“In Margaret River we’re blessed with an abundance of fresh, seasonal produce. At Vasse Felix we create ‘new Australian cuisine’, sampling ideas and techniques from all around the world to make a menu reflective of the multicultural composition of Australian society.”
Executive Chef of the Vasse Felix Restaurant since 1995, Aaron Carr has experienced the maturation of Margaret River’s culinary scene, leading the way as the region has evolved into one of Australia’s leading gourmet destinations.
Under Aaron’s guidance, the Vasse Felix Restaurant has been positioned as Western Australia’s top regional restaurant for many years. It has been consistently featured as one of Gourmet Traveller Magazine’s Top 100 Australian Restaurants, and rated four stars by leading Australian Critic, John Lethlean, who named it “Thebenchmark winery restaurant in Australia.”
Aaron prides himself on a menu that can, “cross the boundaries of cuisine by blending flavours that offer a cutting edge. The art is to create a dish that has simplicity of flavours, thus letting our outstanding produce be the centre of attention.”
He has hosted Vasse Felix events in Los Angeles, Hong Kong, Singapore and Kuala Lumpur, Perth, Melbourne and Sydney, working with chefs including Massimo Bottura (Osteria Francescana), Peter Gilmore (Quay), Shane Osborn (Pied a Terre / St Betty). He is a regular contributing Chef to some of Australia’s most esteemed culinary events.“I came to Margaret River for the lifestyle. Fortunately, the Vasse Felix Restaurant serves lunch as well as the occasional private evening function, so in summer this means a surf in the morning and in the late afternoon – it doesn’t get any better than that.”
Prior to Vasse Felix, Aaron worked at Jessica’s and JoJos in Perth.
Describe your culinary philosophy in 4 words…
Focused, fun, original, respect
What is your greatest inspiration?
I draw inspiration from a number of things, not just other chefs. It might be something that I see at the beach, a certain piece of artwork or some new seasonal produce that we might not have worked with before. However, the Internet is definitely a huge resource for ideas and inspiration.
If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?
Faviken in Sweden, probably because it would have to be the furthest point from Margaret River & because of its remote location & use of seasonal, indigenous ingredients.
What four things would you take to a desert island?
If this desert Island had surf then I couldn’t deal with sitting there alone watching uncrowded waves go un-ridden so therefore I would take asurfboard, abbq, a fishing rod and an EPIRB (Emergency Position-Indicating Radio Beacon).
- Chef of the Year, 2014 | The West Australian Good Food Guide.
Vasse FelixPO Box 32