Shannon Kellam 3

Shannon Kellam

The Brisbane Club

Shannon Kellam is a highly celebrated chef who has represented Australia in the Culinary Olympics and accumulated over 80 medals in salon culinaires (cooking competitions) throughout his career. He is currently Executive Chef at the prestigious Brisbane Club, where he leads a passionate team, delivering an ever evolving modern Australian menu.

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About Shannon Kellam

Shannon commenced training as a professional cook at the age of 16, at Raphael’s Restaurant, an iconic Brisbane venue, on the cliffs of the Moreton Bay. Under the guidance of Rick Stephen, Shannon developed a fierce work ethic and respect for using only the freshest and best produce.

From this strong foundation Shannon moved on to the Sheraton Hotel group where he worked for over three years, perfecting his formal dining skills. 2003 saw Shannon return to Raphael’s – now as the business owner, achieving a goal he had set for himself as an apprentice.

In 2008 Shannon represented Australia in the Culinary Olympics, the largest culinary event in the world, where the team competed against thousands of chefs from over 60 nations. Winning a gold medal in the restaurant of nations at this event was a career highlight. Shannon is currently vice captain of the team, having competed in this international event for the second time in 2012.

Over his career, Shannon has competed in many salon culinaires (cooking competitions) and has represented Australia extensively throughout Asia and Europe. Most recently Shannon was in the world final of the Bocuse D’or in Lyon, France. He now has his sights firmly set on the 2015 Bocuse D’or campaign with the support of coach Franck Putelat (owner of the 2 Michelin starred Restaurant le Parc in Carcassonne, and Bocuse D’or argent in 2003).

For the past 4 years Shannon has held the position of Executive Chef at the highly regarded Brisbane Club. Shannon is dedicated to providing his team with the continuous training and development opportunities and constantly evolving the menu to reflect the climate, clientele and the latest flavours and applications.