.

“India changed the way I viewed food and life but, ultimately, it all stemmed from my parents,” says Brendan. “They are both great cooks and our family times always revolved around a meal or cooking.”

Brendan joined Vasse Felix in 2017, attracted by the positive culture of the team and the award-winning wines produced every year.  

“It’s so nice to come to work each day surrounded by good people, all with a common goal – and of course, the wine is amazing!” says Brendan.

When it comes to creating a world-class menu, Brendan takes inspiration from the wines, carefully creating balance within each unique dish to highlight the wine and the produce in harmony.

“The wines are the driving force behind the menu,” says Brendan “We break down the main components of the selected wine, which helps us build a starting point for our dish.”

Margaret River is a region of four distinct seasons, allowing for the design of menus that showcase regional produce in all its glory.

“Seasons play heavily into what we show on our menu, and we utilise the best produce available to us within that season,” says Brendan.

“For example, tomatoes are amazing for eight to 10 weeks of the year, so during this time, they may be celebrated in two or three dishes on the menu. But outside their peak, you won’t see a tomato anywhere near our menu.”

Explore the world of food and wine with the Vasse Felix Epicurean experience, where you’ll meet the chef and enjoy a five-course tasting menu, paired with wines. This tour also includes a behind-the-scenes tour of the winery and red barrel hall, and a tasting of the Wine Collection.