Food Wine Sleep

In 2006 award winning chef, Daran Glasgow fulfilled a lifelong dream with his partner Leesa when they took over the reins of Chill on Tedder, where he delights diners with masterful dishes including his signature plates, scallops with angel hair pasta and crispy skinned duck leg confit.

Daran has had an illustrious career working with many of the most influential chefs and finest restaurants in both Australia and England.

Five years in England early in his career saw Daran working in world renowned one star Michelin Restaurants such as ‘Leith’s’ and ‘River Cafe’. It was here Daran developed his skills in the precision and consistency of fine food and in particular honed his trademark pasta making skills. Daran attests to being both inspired and influenced by the styles of Gordon Ramsay and Marco Pierre White.

On his return to Australia, Daran continued to finesse his skills in the kitchens of both Brian Duncan, of ‘Level 41’ fame and David Pugh, chef and owner of ‘Restaurant Two’ and ‘Two Small Rooms’.

In 2000 he moved to the Gold Coast as executive chef of ‘Restaurant b’. Daran’s skill and passion put this previously small tapas bar on the map as an award winning fine dining restaurant. After four and a half years Daran headed to the tranquility of the hinterland to work at ‘Songbirds in the Forest’. Daran is no stranger to awards and it was here that he became further renowned for his culinary talents by winning the hat trick in the 2005 Regional Restaurant & Catering Awards.

The rest is history and Chill on Tedder continues to thrive under the skilled guidance of Daran and his team of professional chefs.