Meet Shannon Batten, Executive Chef
At Wine & Dine’m, food is at the heart of everything we do – but it’s the people behind it that truly define the experience.
We’re thrilled to introduce Shannon Batten, our newly appointed Executive Chef.
With little space left in his passport, Shannon’s career has taken him to many corners of the world – from his hometown of Auckland, New Zealand to Michelin-star restaurants & hotels across the UK, Europe & Asia.
Saying we’re excited to welcome Shannon to the team is an understatement. We sat down with Shannon to learn a little more about his experience, his favourite places to enjoy a meal & what excites him most about this next chapter.
What first got you interested in becoming a chef?:
When I was 18, there was a new cookery course that started at the polytechnic in my city. I was recommended by my home economics teacher from college to be in the first class. When I did my work experience at The Sheraton Hotel, in Auckland (best hotel in NZ at the time), I was hooked on working in such a high-pressure environment, I never looked back.
What have you found is the key to a successful kitchen team?:
You need to be kind and approachable, to lead by example and to not take every situation too serious. I believe the senior chefs in the team set the standards for the rest of the team to follow. These are key traits I have always tried to establish in my kitchen team. Sometimes it takes longer depending on the culture, but it always brings a team together.
Outside of the kitchen, how do you like to spend your time?
It’s all about family for me, my wife and my six-year-old son take up most of my time outside of work. We will be at the beach or the playgrounds around Brisbane, Gold Coast or Sunshine Coast, or a few days at the grandparents in Hervey Bay is nice and relaxing.
Having worked all over the world, do you have a favourite cuisine to eat vs cook?
I have covered a few countries working, so I have a good mixed pallet. I am always evolving whether it is style or cuisine. I grew up learning classical French for my first 10 years as a chef, in French brasseries and Michelin starred restaurants in the UK. But I have spent the last 15 years in different parts of Asia, which I have really loved, an amazing experience. I learn a lot more working with the Asian ingredients, so I do find it a lot more interesting. I enjoy cooking all cuisines but I love to eat various Asian cuisines- Malaysian, Malay, Vietnamese, Thai, Japanese and Chinese.
Top 3 favourite Queensland restaurants?
I had lunch at Golden Avenue in December and really enjoyed the food. For casual food with friends, I do like Sul.Zip on Elizabeth St, really good casual Korean while drinking Soju Bombs. With the family I go to Mobo in Kangaroo Point, awesome Japanese food, so good. But I have to give a shout out to Lemak in Wooloongabba for great Malaysian food.
Past or Present, who would you most like to dine with?
Past, Robin Williams, he comes across kind, sincere, smart and witty. I think he would be fascinating to talk to over a meal. Present would be the parents, as I do not see them nearly enough, so any opportunity for them to see their grandson (Finny) is a good day.
Best piece of advice you’ve ever been given?
Treat others how you wish to be treated (thanks Mum). Simple but so effective, especially as you get older. It is so easy to be nice and yet it is not as common as it should be.
What makes you most excited about taking the reigns of the Wine & Dine’m kitchen?
In my previous 12 years, I have been an Executive Chef of hotels and resorts around Asia; I am really excited to be dealing with a completely different set and style of challenges. I need to be continually learning and being challenged, I think this is the perfect place for my ever-evolving career. I am lucky to be working in a well-established team with expectations that match my own. As they say “You can get excited about the future. The past won’t mind”
